Last weekend I attended a Gingerbread House course at William Angliss College to learn how to make gingerbread dough and assemble a gingerbread house. The course was a lot of fun and we made the most gorgeous looking Gingerbread Houses, and the gingerbread dough was delicious. They are very easy to make, which was good because the one we made wasn’t Oscar suitable so I had planned to make another modified one for him. The spices used in the Gingerbread dough are very high in salicylates, but the dough can be made without the spices, which obviously changes the flavour but not the texture of the dough. I made my dough to take home with just cinnamon, as I know Oscar can tolerate some cinnamon in baking now.
Making the gingerbread house at home was easy to replicate, but having a preschool aged assistant did have it’s moments!
It is now pride of place on our mantel waiting for Christmas Day.
If you are looking for a gluten-free recipe try Failsafe Foodie’s Gingerbread House.
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Looks fabulous, well done!
Trying to psych myself up for the ginger-less house, with my 4 & 6 year old boys….
Do you know if the rye flour is important, or could you use (plain) bakers flour for the whole lot?
I suspect it may have something to do with the density…
Your recipes are very helpful & inspiring in our busy lives, thank you so much for taking the time….
Thanks Kim. For the dough you can just use bakers flour on its own, but for the rolling replace the rye flour with wholemeal flour – it gives a more rustic, authentic appearance. Have fun with your ginger-less house.