There is nothing better than being able to say to yourself at the end of the day “I just ate an entire house” and why should people who are not gluten intolerant be the only ones able to say that?! This is for all my gluten-free and dairy-free peeps. Happy Holidays! 🙂 The gingerbread dough recipe creates enough for 1 house, 2 trees, and about 4-5 gingerbread people.
- 3 cups organic almond flour
- 1 ½ cups organic tapioca flour
- 1 ½ tsp. organic ground ginger
- 1 tsp. organic ground cinnamon
- ½ tsp. organic ground cloves
- ½ tsp. baking soda
- ½ tsp. salt
- ½ cup organic coconut oil, melted
- 4 tsp. organic pure maple syrup
- ½ cup organic molasses
- 1 tsp. organic vanilla extract
- 2 eggs
- 2 egg whites
- 2 tsp. organic lemon juice
- 3 cups organic powdered sugar, sifted
- Organic, plant-based food coloring (optional)
- Preheat the oven to 350 degrees. Line a baking sheet (or two!) with parchment paper.
- In a mixing bowl, whisk together the almond flour, tapioca starch, ginger, cinnamon, cloves, baking soda, and salt.
- Add the coconut oil, maple syrup, molasses, vanilla, and eggs to the dry ingredients and beat until a thick dough forms.
- Combine the dough by pressing it together by hand, until it forms one large ball.
- Place the dough between two sheets of parchment paper. Roll out the dough to a ¼- ½ ″ thickness.*
- Peel the top layer of parchment off of the sheet of dough. Place the gingerbread templates (included above!) and cut out gingerbread house shapes. You can also cut out a few gingerbread people and/or Christmas trees with cookie cutters if you’d like.
- Place your gingerbread pieces about ½” apart on your prepared baking sheet/s.
- Bake your cookies for 10-12 minutes. Let them cool for about 30 minutes on a rack before decorating. Make sure not to stack the pieces on top of one another otherwise they’ll stick together.
- While your gingerbread pieces cool, grab a medium-size mixing bowl and combine your egg whites, fresh lemon juice, and powdered sugar together. Whisk together until combined. There should not be any powdered sugar clumpies!
- Separate your icing into 3 smaller bowls. Leave one bowl with plain white icing, and add organic green food dye to one bowl, and red organic vegetable food dye to another bowl.
Assembly & Decoration
- Once your gingerbread has cooled, you can start decorating! Yay!
- Since the Royal Icing will drip, it’s easier to decorate your gingerbread pieces before you assemble them.
- Decorate your gingerbread pieces as you’d like! Make sure you let your pieces sit for about 30 minutes before trying to assemble them into a house.
- Once your pieces are set, you can start assembling your gingerbread house. Add some of your white icing into a piping bag and start by piping some icing on your surface for your house to sort of glue it to that piece.
- Next, add icing to the shorter edges of your side wall and adhere it to your front wall. Hold for about 1 minute to make sure they fuse properly. Then, assemble the other side wall and back wall. Hold the pieces in place for about a minute.
- Once the bottom of your gingerbread house has set, add the roof one piece at a time. I add toothpicks to the front and back walls to offer support. Pipe a little bit of icing over the toothpicks and along the edges of your front and back walls and gently place your roof on these. Hold in place for about a minute. Repeat for the other side of the roof.
- Now, you can add other items to your gingerbread house scene and then you’re done! Enjoy your cute little gingerbread house! 😀
* If you need to, you can refrigerate your dough for 30 minutes to firm it up a bit.
Keywords: christmas, gingerbread, gingerbread house, christmas desserts, desserts, ginger, royal icing, egg white icing, candy, gluten-free, dairy-free, paleo