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Thank you to all of you who responded to this request. Gingerbread is a big deal in our house. Each year we make a lot of dough and then bake a huge number of pieces. We invite friends and family to build and decorate. The houses that my children make are our only dessert on Christmas Eve after church. We eat the houses and they do taste good. And the kids love the demolition aspect. Basically, of all the little things that we do as a family this time of year, this one is really a big deal to us. Other families have other things they do. I am determined to work this out and it's going to take some recipe testing. So, I will try to post the results of my recipe testing, but since everyone else has to get started with their own plans here are the suggestions. Based on your responses I have several recipes to test. 

1. A few people suggested building the structure out of card board. One person said to put frosting and candies right on the cardboard. Others suggested sticking gf cookies and graham crackers to the cardboard and then candy. This is a particularly useful suggestion for those school "holiday craft projects". A few years ago my son's class frosted milk carton and stuck on graham crackers. It would be so easy for cd kid to participate using gf cookies and crackers. 

2. One person said where gloves and assemble a store bought kit. 

3. One person said they may try to assemble a house out of chocolate slabs. I think you can get the at a candy making supply store.

4. One person uses Miss robens mix

5. A few people suggested Bette Hagmans graham cracker recipe

6. One person said to try Carol Fenster's Special Diet Solutions mock graham crackers 

7. One person suggested trying Gluten free pantry's spiced cake and ginger bread mix but had not been tested for consistency

8. One person said to use the Gingerbread recipe from Betty Crockers red cookbook, substituting Bette Hagmans flour mix with 1 tsp xanthan gum per cup of flour in place of the wheat flour. 

9. Two people said there is a gluten-free gingerbread house in the recipe archives at www.glutenfreeda.com.

10. Someone suggested adding potato flour (not potato starch) to a recipe - maybe 1 or 2 tablespoons per recipe. I may try this with the recipe I found in Incredible Edible Gluten-Free Foods for Kids by Sheri Sanderson. The recipe is called Gingerbread cutouts. 

11. One person sent a recipe that was posted on this board a few years ago. GINGERBREAD Cutout Cookies ************** 

1 1/2 c dark molasses 1 c packed brown sugar 2/3 c cold water 1/3 c shortening ( I used golden crisco) 7 c Bette Hagman GF flour mix (rice flour, potato starch, tapioca starch) 5 tsp. Xantham gum 2 tsp baking soda 1 tsp salt 1 tsp ground allspice 2 tsp ground ginger 1 tsp ground cloves 1 tsp ground cinnamon Decorators Frosting Mix molasses, brown sugar, water and shortening. I put these in the bowl and turned on the mixer while I mixed the rest of the ingredients. Mix in remaining ingredients except frosting. Cover and refridgerate at least 2 hours. Heat oven to 350. Roll dough 1/4 inch thick on floured board (I used sweet rice flour). Cut with floured gingerbread or any cookie cutters. Place about 2 inches apart on lightly greased cookie sheet. Bake until no indentation remains when touched, 10 to 12 minutes. I was finding I was taking them out at about 9 minutes. Cool. Frost or decorate with frosting. Makes about 2 1/2 dz. 2 1/2 inch cookies. Regular Cookies *************** Decrease flour to 6 cups. Roll dough 1/2 inch thick. Bake about 15 minutes. DECORATORS FROSTING ******************* 2 c powdered sugar 2-3 tbsp water Mix adding 2 tbsp water and the third one as needed. Should easily go into decorators tube or hold shape. I just split it 6 ways into little cups and colored them. Put a butter knife with each bowl and let the kids go to it. We ended up with some very colorful rainbow gingerbread men, santas, angels, trees, reindeer, etc. and they had fun. 

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