Graham Crackers

3 cups light bean flour mix ***bean flour mix is 1 cup bean flour

1 cup tapioca starch and 1 cup arrowroot starch or potato starch

1 teaspoon xanthum gum or guar gum

1 1/2 teaspoons salt

1 teaspoon cinnamon

2 1/2 teaspoons baking powder

3/4 cup butter

1/4 cup honey

1 cup brown sugar

1 teaspoon vanilla

1/8 cup water

In a medium bowl, mix together the flour, gum, salt, cinnamon and baking powder. Set aside.

2. In a large mixing bowl, beat together the butter, honey, brown sugar and vanilla.

3. Add the dry ingredients alternately with the water to large bowl. Add just enough water to moisten the ingredients where the batter will form a firm ball that is not sticky. You may have to add additional water. Refrigerate for one hour.

4. Preheat the oven 350.

5. Working with half the dough at a time.Roll out onto floured waxed paper.

6. Roll into rectangle shape 1/2 " thick.

7. Flip the rolled rectangle onto a lightly greased cookie sheet and continue rolling out until 1/8 thick. Cut with a pastry roll into 3"inch squares. Prick each square with fork 5 times.

8. Bake 30 minutes. Till golden brown.

9. Repeat with other half of the dough.