Graham Crackers

Ingredients

1 cup gluten free flour (see notes*)
3/4 tsp xanthan gum
1 cup brown rice flour
1/2 tsp baking soda
1/4 cup soy or quinoa flour
1/2 tsp salt
1/2 cup packed brown sugar
7 tbsp chilled butter cut into pieces
1 3/4 tsp cinnamon
3 to 4 tbsp cold water
1 tsp baking powder
3 tbsp honey
1 tsp vanilla

*Note 1 – The recipe author makes her own gluten free flour by combining 2/3 part garfava bean flour, 1/3 part sorghum flour, 1 part corn starch, and 1 part tapioca flour.

*Note 2 – You can also make your own gluten free flour by blending 4 cups rice flour, 4 cups bean flour, 4 cups potato starch, 2 cups tapioca flour, and 7 tsp guar gum.

Instructions

1 – Mix together flours, brown sugar, cinnamon, powder, soda, xanthan gum, and salt.

2 – Using your fingers, work the butter into the dry ingredients.

3 – Stir in honey and vanilla.

4 – If dry, add a bit more water (1 tablespoon at a time). Gather into a softball sized ball and refrigerate at least one hour (the recipe author leaves it overnight, covered).

5 – Roll out to 1/8 to 1/4 inch thick (the recipe author uses parchment paper), cut into squares, prick lightly with fork and sprinkle with cinnamon sugar before baking. (The recipe author skips the last step if she is going to frost them.)

6 – Bake at 325 degrees for 12-15 minutes.