We like the Gingerbread Men recipe in "Gluten-Free Baking Classics" by Annalise G. Roberts, but I substitute KAF Ancient Grains flour for the brown rice in her flour mix.I make & decorate about 4 batches every year for our church's St. Nicolas Bazaar and they're usually the first baked good that's sold out. Be sure to roll it out rather thick and rest/refrigerate it before cutting and before baking. I roll them on parchment paper sprayed with canola oil, press in the cookie cutter, and remove the dough BETWEEN the cut-outs; then I just move the entire piece of parchment to the cookie sheet. This avoids distorting them while trying to move individual cookies to a cookie sheet.

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