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Homemade Gingerbread Recipe


  • 1/2 C. Butter
  • 1/2 C. Brown Sugar
  • 1/2 C. Unsulphured Molasses
  • 1/2 t. Vanilla Extract
  • 2-1/2 t. Ground Ginger
  • 1 t. Cinnamon
  • 1/2 t. Fresh Ground Nutmeg
  • 1/4 t. Ground Cloves
  • 1-1/4 t. Baking Soda
  • 1/2 t. Sea Salt
  • 1 t. Guar Gum
  • 1/2 C. Corn Flour
  • 3/4 C. Light Buckwheat Flour
  • 1/2 C. Brown Rice Flour
  • 1/2 C. Cornstarch
  • 1/4 C. Millet Flour


  1. Preheat oven to 350 (or 325 in a Convection oven).
  2. Combine shortening and brown sugar in the bowl of a stand mixer. Mix with a paddle until light and fluffy. Add in molasses and vanilla and continue to mix.
  3. Separately, combine all dry ingredients together. Add to the wet mixture. The dough will be crumbly at first but will soon come together.
  4. The dough should be very stiff - perfect for rolling out!
  5. Roll out to 1/3-1/2 inch thick and arrange your gingerbread house templates on top.
  6. Cut out each piece (two long sides, two short sides, and two roof pieces) on a parchment-lined sheet pan.
  7. Bake for 8-10 minutes, or until slightly risen with a touch of color at the edges. Cool. Store in an airtight container for up to a month.