Cinnamon gluten free graham crackers, yes please!

In my efforts to reduce how much processed food we eat, I made some cinnamon gluten free graham crackers yesterday. I had many people asking for the recipe after I posted the picture of the final product on FaceBook & Instagram, so here it is for everyone to enjoy! Click here for the original recipe. I am typing my own recipe up myself for two reasons, 1. so you don't have to do the conversions like I do and 2. because my oldest asked for cinnamon graham crackers & I'm adding that bit I did to my recipe.

These are a huge hit in our house! Boyd said 'These are the best ever!' And Ian & I put strawberries & whipped cream over the top for a dessert, it was great!

1 1/2 cups brown rice flour
2 tbsp. corn starch
5 tbsp. brown sugar
1 tsp. baking powder
1/2 tsp. salt

5 tbsp. cold butter
6 tbsp. milk
3 tbsp. honey

For cinnamon topping (optional)
2 tbsp. butter, melted
2 tsp. sugar
1/4 tsp. cinnamon

Preheat over to 350.
In a bowl (the original recipe calls for a food processor but I don't have one), mix dry ingredients.
Cut up butter into small 1/2 inch size pieces and add to dry ingredients. Use a pastry blender to mix butter into dry ingredients until butter is pea size. (the original recipe calls for doing all the mixing in the food processor)
Add the milk & honey & mix until a dough consistency.
Dump the dough onto a piece of parchment paper, using a second piece of parchment paper on top of dough, roll out dough with a rolling pin until it reaches a cracker thick.
Remove the top piece of parchment paper & add the dough, still on the bottom piece of parchment paper, onto cookie sheet.
Refrigerate for 10 minutes.
Remove dough from refrigerator, using a pastry cutter cut into cracker sizes desired. Use a fork to put 'dimples' into the dough.

To add cinnamon topping
Add cinnamon & sugar to melted butter, mix.
Brush butter mixture on top of the dough.

Bake for 9  minutes, rotate cookie sheet & bake for 9-11 minutes more, depending on how crunchy you want your crackers.
Let crackers completely cool on a rack before you break them up.



Please let me know how they turned out for you!

Enjoy,
Rachel