With a stand mixer or electric hand beater, beat shortening, sugar, xanthan gum, and guar gum until well mixed. Add in egg yolks and beat for 1 minute, then add vanilla and molasses and mix until well incorporated.
Add gluten free flour mix, sweet rice flour, baking soda, cinnamon, ginger, cloves, curry powder, and salt. Beat until you’ve got a smooth dough. Roll dough out between two pieces of parchment until it is 1/2-inch thick and refrigerate for 1 hour.
Remove dough from fridge and cut with cookie cutters. Remove the excess dough from between the shapes and cut the parchment around the cookies with a pair of scissors. Gently move the cookies with their attached parchment to a cookie sheet and place the baking sheet in the refrigerator to keep the cookies chilled. Repeat until you’ve used up all the dough.
Once all the dough has been cut with cookie cutters and the shapes are arranged on a baking sheet, place the baking sheets in the refrigerator for 30 minutes. Preheat the oven to 350°F (176°C) while they are chilling.
Bake cookies for 7 minutes. Remove from oven and allow to cool on pan for 5 minutes before moving the cookies, with their attached piece of parchment, to a cooling rack. Allow to cool fully before decorating.
Nutritional analysis is based on using Bob's Red Mill G-F All Purpose Baking Mix, only for nutritional calculation purposes.