Graham Crackers

3 cups of Bob's Red Mill Gluten Free Flour *
1 teaspoon xanthan gum
1 1/2 teaspoons salt
2 1/2 teaspoons baking powder
3/4 cup non-hydrogenated Spectrum shortening
1/4 cup honey**
1 cup brown sugar
1 teaspoon vanilla
1/4 cup water (or more to correct consistency)

*I use Bob's. I am sure you can use any brand you want as long as it is gf/cf.

Directions:

In a medium bowl, blend the flour, xanthan gum, salt, and baking powder. Set aside.

In a large mixing bowl, beat together the shortening, honey, brown sugar, and vanilla. Add the dry ingredients alternately with the water, using just enough to hold the batter in a dough ball that will handle easily. Refrigerate.

Spread a piece of parchment paper on a flat cookie sheet with no sides. Place part of the dough on this. (I cut the ball of dough into fourths for easier handling). Sprinkle a little gf/cf flour on a rolling pin and roll out the dough as thin as possible. This will take a little patience. Keep putting sprinkles of flour on the rolling pin or dough to help keep it from tearing. Using a pastry cutter wheel (a pizza cutter works just great), cut the dough into 3-4 inch squares or larger rectangles. Prick each cracker with a fork along its length.

Bake for about 20 to 30 minutes removing crackers when they are light golden brown. I use a long spatula type of knife to remove them and cool them on another cookie sheet or pizza pan (with holes).

*I experiment with the flours. You can use 2 cups of Bob's all purpose and 1 cup of Beth's rice-based all purpose. It makes them a little lighter and crunchier.

**I also experiment with the sweetners. If you are on an antifungal and want to cut the sugar down, try using Agave Nectar in place of the honey, stevia (steviva brand) in place of the brown sugar (have to use very little to taste) and maybe a tablespoon of molasses. I have also used just Xylitol in place of the sugar but you have to use about 1 1/2 cups and still add either honey or Agave nectar.