My father-in-law has celiac disease so I'm trying to make him gluten-free cookies for Thanksgiving. (Worse, it's a meat meal, so I have to go non-dairy.)
I'm trying to adapt a recipe for Kourabiedes, Greek Butter Cookies, on the grounds that the nuts already present in that recipe are probably pretty binding.
What I did is mix margarine, ground walnuts, powdered sugar, egg yolk, five spice powder, cognac, oj, corn starch, and sweet rice flour. The result is more edible than a store-bought cookie but the cookies are still pretty fragile/crumbly.
Any baking hints? There seems to be an Annalise Roberts philosophy that the way to go is to use xanthan gum as a binder, but a lot of celiac boards complain that xantham gum leaves a slimy mouth feel.