Gluten Free Gingerbread House

Gluten Free Gingerbread House (dairy, egg, nut and gluten free)

Every year one of our Christmas traditions is to make a gingerbread house.  This has been challenging to make dairy and egg free as I find they are really not as sturdy as the ones with egg in…but we persevere.  When my middle girl came along with her 100 + allergies, we put a house for her in the ‘too hard’ basket sadly.  We did try to do one last year but it wasn’t strong enough to stay together for very long and her food aversion issues meant she wouldn’t even taste it.  This year though I was determined to make one for her as she is all about being included right now…and slightly braver with trying foods (sometimes!).  I’m pleased to say it was a success…the dough worked out well, and it stayed together really nicely.  At this point, it hasn’t been tasted at all but I’m optimistic she will try it at some stage! It’s not exactly picture perfect, but Miss 5 wanted to do it ALL HERSELF. Bless.

Gluten free gingerbread house
We just made a really small one as I wasn’t sure if it would hold together, so you would need to double or more the recipe if you want a bigger house. We used a selection of gluten free lollies, marshmallows and candy canes for the decoration.

Gluten Free gingerbread house


If you don’t have a house template you want to use, I used the templates on the Chelsea site, but shrunk it to a quarter of the size.

 

Gluten Free Gingerbread House
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2209 calories
389 g
0 g
65 g
20 g
12 g
542 g
352 g
173 g
0 g
51 g
Nutrition Facts
Serving Size
542g
Amount Per Serving
Calories 2209
Calories from Fat 583
% Daily Value *
Total Fat 65g
100%
Saturated Fat 12g
59%
Trans Fat 0g
Polyunsaturated Fat 22g
Monounsaturated Fat 29g
Cholesterol 0mg
0%
Sodium 352mg
15%
Total Carbohydrates 389g
130%
Dietary Fiber 10g
41%
Sugars 173g
Protein 20g
Vitamin A
54%
Vitamin C
4%
Calcium
17%
Iron
28%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
House
  1. 1 1/2 cups gluten free baking mix
  2. 1/8 teaspoon baking powder
  3. 1/8 teaspoon salt
  4. 2 Tablespoons golden syrup
  5. 75 g dairy free margarine
  6. 1 teaspoon lemon juice
  7. 1 teaspoon Egg replacer mixed with 2 Tablespoons water
  8. 1/4 teaspoon mixed spice
  9. 1 teaspoon ground ginger
  10. pinch cardamom
Icing
  1. 2 Tablespoons chickpea brine
  2. 1 1/4 cups gluten free icing sugar
House
  1. 1. Melt the golden syrup and margarine together.
  2. 2. Sieve the dry ingredients together
  3. 3. Add the egg replacer and lemon juice to the margarine mix.
  4. 4. Mix the liquids and dry ingredients together. If it looks too crumbly, add some cold water (I added 1 Tablespoon water). You want it to be a stiff mixture though.
  5. 5. Roll out between two sheets baking paper, cut to size then bake at 175 degrees Celsius until golden brown.
  6. 6. Cool completely then assemble.
Icing
  1. Whisk the chickpea brine until frothy then add the icing sugar 1/4 cup at a time until very stiff. If its flowing at all, add some more icing sugar.
beta
calories
2209
fat
65g
protein
20g
carbs
389g
more
Fun With Allergy Kids http://allergykids.co.nz/
Gluten Free gingerbread house

Gluten Free Gingerbread house

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