Create your very own magical gluten free gingerbread house perfect for the holiday season! Our easy to follow recipe is packed full of helpful tips and a printable template. Ready for you to put your enchanting design to life and create a beautiful and delicious holiday centerpiece that's sure to impress. Let the decorating fun begin!
A gluten free gingerbread house is always on the bake list during the holiday season, and the whole family loves getting involved. Making your very own gingerbread house at home is such a fun and festive activity and you can go all out when decorating it adding your own unique touch.
Other great holiday recipes we love are these gluten free mince pies, gluten free gingerbread cupcakes, gluten free gingerbread cookies, Christmas popcorn, and these gluten free Christmas desserts.
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⭐ Why we love this recipe
- Fun & Seasonal bake - Making and decorating a gingerbread house is such a fun and family-friendly holiday activity that it has become a family tradition each year.
- Gluten free with dairy free option - Perfect for anyone who has dietary needs and cannot tolerate gluten and easily made dairy free.
- Step by Step images - Easy to make with additional images below to help guide you through the process.
- Free Printable Template - Get a free PDF gingerbread house template that you can print at home.
🏠 Recipe Development
This gluten free gingerbread house recipe was developed a few years ago, and every year, I always forget to photograph the process, As I mentioned earlier it's a holiday tradition in my family to make gingerbread houses every year (Let's just say it can get a little bit competitive!)
This recipe was adapted from my gluten free gingerbread cookies recipe and with a few adaptations to make the dough a little firmer to help make it more stable for building a house that will stay firm and hold up well.
📋 Ingredients Notes
- Butter - I used unsalted butter and added the salt to the recipe. If you use salted butter then omit the additional salt. Use dairy-free butter block as an alternative if required.
- Gluten free all purpose flour - AKA Gluten free plain flour in the UK. I used a Gluten free flour blend from Doves Farm Freee from range. Which is a flour blend of Rice, Potato, Tapioca, Maize, and Buckwheat flour. The flour blend I used does not contain xanthan gum, but if the flour blend used contains xanthan gum then there is no need to add more, so you can omit this from the ingredients.
- Sugar - I used light brown sugar in the gingerbread dough. See is brown sugar gluten free if you want more information on brown sugar. Powdered sugar is needed for the royal icing, See is powdered sugar gluten free if you would like more information on powdered sugar.
- Spices - Ground Ginger, Cinnamon, and Nutmeg all create a beautiful flavor when combined not to mention the festive smell that will fill the kitchen.
- Molasses - Unsulphured, dark molasses or Black treacle will work well (Do not use blackstrap molasses).
- Eggs - Always use room temperature eggs. One whole egg is used in the gingerbread dough and 3 egg whites for the royal icing recipe.
- Cream of tartar - helps stabilize the egg whites in the royal icing.
See the recipe card below for all ingredients & measurements.
⚡ Substitutions & Variations
- Dairy free - Substitute regular butter for a dairy free butter block to make a dairy free gingerbread house.
- Additional candy- Use gluten free candy and sweets to decorate the gluten free gingerbread house.
- Colorful gingerbread house - Add several scoops of royal icing into individual bowls and add a few drops of your preferred food coloring to decorate the gingerbread house with various colored royal icing.
🥣 Step by Step Instructions
Below is a brief step-by-step process with photos of how to make a gluten free gingerbread house.
See the recipe card below for more detailed recipe instructions.
Make the Gluten Free Gingerbread dough
Step 1: Cut the butter into cubes and place in a microwave-safe bowl or jug and melt the butter in the microwave on short bursts. Set aside to cool.
In a large bowl mix all dry ingredients (Gluten free flour, sugar, cinnamon, ginger, nutmeg, baking soda, salt, xanthan gum) in a large bowl.
Step 2: Add all the wet ingredients (egg, melted butter, molasses) to the dry ingredients and mix with a wooden spoon.
Step 3: Mix well and knead together with your hands to form a dough (See image 3).
Step 4: Shape the dough into a large disk, wrap the dough in plastic wrap, then place it in the refrigerator for around 1 hour.
Tip: Chill the Dough - After mixing the gingerbread dough, allow it to chill in the refrigerator for the recommended time. Chilled dough is easier to handle, and it helps the house sections maintain their shape during baking.
