Gluten Free Gingerbread

Soft and chewy, this gingerbread is not only gluten free but also vegan and free from most allergens!

Servings

12

Ready In:

30 minutes + 1 hour chilling time

Inroduction

About this Recipe

allergy free bread loaf lifestyle, gluten free, vegan, dairy free, soy free, egg free, wheat free, nut free

Do I really need to go into a long spiel about gingerbread?

Delicious, soft and chewy. Who doesn’t like a good gingerbread bickie? Perfect for that morning tea time cuppa.

Turn this dough into a spiffy gingerbread house, or just make gingerbread men (or dinosaurs if you’re so inclined).. it really is up to you!

Method

Dough:

  • 3/4 cup buttery nuttlex
  • 3/4 cup brown sugar
  • 1/3 cup molasses
  • 1/4 cup apple pureeĀ  (or applesauce)
  • 3 1/2 cups gluten free plain flour*
  • 1 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3 tsp cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp nutmeg

Icing

  • 3 cups icing sugar
  • 1/4 cup water
  • 2 tbls buttery nuttlex

Decorations (if making houses)

  • candy canes
  • JOM candies
  • whatever else you want to decorate

* I’ve had the best luck with White Wings gluten free blends for bread, but The Gluten Free Food Co and Well & Good varieties are also half decent IMO.

  1. Cream nuttlex and brown sugar in a large mixing bowl (or stand mixer if using).
  2. Add the apple and molasses, then mix in half the flour. Mix until combined.
  3. Add the other half of the flour, salt, baking soda and spices. Mix on low until well combined.
  4. Separate dough into 2 portions, then flatten into discs, wrap and chill in the freezer for 1 hour.
  5. After chilling time, preheat oven to 175C. Line your baking tray with baking paper or silicone baking mat.
  6. Place some baking paper (or another silicone baking mat) down on your bench, dust lightly with gluten free flour. Turn out one of your cookie discs and roll out the dough until about 1cm thick. Then place on your baking tray.
  7. Cut shapes with dusted cookie cutters or use the template to create your gingerbread house (trace and cut this onto baking paper, then lay ontop of your dough to cut with a sharp knife) (each disc will create one of these houses with extras for gingerbread men/trees etc) The best way to keep their shape is to leave them where you’ve cut them and remove the excess dough from around the shapes.
  8. Once cut, bake in oven for about 15 minutes. You want these to be just starting to golden.
  9. Pull out and set aside to cool (if decorating preferably overnight to allow them to harden slightly – don’t put in a container as this will make them soft)
  10. To make the icing glue: place the icing sugar in a large bowl and add 2 tbls of water. Mix together adding a little more water to create a thick glue (similar in consistency to playdough or modelling clay). Use this to create your house, one side at a time – the key here is to be patient! Cover and set aside icing between to prevent it drying out.
  11. Once the house is set, use the rest of the icing to create a beautiful buttercream! Add 2 tbls of buttery nuttlex and mix until smooth. Pipe this wherever you want to add some decoration. Then add your lollies.

Step by Step Instructions

Step 1.

  • Cream nuttlex and brown sugar in a large mixing bowl (or stand mixer if using).
  • Add the apple and molasses, then mix in half the flour. Mix until combined.
  • Add the other half of the flour, salt, baking soda and spices. Mix on low until well combined.
Step 3
  • Cut shapes with dusted cookie cutters or use the template to create your gingerbread house (trace and cut this onto baking paper, then lay ontop of your dough to cut with a sharp knife) (each disc will create one of these houses with extras for gingerbread men/trees etc) The best way to keep their shape is to leave them where you’ve cut them and remove the excess dough from around the shapes.
  • Once cut, bake in oven for about 15 minutes. You want these to be just starting to golden.
  • Pull out and set aside to cool (if decorating preferably overnight to allow them to harden slightly – don’t put in a container as this will make them soft)

 

Step 2.

  • Separate dough into 2 portions, then flatten into discs, wrap and chill in the freezer for 1 hour.
  • After chilling time, preheat oven to 175C. Line your baking tray with baking paper or silicone baking mat.
  • Place some baking paper (or another silicone baking mat) down on your bench, dust lightly with gluten free flour. Turn out one of your cookie discs and roll out the dough until about 1cm thick. Then place on your baking tray.
Step 4
  • To make the icing glue: place the icing sugar in a large bowl and add 2 tbls of water. Mix together adding a little more water to create a thick glue (similar in consistency to playdough or modelling clay). Use this to create your house, one side at a time – the key here is to be patient! Cover and set aside icing between to prevent it drying out.
  • Once the house is set, use the rest of the icing to create a beautiful buttercream! Add 2 tbls of buttery nuttlex and mix until smooth. Pipe this wherever you want to add some decoration. Then add your lollies.