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The ULTIMATE Gluten-free Christmas Guide for 2020
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Mini Gluten Free Gingerbread Houses (Dairy Free)

The most delicious gluten free gingerbread house - perfect for Christmas... but also for any occasion!
Servings 0

Ingredients

For the gingerbread

  • 300g gluten free plain flour
  • 1 tsp bicarbonate of soda
  • 1/4 tsp xanthan gum
  • 2 heaped tsp ground ginger
  • 125g dairy free hard margarine I use Stork Hard Margarine
  • 3 1/2 tbsp golden syrup
  • 100g dark muscovado sugar

For the icing

  • 1 large egg white for the icing
  • 250g icing sugar for the icing
  • cake decorations / sweets of choice for decorating
  • piping bag
  • paper templates available within the blog post

Instructions

  • In a saucepan melt the hard margarine, golden syrup and dark muscovado sugar
  • Whilst this is melting, mix together your dry ingredients - gluten free flour, xanthan gum, ground ginger and bicarbonate of soda.
  • Add your melted mixture to the dry ingredients and stir together.
  • The mix should form a dough (& smell lovely and gingery!) using your hands, bring the dough together into a ball.
  • If the dough is still a little warm (due to the melted mix being hot when you poured it into the dry ingredients) allow the dough to cool down a little before wrapping it is clingfilm and placing it in the fridge to chill briefly (15 minutes).
  • Remove the dough from the fridge, allow it to warm up a little at room temp before handling it.. Split the dough into small chunks - it's easier to roll out like this. Also before I roll the dough out I like to 'play' with it a little & mould it in my hands to warm it up - this is important :)
  • Place some non stick baking paper down and roll your dough out to about one pound coin thick.
  • Place your templates on the dough and carefully with a sharp knife score around them. Then remove the template and properly cut the dough out, removing excess dough from around the edges - this can then be rerolled for the next shapes.
  • Once you have all your sides, roofs and fronts cut out, lift the baking paper you rolled them out on, onto a baking sheet. (Don't lift the dough without the baking paper at this stage)
  • Place your shapes in a preheated oven (180 C fan) for around 10 - 12 minutes (until the edges are a little darker - this might happen sooner)
  • Once cooked take out and leave to cool.
  • Whilst they are cooling make your icing - simple mix your egg white with the icing sugar until it becomes a thick paste.
  • Place your icing in the piping bag.
  • Whilst your gingerbread is still flat ice the detail onto each shape. Leave this to set for at least 15 minutes.
  • Pipe icing along the joins of the walls (just the fronts and the sides at this stage, not the roof) and assemble into a house. (You can use objects to support the structure whilst this is drying - I often use spice pots) Be careful to not touch the decoration you did in step 14 - it's still delicate! Leave this for a further 15 minutes to set.
  • Pipe icing between the two roof shapes and delicately place on top. Try not to move the house for another 20 - 30 minutes so it can completely set and hold together.
  • Repeat for further gingerbread houses until you have made your entire gingerbread village.

Notes

If you are looking for templates, mine are here: https://glutenfreecuppatea.co.uk/gluten-free-gingerbread-house-template.pdf