Roll out and Cut the Dough
Click the link to get the free printable PDF - Gingerbread House Template
Step 5: Print the gingerbread house template and carefully cut out the shapes (you need to cut 2x side sections 2x end sections, and 2x roof sections). Cut out the parchment paper to the size of the baking sheets.
Remove the dough from the fridge and cut the disk in half.
Step 6: Lightly dust the rolling pin with a little flour. Roll out one of the disks of dough directly on top of one sheet of parchment paper until it is ¼ inch thick.
Step 7: Lightly dust the back of the paper template with a little flour to help prevent it from sticking to the dough, using a sharp knife carefully cut the dough into the gingerbread house shapes. Leaving space between each section of house (See image 7).
Gently peel away any excess dough and add it to the other gingerbread dough, as you will need all the dough to make the house. You can straighten up any sections or edges of the house with the back of a knife that might have slightly lost its shape (By rolling and cutting on the parchment paper will help keep the shape as you won't need to lift the gingerbread after cutting helping it to maintain its shape).
Step 8: Carefully move the parchment paper with the gingerbread shapes onto the baking sheet. Continue with this process until all the gingerbread house sections have been cut out. If you have leftover gingerbread dough you can use a cookie cutter to make additional shapes (I made some gingerbread trees).
Place the baking sheets in the refrigerator for 15 minutes to firm up again, as this will help them keep their shape when baking.
Preheat oven to 170°C/325°F/Gas mark 3
Place the baking sheet in the oven for 14-18 minutes until house shapes look golden brown. The cookies will feel slightly soft when removed from the oven. Leave the house shapes on the baking sheet to fully cool as they will firm up as they cool.
Tip: Rolling the Dough - Roll the dough directly on the parchment paper that it will be baked on this prevents unnecessary moving of the dough once cut to shape. Roll to a consistent thickness to ensure even baking. Aim for around ¼ inch thick.
Make the Royal Icing
Step 9: Sift the powdered sugar into a large bowl and add the cream of tartar.
Add the egg whites into a separate bowl or stand mixer. Whisk the egg whites with the stand mixer or electric beaters on low until bubbles appear (See image 9).
Step 10: Add a few tablespoons of powdered sugar at a time while keeping the mixer on low. Scrape the sides in between adding more sugar to be sure that it is all being incorporated. continue until all the sugar has been added.
Step 11: Once all the sugar has been added turn the mixer up to high and whisk until the icing has thickened with glossy stiff peaks ( See image 11, This usually takes around 10 minutes).
Step 12: Cover the top of the royal icing with plastic wrap to prevent it from drying out. Place some royal icing into a piping bag with your preferred piping nozzle ready for decorating.
Decorate the Gingerbread Sections
Step 13: Wait until the gingerbread house is fully cool and firm before decorating.
Step 14: Decorate each section to your preferred design. Decorating the gingerbread house before building helps with a neater finish.
Step 15: Leave the decorated gluten free gingerbread house sections to dry fully before building the house.
Tip: Decorate the gingerbread house before building. This helps with more intricate designs and makes it easier to pipe the royal icing.
Construct the Gingerbread House
Step 16: Once the decorated house sections are dry, choose a base for the gingerbread house. I used a square cake board but you can use whatever you like such as a chopping board, tray, or large plate.
Take the front and side pieces, and with the royal icing pipe thick lines along the side edges and join the pieces together holding it in place for a few minutes. Use something to keep the pieces upright and as a support to help them stand up ( I used drink glasses but anything such as cans of soda will work).
Step 17: Continue to add the remaining side and back pieces and use supports to help keep it in place. Leave the base of the gingerbread house to fully firm up and the icing to set before adding the roof as this will help it be more of a stable base, Approximately 1 hour depending on how thick the icing is (See image 17).
Step 18: Once the base of the house has set pipe a thick line of the royal icing along the top edges of the house. Carefully hold the roof pieces in place for a few minutes to help them stay in place. Once the roof has begun to firm up, pipe a thick line of icing down the center to join the two pieces together.
Step 19: If you want to add additional decorations to the gingerbread house wait for at least 4 hours for the royal icing to firm up and the house is fully set.
Save any leftover royal icing by covering it with plastic wrap and storing it in the refrigerator for decorating other Christmas cookies.
Tip: When building the gingerbread house, hold the sections in place for a few minutes for the royal icing to take hold, and then use some household items to help support and keep them in place while the icing firm up and sets.
