1 1/2 cup oatmeal
1/4 tsp. baking soda
1/2 tsp. xanthan gum
Mix together the oatmeal, flour, raisins, baking soda, xanthan gum and salt. Then add the oil, maple syrup, vanilla & water. Form cookies into balls and bake at 350 degrees for 10 to 15 minutes. If cookies are too sticky, refrigerate until slightly firm before forming into balls. For best results let cookies set on baking sheets after baking for as long as you can resist. The longer you let them set the less crumbly they will be.
If you want to use whole wheat flour instead of brown rice flour they will turn out just as fabulous. The xanthan gum is not needed when you use wheat flour.
A word on xanthan gum from the Bob's Red Mill package: Xanthan gum is made from the outer layer of a tiny, inactive bacterium called Xantomonas campertris. It is an excellent all purpose thickener for dressings, gravies and sauces. Its unique ability to hold small particles of food together makes it the ideal substitute for gluten in gluten-free baking. Most recipes call for only 1 or 2 teaspoons, so it goes a long way.
I bought an 8oz bag for $11 last year and I still have half a bag left. For gluten free baking it's essential for success and it's definitely been a worthwhile investment.