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Hi,
I got this from the celiac mail list a few years ago.  I believe they are
Karen Bulmer's recipe.  They are terrific.  Thanks Karen

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 refrigerate 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.