I have been making this recipe for years and these graham crackers are a favorite with all my nieces and nephews as well as kids and grandkids. They are not too sweet, have a nice crunch, and are addictive! My recipe was adapted from The Gluten Free Gourmet by Bette Hagman. Enjoy!
½ cup safflower oil
¼ cup honey or agave nectar
1 teaspoon Stevia powder (original recipe calls for 1 cup brown sugar)
1 teaspoon vanilla (I omit this because vanilla is a legume, but they are better with the vanilla)
2 cups brown rice flour
1/2 cup tapioca or corn starch
½ cup millet flour
(or just use 3 cups rice flour)
1 teaspoon xanthan gum
1 teaspoon salt
1 teaspoon cinnamon
3 teaspoons baking powder
¼ ro ¾ cups water or apple juice (preferred) (can use white grape juice, also)
In a large mixing bowl, beat together the oil, honey and vanilla. Add dry ingredients. Dough will be crumbly. Gradually add water - 1 tablespoon at a time and beating well after each addition – until batter forms a firm ball.
Roll out half the dough on a rice floured smooth surface. Dough should be about 1/8” thick. Cut with a pizza or pastry wheel. Bake on cookie sheets that have been greased or covered with parchment paper.
Bake for about 12 minutes. Check for doneness. Baking time will vary according to thickness of crackers. Remove crackers when they start to brown around the edges and feel firm.
These can also be cut with cookie cutters for the holidays - they make great "gingerbread boys"!