Gluten & Dairy-Free Gingerbread House/Cookies
The Wrote Oat
December 3, 2023
Hello and happy Saturday! I hope you are enjoying this Christmas season. I have had many people ask me for my gluten-free gingerbread house/cookie recipe, so here it is! I hope you all enjoy the fun Christmas tradition of making and decoration gingerbread houses!
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Ingredients
Adjust Servings
| 300 grams The Wrote Oat flour plus more for sprinkling. Or a rice flour-based gluten-free flour blend. | |
| 70 grams cornstarch | |
| 130 grams white sugar | |
| 100 grams brown sugar | |
| 3/4 tsp ground cinnamon | |
| 1/2 tsp salt | |
| 1 tsp xanthan gum or guar gum | |
| 1.5 tsp ground ginger | |
| 8 Tbsp melted dairy-free butter | |
| 4 Tbsp molasses | |
| 2 eggs | |
| 1 tsp vanilla extract make sure it's gluten-free |
The Wrote Oat flour (makes ~9 cups)
| 600 grams white rice flour | |
| 285 grams brown rice flour | |
| 230 grams potato starch | |
| 115 grams tapioca starch or sorghum flour |
Directions
1.
Combine the Dry Ingredients
In a large bowl, combine the flour, cornstarch, white sugar, brown sugar, cinnamon, ginger, salt, and xanthan gum.
Once combined, make a well in the center.
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2.
Add the Wet Ingredients
Into the well in the center of the dry ingredients, add the melted butter, molasses, eggs, and vanilla.
Stir with a spatula until completely combined and a dough ball forms.
Mark as complete
3.
Chill the Dough
Cover the dough and chill in the refrigerator a minimum 1 hour.
Mark as complete
4.
Roll Out the Dough
Onto a clean surface, lay down a large piece of parchment paper and sprinkle some gluten-free flour over it. Place half the chilled dough onto the parchment paper and sprinkle some of the flour over the dough.
Cover with another large piece of parchment paper and roll out to 3/8-inch thickness. Pre-heat the oven to 350* F.
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5.
Chill the Dough
Chill the rolled-out dough in the freezer for 5-10 minutes to allow it to firm up for cutting. Place some of the dusting flour on a place or a shallow bowl. Line a baking sheet.
Dip your desired cookie cutters into the flour to prevent them from sticking to the dough. Remove the top layer of the parchment paper and cut out the cookie shapes. If the dough is cool enough to lift the cookies onto the baking sheet, transfer them. Otherwise chill the dough again for ~5 minutes before transferring them to the baking sheet.
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6.
Bake the Cookies
Bake the cookies at 350* F for 14-20 minutes, depending on the thickness of your cookies.
Allow the cookies to cool 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
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7.
Leftover Cookie Dough
If you have leftover cookie dough after making your gingerbread house cookies, you can use your Christmas cookie cutters to make gingerbread cookies and gingerbread men.
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