Graham Crackers

• 1 1/4 cups Basic Gluten-Free Flour Mix (page 19)
• 1/4 cup sorghum flour
• 1/4 cup golden flaxseed meal
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup dairy-free, soy-free vegetable shortening
• 1/4 cup plus 2 tablespoons firmly packed light brown sugar
• 1 tablespoon light agave nectar

1. Whisk together the flours, flaxseed meal, xanthan gum, baking soda, cinnamon, and salt.
2. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, light brown sugar, and agave nectar, mixing on medium speed for about 2 minutes, scraping down the sides of the bowl as necessary.
4. Add the flour mixture and beat on low speed until just combined, about 20 seconds.
5. Lay out two sheets of parchment paper.
6. Divide the dough evenly between the two.
7. The dough will be crumbly.
8. Starting with one mound of dough, pat together into a disk, pressing in any loose bits, then top with another sheet of parchment paper.
9. Roll out into a rectangular shape, 9 by 6 inches and 1/8 inch thick.
10. Remove the top sheet of parchment paper, and use your fingers to coax the rectangle into a more uniform shape (think making pinch pots!).
11. Top again with parchment paper, roll one more time until smooth, then remove the parchment paper and set it aside for later.
12. Using a fluted pastry wheel (or pizza cutter), divide the rectangle into three 6 by 3-inch rectangles.
13. Pressing lightly with the pastry wheel so as not to cut all the way through, score each rectangle in half lengthwise and crosswise, to form four 3 by 1 1/2-inch crackers.
14. Top again with the reserved sheet of parchment paper and place on the rack in the freezer to chill for 20 minutes, or until firm.
15. Repeat with the other half of dough.
16. You can stack them in the freezer.
17. Preheat the oven to 325F.
18. Once the dough has chilled, remove from the freezer, remove the top sheets of parchment paper, and transfer the dough, still on the parchment paper, to a baking sheet.
19. You can fit both on the same baking sheet, just trim off any extra parchment paper.
20. Bake for 18 minutes, or until golden brown, rotating the baking sheet halfway through.
21. Transfer the baking sheet to a cooling rack, and let the crackers cool while still on the baking sheet.
22. Let cool completely before breaking the crackers along the perforated lines.
23. Store in an airtight container.
24. Smores: Top one graham cracker with one piece of Enjoy Life Rice Milk Boom Choco Boom bar, then top the chocolate with a single vegan marshmallow.
25. Microwave for about 10 seconds, or until the marshmallow puffs, then remove from the microwave and top with a second graham cracker .
26. .
27. .
28. I think we have a hit!

flour, sorghum flour, golden flaxseed meal, xanthan gum, baking soda, ground cinnamon, salt, vegetable shortening, brown sugar, light agave

Taken from www.epicurious.com/recipes/food/views/graham-crackers-379168 (may not work)