Gluten-free Gingerbread House Dough
Recipe type: Vegan, Gluten free, Dairy free, Yeast free, Corn free
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Serves: 5
This is by far the most unhealthy recipe on my blog… ever. The intention was not to make the healthiest dough, but the sturdiest (and use up a bit of our gluten-free, grain-filled flours in the process!). Because we weren’t planning on chowing down on the house, I cut corners a bit on the ingredients. I didn’t want to waste coconut oil or coconut sugar on something I knew we weren’t going to eat, but I’m sure these substitutions could be made. All in all, the recipe is gluten-free, tastes good, and did exactly what we needed to. Adapted from Adventures of a Gluten-free Mom
  • 1.5 cups vegetable shortening *see note 1
  • 1.5 cups of firmly packed brown sugar
  • 1.5 cups unsulfured blackstrap molasses
  • 1.5 teaspoon pure vanilla extract
  • 3.75 teaspoon baking soda
  • ¾ teaspoon Himalayan rock salt
  • 3 tablespoon freshly ground flax seed
  • 1.5 cup teff flour
  • 2.25 cup light buckwheat flour
  • 1.5 cup sorghum flour *see note 2
  • 1.5 cup tapioca flour
  • ¾ cup chickpea flour *see note 3
  • 2.5 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 1.5 teaspoon ground nutmeg
  • ¾ teaspoon ground cloves
  • Gluten-free candies like M&Ms, skittles, Mike n’ ikes, Swedish berries, hard candies, jelly tots, or jube jubes *see note 4
Room temperature coconut oil could be used

Brown rice flour can be used

Millet flour can be used

It can be challenging to find corn-free candy, but not impossible. If you’re planning on eating the house, check out companies like the Natural Candy Store or Indy Candy for allergen-free candies.
Recipe by Healthful Pursuit at