1/2 cup sorghum flour
1/4 cup potato starch
1/4 cup sweet rice flour
1/2 t XG or GG
1 t cinnamon
1/4 cup brown sugar
1/4 t baking soda
2 T milk or water
2 T oil
1 T honey
3/4 t vinager
In a large bowl, mix flours and dry ingredients. Stir into
flour mixture until it forms a ball. Add more water and/or oil as necessary.
Divide the dough into two pieces.
Roll out between two sheets of parchment or wax paper until very thin, trim edges (I found a pizza cutter to be priceless here), and transfer to cookie sheet. Use pizza cutter to cut dough into squares.
In a 350 oven, bake for 15 minutes or until crisp and lightly brown. Turn over and bake an additional 5 minutes. Test a cracker in the middle for crispness. If the outer ones are done, but the inner ones aren’t, remove the outer edges and return the rest to bake for 2-5 more minutes or until crispy.
Chocolate Graham Crackers
Add 1 sq. unsweetened baking chocolate, increase the brown sugar to 5 T, and reduce the cinnamon to 1/2 t.