Mix together the gluten free flour, baking soda, ginger, cinnamon, xanthan gum, cloves, salt and buttermilk powder if used in place of buttermilk.
Cream the butter until white. Add the sugar and beat until fluffy, about 5 minutes; slowly pour in the molasses. Beat until creamy. Add the egg. Alternately add the buttermilk (or water) and dry ingredients in 3 additions. Refrigerate the dough for at least 1 hour. Preheat the oven to 350 F. Line a cookie sheet with parchment paper. Using a teaspoon scoop mounds of dough on the cookie sheet, leaving 2 inches between the mounds. Or roll the dough into 1 ½ balls. Bake 8-12 minutes depending on size. Let sit a minute before transferring to a cooling rack. Works great as a freezer dough to use at last minute.
Makes about 2 dozen cookies.