GRAHAM CRACKERS (GLUTEN FREE)

Steps:

• In a large bowl, whisk together flours, sugar, cinnamon, baking powder, xanthan gum, baking soda and salt.
• Cut in butter using a pastry cutter or two knives until it resembles cornmeal.
• Stir in cold water, honey and vanilla. Dough should form a ball. If dough is too dry, add more cold water a tbsp at a time.
• Preheat oven to 325 degrees.
• Get out two cookie sheets and cover with wax or parchment paper. Spray lightly with non-stick cooking spray.
• Gather dough into a ball and divide in half. Using a lightly floured cloth covered rolling pin (I use sweet rice flour), roll half of the dough into a rectangle on one of the cookie sheets to about a 1/8" thick. Repeat with the other half.
• Score dough with a pizza cutter (or knife) into desired shapes and prick all over with a fork. (I like to use plastic forks for pricking since they tend to make rounder and thicker holes.).
• Very lightly sprinkle all over with sugar.
• Bake for 20 minutes or until golden brown and starting to harden. Let cool for 5 minutes before breaking apart. (If not fully crispened, put back in turned off warm oven until crisp.).