I prefer to leave out xanthan or guar gums in my gluten free baking. I've been able to make pie crust, roll out cookies, and graham crackers by rolling the dough between layers of parchment paper, then transferring the dough to the pan. If the pie crust falls apart, I just patch it up with scraps of the dough. My cookies seem to turn out just fine, actually better, since I don't care for the gumminess of xanthan or guar gums.

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