Gingerbread House Dough
Use this recipe to make a sturdy and fragrant gingerbread house. You'll notice the recipe does not contain any leavening agents or eggs. This prevents the dough from rising and spreading during baking, ensuring you end up with pieces that hold their shape and are easy to assemble into a gingerbread house.
3 cups brown rice flour
1 1/4 cups white rice flour
1 cup sweet rice flour
1/2 cup cornstarch
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
2 teaspoons xanthan gum
1 cup vegetable shortening, melted
1/4 cup water (plus more if needed)
1 1/2 cup unsulphered molasses
1 cup granulated sugar
1. In bowl of stand mixer, whisk together dry ingredients. In small bowl, whisk together melted shortening, water, molasses, and granulated sugar. Stir until smooth.
2. Pour wet ingredients over dry ingredients. Fit mixer with flat paddle attachment. Mix, on medium speed, until a thick dough forms. If dough is very dry, add a tablespoon or more of additional water.
3. Lightly white rice flour your counter. Turn dough out onto the counter. Pat into a large round. Cut in half. Wrap each half in plastic wrap. Chill overnight. (Or, if you are in a rush, chill at least five hours.)
Note: Leftover dough can be re-rolled and used to make gingerbread cutouts.