Preheat the oven to 350 degrees.
Process the rice in a food processor until coarsely chopped (about 7 to 9 long pulses). Set aside.
Mix together the baking flour, xanthan gum, baking soda, cinnamon, ginger, nutmeg and salt. Set aside.
Cream the butter and sugars together in a medium-sized bowl using a stand mixer. Beat in the egg, honey and vanilla.
Stir in the flour mixture and beat until smooth.
Stir in the chopped red rice and dried cranberries.
Drop by tablespoonful onto an ungreased baking sheet.
Bake for 12 minutes, or until golden.
Remove from the oven. Let cool for a few minutes on the baking sheet, and then transfer to a rack with a spatula to cool completely.
1½ cups cooked red rice
1¼ cups Bobs Red Mill Gluten-Free All-Purpose Baking Flour
½ tsp. xanthan gum
½ tsp. baking soda
½ tsp. ground cinnamon
½ tsp. ground ginger
½ tsp. ground nutmeg
Pinch salt
1 stick butter
¼ cup brown sugar
¼ cup granulated sugar
1 medium-sized egg
1 Tbsp. honey
½ tsp. vanilla extract
1 cup sweetened, dried cranberries
1¼ cups Bobs Red Mill Gluten-Free All-Purpose Baking Flour
½ tsp. xanthan gum
½ tsp. baking soda
½ tsp. ground cinnamon
½ tsp. ground ginger
½ tsp. ground nutmeg
Pinch salt
1 stick butter
¼ cup brown sugar
¼ cup granulated sugar
1 medium-sized egg
1 Tbsp. honey
½ tsp. vanilla extract
1 cup sweetened, dried cranberries
This article appears in December 2011.