Gingerbread houses have become something of a custom in our home. So when we became gluten-free, I started experimenting. Last year we used a different flour blend and the cookies for the house came out okay. This year we tried another blend and it came out perfectly!
Here’s my new recipe, from my house to yours. Merry Christmas!
Homemade Gingerbread House
3/4 c butter
7/8 c packed brown sugar
3 cups plus a 1/2c for dusting of Pamela’s Artisan Flour Blend
1 Tbsp ginger
1 tsp cinnamon
1/2 tsp clove
1/2 c molasses
2 tsp baking powder
2 TBSP water
Preheat the oven to 375* . Grease a cookie sheet with Crisco, or line with parchement paper.
In a large mixing bowl, cream butter and sugar until creamy. Add molasses and mix until well combine; scrapping down the sides as you go. Add the eggs, one at time. Wait for the first egg to fully incorporate before adding the second.
In a separate bowl, whisk together 3 cups of flour, baking powder, ginger, clove, and cinnamon, set aside.
Slowly add the dry ingredients to the wet ingredients. Mix on medium speed until fully incorporated. The mixture will look like a thick cake batter.
Spoon the cookie dough onto saran wrap and cover – or spoon it in a zip lock bag and seal. Refrigerate for 1 hour. This will allow the dough to thicken, so it can be rolled later.
When the dough is ready, sprinkle the counter top with flour using the remaining 1/2 c of flour. Pour the dough out onto the counter top and knead the dough (making sure to turn and flip half way through) until the it is not longer sticky (approx. 2-3 turns). Roll it out to a 1/4″ thickness. Note: if the dough sticks to the pin, dust the pin with flour before continuing.
Lay the pattern on top of the dough. Using a sharp knife, cut around the pattern* and carefully lift the cookie out and onto the tray. We used an old cake lifter we had, but 1 or 2 big spatulas should work. If the edges of the house become “wonky” in transfer, gently push them back into place. Repeat for the sides, roof tiles, and front and back pieces.
Another option would be to cut the dough in half. Placing one kneaded mound directly onto a lightly greased and floured cookie sheet. Roll the dough out, then cut the patterns directly onto the tray. You will have to go back with a sharp knife and re-cut the patterns before the cookie fulled cooled. Repeat this process with a second cookie sheet. When the cookies are fully cooled, you can carefully lift the pieces out and set up the house. Please note: we have not tried this, but we have been told it can be done.
Bake for 10 minutes, or until golden brown. Remove from oven and cool overnight on tray.
Assemble with Royal Icing and allow to “solidify” for an hour or two. Decorate with your favorite candies!
For a non-gluten-free gingerbread house recipe, try for a non-gf version, try Food Network’s Gingerbread House Recipe.