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1
Line 2 cookie sheets with parchment paper and spray the paper lightly with Pam.
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2
Combine flours, brown sugar, cinnamon, baking powder and soda, salt and xanthan gum in a large bowl with a wire whisk.
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3
Using a pastry cutter, cut butter into flour mixture until mixture resembles cornmeal.
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4
Add water, honey and vanilla to flour mixture and using a wooden spoon, stir ingredients until the mixture is well combined and forms a ball.
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5
(You may need to add a bit more water, or more a bit more brown rice flour if your dough is too dry or too sticky.)
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6
Divide dough into two parts, wrap and refrigerate 1 hour.
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7
With another lightly sprayed piece of parchment placed atop the dough, use a rolling pin to roll each half into a large rectangle on each cookie sheet.
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8
Carefully peel off the top layer of parchment, and using a knife, score the dough into squares.
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9
Remove the rough edges of the dough (you can save the scraps to form more crackers).
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10
Using a serving fork, prick a few rows of holes in each cracker.
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11
Then sprinkle lightly all over with sugar.
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12
Bake in a preheated 325 degree oven for 15-20 minutes until golden brown.
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13
Remove from oven and re-score along your previously cut lines by pressing straight down with a knife.
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14
Remove crackers to a wire rack to cool.
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15
For step-by-step photo instructions, along with alternative round-cracker variation, see the related blog post.
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16
*Note: I used Bobs Red Mill Gluten Free All-Purpose Flour for this recipe.
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17
Alternatively, I have used 2/3 Cup each Garbanzo Flour, Corn Starch and Tapioca Starch for the 2 Cups of All-Purpose Flour with the same great results!
