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1
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour mix, xanthan gum, baking soda, salt, cinnamon, ginger, and cloves.
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2
Mix on low speed until combined, about 30 seconds.
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3
Stop the mixer, add the pieces of shortening and the applesauce, then mix on low speed for about 1 1/2 minutes, or until the consistency of a fine meal.
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4
With the mixer still running, add the agave nectar and molasses, mixing until thoroughly combined, about 20 more seconds.
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5
(If you dont have a standing mixer, use a food processor, adding ingredients as instructed, and process for about 10 seconds between each step.)
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6
Lay out two large sheets of parchment paper on your work surface.
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7
Using a rubber spatula, divide the dough evenly between the two sheets.
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8
Cover each with another large sheet of parchment paper and roll out with a rolling pin to 1/4 inch thick.
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9
Transfer the dough in the parchment paper to the freezer and chill until firm, at least 20 minutes (youll want to clear a couple of racks, or chill the dough on trays).
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10
Preheat the oven to 350F.
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11
Line two baking sheets with parchment paper.
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12
Remove one sheet of dough from the freezer and place on the work surface.
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13
Peel back the top sheet of parchment paper, then replace it.
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14
Flip, peel off the other sheet of parchment paper, and discard it.
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15
Cut the dough into 3-inch gingerbread boys.
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16
Transfer to the baking sheet using a thin metal spatula, spacing them about 1 inch apart.
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17
Set the scraps aside.
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18
Repeat the process with the remaining dough, and decorate the cookies with currants, chocolate chips, colorful sparkling sugar, or anything else you fancy.
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19
Bake in the center of the oven for 10 minutes, or until set.
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20
Do not overbake.
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21
Remove from the oven, let cool for a couple of minutes on the baking sheets, then transfer to a cooling rack to cool completely.