💡 Pro Recipe Tips
- Tip #1: Quality Ingredients - Use high quality butter, spices and molasses for the best flavor. The quality of the ingredients can make a significant difference in the overall taste of your gluten free gingerbread house.
- Tip #2: Chill the Dough - After mixing the gingerbread dough, allow it to chill in the refrigerator for the recommended time. Chilled dough is easier to handle, and it helps the house sections maintain their shape during baking.
- Tip #3: Rolling the Dough - Roll the dough directly on the parchment paper that it will be baked on this prevents unnecessary moving of the dough once cut to shape. Roll to a consistent thickness to ensure even baking. Aim for around ¼ inch thick.
- Tip #4: Cool Completely - Allow the house sections to cool completely on the baking sheet before transferring them to a wire rack. This helps them set without breaking.
- Tip #5: Decorate the gluten free gingerbread house before building. This helps with more intricate designs and makes it easier to pipe the royal icing.
- Tip #6: When building the gingerbread house hold the sections in place for a few minutes for the royal icing to take hold and then use some household items to help support and keep them in place while the icing firm up and sets.
- Tip #7: Wait for the base of the gingerbread house to be fully set to create a stable base before adding the roof.
❔ Gluten Free Gingerbread House Recipe FAQs
You can make the gingerbread house sections a day or two before decorating. Store in an airtight container until you are ready to decorate.
Yes, use a dairy free butter block to make a gluten and dairy free gingerbread house.
More great gluten free holiday recipes are these gluten free shortbread cookies, millionaire cheesecake, San Sebastian cheesecake, and this delicious gluten free tiramisu.
More gluten free holiday recipes
If you tried this Gluten-Free Gingerbread House recipe. Please leave a star 🌟rating in the recipe card below & a review in the comments section further down the page. Subscribe and get free recipes straight to your inbox.
📖 Recipe
Gluten Free Gingerbread House
Nutritional information is meant as a guideline and all information is approximate.
Equipment
- Gingerbread house template
- Baking sheets
- Parchment paper
- Rolling Pin
- Bowls
- Stand mixer or electric beaters
- Piping bag and nozzle
Ingredients
Ingredients for gluten free gingerbread house
- 150 grams Unsalted butter
- 450 grams Gluten free all purpose flour (Plus extra for dusting)
- 180 grams Light brown sugar
- 2 teaspoons Ground cinnamon
- 2 teaspoons Ground ginger
- ½ teaspoon Ground nutmeg
- ½ teaspoon Baking soda
- ½ teaspoon Xanthan gum Omit if the flour blend already contains xanthan gum
- ¼ teasppon Salt
- 100 grams (4 tablespoons) Molasses Unsulphured, dark molasses or Black treacle will work well (Do not use blackstrap molasses).
- 1 large Egg Room temperature
Ingredients for royal icing
- 500 grams Powdered sugar
- 1 teaspoon Cream of tartar
- 3 large Egg whites (Room temperature) You can use pasteurized egg whites if preferred
Instructions
How to make the gluten free gingerbread dough
- Cut the butter into cubes and place in a microwave-safe bowl or jug and melt the butter in the microwave on short bursts. Set aside to cool.
- In a large bowl mix all dry ingredients (Gluten free flour, sugar, cinnamon, ginger, nutmeg, baking soda, salt, xanthan gum) in a large bowl.
- Add all the wet ingredients (egg, melted butter, molasses) to the dry ingredients and mix with a wooden spoon.
- Mix well and knead together with your hands to form a dough.
- Shape the dough into a large disk, wrap the dough in plastic wrap, then place it in the refrigerator for around 1 hour.
How to roll and shape the dough
- Print the gingerbread house template and carefully cut out the shapes (you need to cut 2x side sections 2x end sections, and 2x roof sections). Cut out the parchment paper to the size of the baking sheets.
- Remove the dough from the fridge and cut the disk in half.
- Lightly dust the rolling pin with a little flour. Roll out one of the disks of dough directly on top of one sheet of parchment paper until it is ¼ inch thick.
- Lightly dust the back of the paper template with a little flour to help prevent it from sticking to the dough, using a sharp knife carefully cut the dough into the gingerbread house shapes. Leaving space between each section of house.
- Gently peel away any excess dough and add it to the other gingerbread dough, as you will need all the dough to make the house. You can straighten up any sections or edges of the house with the back of a knife that might have slightly lost its shape (By rolling and cutting on the parchment paper will help keep the shape as you won't need to lift the gingerbread after cutting helping it to maintain its shape).
