Gluten-Free Graham Crackers

Ingredients

• Dry ingredients:
• 1 1/2 cups brown rice flour
• 1/2 cup cornstarch
• 1/3 cup dark brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• Wet ingredients:
• 5 tablespoons butter, cold
• 6 tablespoons milk
• 3 tablespoons honey

Directions

1. Heat the oven to 350 degrees F. Add the dry ingredients to the bowl of a food processor and pulse just to mix them. If you are working without a food processor, whisk them together in a medium mixing bowl.
2. Add the butter and pulse until the mixture looks coarse, with no big bits of butter left. By hand, you can work the cold butter into the dry mixture with a pastry cutter, two knives, or your fingertips.
3. Pour in the milk and honey, then pulse until the dough comes together. If mixing by hand, use a wooden spoon.
4. Scrape the dough onto a lightly rice floured sheet of 12x16 parchment paper.
5. Press the dough into a rectangle, then sprinkle the top lightly with rice flour.
6. Lay a second sheet of 12-by-16-inch parchment paper over the dough. Roll it out until the dough reaches the edges of the paper; the finished rectangle will be about 1/8 inch thick.
7. Peel away the top sheet of parchment paper carefully.
8. Move the dough, still sitting on the bottom parchment paper, onto a 12 x 18 baking pan.
9. With a pizza wheel, mark the dough into rectangles. For standard graham crackers, make them 6 x 2 3/4 inches large; for a s’more size graham cracker, make them 3 by 2 3/4. They will separate cleanly after baking, so it is fine if the cuts still look connected.
10. Use a fork to poke holes across the dough.
11. Refrigerate the dough for 10 minutes.
12. Bake for 15 minutes, or until the crackers are browned all over.
13. Take the graham crackers off the pan and set them on a wire rack to cool. You can slide the parchment, crackers and all, straight onto the rack.
14. Once the crackers are completely cool, snap them apart along the scored lines.