In a large mixing bowl whisk together the rice flour, sweet rice flour, potato starch, millet flour and xanthan gum. Take out 1 cup of the flour for kneading and rolling. To the remaining 7 cups of flour add the baking soda, baking powder, salt, ginger, cinnamon and cloves.

In the bowl of an electric mixer, preferably fitted with a paddle attachment, cream the butter with the dark brown sugar. Add the eggs, one at a time, mixing well after each addition. Beat in the molasses. Turn the mixer to low and gradually add the flour, mixing just until combined. Dust a work surface with some of the reserved flour and put the dough on top. Knead the dough until it is easy to work with and no longer sticky, adding flour as needed. Divide the dough into three portions, wrap with plastic wrap and refrigerate for 1 hour. Can be made up to 3 days ahead and kept in the fridge.

Preheat oven to 350 degrees.

Remove dough from fridge and place on parchment paper and roll out 1/4 inch thick. Cut into the shape of the gingerbread house templates and place the dough pieces along with the parchment paper on thick, flat baking sheets. Bake for 15 minutes or until just starting to color and it feels firm to the touch.

Let pieces cool on the pans. Assemble into house using icing as glue. Decorate as desired.

Combine sugar, agave and water in a heavy sauce pan and stir to combine. Bring to a boil over medium high heat, stirring just until the mixture begins to boil and then don't stir any longer. Continue to boil the sugar mixture until it turns a light amber color, about 6 minutes. Swirl the pan occasionally to ensure even coloring.

Carefully pour the mixture onto wax paper into the shape of your windows, making them a little larger than the openings. Place the wax paper on flat baking sheets and refrigerate until cold and hard. Can be made 2 days or more ahead. Keep refrigerated until ready to assemble house.

To add to house, either peel off the wax paper or just trim the wax paper to fit. Attach to the inside of the wall of the gingerbread house with icing.

In the bowl of an electric mixer, beat the egg whites on high speed until they get foamy. Turn the mixer to low and gradually add the powdered sugar, scraping down the sides of the bowl occasionally. Once all the sugar has been added turn the mixer to high and beat for 30 seconds. Check the consistency - it should be fairly stiff. If needed add a little more powdered sugar. Use icing to assemble house and for decorative touches.

Combine the water and gelatin and microwave for 30 seconds on high power. Add to an electric stand mixer fitted with a whisk attachment. Add the agave and some white food coloring. Turn mixer on low to combine then turn to highest speed and beat for 15 minutes.

Use to make snow around your gingerbread house and dust with powdered sugar.