1 c all purpose gluten-free flour mix
1 c brown rice flour
1/4 c quinoa flour
1-3/4 tsp cinnamon
1 tsp baking powder
3/4 tsp xanthan gum
1/2 tsp baking soda
1/2 tsp salt
1/2 c brown sugar
7 T butter, cold
3 T honey
1 tsp vanilla
3-4 T cold water
Sift together the dry ingredients with the brown sugar. Cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in the honey and vanilla. If the dough seems dry add water, one tablespoon at a time until the dough holds together. Wrap the dough in plastic and refrigerate one hour or overnight.
Roll dough out in batches to 1/4- inch thickness, cut into squares, prick lightly with a fork. Bake at 325 for 12-15 minutes. Cool on a wire rack and store in airtight containers.
This recipe was developed by Scott Adams of celiac.com. I still receive his helpful newsletters.
To make graham crackers with regular flour, use Nancy Silverton’s recipe from Pastries from the La Brea Bakery. This gluten- free recipe was based on it, and you don’t need graham flour.