- Carefully move the parchment paper with the gingerbread shapes onto the baking sheet. Continue with this process until all the gingerbread house sections have been cut out. If you have leftover gingerbread dough you can use a cookie cutter to make additional shapes (I made some gingerbread trees).
- Place the baking sheets in the refrigerator for 15 minutes to firm up again, as this will help them keep their shape when baking.
Baking the gingerbread house
- Preheat oven to 170°C/325°F/Gas mark 3
- Place the baking sheet in the oven for 14-18 minutes until house shapes look golden brown. The cookies will feel slightly soft when removed from the oven. Leave the house shapes on the baking sheet to fully cool as they will firm up as they cool.
Making the royal icing
- Sift the powdered sugar into a large bowl and add the cream of tartar.
- Add the egg whites into a separate bowl or stand mixer. Whisk the egg whites with the stand mixer or electric beaters on low until bubbles appear.
- Add a few tablespoons of powdered sugar at a time while keeping the mixer on low. Scrape the sides in between adding more sugar to be sure that it is all being incorporated. continue until all the sugar has been added.
- Once all the sugar has been added turn the mixer up to high and whisk until the icing has thickened with glossy stiff peaks (This usually takes around 10 minutes).
- Cover the top of the royal icing with plastic wrap to prevent it from drying out.
Decorating and building the gingerbread house.
- Wait until the gingerbread house is fully cool and firm before decorating.
- I kept my icing white but you can add some icing into small bowls with a few drops of food coloring and then transfer it into various piping bags if you want to decorate the house with various colors.
- Place some royal icing into a piping bag with your preferred piping nozzle. Decorate each section to your preferred design. By decorating the gingerbread house before building helps with a neater finish.
- Leave the decorated gingerbread house sections to dry fully before building the house.
- Once the decorated house sections are dry, choose a base for the gingerbread house. I used a square cake board but you can use whatever you like such as a chopping board, tray, or large plate.
- Take the front and side pieces, and with the royal icing pipe thick lines along the side edges and join the pieces together holding it in place for a few minutes. Use something to keep the pieces upright and as a support to help them stand up ( I used drink glasses but anything such as cans of soda will work).
- Continue to add the remaining side and back pieces and use supports to help keep it in place. Leave the base of the gingerbread house to fully firm up and the icing to set before adding the roof as this will help it be more of a stable base (Approximately 1 hour depending on how thick the icing is).
- Once the base of the house has set pipe a thick line of the royal icing along the top edges of the house. Carefully hold the roof pieces in place for a few minutes to help them stay in place. Once the roof has begun to firm up, pipe a thick line of icing down the center to join the two pieces together.
- If you want to add additional decorations to the gingerbread house wait for at least 4 hours for the royal icing to firm up and the house is fully set.
- Save any leftover royal icing by covering it with plastic wrap and storing it in the refrigerator for decorating other Christmas cookies.
Notes
-
- Tip #1: Quality Ingredients - Use high quality butter, spices and molasses for the best flavor. The quality of the ingredients can make a significant difference in the overall taste of your gluten free gingerbread house.
-
- Tip #2: Chill the Dough - After mixing the gingerbread dough, allow it to chill in the refrigerator for the recommended time. Chilled dough is easier to handle, and it helps the house sections maintain their shape during baking.
-
- Tip #3: Rolling the Dough - Roll the dough directly on the parchment paper that it will be baked on this prevents unnecessary moving of the dough once cut to shape. Roll to a consistent thickness to ensure even baking. Aim for around ¼ inch thick.
-
- Tip #4: Cool Completely - Allow the house sections to cool completely on the baking sheet before transferring them to a wire rack. This helps them set without breaking.
-
- Tip #5: Decorate the gingerbread house before building. This helps with more intricate designs and makes it easier to pipe the royal icing.
-
- Tip #6: When building the gingerbread house hold the sections in place for a few minutes for the royal icing to take hold and then use some household items to help support and keep them in place while the icing firm up and sets.
-
- Tip #7: Wait for the base of the gingerbread house to fully set to create a stable base before adding the roof.
Nutrition
Disclaimer
Nutritional information is meant as a guideline and is always an approximate calculation. Recipes may include information of various products used. It is your responsibility to check that ingredients you use when making a recipe are gluten free.
Amanda says
Thank you for visiting. I hope you loved the gluten free gingerbread house recipe!