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Grain-Free Gingerbread House


For the Gingerbread dough:

  • 3 cups almond flour
  • 2/3 cup arrowroot starch
  • 3/4 teaspoon xanthan gum
  • 1 1/2 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 2/3 cup brown sugar
  • 4 tablespoons butter softened
  • 4 tablespoons molasses
  • 1 large egg
  • 1/2 teaspoon vanilla paste

For the Icing:

  • 16 ounces powdered sugar
  • 3 tablespoons meringue powder
  • 5-6 tablespoons warm water


For Cookies:

  • Combine almond flour, arrowroot starch, baking soda, xanthan gum, ginger, cinnamon, ground cloves, and salt in a medium bowl.
  • Beat together brown sugar and butter until creamy. Stir in molasses, egg and vanilla.
  • Add butter mixture to flour mixture; stir together well to make a dough.
  • Roll dough, between two pieces of wax paper or parchment paper, to about 1/8-inch thickness. Chill in fridge for 1 hour.
  • Preheat oven to 350°.
  • Cut cookies or house pieces and place on a baking sheet lined with parchment paper.
  • Bake at 350° for approximately 6-7 minutes (depending on size of cookies and/or house pieces) or until edges are golden. Allow to cool completely.

For Icing:

  • Combine powdered sugar and meringue powder. Add warm water to make a thick, but spreadable icing. Place icing in a piping bag with a #2 tip (or zip-top bag with a small snipped corner) to glue the front and back to the sides. Then glue the roof on to the house. Decorate with icing and sprinkles, as desired.