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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
  • 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
  • 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 ¼ 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.