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!
What ingredients do I need for gluten-free gingerbread cookies?
This recipe from pastry chef Cindy Falatic McIntosh of The San Francisco Ritz-Carlton calls for a custom mix of gluten-free flours.
- brown rice flour
- white rice flour
- gluten-free oat flour
- buckwheat flour
- xanthan gum
- kosher salt
- baking soda
- ground ginger
- ground cinnamon
- ground nutmeg
- ground cloves
- unsalted butter, softened
- granulated sugar
- 1 egg
When you are selecting spices, look for single-ingredients spices that don't contain any fillers. All of the single spices from McCormick are gluten-free.
Every good gingerbread recipe needs a Royal Icing recipe to match.
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!
Get the awesome how-to on this fruit-filled gingerbread house here.
How much gluten-free gingerbread does this recipe make?
This recipe yields about 30 1.5-2 inch gingerbread people, or enough to make 2 (8 x 3 x 3½ inch) houses. If you want to make a larger gingerbread house, you can double the recipe.
Pro Tip: don't skip the chill time!
Gingerbread cookie dough, especially the gluten-free cookie dough, needs to rest well-sealed for at least 3 hours prior to baking so the dough can evenly hydrate. Otherwise, your cookies may crumble.
While you're baking and decorating, enjoy a cup of Real Deal Dutch Hot Chocolate too.
The Best Gluten-Free Gingerbread Recipe
- 1 cup 125 grams brown rice flour
- ¾ cup 150 grams white rice flour
- 1 cup 100 grams gluten-free oat flour
- ¾ cup 100 grams buckwheat flour
- ¾ teaspoon xanthan gum
- ¼ teaspoon kosher salt
- ¾ teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground clove
- ½ cup 115 grams unsalted butter, softened
- ½ cup 100 grams granulated sugar
- 1 egg
- ⅔ 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 more.
- 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 ¼ inch thick. Follow a gingerbread house pattern 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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