Gluten Free Graham Crackers

After being gluten free for a few years, I realized how much I really missed making my cheesecakes with graham cracker crumb crusts for the Holidays, graham cracker crumb pies and most of all, s'mores. So, through a bit of trial and error I concocted these...

They are GRAHAM CRACKERS!! (Awesome for S'mores and they make great crumbs too)

3/4 cup melted butter or smart balance, or the like
1/4 cup honey
1 cup dark brown sugar
1 teaspoon vanilla
1 1/2 cups brown rice flour
1 1/2 cups all purpose flour (try Pamela's Baking and Pancake Mix or this substitution)
1 teaspoon xanthan gum
1 teaspoon salt
2 teaspoons cinnamon
1 tablespoon baking powder
1/2 - 3/4 cup water

Mix the top 4 ingredients together. In a separate bowl, whisk together the dry ingredients. Then, Mix both together, adding the1/2 and 3/4 cup of water, until mixture can be formed into a small ball. Refrigerate for about an hour. Preheat oven to 325. Roll out dough to 1/8" thick or so. Either score them or Cut into 2" squares, and prick with a fork for that cool graham cracker effect OR you can do as I did and forget refridgeration and simply pat the dough ball into a half sheet pan so it is nice and flat (might need 2 pans if you plan on doing 1/8" - I left them at 1/4" and they were thick, but made a delicious crumb crust for bars, cheesecakes and things like that. The more they cool, the more they resemble graham crackers Bake for 25 minutes. OH and yes, I sprayed the pan with a non-stick spray. For crumbs, I simply popped them into the handy dandy processor and walla! YUM CRUMBS!