1.5 cups brown rice flour
1 cup corn starch
.5 cup tapioca flour
1/2 ts xanthan gum
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
1 3/4 teaspoons ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons Earth Balance butter replacement
3/4 cup dark brown sugar
1 large egg
1/2 cup molasses
2 teaspoons vanilla
potato starch or other gluten free flour for rolling
1. In a small bowl, whisk together flours, xanthan gum, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
2. In a large bowl beat Earth Balance, brown sugar, and egg on medium speed until well blended.
3. Add molasses and vanilla and continue to mix until well blended.
4. Gradually stir in dry ingredients until blended and smooth.
5. Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
6. (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be returned to room temp before using.) Preheat oven to 375°.
7. Grease or line cookie sheets with parchment paper.
8. Place 1 portion of the dough on a lightly "floured" surface.
9. Sprinkle potato starch over dough and rolling pin.
10. Roll dough to a scant 1/4-inch thick.
11. Use additional flour to avoid sticking.
12. Cut out cookies with desired cutter-- the ginger bread man is our favorite of course.
13. Space cookies 1 1/2-inches apart.
14. Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies-- very good!).
15. Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
16. After cookies are cool you may decorate them any way you like.