<<Disclaimer: Verify this information before applying it to your situation.>>

My three year old gluten-intolerant son loves the story "the gingerbread
man," and has asked to bake some on several occasions.  I was a bit afraid to
try this - he's got so many allergies that none of the GF recipes were
suitable for him.

For some inexplicable reason (perhaps I'm finally getting the hang of this)
my effort led to cookies that came out wonderful on my first try.  So good
that my daughter and niece would have eaten the whole batch if I'd let them.
And my son did not have an allergic reaction, much to my surprise.

I recommend getting your spices from the natural food store, if you don't
already.

GINGERBREAD

Preheat oven to 350.

In mixing bowl, combine:

2/3 cup brown rice flour
1/3 cup sweet rice flour
1/3 cup tapioca flour
1 T. cinnamon
1 tsp. ginger
2 tsp. xanthan gum
1 tsp. baking soda
1/2 tsp. salt

Add:

1/4 c. oil
1/4 c. molasses
2 T. water

Mix with hands and add more tapioca flour or water to make a kneadable dough.
 Roll out on a (tapioca) floured board to about 1/4 inch thick and use a
"gingerbread man" cookie cutter, or simply roll into 1" balls and flatten.

Bake on an ungreased cookie sheet for 14 minutes.  Cookies should be
cakelike, but slightly chewy.

We're trying to avoid sugar.  Dusting these cookies with powdered sugar (I
make my own by putting sugar into a clean coffee grinder) makes your tongue
think that they are sweeter than they really are.  They're really pretty
good.  Or, if you like 'em even sweeter, add 1/4 cup of sugar to the dry mix.

Karyn