Ingredients with Measurements:
- 3 cups gluten-free all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup molasses
- 1 large egg
Special equipment needed:
- Gingerbread house template
- Parchment paper
- Rolling pin
- Baking sheets
- Pastry bag
- Candy and icing for decoration
Step-by-step instructions:
1. Preheat the oven to 350°F and line baking sheets with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt.
3. In a large bowl, beat the butter and brown sugar until light and fluffy.
4. Add the molasses and egg to the butter mixture and beat until combined.
5. Gradually add the dry ingredients to the wet mixture and mix until a dough forms.
6. Divide the dough into two portions and wrap each in plastic wrap. Chill for at least 30 minutes.
7. Roll out the dough on a floured surface to 1/4 inch thickness.
8. Cut out the gingerbread house template pieces and transfer them to the prepared baking sheets.
9. Bake for 12-15 minutes or until lightly browned.
10. Let the gingerbread pieces cool completely on the baking sheets.
11. Once cooled, assemble the gingerbread house using royal icing as glue.
12. Decorate the gingerbread house with candy and icing as desired.
Time:
Preparation time: 45 minutes
Cooking time: 12-15 minutes per batch
Temperature:
350°F
Serving size:
1 gingerbread house
Nutritional information:
Calories: 200
Fat: 8g
Carbohydrates: 30g
Protein: 2g
Substitutions for ingredients:
- Gluten-free all-purpose flour can be substituted with regular all-purpose flour.
- Brown sugar can be substituted with granulated sugar.
- Molasses can be substituted with honey or maple syrup.
Variations:
- Add food coloring to the royal icing for a colorful gingerbread house.
- Use different candy and icing decorations to create a unique gingerbread house.
Tips and tricks:
- Chill the dough before rolling it out to prevent it from sticking.
- Use a pastry bag to apply the royal icing for precise decorating.
- Let the gingerbread house dry completely before moving it to prevent it from falling apart.
Storage instructions:
Store the gingerbread house in an airtight container at room temperature for up to 1 week.
Reheating instructions:
The gingerbread house does not need to be reheated.
Presentation ideas:
Display the gingerbread house on a cake stand or platter.
Garnishes:
Add a dusting of powdered sugar for a snowy effect.
Pairings:
Serve the gingerbread house with hot cocoa or apple cider.
Suggested side dishes:
Serve the gingerbread house as a dessert on its own.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of water at a time until it comes together.
- If the gingerbread house pieces are not sticking together, add more royal icing as glue.
Food safety advice:
Make sure all candy and icing decorations are safe for consumption.
Food history:
Gingerbread houses originated in Germany in the 16th century and were popularized in the United States in the 19th century.
Flavor profiles:
The gingerbread house has a warm and spicy flavor from the ginger, cinnamon, and cloves.
Serving suggestions:
Serve the gingerbread house as a festive holiday dessert.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A