Worried about gingerbread making, this Christmas? You shouldn’t be! We got a little crafty & made one ourselves! It’s easy! We used pamela’s bread mix for our gluten free gingerbread house. You can find the recipe here. Normally I am all for simplicity but I wanted to try it & see how it turned out. It wasn’t as hard as I thought it would be. Here’s the step by step of what we did & we’ll post our house for little gingerbread people, tomorrow. 🙂
Gluten Free Gingerbread House:
In a medium bowl, combine Pamela’s gluten free bread mix with salt, baking powder, cinnamon, & ginger. Whisk together thoroughly. Do NOT use the yeast packet. (Ps- I didn’t realize it said baking powder not baking soda but it still worked great!)
In the bowl of a stand mixer, add cream shortening with sugar. Add egg, mix to incorporate.
Add molasses, mix to incorporate.
Add dry ingredients, mix to incorporate. Add water. Continue mixing gently together until dough comes together. If needed, add an additional tablespoon of water. I didn’t need extra water but let me just say, it’s thick. I added 1/4 cup increments of the dry mixture at a time. Make sure you have a heavy duty mixer like a kitchen aid.
Wrap dough in plastic wrap & refrigerate for 1 hour before rolling out.
Once I got to this part, I just did my own thing. I sprinkled some GF flour on the table & started to roll the dough out so it was about 1/4″ thick.
Here’s the fun part. I wanted to make sure I had enough dough for cookies & our printer is broken so I couldn’t use the print outs they offer on their website. SO I got out my husbands nifty tape measure & we made our own measurements for our gluten free gingerbread house! We made the height 3″ & the base 4.5″. I made my own incline for the roof, based off the center of the base & that came to about 4″ . Take a look!
Bake cookies twice to dry enough for building gluten free gingerbread house. Bake at 350 for 10 minutes. Then turn oven off, leaving cookies inside with door shut. (If you are cooking your little gingerbread men at this time too, be sure to take them out after you turn the oven off 😉 Leave them to cool completely in the heat (I set my timer for 4 hours). When cool, remove cookies from oven, preheat oven again to 350, then bake for another 10 minutes. Turn off oven with cookies inside, with the door shut. Leave until cool.
And there you have it! Beautiful cookies for making the best gluten free gingerbread house you’ve ever seen!
I didn’t want to buy the Pamela’s vanilla frosting so I substituted their package with powdered sugar. I mixed 3 egg whites together to form stiff, white, peaks. Added half the bag of powdered sugar in increments, & poured in 1/2 tsp of cream of tarter. Pour it in a plastic zip lock bag & it’s all ready for when you want to put your perfect walls together!
Good luck on constructing YOUR gluten free gingerbread house! We’ll show you ours tomorrow! Have a fabulous day!