Wonderful blog and I'll check it regularly. My grandson has celiac deisease (diagnosed last February) and I've been looking for suggestions on making the dough for the gingerbread house I've made for him (and his father before) for almost 40 yrs. One batch calls for 6 c.flour, 1 3/4 c.sugar, 1 c.sour cream, 2 eggs, 2/3 c. butter, 2 tsp. baking powder, 1sp. baking soda, vanilla, salt & spices. It makes a cookie house with sides about 1/4 inch thick. Do you have any suggestions about amount of Xanthan gum amount or flour mixture that might keep the firmness of the 1/4 inch sides of the house? Thanks much for any help you can give as decorating the gingerbread house is a Christmas tradition for us. Sharon Veenker TRy using 1 1/2 teaspoons of xanthan gum with the recipe you have. If you find that the structure of the cookie is not holding up well, then my suggestion would be to reduce the sour cream a little. ~Amy

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