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.
Use a dairy free milk substitute and a dairy free vegetable shortening or margarine.
You can use an egg replacer or a flax egg in this recipe.
If you wanted to make these vegan you can follow the dairy free and egg free substitutions. You can also omit the honey if desired.