Gluten-Free Gingerbread House
Gluten-free and full of flavor, this easy-to-make gingerbread house brings all the Christmas magic as your kids cover it with frosting and candy. Or sprinkle it with powdered sugar for a simple and elegant presentation.
Ingredients
- 2¾ cups gluten-free flour blend with xanthan gum (plus extra for flouring the pan) I use King Arthur Gluten Free Measure for Measure Flour
- 3 teaspoon baking powder
- 1 teaspoon salt
- 3 teaspoon ground ginger
- 2 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 cup dark brown sugar
- ⅔ cup granulated sugar
- 1 cup butter softened, at room temperature
- 4 eggs at room temperature
- 1 teaspoon vanilla extract
- 1¼ cup milk
- Optional for decorating: powdered sugar, frosting, and candy
Instructions
- In a medium mixing bowl, sift together gluten-free flour, baking powder, salt, ginger, cinnamon, cloves, and nutmeg. Set aside.
- In a stand mixer, cream brown sugar, granulated sugar, and butter for three minutes, until light and fluffy. Mix in the eggs one at a time until combined. The mix in the vanilla.
- On low speed, gradually mix in the dry ingredients, alternating with the milk to maintain moisture. Mix an additional two minutes.
- Let batter sit for 15-20 minutes, so the gluten-free flour has time to hydrate, creating an ideal texture in the finished cake.
- While the batter rests, preheat oven to 325℉. Grease and flour the gingerbread house bundt pan, using Crisco or soft butter and gluten-free flour to dust the details of the pan. (Caution: do not use a gluten-containing Baking Spray.)
- Spoon batter into prepared gingerbread house bundt pan, filling only ¾ full. Spread the batter up the sides of the pan, so it is lower in the center and the sides are covered.
- Place the filled gingerbread house bundt pan on a baking sheet and bake for 60-70 minutes, until a wooden skewer inserted in the center comes out clean.
- Remove from oven and cool in pan for 10 minutes. Then, turn the cake out onto a rack and cool completely.
- Decorate.
Notes
Gingerbread House Pan: The most important part of this recipe is the Nordicware gingerbread house pan.
Gluten-Free Decorations: Yum Earth Mini Candy Canes, Spangler Mini Candy Canes, Peeps (Christmas Trees, Snowman, Gingerbread Men), Dots, Mike & Ikes, Jelly Belly Jelly Beans, Andes Peppermint Crunch Thins, Betty Crocker Cinnamon Imperials, Betty Crocker Cookie Icing, and powdered sugar. Always check the label for current gluten-free status. For more Gluten-Free Christmas Candy ideas, visit: https://www.goglutenfreely.com/gluten-free-christmas-candy/
Cake Mix Shortcut: No time to bake from scratch? Use two boxes of gluten-free cake mix. Fill the pan to ¾ full and use any leftover batter to make a few cupcakes.
Storage: Store the gluten-free gingerbread house at room temperature for 2-3 days or in the freezer, wrapped tightly in plastic wrap and in an airtight container, for up to 3 months. Do not refrigerate, as the cake will dry out quickly.
Patience is key: The extra two minutes of mixing the batter provides structure to the gluten-free cake. The extra 15-20 minutes the batter rests prevents a gritty texture and produces an excellent gluten-free crumb. Letting the cake cool for 10 minutes before removing it from the pan helps the cake to come out in one beautiful piece.
Nutrition
Calories: 381kcalCarbohydrates: 51gProtein: 6gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 98mgSodium: 463mgPotassium: 98mgFiber: 3gSugar: 31gVitamin A: 594IUVitamin C: 0.02mgCalcium: 141mgIron: 2mg
Tried this recipe?Mention @GoGlutenFreely or tag #goglutenfreely!
