Last night I made a milk, egg, peanut and treenut free gingerbread house for J's Christmas party. The recipe I used was Food Allergy Mama's gingerbread cookie recipe http://www.foodallergymama.com/2009/12/13/dairy-egg-and-nut-free-gingerbread-kids/ (I did not feel like trying to alter one of my non-allergy friendly gingerbread recipes). I followed the recipe, but the dough was really sticky. I had to add a lot of flour to make it manageable. After adding all the flour, I think it turned out well. The next issue I had was putting the house together. While I could not use a traditional strong icing recipe because of the egg allergy I found another recipe for "edible glue". I boiled 1 cup water, 1 cup sugar and 1/2 cup corn syrup until it reached 300 degrees- unfornately mine went over 350 degrees and burned, but it still worked as really good food glue. In order to cover the "glue" I outlined the house with a safe icing made of powdered sugar, corn syrup and soy milk. I think it turned out well and my son loved it- he decorate it with snowman marshmellows, skittles, starburst, gummy bears and peppermint sticks.