Gluten Free Gingerbread House

[Japsnoet]

Gluten Free Gingerbread house

I started baking my gluten free gingerbread house last night. So far all has been fabulous.

Hubby says that it tastes like a gluten gingerbread house he has loved licking out the bowl. See below the link for the gingerbread house mold that I used.

Open Original Shared Link

Gingerbread house recipe (You need to X3 the recipe if you want to bake the entire house using the Nordic ware mold)

1 1/2 cups sweet rice flour or glutinous rice flour (glutinous rice is gluten free and you can buy it in Woolworths in the Asian section)

1 1/2 cups sorghum flour or Maltabella porridge*

2 teaspoons xanthum gum or guar gum

1 1/2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon baking soda

1/2 teaspoon salt ( don’t add the salt if you making use of the maltabella porridge as salt is already added to the product)

1/4 teaspoon ground cloves

1/2 cup grape seed oil

1/2 cup castor sugar (I blend normal sugar in my barmix till it forms a powder)

1/2 cup = 1/ 4 cup honey + 1/ 4 golden syrup

2 egg

*To show you a picture of the Maltabella porridge have a look at the link Open Original Shared Link

Sieve all the dry ingredients together. Mix the eggs with the oil and honey & golden syrup add to dry ingredients mix well. Use cook &spray and spray the gingerbread mold fill the mold with the mixture. You can wet you fingers just pat the mixture into the mold as the mixture is very sticky . Bake for 20- 22 min. Let the gingerbread house cool for 10 minute before taking it out of the mold and letting it dry on the wire rack. Stick the house together with frosting.