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A fully assembled gluten-free gingerbread house decorated with white royal icing, colorful candies, candy canes, and two small gingerbread people by the doorway.
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5 from 1 vote

Gluten-Free Gingerbread House

This gluten-free gingerbread house is built to hold up for decorating and eating, with warm spiced dough, a sturdy structure, and yes, a dairy-free and vegan icing option, too. Make it as simple or as detailed as you’d like.
Prep Time2 hours
Cook Time15 minutes
Chill Time8 hours
Total Time10 hours 15 minutes
Course: Baking
Cuisine: American
Keyword: gluten-free gingerbread house
Servings: 1 house (6-8 servings if eaten)
Author: Sabine Venier

Ingredients

Gingerbread Dough

  • 3 cups gluten-free all-purpose flour with xanthan gum
  • 1¼ tsp baking powder
  • ½ tsp salt
  • 2 tsp ground ginger
  • 2 tsp ground cinnamon
  • ½ tsp allspice
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg
  • ⅔ cup unsalted butter softened, for dairy-free, use dairy-free butter
  • ¾ cup packed brown sugar
  • ⅔ cup unsulphured molasses
  • 1 large egg

Royal Icing

  • 3 cups powdered sugar
  • 2 egg whites for vegan, use 4 tbsp aquafaba
  • ½ tsp cream of tartar
US Customary - Metric

Instructions

  • In a medium bowl, whisk together flour, baking powder, salt, ginger, cinnamon, allspice, cloves, and nutmeg.
  • In a large bowl, beat butter and brown sugar until light and fluffy. Mix in molasses and egg until smooth.
  • Gradually add dry ingredients to wet, mixing until a stiff dough forms.
  • Divide the dough in half, wrap it in plastic wrap, and refrigerate it for at least 1 hour.
  • Preheat oven to 350°F (177°C). Roll out the dough between two sheets of parchment to about 1/4-inch thick.
  • Use templates to cut out house shapes (sides, roof, front, and back). Transfer pieces carefully to parchment-lined baking sheets.
  • Bake 12–15 minutes, until edges are firm and slightly darkened. Cool completely on wire racks before assembly.
  • Make royal icing: Beat egg whites and cream of tartar until foamy.
  • Gradually add powdered sugar and beat until thick and glossy.
  • Transfer to a piping bag.
  • Assemble the house: Pipe icing along the edges of the walls to “glue” them together and to the base. Hold pieces in place for 1–2 minutes until icing begins to set. Use jars or mugs to give the structure support if needed. Allow the structure to dry for at least 1 hour before adding the roof.
  • Place the roof pieces on top of the house and trim the edges as needed. Then pipe icing along the edges of the walls and roof pieces and glue them together. Let it set overnight before decorating.
  • Decorate with sprinkles, candy canes, chocolate chips, candies, dried fruit, coconut flakes, or naturally colored icing as desired.

Notes

  • If the house pieces spread during baking: Trim the edges with a sharp knife immediately after baking while still warm for clean lines.
 
Basic Gingerbread House Template (Small–Medium size)
Front and Back Walls (2 pieces)
  • Shape: rectangle with peaked roof
  • Dimensions: 4" wide × 3" tall and 3" each line of the peak
Side Walls (2 pieces)
  • Shape: rectangle
  • Dimensions: 6" wide × 3" tall
Roof Panels (2 pieces)
  • Shape: rectangle
  • Dimensions: 6" wide × 4" tall
Tips for Using the Template:
  1. Print or draw the template pieces on paper or cardboard and cut them out.
  2. Roll the dough to about ¼-inch thick. Place templates on top and cut around them with a sharp knife or pizza cutter. Use a ruler for straight lines.
  3. Transfer carefully to baking sheets lined with parchment.

Nutrition

Serving: 1house | Calories: 5103kcal | Carbohydrates: 961g | Protein: 52g | Fat: 141g | Saturated Fat: 80g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 36g | Trans Fat: 5g | Cholesterol: 511mg | Sodium: 2021mg | Potassium: 4046mg | Fiber: 40g | Sugar: 693g | Vitamin A: 4072IU | Vitamin C: 1mg | Calcium: 1260mg | Iron: 28mg