My Gingerbread House Recipe (GF, DF, EF)

“It’s beginning to look a lot like Christmas.” Every Thanksgiving my family decorates gingerbread houses to last throughout the season, and they even stay on display through the following year at my grandparents’ house.

My Gingerbread House (GF, DF, EF)

Gingerbread is a long standing tradition that even dates back to my great-grandmother. So, when I was diagnosed with celiac disease, this was something that I couldn’t let fall by the wayside. We set out to make our first gluten free house in 2013.


Sturdy Gingerbread House (GF, DF, EF)

My first gluten free gingerbread house featured a celiac awareness ribbon.

My house was a success (at least in my book). The new gingerbread recipe held up beautifully. And, I was able to keep the gingerbread house free of all my allergens. Beyond the front of the house, I also let the back of the house feature my new celiac friendly pride.

Sturdy Gingerbread House (GF, DF, EF)

Icicles made out of frosting!

The side of the house had a pattern all by itself. While not overwhelming, it gave the gingerbread a little bit of pizzazz. Sturdy Gingerbread House (GF, DF, EF)

The centerpiece was certainly the roof that I made out of vanilla & chocolate Rice Chex. Then, I used some gluten free pretzels to outline the roof and chimney. (Or, they could be gutters.)

Sturdy Gingerbread House (GF, DF, EF)

View from Above!

It’s always important to think of how you use the space on your board, which is why I created a tree with Skittles ornaments to make use of the whole board. And, I made a small pathway over toward the tree to leave a bit of open space on the board as well. Now, the pathway to the house itself is my favorite. It’s made out of a crushed up watermelon candy cane!

Lastly, we even found a way to maintain a tradition that has been around since my childhood: gingerbread parties. (We invite lots of friends over to decorate with us as well.)

We had dedicated spoons for any of the candies that I would be able to use, a glove policy, and more. I should note that all of our guests were teenagers and older, and very aware of the allergy needs at the party. However, this is definitely doable with a younger crowd as well.

This holiday season, I’m grateful for all the traditions we’ve been able to keep alive by creating marzipan creatures, gingerbread cookies, and even hosting gingerbread parties.

And, finally, below, you’ll find our gingerbread recipe. It forms a sturdy house, yet is still tasty in dough form and sure to bring the smell of Christmas into your home.

Happy Holidays! And, I hope you have fun baking, cooking, or whatever comes your way this holiday season.

P.S: My Fiesta Friday friends, hopefully this makes for a festive decoration at this weeks party. And, this weekend, I’ll be out on the ski slopes. Hopefully, we’ll get some snow too, which would make for a wonderful winter wonderland. 🙂

How to Make Sturdy Gluten Free Gingerbread House

Make your own all purpose flour by mixing together with a whisk and set aside (you will have leftover):

  •  4 cups Rice Flour
  • 2 cups Arrowroot Flout
  • 3  cups Sorghum Flour
  • 8  tsp. Xanthan Gum


  • About 7 1/4 cups all purpose flour
  • One  12-ounce bottle molasses (mild flavor)
  • 1 cup packed dark brown sugar
  • ½  cup water
  • ⅓ cup shortening
  • 2¼ tsp. baking soda
  • 2  tsp. ground allspice (optional – add more cloves and ginger)
  • 1¼  tsp ground ginger
  • 1 tsp salt
  • 1 tsp ground cloves
  • 1 tsp ground cinnamon (optional – add more cloves and ginger)

1.  PREPARE DOUGH:  Into large bowl, measure 4 cups gluten free flour mix, one 12-ounce bottle molasses, 1 cup brown sugar, ½ cup water, ⅓ cup shortening, 2¼ tsp baking soda, 2 tsp allspice,

1¼ tsp ginger, 1 tsp salt, 1 tsp cloves, and 1 tsp cinnamon.  With mixer at low speed, beat ingredients until just mixed.  Increase speed to medium; beat 3 minutes.  With spoon (and hands if necessary), stir in 3 cups flour until dough is kneading consistency.  Wrap dough with plastic wrap; refrigerate until firm and easy to handle, about 3 hours.

2.  Prepare a second batch of dough, if desired.

3.  Select a gingerbread pattern.  I find it easiest if the pattern is copied on to and cut out of poster board.

4.  Grease and flour a baking sheet.  Roll the dough out directly on the baking sheet.  Cut out the pattern.

Remove any excess dough.  Bake in preheated oven at 350 degrees for approximately 20 minutes.

The dough should be cooked beyond the perfect eating point, but before it is burned.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.

5.  Test your gingerbread pieces to make sure that the cooked pieces actually fit together properly.  Use a knife to gently trim any uneven areas.


Place approximately 1 ½ cups of granulated sugar in an  old small saucepan.  Heat on the stove over low heat until it is hot and bubbly.  Use the mixture as you would any glue to put the house together.  (You may want to have a bowl of cold water handy as you are using the hot sugar.  It is very easy to burn yourself.)  The sugar may be reheated if it begins to cool beyond a working consistency.  You may add additional granulated sugar to your previous batch, if necessary.

The Frosting

Royal frosting typically contains egg or meringue powder.  I wanted to be able to eat EVERY aspect of my gingerbread house, so I used a combination of confectioner’s sugar, water, and pectin to make my frosting.  While the frosting worked (the house has been up for over a month), I don’t have the right proportions yet.  Look out for an updated frosting post next year!


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