This was a hit this week in my house. I thought I'd try this cookie recipe out before Christmas arrived to see if it worked. It does, and it's versatile. With a few changes, I made this rice free too. The source is the Special Diets for Special Kids cookbook, by Lisa Lewis. This was a contribution by Karen Seroussi. I made some changes to the original recipe and I'll note those along the way.
2/3 cup brown rice flour (I used sorghum)
1/3 cup sweet rice flour (I used tapioca here)
1/3 cup tapioca starch (I also kept this 1/3 cup tapioca)
1 TBL cinnamon
1 tsp ginger (use more for a cookie with a real ginger bite)
2 tsp xanthan gum
1 tsp baking soda
1/2 tsp salt
1/4 cup sugar
1/4 cup oil
1/4 cup molasses (I used Steens Cane Syrup)
2 TBL water
Combine dry ingredients in a large bowl. So, my flour mixture was 2/3 cup sorghum and 2/3 cup tapioca. Then, add the liquids.
Mix well. Add tapioca if necessary to get a dough that you can knead.
Roll the dough out on a floured board or surface, using the tapioca, to about a quarter-inch thickness. Cut out gingerbread person shapes, flouring the cutter with tapioca.
Bake at 350 degrees on an ungreased cookie sheet for about 14 minutes. Remove from pan and cool on a rack. This gave me a nice, crunchy cookie. Bake for less time to make more chewy and less crunchy.
If you want, add eyes and buttons with icing.