I tested a gluten free version of my family’s recipe for Italian Wedding Cookies, see that post here:
and they got my gluten free daughter’s full approval!
You may make the following gluten free swap for the unbleached all-purpose flour called for in the original recipe:
3 1/2 to 4 cups Gluten Free baking mix (with xanthan gum in the mix); or
2 cups brown rice flour + 1 cup potato starch + 1 GF oat flour (or fine ground white corn meal) mixed with 1 teaspoon xanthan gum
As in the original recipe, add your flour 1/2 cup at a time until dough is sticky but not too heavy. You may not need all four cups. Chill at least one hour before baking.
If dough gets too sticky while making cookies, put it in the freezer for a few minutes.
If you want to make a smaller batch, just make one half or one third of the original recipe. Make your gluten free flour mix ahead of time, and just use the amount needed for the reduced recipe.