In a mixer blend: butter, oil, honey, brown sugar, and vanilla.

In a separate bowl, stir together these dry ingredients:  My Brown Rice Flour blend, millet flour, coconut flour, xanthan gum, salt, cinnamon, and baking powder.

Now pour the dry ingredients into the wet ingredients in the mixer, adding 1/2 to 3/4 cup water until it forms a smooth, workable dough. By workable, I mean you can pick it up in your hands without it being too sticky or too dry and crumbly.  

Next, wrap it in plastic wrap or waxed paper and chill it in the fridge for about 30 minutes to an hour, or even a day if you need to.

After it’s well chilled, take it out and cut it in half or in thirds.

Preheat the oven to 325℉.

 Next, roll it out: I spray a silicone mat with some cooking spray and sprinkle a little rice flour on it, cover it with parchment paper and then roll it right out on the mat. That way I don’t distort the shape by trying to lift it with a spatula and transfer it to a cookie sheet. It goes a lot faster that way too! Then I peel the paper away, adjust it, and roll again.

Cut out the crackers with a knife, a rolling pastry cutter, or cookie cutters (watch the video in the blog post for more detailed instruction). Sometimes I try to peel away the scraps, but most of the time I don’t so it doesn’t distort the shape. 

Prick each cracker with a fork and bake them in the oven at 325 degrees for about 20 minutes. They do cook longer than the average cookie, but they get more uniformly brown and crispy at a lower temperature and longer baking time.

Then immediately after they come out of the oven, I quickly re-cut them before they cool too much. Then after they cool, they easily lift off the baking sheet. And the baked scraps can be ground up and are ready to be used for a graham cracker crust in the future.