| | Directions | | Preheat oven to 375 degrees. Grease cookie sheets and set aside. In large bowl with an electric mixer on medium speed, cream together margarine and sugars. Set aside. In small bowl, combine brown rice flour and potato flour, 1/4 cup tapioca flour, 1/4 cup white rice flour, xanthan gum, baking soda, salt and ground spices. Stir in egg replacer mixture, vanilla extract, and molasses until just moistened. Beat into margarine mixture. Beat in remaining 1/4 cup tapioca flour and 1/4 cup white rice flour. Dough will be moist. Lightly dust surface and rolling pin with tapioca flour. Roll out dough 1/4 -inch thick. Cut out dough with gingerbread men cookie cutters. Transfer to prepared cookie sheets and bake 6 to 8 minutes. |
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| Ingredients | | - |  | 1/2 cup non dairy margarine, softened |
| - | | 1/2 cup sugar |
| - | | 1/2 cup light brown sugar |
| - | | 1/2 cup brown rice flour |
| - | | 1/2 cup potato flour |
| - | | 1/2 cup tapioca flour |
| - | | 1/2 cup white rice flour |
| - | | 3/4 teaspoon xanthan gum |
| - | | 1/4 teaspoon baking soda |
| - | | 1/4 teaspoon salt |
| - | | 2 teaspoons ground ginger |
| - | | 1 teaspoon ground cinnamon |
| - | | 1/4 teaspoon ground nutmeg |
| - | | 1/4 teaspoon ground cloves |
| - | | 1 1/2 teaspoons Egg replacer, plus 2 T. warm water |
| - | | 1 teaspoon vanilla |
| - | | 2/3 cup molasses |
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