If gingerbread add 2 tbsp molasses and 1/2 cup extra flour plus ginger, cinnamon, clove and nutmeg to taste.
If chocolate, instead of flour mix use 1 cup buckwheat flour, 1/2 cup tapioca and 1/2 cup cocoa powder, skip the non-dairy milk unless batter looks dry.
Beat sugar and shortening in a large bowl with a mixer at medium speed for 2 minutes or until light and fluffy. Beat in egg. Combine flour blend, salt baking powder, xanthan/guar gum and cinnamon in a medium bowl. Gradually beat into sugar mixture. Beat in vanilla and milk. Add additional milk by the tsp if dough is too dry.
Shape into 2 balls. Wrap in plastic wrap and refrigerate for 15 minutes.
Preheat oven to 350. Line the baking sheets with parchment paper.
Roll out each half of the dough between waxed paper or parchment paper.
Cut out shapes with desired cutters. Place on prepared baking sheet. Bake at 8-10 minutes or until edges begin to slightly brown. Remove to wire racks and cool completely. Decorate as desired.