Preheat oven to 350°. Grease and flour the gingerbread village pan, using cooking spray and a pastry brush for the flour, to dust the details of the pan.

In a medium mixing bowl, sift together flour, xanthan gum (omit if your gluten-free flour already contains it), sugar, ginger, baking powder, baking soda, and salt. Set aside the medium bowl.

Using a stand mixer, combine yogurt, melted butter, eggs, vanilla extract, and orange extract. Beat on medium speed until well blended.

Reduce mixer speed to low. Gradually mix in the dry ingredients. Once blended, mix for an additional three minutes. Mix in orange zest.

Let batter sit for 15-20 minutes.

Spoon half of the batter into the prepared gingerbread village pan, filling each well only 3/4 full. Reserve the remaining batter for the second batch of gingerbread houses. Spread the batter up the sides of each well, so the batter is lower in the center and the sides of each house are covered.

Place the filled gingerbread village pan on a baking sheet and bake for approximately 25 minutes, until a toothpick inserted in the center of each house comes out clean.

Remove from oven and cool in pan for 10 minutes. Then, turn the gingerbread house cakes out onto a wire rack and cool completely.

Wash and dry the pan, then prepare again starting with step 6. Repeat steps 6-8.

Decorate.