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Gingerbread Cookies and House

Want to make a gluten-free gingerbread house this year?  Or what about perfect gingerbread cookies?  The smart folks at Pamela’s Products have figured out how to use their bread mix to make gluten-free gingerbread houses and cookies.

I posted this recipe years ago in one of our newsletters and I forgot about it until my sister reminded me this morning that this is how she makes her gluten-free, dairy-free, egg-free gingerbread men.

And one of you lucky folks will get a free-bag of Pamela’s Bread Mix to make your gingerbread house.  Just tell us on our Facebook Page your favorite way to celebrate the gluten-free holidays.  What is your favorite dish that you have converted to gluten free?  Click here to enter to win the bag of Pamela’s Amazing Bread Mix.  A winner will be chosen tomorrow evening.

1/3 cup shortening or unsalted butter
1/2 cup white sugar
1 egg
1 tsp baking powder
1/2 tsp salt
1/2 cup mild or light molasses for light cookies/dark for darker cookies
1-1/2 tsp ginger
1-1/2 tsp cinnamon
5 tbsp water, add additional if needed to bring dough together
1 bag (3-1/2 cups) Pamela’s Gluten-Free Bread Mix (do not use the yeast packet)

Cream shortening or butter, then mix in top 7 ingredients.  Add water and Pamela’s Gluten-Free Bread Mix.  Mix gently together.

Parchment paper can be used to help with rolling out if dough sticks to your rolling pin. You can also refrigerate dough for 1 hour before using. Roll out onto greased baking sheet. Use two wooden rulers or chopsticks on each side of the dough to roll out the dough so that it is the same thickness.Dough should be about 3/8-inch thick. Cut out cookies or house pieces and bake.

Bake in a preheated oven at 350°, starting at 15 minutes or until edges start to show brown. Should take 15 to 20 minutes to bake for large pieces.

Note: One 19 oz bag of Pamela’s Gluten-Free Bread Mix will make one complete Gingerbread house using the Pamela’s template.

Pamela’s Gingerbread House Template (You need Adobe Acrobat to read these, for a free download of Adobe Acrobat Reader click here.)
Gingerbread House Front ; Back
Gingerbread House Roof
Gingerbread House Sides

For Gingerbread Houses: It is important that all pieces are completely hard. If cookie pieces come out soft, return to oven and cook longer. Use Royal Icing (recipe below) as a glue for assembly and decoration.

More about Gingerbread House Building: There are many books with great information on how to build gingerbread houses. Find one you like, it should have blue prints and a recipe for frosting as well as a complete “how to” that is easy to follow. They should also provide decorating ideas.

Royal Icing
1 bag Pamela’s Vanilla Frosting Mix 2 egg whites 1/2 teaspoon cream of tarter With electric mixer, mix all ingredients until smooth and sharp peaks appear. Mixture should be thin enough to be pressed through a pastry bag with a writing tip. Add more water or food coloring, if necessary. Keep in mind that food coloring ads liquid to the recipe. You can separate out small amounts of icing for different colors. You may need to make a double recipe depending on the size of your house and the amount of frosting you use for your decorations.

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