I can't tell you how many times teachers have asked me to send in graham crackers so the kids could participate in activities. This is a fun recipe to mix-up, but if you're looking for more convenience, try these ideas: Cinnamon Crackers by Ener-G, Mock Graham Cracker Mix by Miss Roben's, and Rice Bran Graham Crackers by Health Valley.

Dry Ingredients

1-1/2 cups GF all-purpose flour
1/4 cup sorghum flour
1/3 cup garbanzo bean flour
1/4 cup brown sugar
1/2 teaspoon vanilla (Nielsen-Massey)
1/2 teaspoon xanthan gum
2 teaspoons GF baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon

Wet Ingredients

1/3 cup GFCF butter (Earth Balance, Spectrum)
1 tablespoon honey
2 tablespoons agave nectar
3 tablespoons rice syrup, corn syrup, or agave nectar
1/4 to 1/2 cup water

1) Preheat oven to 325°. Measure dry ingredients into a food processor and pulse to combine.
2) Measure the GFCF butter and liquid sweeteners into food processor. Pulse several times until dough is crumbly. Add 1/4 cup water and pulse, just until combined. The dough should hold its shape when pinched, otherwise add more water, 1 tablespoon at a time, and pulse. Do not make the dough too wet.
3) Line 2 baking sheets with silpat or parchment. Place dough ball on each prepared baking sheet then place wax paper over the ball and roll dough to about 1/8-inch thick. Remove paper and score dough into 2x3-inch rectangles, using a spatula, not a knife. On each square, pierce top several times with fork tines. Bake for about 25 to 30 minutes in a preheated oven. Do not over bake, cracker will firm-up once cooled. Break apart when slightly cool. Cool completely then store.

Makes 3 dozen.