Gluten Free Gingerbread House Icing
Recipe type: Dessert
This is a basic icing recipe that can be found in most any cookbook. Most call for the addition of clear vanilla extract, which can be hard to find gluten free. Since gingerbread has enough great flavor on its own, I simply omit the extract.
  • 4 cups sifted powdered sugar
  • 1 cup shortening (Crisco is gluten free)
  • 2 Tbsp milk, or milk substitute (such as gluten free almond milk)
  • 2-4 Tbsp light corn syrup (Karo is gluten free)
  1. Cream shortening. Gradually add sugar, about 1 cup at a time, scraping down sides of bowl and beating well with each addition. Add milk and beat until fluffy. Add corn syrup until desired consistency is reached (less for spreadable icing, more for icing that can be piped).
Recipe by Mother of a Hubbard at