Oh, boy. I’m giddy with this one, friends.
I usually buy a gingerbread house kit at Costco every year. Reason #1: simplicity (it’s already “glued” together and all we have to do is decorate! It’s a lot like THIS one). Reason #2: price. (For $9.99, and an evening of fun, how could you go wrong??)
But one thing I can’t stand is that it’s awful for you. The list of ingredients is scary. Of course, a lot of that is the candy decorations. But at any rate, I thought it would be sa-weet if I could come up with my own gingerbread house recipe that was grain free. So, that’s just what I did.
After a morning spent covered in a sticky mess and a couple different batches baked in the oven, perfection.
Friends, this gingerbread house is a definite new tradition for us!
The key to success? THIS gingerbread house mold!
Seriously, I am no Pinterest pro. I’ve had so many Pinterest fails, it’s not even funny. But that gingerbread house mold is da bomb diggety. My kids thought I was a rock star after this. And you pretty much can’t mess up your gingerbread house. I’m all over that.
So, you’re probably dying to see how to make this gem, right? Well, without further adieu, here is my grain free gingerbread house recipe!
Pin it for later!
| Servings |
|
- 3 cups blanched almond flour
- 3.5 cups tapioca flour
- 1 cup coconut sugar
- 2 TBSP ground cinnamon
- 2 TBSP ground ginger
- 1 tsp ground cloves
- 4 tsp gluten-free cornstarch-free baking powder
- 1 tsp salt
- 1/2 cup molasses
- 1/2 cup butter or organic palm shortening melted
- ~1/3 cup water
Ingredients
|
- Preheat oven to 350 degrees.
- Combine all the dry ingredients and stir well.
- Stir together the melted butter or shortening and molasses, then add into dry ingredients.
- Add in 1/3 cup water, and stir to combine.
- Let sit for a few minutes, and then press into gingerbread house mold as directed.
- Bake for about 13-15 minutes, until done, but the edges aren't turning dark yet.
- Remove from oven and let cool completely before removing from mold.
- Follow directions on packaging to assemble the gingerbread house.
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Annette Tompkins says
Woohoo!!! Shanti!!! I’m soooo excited about this! Do you know how many years we’ve NOT made gingerbread houses, or made them and thrown them away? My kids will be over-the-moon excited to finally be able to make AND eat their gingerbread houses! Thank you! Ordered the molds in a skinny-minute and come Christmas, we’ll be rockin’ around the gingerbread house. 😀 Thank you! Thank you!
Shanti Landon says
Yay! I hope you like it as much as we do!
Aliyanna says
I was wondering if this would work with any other flour??? My kids are gluten free, dairy free and also nut free. I would be fun for them to be able to do this…but I just don’t know how.
thanks
Aliyana
Trudy says
I haven’t tried this recipe yet, however I am intending to replace the almond flour with sunflower seed ‘flour’ (I put sunflower seeds in the food processor and process until I get a flour consistency). I have had success with this substitute in the past with other recipes and I’m hoping it’ll work with this recipe because my son is gluten free, dairy free, and nut free as well.
Shanti Landon says
Great! Please let me know how it turns out!!
Tessa@TessaDomesticDiva says
yes, and if you are not paleo, you could use maybe 1 cup teff/brown rice…you would have to play a little bit,..almond flour does not absorb as much liquid, that is why I suggest a bit less. I am going to go that route for my seed and nut intolerant little man!
Whitney says
I know this question seems weird, but I didn’t realize anyone ate their gingerbread houses…I thought they sat out for days or weeks, got old, and were thrown away. So, my kids have asked to do one and I’m curious: how long do you enjoy looking at it and does it taste good or stale when you finally eat it?
Thanks!
Whitney
(Gingerbread house noob)
Shanti Landon says
Hi, Whitney! That’s not a weird question at all! Our was sitting out for a few days before my kids ate it. We had some leftover dough and made some gingerbread men the first day, and ate those right out of the oven. =) But a few days later, they chowed down, and said it was great!
Julia says
I was so excited to make this. Bought the mould from amazon and made the gingerbread with my son. It came out so dry and crumbled into tiny pieces. Any suggestions on how to make it less dry?
Shanti Landon says
Hmmm…I have no idea why that would be? Did you follow the recipe exactly? Make any substitutions?
Debra E says
Did you use a double recipe to make yours so thick? I made this recipe and used the mold you did but I had to rolll the dough out really thin in order to have enough dough for all the mold pieces. Since it was really thin I probably over baked it and it ended up cracking and breaking once it cooled.
Shanti Landon says
Oh my gosh! Debra, you are right! I *completely* forgot that I ended up having to make more dough. I am SOOO sorry. Please accept my apologies. I have fixed the recipe now, but I’m so sorry that I messed up and had to have you fail in order for me to remember! =(
Debra E says
Thanks! We had already bought the candy decorations and the gingerbread smelled soooo good that I was going to try again in a few days and double the recipe! My girls have happily volunteered to eat the failed house though 🙂
FYI, my daughter is diabetic so I try to make things with lower sugar. I successfully made the recipe with no coconut sugar at all, just the molasses. It still turned out yummy!
megan says
Love this recipe! I’ve been gluten free since I was in 2nd grade and haven’t been able to make gingerbread houses! Recipe worked perfectly! I halved it and it made 2 miniature houses!(5″x7″). Thank you 🙂
Shanti Landon says
Thanks for letting me know, Megan!
Rae Dawn says
Are there really no eggs in this recipe?
Shanti Landon says
Yes!
Penny says
I am trying this recipe for my son who is on a grain free diet. I am so excited that he will be able to join the fun of going to a Gingerbread House making party! The recipe calls for 2/3 cup of water, but the directions state 1/3 cup. Which is correct?
Penny says
I went with 1/3 cup and the dough was the perfect consistency.
Shanti Landon says
Well, shoot! Can’t believe I missed that! I would go with 1/3 and add a bit more if needed. I’ll fix it now!
Sylvie says
Get your poop in a group, or take this recipe off the internet. All the changes apparently, and the oops, I’ll correct that. I don’t even know what the recipe is supposed to be.
And now I have a big bowl of dry supposed-cookie-batter.