Are You Ready For the Ultimate Gluten-Free Gingerbread Recipe? (Yes, You Are!)

Ultimate Gluten-Free Gingerbread House (and Cookies)

From GFF Magazine [1]

For the Gingerbread: Preheat the oven to 325°F. Line a baking sheet with parchment paper.
In a medium bowl, sift together the flours, xanthan gum, baking soda, and spices.
In a stand mixer with a paddle attachment or by hand, cream the butter and sugar until smooth and combined. Add the egg and molasses to incorporate. Add the flour mixture, and mix until combined.
Scrape the batter into a medium bowl, cover with plastic wrap, and refrigerate for 3 hours or until cool.
Transfer the batter to a piece of parchment paper, place another piece of parchment paper on top, and with a rolling pin, roll the batter 1/4 inch thick. Follow the gingerbread house pattern here [2], or cut shapes using a cookie cutter, dipping in flour for each cut.
Arrange 1 inch apart on the prepared baking sheets, and bake until the edges just begin to brown, 8 to 11 minutes. Cool, and construct the house, or decorate the cookies using the icing.
For the Royal Icing (makes about 3/4 cup): In a stand mixer fitted with a paddle or whisk, mix together powdered sugar and egg whites until smooth and thick, adding a tiny bit of extra egg white to thin, if needed. Use as is, or add food coloring. Transfer to a pastry bag or a ziplock plastic bag with a small cut in a corner, and pipe onto the gingerbread.