Pour wet ingredients over dry ingredients. Fit mixer with flat paddle attachment. Mix, on medium speed, until a thick dough forms. If dough is very dry, add a tablespoon or more of additional water.

Lightly white rice flour your counter. Turn dough out onto the counter. Pat into a large round. Cut in half. Wrap each half in plastic wrap. Chill overnight. (Or, if you are in a rush, chill at least five hours.)

Preheat oven to 375 degrees F.

Cut out the template for the house. Set aside.

Divide dough in half. Place one half of the dough on a piece of parchment paper. Sprinkle the dough lightly with white rice flour. Cover with a second piece of parchment paper. Roll out dough to 1/4 inch thickness.

Remove top piece of parchment paper. Trim dough into a rectangle. Place the template on the dough. Follow the template with a pizza cutter or sharp knife. Remove excess dough from between the pieces. (Be sure to keep similar size on each pan. If you bake a large piece along with a small piece, the small piece will burn before the large piece is done.)

Bake dough until aromatic, about 15 minutes.

Repeat with remaining templates and dough. Re-rolling dough as needed.

Allow gingerbread pieces to cool.

In bowl of stand mixer, whisk together meringue powder and confectioners' sugar. Add water. Beat, using flat paddle attachment, until icing is stiff, about seven minutes. Icing should be stiff and shiny. Cover bowl of icing with a damp (not wet) paper towel to prevent a sugary crust from forming on the icing.

Place the royal icing in a bag fitted with a large pastry tip.

Ice sides, front and sides of house together at corners using royal icing. Hold the pieces together. Repeat with back and other side. Check the house for any gaps. Fill in with royal icing. Allow the house to dry for 30 minutes before attaching the roof.

Attach the roof. Check the roof for any gaps. Fill in with royal icing.

Using the remaining royal icing, decorate the house, attaching candy as desired.