good graham cracker recipe, gingerbread house/train sides

[Guest guest]

From Bette Hagman's " Gluten Free Gourmet Cooks Fast and Healthy " . I've

changed the wording a little.

Rice-free Graham Crackers

A grahamlike cracker for those who can't have rice-and for all the rest of

us. These travel well and are a good substitute for cookies; the crumbs make

a tasty pie crust. For added flavor, sprinkle cinnamon sugar on some before

baking.

3 cups Light Bean Flour Mix

2 TBSP popcorn flour (optional)

1 tsp xanthan gum

1 1/2 tsp salt

1 rounded tsp cinnamon

2 1/2 tsp baking powder

3/4 cup margarine or butter

1/4 cup honey

1 cup brown sugar

1 tsp vanilla

1/8 to 1/4 cup water

In a medium bowl, whisk together the flour mix, popcorn flour (if desired),

xanthan gum, salt, cinnamon, and baking powder. Set aside.

In a large mixing bowl, beat together the margarine, honey, brown sugar, and

vanilla. Add the dry ingredients alternately with the water, using just

enough moisture to hold the batter in a dough ball that will handle easily.

Refrigerate for at least 1 hour.

Preheat the oven to 325. Lightly grease two 12 " X 14 1/2 " baking sheets. (or

use rectangle stoneware - no grease)

Using half the dough, work in more cornstarch if necessary to form a ball

that isn't sticky. (the dough can take handling.) Roll out on a

cornstarch-dusted cookie sheet until it's about 1/8 " thick, like pastry

dough. Cut with a pastry wheel (pizza cutter) into 3 " squares. Prick each

square with a fork 5 times.

Bake for about 30 minutes, removing the crackers around the edges if they

get too brown.

Repeat with the other half of the dough. Makes about 5 dozen crackers.

Bean Flour Mix:

1 part light bean flour (garbanzo)

1 part tapioca starch

1 part cornstarch

They are still crunchy and good after 5 days. They may make good gingerbread

house (or train) walls instead of gf gingerbread - which doesn't hold up too

well.