<<Disclaimer: Verify this information before applying it to your situation.>> Sorry for the delay in posting. Thanks to all who replied. Several people recommended the Gluten Free Pantry's spice cake and gingerbread mix. One suggested I make two batches, because one batch only made them a 6" x6" house about 11" high, without a roof! (That person was going to use chocolate bars for the roof rather than make another batch of dough.) Several others recommended Bette Hagman's mock graham cracker recipe, with extra ginger added. Gluten Free Living had an article about this in 1997. Finally, another suggestion from Ralph in Texas, for "a recipe that makes a nice faux graham cracker... but it's sturdier than graham crackers. I'll bet if you add ginger to it, it'll be just right for what you need. The recipe is my mother's German Sugar Cookie family recipe, modified to GF. Go to our website at www.mauelshagen.com, and click on the "Recipes" link. You'll find a sugar cookie recipe there. To convert it to GF and duplicate what I got a couple of weeks ago, replace the 4 Cups flour with 2 Cups Amaranth flour, 2 Cups Tapioca flour and 4-5 tsp. Xanthan gum. And of course, use the GF brands like C&H Sugars, McCormick Vanilla, Land o Lakes butter, etc..I would recommend that you make a half-recipe first, so you can try it out without using up too much supply. *Support summarization of posts, reply to the SENDER not the CELIAC List*