This delicious from scratch recipe is gluten-free with a gluten option.
In a separate bowl sift together flour, salt, baking soda, baking powder, xanthan gum and the four spices.
Add to butter/sugar/molasses mixture blending until combined.
Cover and refridgerate at least one hour.
Preheat the oven to 350 degrees.
Using a rolling pin, roll out the dough to a thickness of a ¼ inch. NOTE: I rolled mine out on a Roul’pat and did not have any sticking issues. You can also use a lightly floured surface or between two sheets of waxed paper. If the dough stays cold it should not stick.
Cut out cookies using a gingerbread shaped cookie cutter.
Place cookies about 2 inches apart on a cookie sheet. Bake for 8-10 minutes (they will begin to puff slightly but not to brown).
Remove cookies to a cooling rack until cool. May be iced if desired.
Annalise Roberts Food Philosopher Gluten Free Brown Rice Flour mixture (shared with permission):