Hi, Do you know a gluten-free gingerbread house recipe and icing that would truly make it stick together.?!
Answers: Mixes and simple recipes would be great!
Icing
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup (1/2 stick) butter, softened
4 cups powdered sugar ( this is slightly more than 1 box which is irritating, I just use one box but you may want a little extra to make it stiffer)
BEAT cream cheese and butter in small bowl with electric mixer on medium speed until creamy. Gradually add sugar, beating until light and fluffy after each addition.
Add food coloring as needed.
Gingerbread
1 C packed brown sugar
1/3 C shortening, butter or margarine
1-1/2 C dark molasses
2/3 C cold water
7 C gluten-free flour (make sure your mix has xanthan gum in it)
2 tsp. baking soda
2 tsp. ground ginger
2 tsp. cinnamon
1 tsp. ground cloves
1 tsp. salt
Mix brown sugar, shortening, molasses and water. Stir in remaining ingredients. Cover and refrigerate at least one hour.
Roll dough 1/4 inch thick on well-floured board or cloth. Cut out pieces of house using patterns you either get online or make up yourself. You'll need 2 roof pieces, 2 sides and a front and back. (Start with a small house first.) Cut remaining dough into gingerbread people or shapes with a floured cookie cutter. Place pieces about 2 inches apart on a lightly greased cookie sheet. Bake until no indentation remains when touched, 10-12 minutes. Cool completely.
Here's the trick to keeping it all together. Cut out the roof, sides and front/back shapes from cereal boxes. Make sure the cardboard is a little smaller than the gingerbread. Use icing to "glue" the underside of each gingerbread piece to the brown side of the cereal box piece. Let the icing set before assembling the house. Then assemble your house using lots of icing.