⭐️Blend the ingredients. Add the flour, brown sugar, cinnamon, baking soda, and salt to the food processor. Mix until well blended. Add the shortening and blend until well combined. Add the honey, egg, 1 tablespoon almond milk, and vanilla. Blend, adding more milk if needed to get the dough to fully blend. Dough should be thick.
2 cups gluten free flour, 1/2 cup brown sugar, 1 teaspoon cinnamon, 1 teaspoon baking powder, 1/2 teaspoon salt, 6 tablespoons shortening, cut into pieces, 1/4 cup honey, 1 large egg, 1-3 tablespoons almond milk (or regular milk), 1 teaspoon vanilla extract
Divide the dough and freeze. Divide the dough into two peices. Wrap the dough balls in plastic wrap. Flatten. Freeze for 1 hour, or chill overnight in the refrigerator.
Preheat the oven and prep the pans. Preheat the oven to 350°F. Line the baking sheets with parchment paper.
Roll out the dough. Take one of the dough balls from the freezer. Place onto a piece of parchement paper then place another piece on top. Roll out with a rolling pin until about 1/4 inch thick. Using a pizza cutter, trim off the ends to make straight edges. Remove the extra dough. Mark off the shorter end every 2 inches or so. Mark the longer end every 3 inches.
Cut the graham crackers. Use the pizza cutter to cut 2 x 3 inch squares. Use a fork to make marks onto the graham cracker, 2 rows of 4 marks. Use the flipper to carefully place each square onto the lined baking sheet. Place the baking sheet into the freezer for 5 minutes, or refrigerator for 10 minutes. Repeat with the second dough ball. Refrigerate the extra scraps of dough to combine with the second scraps. Make sure the dough is chilled before rolling out.
Add the cinnamon and sugar. Mix the cinnamon and sugar together then sprinkle on the chilled dough.
⭐️Bake. Bake the graham crackers for 14 minutes. The crackers crisp up as they cool.
*Tested successfully with Mama's Almond Flour Blend.
This recipe will last up to one week when stored in an airtight container at room temperature.
When completely cool, place in a freezer bag for up to 3 months. Thaw when ready to use.
Measuring Gluten Free Flour
Instead of scooping the measuring cup into the bag of flour, use the spoon and sweep method for measuring. Use a spoon to scoop flour into the measuring cup and then a knife to level out the top of the measuring cup once full. This will provide an accurate amount of flour for any given recipe.Gluten Free Guide: If you're new to eating gluten-free we understand it's overwhelming trying to figure out which foods may contain gluten and which ones don't. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten.Kids Cooking Guide:The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn't require a helper.