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Graham Crackers (Gluten-Free)

1 cup gluten-free flour mix*
¾ teaspoon xanthan gum
1 cup brown rice flour
½ teaspoon baking soda
¼ cup soy or quinoa flour
½ teaspoon salt
½ cup packed brown sugar
7 tablespoon chilled butter-cut into pieces
1 ¾ teaspoons cinnamon
3 to 4 tablespoons cold water
1 teaspoon baking powder
3 tablespoons honey
1 teaspoon vanilla

Mix together flours, brown sugar, cinnamon, powder, soda, xanthan gum, and salt. Using your fingers, work the butter into the dry ingredients. Stir in 3 tablespoons, honey and vanilla. If dry add a bit more water (1 tablespoon at a time). Gather into a soft ball sized ball and refrigerate at least one hour (I usually leave it overnight, covered).

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Roll out to 1/8 to ¼ inch thick (I use parchment paper), cut into squares, prick lightly with fork and sprinkle with cinnamon sugar before baking. (I skip the last step if we are going to frost them).

Bake at 325F for 12-15 minutes.

* Bette Hagmans Four Flour Mix (from The Gluten-Free Gourmet Bakes Bread).
Garfava Bean Flour 2/3 part
Sorghum Flour 1/3 part
Cornstarch 1 part
Tapioca Flour 1 part

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