Gingerbread House
This is a 5 page PDF file from GlutenFreeda.com. You can sign up and search for the file, or email me and I'll send it to you. Includes recipe, photos, instructions, and simple pattern. Here is just the recipe for the gingerbread. Making the Gingerbread Dough: To make the mixing of the dough easier, especially with gf flour, make two batches separately. Ingredients: 3 cups gf flour (we used The Gluten-Free Pantry’s Country French Bread mix) 1/2 teaspoon baking powder 2 teaspoons ginger 2 teaspoons cinnamon 1/4 teaspoon ground cloves or allspice 1/4 teaspoon salt 6 Tablespoons unsalted butter, softened 3/4 cup brown sugar 1 large egg 1/2 cup molasses 1 Tablespoon water Whisk together dry ingredients (gf flour through salt). In a separate bowl, beatthe butter and brown sugar with an electric mixer until fluffy. Beat in egg, molasses and water. Beat half of the dry ingredients into the molasses mixture until well blended. Stir in the remaining dry ingredients with a wooden spoon, then knead the mixture with your hands until well blended. Place dough on a sheet of wax paper, mold into a ball or disc shape and refrigerate for 30 minutes.
This is a 5 page PDF file from GlutenFreeda.com. You can sign up and search for the file, or email me and I'll send it to you. Includes recipe, photos, instructions, and simple pattern. Here is just the recipe for the gingerbread. Making the Gingerbread Dough: To make the mixing of the dough easier, especially with gf flour, make two batches separately. Ingredients: 3 cups gf flour (we used The Gluten-Free Pantry’s Country French Bread mix) 1/2 teaspoon baking powder 2 teaspoons ginger 2 teaspoons cinnamon 1/4 teaspoon ground cloves or allspice 1/4 teaspoon salt 6 Tablespoons unsalted butter, softened 3/4 cup brown sugar 1 large egg 1/2 cup molasses 1 Tablespoon water Whisk together dry ingredients (gf flour through salt). In a separate bowl, beatthe butter and brown sugar with an electric mixer until fluffy. Beat in egg, molasses and water. Beat half of the dry ingredients into the molasses mixture until well blended. Stir in the remaining dry ingredients with a wooden spoon, then knead the mixture with your hands until well blended. Place dough on a sheet of wax paper, mold into a ball or disc shape and refrigerate for 30 minutes.