Add water to flax seeds in a small bowl and set aside.

Cream butter and sugar in a large bowl until light and fluffy using a stand or hand mixer. Beat in gelled flax seeds and vanilla.

Whisk together the sorghum flour, oat flour, almond meal, spices, and salt in a medium bowl.

Add flour to large mixing bowl, stirring just until blended.

Chill or freeze the dough in four pieces, covered with plastic wrap. Keep dough cold while working with it, rolling out a little at a time.

Preheat oven to 350F/180C/gas mark 4.

Use a lot of brown rice flour on your surface, rolling pin, hands, and cutters to keep the dough from sticking. Use a thin palette knife or metal spatula to move the cookies once cut. If using patterned cutters, dust the top of each cookie with more flour before pressing in the pattern.

Bake on cold light-colored ungreased baking sheets, 2" apart, for 12-15 minutes. Let cool five minutes, then remove with a thin metal spatula to wire racks to cool completely. Glaze if desired.

Place the first three ingredients in your blender and blend until a fine powder.

Using about 1/4 C. in a separate bowl, add a few drops of rice milk at a time, stirring until it reaches a thin glaze consistency.

Brush over cookies with a pastry brush. Glaze can be colored with natural food coloring if desired.