2 cups Freedom Delivered gluten-free All Purpose Flour (248 g)
1/4 cup gluten-free oats
1/2 cup granulated sugar
2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon Xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon salt
7 tablespoons butter, dairy or non-dairy margarine or shortening (cut into small chips and chilled or frozen)
3 tablespoons iced water (more if necessary)
2 tablespoons honey
1 tablespoon molasses
1 teaspoon vanilla
Gater the dry mix ingredients and mark the zip bags. Set up the bags by rolling the tops of the zip bags about 2-inches down so they stay open. Set each one in a container to hold them upright.
Carefully weigh the flour for each bag. Measure the oats, sugar, baking powder, cinnamon, Xanthan gum, baking soda and salt and add to each bag. Zip each bag closed and put into a gallon zip bag with a copy of the recipe for future baking.
Place the dry mix in the bowl of a stand mixer. Mix on low to blend.
Add the chips of butter to the dry ingredients and mix on low.
In a small glass measuring bowl, mix the honey, molasses and vanilla. Add to the dry ingredients as the mixer is running on low. Finally add the ice water 1 tablespoon at a time until the dough comes together. If necessary, add more ice water 1 tablespoon at at time until the dough forms a nice ball.
Form the dough into a disk and wrap in plastic wrap. I usually make the disk more like a rectangle because I will be rolling it our into a rectangle eventually. Place well wrapped dough into the refrigerator fro at least 1 hour or overnight.
When ready to bake, set the wrapped dough on the counter for about 10 minutes. Preheat oven to 325 degrees F and line several cookie sheets with parchment paper or baking mats.
Roll out the dough on floured plastic wrap into a rectangle about 12-inches x 10-inches. Cut into squares about 3x3-inches. Transfer to the prepared cookie sheets. Leave just a little space between each square. With a fork prick each cracker several times. Gather the remains of the dough and roll to cut out more squares.
Bake for 15 minutes, rotating pans half way through the baking time (many ovens are hotter in the back-this allows crackers to bake evenly). After they have baked for 15 minutes, turn off the oven and open the door for 2-3 minutes to let the oven cool slightly. Then close the oven door (oven off but still warm) and let crackers remain in the oven for 10-15 minutes or until cool. This will ensure crispy graham crackers. Depending on the thickness, makes about 24 crackers.