• Preheat your oven to 325 degrees F and line a baking sheet with parchment paper.
• In a large bowl mix together flour, xanthan gum (if not already in your flour blend), baking soda, baking poweder, salt, cinnamon and sugars. Stir with a whisk to make sure it is blended and free of lumps or clumps.
• Create a well in the center of your dry mix. Add in your wet ingredients; molasses, honey, vanilla, egg, and 2 tablespoons of milk.
• Use a spooon to stir this mixture together well until a dough forms. You may need to add additional milk 1 teaspoon at a time until your dough comes together.
• Once your dough forms turn it out onto a piece of parchement paper and using a rolling pin roll it out to 1/4 inch thickness.
• Then using a knife or a cookie cutter cut out your graham cracker shapes. I used a square cookie cutter that worked perfectly.
• You can reroll any scrapes to create more crackers.
• Place your cut out crackers evenly on the parchement lined baking sheet, allowing a little space between crackers. Use a fork to poke a few holes in the top of each cracker. You can also sprinkle the tops of the crackers with cinnamon sugar if desired.
• Bake at 325 degrees F for about 15 minutes. You want your crackers to be golden brown and dry and firm to the touch.
• Allow them to cool completely on the baking sheets. They will firm up as they cool. Store in an airtight container for up to a week. You can also freeze them in an airtight container for longer storage.

Dairy Free

• Use a dairy free milk substitute and a dairy free vegetable shortening or margarine.

Egg Free

• You can use an egg replacer or a flax egg in this recipe.