I am new to chat rooms in general but also new to cooking w/gluten-free flour. I have had celiac for 6 yrs but chose to give up foods rather than be open minded and try the gluten-free products. Wasn't working for me, fell off the wagon so to speak and my blood work is worse than ever. Any way, this year I have decided to use these products. I want to make Christmas Sugar cookies. I have Bob Red Mills gluten-free all purpose flour. I have used it before but my cookies are always soft & crumbly. I put Xantham Gum in but they are still soft & crumbly. What am I doing wrong? Can I simply subsitute the gluten-free flour in any recipe or do I need special recipes? Help...the holidays are here!