Allergy Friendly Gingerbread Cookies

1. Preheat oven to 375 degrees F. Line cookie sheets with parchment paper.
2. In a large bowl, stir together the sugar, ginger, nutmeg, cinnamon, salt, baking soda and xanthan gum. Mix in the melted margarine, coconut milk, molasses, and vanilla. Stir in the flour blend, 1 cup at a time, mixing after each addition. The dough should be stiff enough to handle without sticking to the fingers. If necessary, add additional white rice flour to prevent sticking.
3. When dough is smooth, roll between 2 sheets of waxed paper or pat (I found patting easier) to 1/4 inch thickness. Sprinkle with potato starch to prevent sticking. Cut into shapes and transfer to cookie sheets.
4. Bake for 10-12 minutes in the preheated oven. The cookies are done when the top springs back when touched. Remove from cookie sheets to cool on wire racks. Decorate as desired.