Food Allergies Support Group

3/4 cup dairy free/soy free/corn free margarine

1/4 cup unsulphured molasses

1 cup light brown sugar

3 cups rice flour baking mix

1 tsp xanthan gum

1 tsp salt

1 Tbsp baking powder

2 tsp ginger

1/8 tsp nutmeg

1/2 tsp cinnamon

1/4 tsp cloves

1/2 cup water

sweet rice flour for rolling

Cream margarine and sugar. Beat in molasses. Soft together dry ingredients in separate bowl. Stir in creamed mixture alternating with water. Refrigerate for 1 hour. Roll dough to 1/4" thick on wax or parchment paper, using sweet rice flour to prevent sticking. Cut and decorate. Bake at 350 degrees for 8- 20 min. depending on size. Cookies should just be starting to brown. Cool slightly on baking sheet before removing to cooling racks.

1 cup powdered sugar

1 Tbsp shortening

3 Tbsp cream of tartar

1 1/2 Tbsp xanthan gum

Mix all in food processor adding water slowly until desired thickness is reached.

1 cup rice milk

1 whole clove

pinch cinnamon

pinch nutmeg

dash vanilla

pinch or two of xanthan gum

Stir everything together except xanthan gum. Warm. Add xanthan gum and bring to a slow boil until mixture is slightly thickened and well mixed. Pour into mug and chill. 1 serving