The Best Gluten Free Gingerbread House!

Every year after Thanksgiving, my family begins the gingerbread making journey. For decades our family made gingerbread from scratch, and my celiac diagnosis was not going to change this tradition.

My Gingerbread House (GF, DF, EF)

Yep, that’s me a long time ago!

This gingerbread recipe is not meant to be eaten, but instead to build a sturdy house. How do I know it’s sturdy? Because every year my grandparents would store our gingerbread houses to display the following year! (Of course, if you live in a more humid climate this is not possible, but it works in New England quite well.)

AND, since the recipe is tasty, I recommend enjoying some of the dough. Plus, you’ll have to trim the gingerbread to the proper shape when it’s fresh out of the oven, and those bits are delicious as well. 🙂

The Best Gluten Free Gingerbread House

My Celiac Awareness House (December 2013)! Read more about it in last year’s post. :)

My long-standing followers have already seen the 2013 gingerbread house! This year, I stuck to a traditional house, and tried to accent it with red and green. It’s actually quite easy to come up with brown/house colored gluten free items, such as granola. This was the first year that I declared I was going to use popcorn on my house. Everyone thought I was a little crazy at first, but I think it looks plenty seasonal. Let’s check it out!


The Best Gluten Free Gingerbread House

A Classic Gingerbread House, 2015

The Best Gluten Free Gingerbread House

The Gerb’s granola pathway lined with Dum Dums, which are free of gluten and the top 8 allergens! :)

The Best Gluten Free Gingerbread House

These little trees/statues are made out of candy canes and skittles. Super simple!

The Best Gluten Free Gingerbread House

They were out of Chocolate Chex, so I mixed cocoa powder and Rice Chex in a bag to make this roof!

I’m so excited to share this year’s house with all my friends at Fiesta Friday! Thanks to Johanne@French Gardener Dishes and Liz@spades, spatulas & spoons for co-hosting this week.  This is by far my favorite item that I bring to a fiesta all year. And, finally, for those of you who don’t want to scroll through my old posts or head over to my beautifully organized Recipe Tab, I’ve included the gingerbread house recipe below.

What are you baking in your kitchen this year?! What’s your favorite holiday treat? Is it a family tradition too?

Happy Holidays, y’all!

P.S: If you liked this post, you can also find me on Instagram, Twitter, Pinterest, Facebook, and YouTube.

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 7¼ 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.

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

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

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

8.   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.


  1. Angie December 4, 2015
    • December 4, 2015
  2. Julie is Hostess At Heart December 4, 2015
    • Kaila (GF Life 24/7) December 4, 2015
  3. Loretta December 4, 2015
    • Kaila (GF Life 24/7) December 4, 2015
  4. Judi Graber December 4, 2015
    • Kaila (GF Life 24/7) December 4, 2015
  5. Liz December 5, 2015
  6. Johanne Lamarche December 6, 2015

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