Gluten-Free Gingerbread House

Gingerbread is one of the classic tastes of Christmas. This is a great gluten-free recipe to make with children, and it creates a wonderful centrepiece! We decorated our house with spices, nuts and buttercream. You can adapt decorations to your own preferences and use sweets, freeze-dried fruit, icing and seeds. This recipe is made without cane sugar.

Plain White Flour, Gluten-Free, 1kg (Dove's Farm)

600g of gluten-free flour blend.

Organic Ginger Powder 100g (Sussex Wholefoods)

4 teaspoonfuls of ginger powder.

Blackstrap Molasses, Organic 600g (Meridian)

120ml of blackstrap molasses (or a little more if you have a sweet tooth).

Gluten Free Self-Raising White Flour 1kg (Doves Farm)

6 tsp of gluten-free self-raising flour

Gluten-Free Baking Powder 130g (Doves Farm)

2 Teaspoonfuls of gluten-free baking powder.

Bicarbonate Of Soda 100g (Sussex Wholefoods)

1 teaspoon of bicarbonate of soda.

Icing Sugar Alternative, 400g (Sukrin)

Sukrin icing sugar substitute - used here to make the snow and other decorations.

Freeze Dried Raspberry Powder 100g

Mix raspberry powder with icing sugar and a little water to make the little red bits.

Other Ingredients

2 eggs
250g butter

Method

1) Preheat your oven to 175°c.
2) Cream together the Coconut Sugar and butter. Add the egg and agave syrup and mix well.
3) Mix the dry ingredients together and add to the mixture. Knead until smooth. Wrap mixture in cling film and chill for 30 minutes.
4) Roll Mixture out to a desired thickness and cut the house shapes out with your chosen cutters. We used Lakeland cookie cutters.
5) Place your cookie shapes on a baking tray and cook for around 7 minutes until golden brown. Cool on wire rack and then assemble!
6) Decorate according to your own preference and display proudly for everyone to see! One handy tip is to use raspberry powder as a natural food colouring for the red bits, and Sukrin Icing Sugar Substitute to make the snow.