<<Disclaimer: Verify this information before applying it to your situation.>> Due to the Xmas season coming and the requests for gingerbread I am reposting a post from last year that I used with great success. GINGERBREAD Cutout Cookies ************** 1 1/2 c dark molasses 1 c packed brown sugar 2/3 c cold water 1/3 c shortening ( I used golden crisco) 7 c Bette Hagman GF flour mix (rice flour, potato starch, tapioca starch) 5 tsp. Xantham gum 2 tsp baking soda 1 tsp salt 1 tsp ground allspice 2 tsp ground ginger 1 tsp ground cloves 1 tsp ground cinnamon Decorators Frosting Mix molasses, brown sugar, water and shortening. I put these in the bowl and turned on the mixer while I mixed the rest of the ingredients. Mix in remaining ingredients except frosting. Cover and refridgerate at least 2 hours. Heat oven to 350. Roll dough 1/4 inch thick on floured board (I used sweet rice flour). Cut with floured gingerbread or any cookie cutters. Place about 2 inches apart on lightly greased cookie sheet. Bake until no indentation remains when touched, 10 to 12 minutes. I was finding I was taking them out at about 9 minutes. Cool. Frost or decorate with frosting. Makes about 2 1/2 dz. 2 1/2 inch cookies. Regular Cookies *************** Decrease flour to 6 cups. Roll dough 1/2 inch thick. Bake about 15 minutes. DECORATORS FROSTING ******************* 2 c powdered sugar 2-3 tbsp water Mix adding 2 tbsp water and the third one as needed. Should easily go into decorators tube or hold shape. I just split it 6 ways into little cups and colored them. Put a butter knife with each bowl and let the kids go to it. We ended up with some very colorful rainbow gingerbread men, santas, angels, trees, reindeer, etc. and they had fun. For those in Canada (Alberta) Redpath Icing sugar at IGA is GF. [log in to unmask] Karen Bulmer, Systems Analyst Capital Health Edmonton, Alberta