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Baking Recipes & Tutorials,

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Torie Jayne

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Gluten-Free Woodland Ginger Bread House

Gluten-Free Woodland Ginger Bread House

Torie Jayne's gingerbread recipe is the perfect baking project to end the summer. It is delightful to look at and is gluten-free for anyone with celiac disease. In honour of alternative ingredients, this gingerbread house recipe is perfect for making with the family. Please try looking online or at your local health shop for ingredients. You can try to create your stencil to build your own house and work to the cake boards that you may have at home. 

GLUTEN FREE GINGERBREAD HOUSE

Ingredients 

  • 250g butter (unsalted)
  • 200g dark muscovado sugar
  • 600g gluten free plain flour
  • 3 tsp xantham gum
  • 7 tbsp golden syrup
  • 2 tsp bicarbonate of soda
  • 1 tsp ginger (ground)
  • 1 tsp cinnamon (ground)

GLUTEN FREE GINGERBREAD HOUSE

  1. Heat oven to 180 deg C
  2. Place the butter, sugar and golden syrup in a medium saucepan and, on a low heat, stir with a wooden spoon until the sugar has dissolved, then remove from heat
  3. Place the flour, xanthan gum, ground ginger, ground cinnamon and bicarbonate of soda in a food mixer
  4. Slowly add the melted butter mix to the flour mix and beat until well combined
  5. Roll dough out to about 8mm thick on to baking paper
  6. Cut out front, then cut small circle out of front.
  7. Cut out back.
  8. Cut out one roof and then cut in half with a sharp knife.
  9. Cut out two sides, cutting in half where the door starts, reuse the halves with doors.
  10. Cut out two birds.
  11. Slide cut pieces still on the baking paper on to baking trays
  12. Bake in the oven for 8 minutes or until firm to the touch, turning the tray half way through cooking
  13. Leave to cool for a few minutes, then re-cut around edges to neaten
  14. Leave to completely cool

TO DECORATE

  1. Dust icing sugar onto a hard clean surface and roll out icing to 3mm thick.
  2. Cut out house components in ready to roll icing.
  3. Brush water onto back of cut out icing component and place on top of corresponding gingerbread piece. Repeat until all gingerbread pieces are iced.
  4. Make up royal icing as per instructions on packet, and spoon into piping bag with a small nozzle at the end
  5. To build the base, hold the front and one of the sides of the house upright together in one hand to form a corner and with the other hand pipe icing down the inside of the corner and hold together until icing starts to set. Repeat until you have formed a box. Leave to set
  6. On the back of one iced roof, pipe icing in a small line round the outside edge. Place on top of gingerbread iced box and hold until icing starts to set. Repeat with second roof piece. Leave to dry
  7. Place house onto a cake board and using a star nozzle on the end of your piping bag, pipe small star shapes around the bottom of the house between the cake board and the house.

  1. Continue piping star shapes along the entire outside joins of the house, leaving the top of the roof until last so you can push M&M's into the icing along the top

  1. The ivy, ladybirds and berries are made of petal paste which I added food colouring to, to get the desired colours. To make the ivy I used Ivy Leaf Plunger Cutters, for the berries and ladybirds I used Bas relief moulds, bugs, small and fruit and nut. I couldn't believe how easy petal paste was to use; you just take a small piece of it and push it into the mould and then push it out of the mould and voila! You have perfectly shaped ladybugs, berries and so much more! To stick the berries bugs and ivy to the house use a small dab of royal icing.

For more tips from Torie Jayne on this recipe, visit her website here

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