Graham Crackers

Graham Crackers
8 Tbs unsalted butter, softened
4 Tbs brown sugar
2 Tbs granulated sugar
4 Tbs Maple syrup (honey if you can have it)
3 cups four bean flour substitute mix
1 ½ tsps salt
2 ½ tsps baking powder
2 tsps guar gum
¼ tsp cinnamon (optional)
1 – 2 Tbs water

In a separate bowl, mix, flour, guar gum, salt, cinnamon and baking powder. In a large mixing bowl, mix the butter, maple syrup, brown sugar, and vanilla until creamy. Add the dry ingredients and mix well. Add water if the mix is too dry to hold together. Slowly add just enough water to hold the batter in a ball that is easy to handle.
Preheat oven to 325 degrees. Place some of the dough onto parchment paper. Top with plastic wrap that has been sprayed with canola oil. Roll the dough out into a rectangle ¼ inch thick. Cut the dough with a pizza cutter into the size of graham crackers and transfer crackers to a cookie sheet. Using a fork, prick each cracker 5 - 7 times. This allows them to bake evenly and crisp Bake for about 30 minutes. When crackers are done, you will need to immediately re-cut the dough. Waiting until the crackers are cooled will be fruitless as they are too hard to cut.
Cool crackers on the pan for a few minutes and then remove them and let them cool completely on a wire rack.