Soft and chewy or thin and crispy, these gingerbread cookies are perfect for the holidays or any occasion.

Add water, molasses and casein free margarine or ghee to make 2 dozen gingerbread cookies (corn syrup or honey may be substituted for molasses and margarine or butter may be substituted for ghee)

Ingredients:
Rice flour, brown sugar, tapioca flour, potato starch, potato flour, cinnamon, xanthan gum, baking soda, ginger.

Suggestions:
Sprinkle with colored sugar before baking or frost and decorate after baking.