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1 Gluten free gingerbread house

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Gluten free gingerbread house

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Ingredients

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Dough

  • 400 grams brown rice
  • 125 grams unsalted butter
  • 125 grams brown sugar
  • 50 grams golden syrup
  • 2 extra large egg yolks
  • 1 teaspoon baking powder, page 38 of Basic Cookbook
  • 1 tablespoon xanthan gum
  • 2 teaspoon ground ginger
  • 2 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon Ground Clove
  • 1 teaspoon vanilla extract

Icing

  • 250 grams raw sugar
  • 20 grams gluten free cornflour
  • 3 tablespoon water
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  • 6
    3h 12min
    Preparation 3h 0min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    Appliance TM 5 image
    Recipe is created for
    TM 5
    Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
  • 9
5

Recipe's preparation

    Dough

  1. 1. Add brown rice to bowl and mill for 2 minutes speed 9, set aside

    2. Add butterfly attachment, cream butter, sugar and golden syrup together on speed 3 for 1 minute or until light and fluffy

    3. Add one egg yolk at a time and mix for a further 1 minute

    4. Remove butterfly attachment

    5. Add reserved brown rice flour along with baking powder, xanthan gum, ginger, cinnamon, nutmeg, clove and vanilla extract.

    6. Dough mode for 1 minute or until dough has come together

    7. Remove dough from bowl and form 2 balls, wrap into cling wrap 

    8. Place in fridge for 1 hour or until firm

    9. Preheat oven to 160oC 

    10. Roll dough between 2 sheets of baking paper to 5mm thickness.

    11. Search net for free printable templates, cut templates and place onto prepared dough, cut neatly around template.

    12. Transfer to tray/s and bake 10-12 minutes or until edges are firm

    13. Allow to cool completely on a wire tray 

    2. Icing

  2. 1. Add raw sugar and mill for 1 minute speed 9

    2. Add cornflour and water and mix for a further minute or until combined

    3. Assembly

  3. 1. Fill icing into piping bag and assemble house as per template guidelines by piping sufficient icing to hold the house together.

    2. Decorate with your choice of lollies 

    3. If you have left over dough, make Christmas trees to decorate the board or cut into stars and stack together to make trees, be as creative as you like.

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Tip

This recipe is also suitable for TM31

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • I made this at Christmas time and it was good! It...

    Submitted by yasmine-b on 25. January 2017 - 09:47.

    I made this at Christmas time and it was good! It held its structure perfectly which I was really happy about. Tastewise, it had a strong brown rice taste which I noticed but the kids thought it was still amazing! I coated the walls in dark chocolate to make it a bit more appealing. Thanks for the gluten free recipe!

    The icing turns out a light brown because of the raw sugar so I had to remake with a different version as I wanted it white.

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  • Hi, I wouldn't keep it more

    Submitted by Nadine.thermomix on 16. November 2016 - 22:29.

    Hi, I wouldn't keep it more than a week, ideally the fresher it is made and eaten the less dry it will be, I wouldn't store it in the fridge, just in an airtight container unassembled til ready to use.

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  • A few questions... How long

    Submitted by yasmine-b on 22. October 2016 - 13:41.

    A few questions... How long will this keep once assembled? Do I store it in the fridge? And is the gingerbread tasty (most gingerbread house recipes are quite dry)? Thank you for the recipe - I look forward to trying it out at Christmas!

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  • Thanks - I checked twice and

    Submitted by Pinchy on 23. December 2014 - 13:23.

    Thanks - I checked twice and couldn't see for looking. 

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  • Step 2  

    Submitted by BrissyMum on 9. December 2014 - 11:16.

    Step 2

     

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  • As per Step 2

    Submitted by Nadine.thermomix on 2. December 2014 - 22:35.

    As per Step 2

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  • When is the golden syrup

    Submitted by Pinchy on 30. November 2014 - 08:20.

    When is the golden syrup added please?

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