It started about three weeks ago… my daughter began asking us if we can make a gingerbread house. This is a major challenge considering she has an anaphylaxis allergy to dairy (not to mention wheat, peanut and egg allergies).

I began to think that this would be an impossible feat, but then I remember back in the summer we got Smoreable Graham Crackers (which are made by Kinnikinnick). We began our hunt for the crackers but couldn’t find them anywhere. So, we resorted to Plan B… making our own allergen-free gingerbread house.

My husband fashioned a Gingerbread Recipe.

Follow the Celimix White Bread Mix Recipe
Add 1/3 cup molasses
Add 2/3 cup brown sugar
About 1 tsp ginger
About 1/2 tsp cinnamon
About 3/4 tsp ground cloves

Spread 1/3 inch thick on a greased cookie sheet. Bake at 375 F for 25 minutes.

Let cool (but not completely) and cut into squares. My husband used a pizza cutter to do the cutting.

Cool completely before assembling the gingerbread house

Then, I concocted the icing recipe.

1/2 tsp cream of tarter
1/4 cup soy milk

Beat with egg beaters on HIGH. Gradually add icing sugar until VERY thick.

Build and decorate your gingerbread house with your favourite allergen-free candies (we used Sunkist fruit snacks, coloured marshmallows, shredded coconut, mini allergen-free chocolate chips, and organic candy canes).

Jennifer Bly

Author of My Kitchen, My Classroom: An Introduction to Homeschool and creator of The Deliberate Mom. Jennifer writes about parenting, homeschooling, her faith, and life with her husband and two girls. Jennifer has a Bachelor of Applied Human Service Administration Degree with a specialization in Early Learning in Child Care.