Graham Crackers

In a bowl combine the Frankie's gluten-free all purpose flour blend with the oat flour, sugar, salt, cinnamon and baking powder.  Mix until combined.

In another bowl whisk the egg with the oil, honey and milk.  Stir this mixture into the dry ingredients until you have a fairly stiff dough.  Wrap the dough and chill it until firm, about an hour or longer.

Preheat your oven to 300°F or 150°C

Divide the dough in half and working with one piece at a time, roll the dough out about 1/16" (1.6mm) onto a piece of parchment paper.  Transfer the rolled-out dough on the parchment paper to a baking sheet.  Repeat with the second piece of dough.

Bake the sheets of dough for 10 minutes rotating the pans after 5 minutes.  Remove pans from the oven and use a rolling pizza wheel or sharp knife to cut the sheets of dough into 3" x 2" rectangles; don't separate them, just cut them.

Return the cut crackers to the oven and continue to bake for 18-20 minutes.  Turn off the oven and open the oven door wide for 5 minutes.  After the majority of the oven's heat has dissipated, shut the oven door and let it cool down for 20 minutes with the crackers inside; this will help them become as crisp as possible.

Remove the crackers from the oven and transfer them to a cooling rack and cool completely.  Store the crackers well wrapped at room temperature for up to a week.  Freeze for longer storage.

I made this recipe with Frankie's gluten-free all-purpose flour blend, which works cup-for-cup with pretty much everything I bake. You can make this recipe as good as I do without compromising on any quality. Order your bag at: glutenfreefrankies.com or visit: Amazon and search for Frankie's Flour.