Gluten Free Graham Crackers

Line 2 cookie sheets with parchment paper and spray the paper lightly with Pam.

Combine flours, brown sugar, cinnamon, baking powder and soda, salt and xanthan gum in a large bowl with a wire whisk.

Using a pastry cutter, cut butter into flour mixture until mixture resembles cornmeal.

Add water, honey and vanilla to flour mixture and using a wooden spoon, stir ingredients until the mixture is well combined and forms a ball.

(You may need to add a bit more water, or more a bit more brown rice flour if your dough is too dry or too sticky.)

Divide dough into two parts, wrap and refrigerate 1 hour.

With another lightly sprayed piece of parchment placed atop the dough, use a rolling pin to roll each half into a large rectangle on each cookie sheet.

Carefully peel off the top layer of parchment, and using a knife, score the dough into squares.

Remove the rough edges of the dough (you can save the scraps to form more crackers).

Using a serving fork, prick a few rows of holes in each cracker. Then sprinkle lightly all over with sugar.

Bake in a preheated 325 degree oven for 15-20 minutes until golden brown.

Remove from oven and re-score along your previously cut lines by pressing straight down with a knife.

Remove crackers to a wire rack to cool.

For step-by-step photo instructions, along with alternative round-cracker variation, see the related blog post.

*Note: I used Bob’s Red Mill Gluten Free All-Purpose Flour for this recipe. Alternatively, I have used 2/3 Cup each Garbanzo Flour, Corn Starch and Tapioca Starch for the 2 Cups of All-Purpose Flour with the same great results!