mix ingredients together until well blended. keep refrigerated until used
makes 4 3/4 cups
Mix together gluten-free flour mix, brown sugar, cinnamon, baking powder, xanthan gum, baking soda and salt.
Using your fingertips, work butter into dry ingredients.
Stir in 3 tablespoons cold water, honey and vanilla. If dough is too dry, add a little more cold water, a teaspoon at a time.
Gather dough into a soft ball. Cover in plastic wrap and refrigerate for an hour.
Preheat oven to 325 degrees. Lightly grease a cookie sheet and line with parchment paper.
Cut two zip lock bags (gallon size) down each parallel side so that each opens out into one long sheet. Roll a piece of dough between the two sheets to about 1/8-inch thickness, depending on how thick you like your graham crackers. Cut into 2 x 3-inch pieces and prick lightly all over with a fork. Remove top zip lock sheet. Take remaining sheet with dough on it and turn it over. Lay it flat, rolled dough side down, onto prepared pan.
Bake for 12 to 15 minutes or until golden brown. If cookies spread and bake together, re-cut while still warm and loosen them. Let cookies cool slightly before transferring to cooling rack.