Preheat the oven to 350 degrees farenheit and line a baking sheet with parchment paper.

In a medium sized mixing bowl, whisk the gluten free flour, tapioca or corn starch, xanthan gum, and salt until well combined.

In a seperate medium sized bowl, whisk the ground flaxseed and orange juice. Let the flax mixture sit for about 5 minutes.

Add the orange zest, sugar, oil, and vanilla to the flax mixture and mix well.

Add the dry ingredients to the wet ingredients and mix well. Fold in the dried cranberries (use 1/2 - 3/4 cup based on your own preference). The dough will be very sticky!

Using a spatula, scrape the dough from the bowl onto the prepared baking sheet. Wet your hands (this will prevent the dough from sticking to your fingers) and shape the dough into a 8 x 4 inch log.

Bake the cookie log for 30 minutes. Remove the cookie log from the oven, but leave the oven on at 350 degrees farenheit.

Let the cookie log cool for 20-30 minutes. When it has cooled, gently move it onto a cutting board. The cookie log will be very fragile, so be careful!

Using a large knife, slice the cookie log into 10-12 biscotti. Again, it's very fragile! The best way to cut them is in one motion straight down, do not cut slices in a saw motion.

Transfer the slices cut side down on the baking sheet. Bake the biscotti for 10 minutes. Remove them from the oven and flip the biscotti (gently!). Return to the oven and bake for an additional 8 minutes.

Let the biscotti cool completely on the baking sheet before enjoying.