dry ingredients:

1 C oat flour
3/4 C plus 2 Tb rice flour
3/4 tsp baking soda
1 tsp ginger
1/2 tsp cinnamon
1/4 tsp cloves
1/8 tsp xanthan gum

creaming ingredients:

6 Tb corn oil margarine
1 C sugar

remaining ingredients:

1 egg
1/4 C molasses
1 tsp vinegar

Preheat oven to 350° F. All ingredients should be at room temperature.

1. Sift dry ingredients together.
2. Cream sugar into margarine until light and fluffy.
3. Add egg to creamed mixture, beating until mixed thoroughly.
4. Add molasses and vinegar to creamed mixture, beating until mixed thoroughly.
5. Add the sifted dry ingredients to the creamed mixture, beating thoroughly.
6. Chill dough for easier handling.
7. Using a rubber spatula and small spoon, place heaping spoonsful of dough well-separated on a cookie sheet.
8. Bake cookies for 8 to 10 minutes, longer if you prefer crisper cookies.
9. Cool slightly on cookie sheet, then lift with a pancake turner and set on cooling rack to finish cooling.

Makes about two dozen cookies.

The xanthan gum may be omitted, but the cookies are much more fragile without it.