I adapted this recipe from Wow This is Allergy Free. They're the best cookies I've had so far on this diet.

Beat:
2 eggs or tsp. guar gum and 1/2 cup water
(if using guar gum, add it with the dry
ingredients)
1/2 cup olive oil
1/2 tsp. vanilla
1/2 to 1 tsp. Frontier Lemon Flavouring (I used 1 tsp. - I think I'll use 1/2 tsp. next time)

Add:
2 cups brown rice flour (I ran out of rice flour tonight and ended up using almost 1 cup of Bob's Red Mill sorghum flour - they turned out even better than with all rice flour)
4 tsp. baking powder
1/2 tsp. cream of tartar
1/4 tsp. salt
1 tsp. stevia (I used NOW brand green stevia)

Mix on medium speed until just combined. (I used a wooden spoon and then a pastry cutter to mix the dough. It was quite dry, so I added a little water until I could form it into balls with my hands.)
Drop onto cookie sheet. Flatten. (I formed the dough into balls with my hands and then flattened the ball with a spatula.)
Bake at 375 F for 10-12 minutes.

Yields approximately 18 cookies (I made 20.)

I find that these cookies brown on the bottom, so I flip them over and put them back in the oven for a couple of minutes.

I really like these. They are nice and crispy and I like that they brown a bit. I'm going to freeze some of the latest batch.

This message has been edited. Last edited by: Tarilee,

Well, I just tried this and they turned out good. I used a gluten free rice blend that I had made up. I put the dough in a 9x13 pan and baked it for the 12 minutes and turned them into "bars". They are like cakey shortbread, a bit dry. So next time I MIGHT try adding a bit of water.

I added grated lemon zest and the juice of the lemon it came from instead of Frontier flavoring. It needed more stevia of course but was really good.

i've made these too and was suitably impressed. yes, a little dry, but pretty much the right sort of "shortbread"-ness. I'm going to add lemon zest next time too.