Grand Graham Crackers

Poor Sonia hasn't had a graham cracker since October! Poor Mommy hasn't had a graham cracker in 2 years! Fret no longer, as we've found a great way to make the old favorite gluten-free. It's so yummy that you'll definitely want to keep the dry mix on hand so that you can roll out some dough any time.

The mix:
3 cups sorghum flour
3 cups tapioca flour
3 cups potato starch flour
1 1/2 cups millet flour
1 1/2 cups brown rice flour (can use some buckwheat for part of it)
1 1/2 cups white rice flour
3 cups brown sugar
1 Tbsp baking powder
1 Tbsp xanthan gum
1 Tbsp baking soda
1 Tbsp salt

For each batch of about 30 graham crackers, combine:
2 3/4 cup dry mix
7 Tbsp butter or margarine (we use Fleishman's low-sodium, which is dairy-free)
mix it with your fingers until crumbly

Add:
3 Tbsp cold water
1 tsp vanilla
3 Tbsp maple syrup (you can use honey, but if you're watching salicylates, maple syrup is safer)

Mix until it forms a ball of dough; add a bit of water if it is too crumbly. Refrigerate for about 30-60 minutes, then roll out on a floured surface to about 1/8" thickness. Use a knife to cut rectangle, and use the tines of a fork to make the traditional graham cracker scores.

If desired, after putting them on the pan, sprinkle with sugar or cinnamon sugar (ie, sugar mixed with cinnamon). If you're watching salicylates, no cinnamon, I'm sorry to say.

Bake at 325 for about 12 to 15 minutes.