Gluten Free Graham Crackers

Directions

1. 1
   In the bowl of a food processor (or in a large bowl), combine the sweet rice flour, teff flour, oat flour, cornstarch, light brown sugar, cinnamon, baking powder, baking soda, and salt. Scatter the butter pieces over the top and pulse in (or rub with your fingertips) until the butter is incorporated and the mixture resembles the texture of polenta.
2. 2
   Drizzle the water, honey, and vanilla over the flour mixture and pulse (or toss with a flexible spatula or your hands) until the dough just comes together, adding more water a few drops at a time if needed.
3. 3
   Knead the dough lightly in the bowl and gather it into ball. Flatten the dough ball into a disc and wrap in beeswax wrap or plastic wrap. Chill until firm, 20-30 minutes.
4. 4
   On piece of parchment paper dusted with oat flour, roll the dough into a rectangle to about - inch thick. As you work, when the dough begins sticking to the parchment, dust the top with more oat flour, sweep the excess away with a dry pastry brush, place a second piece of parchment on top, flip the whole thing over, and peel away the parchment. Dust the top with more flour and continue rolling.
5. 5
   Slide the dough, parchment and all, onto a rimless cookie sheet. Use a sharp chefs knife or pastry cutter to cut the dough into squares or rectangles. Leave the crackers where they are and prick them all over with a fork. Chill until firm, 20 minutes.
6. 6
   Position a rack in the upper third of the oven and preheat to 325 F.
7. 7
   Sprinkle the cookies with the coarse sugar and bake until deep golden brown and fairly firm to the touch, 15-22 minutes.
8. 8
   Cut the crackers again with a knife and let them cool. If the cookies arent fully crisp when cool, put them back in a low oven to further dry them out. Store airtight at room temperature for up to a week or two.