Anywho, I’ll at least post the recipe. It is WAY good. The gluten free part is irrelevant on how tasty they are. I haven’t tried it with regular flour, but I would suspect that it would turn out similar if you substituted the xanthan gum with half the volume in baking soda.
Gluten Free Graham Crackers:
2 1/4 cups gluten-free flour mix (I used Pamela’s baking and pancake mix)
1/2 cup packed brown sugar
2 generous tsp cinnamon
1 tsp baking powder
1/2 tsp xanthan gum
7 Tbsp butter or margarine, cut into piece
3 Tbsp cold water
3 Tbps honey
1 tsp vanilla
Additional white sugar
In a large bowl, whisk together the dry ingredients.
Cut in butter using a pastry cutter or two knives until is resembles cornmeal
Stir in water, honey, and vanilla. Dough should form a firm ball. If it is too dry, gradually add small amounts of water.
(OPTIONAL: Refrigerate dough until cold. It makes for a more crispy cookie, but I’ve done it both ways and both work)
Preheat oven to 325
Line a large cookie sheet with wax paper and spray with a non-stick spray.
Place dough on cookie sheet. Use a floured rolling pin to roll out to about 1/8” thick.
Score dough with a pizza cutter or knife and prick all over with a fork.
(OPTIONAL: Sprinkle with additional sugar)
Bake for 20 minutes or until golden brown and starting the harden. Re-score the dough. Place back in oven but turn off heat and leave in warm oven. Check every now and then for desired crispiness. Let cool for at least 5 minutes before breaking apart.
I for reals like these way more than normal graham crackers. Dang good!