Gluten Free Graham Crackers


2 cups four flour bean mix

1 tsp xanthan gum                      ½ tsp salt

1 rounded tsp cinnamon             2 ½  tsp baking powder


¾ cup margarine                         ¼ cup honey

1 cup brown sugar                      1 tsp vanilla

1-2 tbs. Water


Cornstarch for rolling




Whisk together dry ingredients.

In a separate bowl, beat together margarine, honey, brown sugar and vanilla.

Alternately add dry ingredients and water.

Refrigerate 1 hour

Roll out on plastic, then transfer to greased cookie sheet and roll to the edges.

Cut into squares with a pastry wheel.

Prick each square 4 or 5 times with a fork.

Bake 30 minutes at 325 degrees F.

Makes 5 dozen 3×3 inch squares.



Four flour bean mix


2/3 cup garfava bean flour

1/3 cup sorghum flour

1 cup cornstarch

1 cup tapioca flour


Makes 3 cups.

I mix about 9 cups at a time and keep it in a sealed container in my pantry.



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