A step-by-step guide on how to make a gluten-free gingerbread house and a clever way to put it together without using icing or molten sugar.

Gingerbread House Recipe (Gluten-Free)

 

240g salted butter, softened

200g (250ml) Natura Sugars Molasses Sugar

2 large eggs

450g golden syrup

250g gluten-free flour, plus extra for rolling 

300g  gluten-free oat flour 

200g amaranth flour 

200g quinoa flour 

2 tsp xanthan gum

1/2 tsp salt

2 tsp bicarbonate of soda

4 tsp ground ginger

2tsp ground cinnamon

1 tsp ground nutmeg

1 tsp ground cloves

 

Royal icing:

1 large egg white

300g (500ml) Natura Sugars icing sugar, sifted, plus extra for dusting

15ml (1 tbsp) lemon juice

 

Ribbon, to assemble

 

Preheat the oven to 180°C (160 fan-forced). Line two baking trays with baking paper. Combine the sugar and butter together and cream using a paddle attachment, until light and fluffy – about 8 minutes. Add the egg and golden syrup and mix well. Sieve the dry ingredients into the butter mixture and mix to form a dough. Form the dough into a disc and cover in cling wrap, refrigerate for 30 minutes. Lightly dust a clean work surface with gluten-free flour and roll out the dough to ½ cm thick.

Using this template, cut out the gingerbread house pieces and using the tip of a small piping nozzle, cut out rounds where the string will be pulled through.

Transfer to the lined baking trays. Bake for 8-10 minutes or until golden around the edges. Remove from the oven immediately trim the edges again incase of any spreading or stretching. Use a large plain nozzle to punch holes in the corners of the pieces for the ribbon. Allow to cool slightly on the tray before transferring to a wire rack to cool completely.

To make the royal icing, whisk the egg white gently then add the icing sugar until a stiff paste forms. Add the lemon juice and stir. Add a few tsp of water while whisking until you reach a consistency that is stiff but still oozes enough to create a drip. Place in a piping bag fitted with a small plain nozzle and decorate the sides and roof of the gingerbread house. Allow to set completely – preferably a full day. 

When ready to assemble, thread the ribbon through the punched out holes and connect all the pieces together to form the house. Do the same with the roof and place the roof on top. Use a jug or jar to keep the pieces upright. 

Dust with icing sugar and set out as a delicious centrepiece to your table!

The Ultimate Gingerbread House
Print
Ingredients
  1. 240g salted butter, softened
  2. 200g (250ml) brown sugar or muscovado sugar
  3. 2 large eggs
  4. 450g golden syrup
  5. 250g gluten-free flour, plus extra for rolling
  6. 300g gluten-free oat flour
  7. 200g amaranth flour
  8. 200g quinoa flour
  9. 2 tsp xanthan gum
  10. 1/2 tsp salt
  11. 2 tsp bicarbonate of soda
  12. 4 tsp ground ginger
  13. 2tsp ground cinnamon
  14. 1 tsp ground nutmeg
  15. 1 tsp ground cloves
Royal icing
  1. 1 large egg white
  2. 300g (500ml) icing sugar, sifted, plus extra for dusting
  3. 15ml (1 tbsp) lemon juice
  4. Ribbon, to assemble
Instructions
  1. Preheat the oven to 180°C, gas mark 4.
  2. Line two baking trays with baking paper.
  3. Combine the sugar and butter together and cream using a paddle attachment, until light and fluffy - about 8 minutes.
  4. Add the egg and golden syrup and mix well.
  5. Sieve the dry ingredients into the butter mixture and mix to form a dough.
  6. Form the dough into a disc and cover in cling wrap, refrigerate for 30 minutes.
  7. Lightly dust a clean work surface with gluten-free flour and roll out the dough to ½ cm thick.
  8. Using the template provided, cut out the gingerbread house pieces and using the tip of a small piping nozzle, cut out rounds where the string will be pulled through.
  9. Transfer to the lined baking trays.
  10. Bake for 8-10 minutes or until golden around the edges.
  11. Remove from the oven immediately trim the edges again and punch holes in the corners using a plain tip icing nozzle. Allow to cool slightly on the tray before transferring to a wire rack to cool completely.
  12. To make the royal icing, whisk the egg white gently then add the icing sugar until a stiff paste forms. Add the lemon juice and stir. Add a few tsp of water while whisking until you reach a consistency that is stiff but still oozes enough to create a drip. Place in a piping bag fitted with a small plain nozzle and decorate the sides and roof of the gingerbread house. Allow to set completely - preferably a full day.
  13. When ready to assemble, thread the ribbon through the punched out holes and connect all the pieces together to form the house. Do the same with the roof and place the roof on top.
  14. Dust with icing sugar and set out as a delicious centerpiece to your table!
The Kate Tin https://thekatetin.com/