Tried and True Graham Cracker

Ingredients

1 cup gluten free flour mix (use any mix you like, search Gling’s recipes for “flour” if you need one, or Bob’s Red Mill General Baking Flour Mix works too.)
1/4 cup soy flour
1 cup brown rice flour
1/2 cup brown sugar
1 3/4 tsp ground cinnamon
1/4 tsp ground allspice (optional)
1 tsp xantham gum
1 tsp baking powder (make sure to use GF baking powder)
1/2 tsp baking soda
7 Tbsp butter, chilled, in small pieces
1 Tbsp vanilla
3 5 Tbsp cold water
4Tbsp honey
(Add 1/4 tsp salt of you use unsalted butter)

Instructions

Mix dry ingredients in large bowl and use clean hands to mix the butter into it. Stir in honey, vanilla, and 3 Tbsp water, adding more water a tsp at a time if the dough is too crumbly, until you have a soft, incorporate dough ball. Refrigerate for an hour or more.
Preheat over to 325, grease a cookie sheet, line it with a greased piece of parchment paper.
Roll out a piece of the dough between 2 more pieces of lightly floured parchment paper until it is 1/8 to 1/4 inch thick. Cut into whatever size crackers you want (2×3 inch works well.) prick dough lightly and repeatedly with a fork. place cracker dough onto prepared cookie sheets leaving an inch or so around each piece.
Bake 10-15 minutes or until golden brown. Repeat.

Note: you can sprinkle with cinnamon sugar or add a few tablespoons unsweetened cocoa powder as a variation.