Graham Crackers

First let me say that I love graham crackers. I love that you can put peanut butter on them and make sandwiches. I love that you can crumble them and form all sorts of good stuff with them (crusts, in soups, etc). I love that you can dip them in things and it just adds to the flavor, not subtract anything. I just never thought that I would ever be able to make them. As with most stuff though, it really isn't that difficult! So happy and they are so tasty! A friend of mine got a gluten free Christmas cookie cookbook and I saw a graham cracker recipe inside. So that I can have it again once I return the book to her, I will put the recipe with my modifications here:

1.5 C brown rice flour
1/2 C cornstarch (I'd like to try tapioca or arrowroot starch next time)
1/3 C packed brown sugar
1 tsp baking powder (or about 1/4 tsp baking soda)
3/4 teaspoon xantham gum (I used guar gum)
1/2 tsp cinnamon (I would definitely use more next time, probably closer to a tsp)
6 TBS salted butter (The recipe actually calls for some salt and unsalted butter, but I just use salted butter)
5 TBS whole milk (I used about 3 TBS 2% milk with about 2 TBS cream)
1/4 C honey (I used maple syrup since I can't have honey. I'd suggest using slightly less milk if you use maple syrup since the syrup is a bit thinner than the honey. Alternatives I want to try: molassas and agave nectar)
1/2 tsp pure vanilla extract (I used about 1 tsp of my vanilla)

Mix dry ingredients together. Add in butter like you would for a pie crust (small pieces slowly), it should resemble course meal when it is ready to add the liquid. Mix the milk, honey, and vanilla together in a small cup (I used the measuring cup, it worked well). Slowly drizzle the liquid over the dry ingredients and blend until completely incorporated. Separate into 2, wrap each section and chill.

Chill this dough for a long time (overnight, it says up to 2 days) -- it is very important to roll out cold dough.

Once chilled, preheat oven to 350. Roll out until fairly thin, recipe says a quarter inch. I found I liked them thinner so they were crispier. Then cut into squares, circles or whatever you like as it works similar to a sugar cookie. (This is the one time I've ever wanted to have cookie cutters) Place on a cookie sheet (I used parchment paper under them and it worked well) and bake 15-20 minutes until golden brown and your desired crispness is obtained.

They pass the Chris test as well: I had to try the second half after baking to make sure they were thoroughly done. Chris had already brushed his teeth and rinsed his mouth, apparently the graham crackers were still good after that. :)

Now we will see if they last long enough to be put into crusts or sandwiches or whatever as opposed to simply being eaten since it has been so long since I had graham crackers.