In a large bowl, whisk together the white rice flour, tapioca flour, brown rice flour, xanthan gum, baking powder, ground cinnamon, ground ginger, clove, nutmeg, and salt.
In a separate bowl, add the unsalted butter and brown sugar. Using a stand-alone mixer or hand-held mixer, with the paddle attachment attached, beat the butter and sugar at medium-high speed until light and fluffy (1-2 minutes). Then, add the egg, golden syrup, and vanilla extract. Beat for another minute until creamy.
Next, reduce the speed of the mixer to low and slowly add the dry ingredients. Once the dough is formed (2-3 minutes), transfer the dough to a working surface dusted with gluten-free flour.
Flatten the dough into a disc, and dust it with gluten-free flour. Then, wrap the dough with plastic wrap and chill it in the refrigerator for up to an hour minimum.
Once the dough is chilled, preheat the oven to 180°C (350°F).
Dust your working surface, rolling pin, and hands with gluten-free flour. Then, roll the dough into a rectangle with a thickness of 6 mm ( ¼ inch). Using a cookie cutter of your choice, press into the dough. Then transfer the cutout cookie to a baking tray aligned with parchment paper. Repeat until you are out of dough.
Bake the gluten-free gingerbread cookies for 8-10 minutes. Then, allow the cookies to cool down in the baking tray for 5 minutes before transferring them to a cooling rack. Once the gingerbread cookies are cooled, decorate them with icing.