Our Favorite Gluten-Free Gingerbread Recipe

Gluten-Free Gingerbread recipe for houses and cookie-people

Perfect (and sturdy enough!) for houses and full of spice for tasty gingerbread boys and girls, this Gluten-Free Gingerbread Cookie recipe is a holiday must-have. It’s straight from the pages of GFF Magazine, their website also features plans for a midcentury-modern gingerbread house that’s the cutest thing we’ve ever seen.

You’ll want to grab those house plans and subscribe while you’re there – GFF has way more than fabulous gluten-free gingerbread up their sleeves. Although we think this recipe might be enough to love them!

Here’s our favorite Royal Icing recipe from cookie master Kelli Eldred – you’ll want to make a batch or two to ice the cookies or build a sturdy gluten-free gingerbread house! 

While you’re baking and decorating, enjoy a cup of Real Deal Dutch Hot Chocolate too. 

gluten-free gingerbread
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5 from 1 vote

The Best Gluten-Free Gingerbread Recipe

This recipe from pastry chef Cindy Falatic McIntosh of The San Francisco Ritz-Carlton was featured in GFF Magazine, our gourmet go-to source.
Servings: 2 (8 BY 3 BY 3½-INCH) Houses + lots of ginger-people
Author: GFF Magazine


  • 1 cup 125 grams brown rice flour
  • 3/4 cup 150 grams white rice flour
  • 1 cup 100 grams gluten-free oat flour
  • 3/4 cup 100 grams buckwheat flour
  • 3/4 teaspoon xanthan gum
  • 1/4 teaspoon kosher salt
  • 3/4 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground clove
  • 1/2 cup 115 grams unsalted butter, softened
  • 1/2 cup 100 grams granulated sugar
  • 1 egg
  • 2/3 cups molasses


  • Preheat the oven to 325°F. Line a baking sheet with parchment paper. In a medium bowl, sift together the flours, xanthan gum, baking soda, and spices.
  • In a stand mixer with a paddle attachment or by hand, cream the butter and sugar until smooth and combined. Add the egg and molasses to incorporate. Add the flour mixture and mix until combined.
  • Scrape the batter into a medium bowl, cover with plastic wrap, and refrigerate for 3 hours or until cool.
  • Transfer the batter to a piece of parchment paper, place another piece of parchment paper on top, and with a rolling pin, roll the batter 1/4 inch thick. Follow the gingerbread house pattern here or cut shapes using a cookie cutter, dipping in flour for each cut. Arrange 1 inch apart on the prepared baking sheets and bake until edges just begin to brown, 8 to 11 minutes. Cool and construct the house or decorate the cookies using the icing.

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