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I received a lot of responses. Thank you so much for your advice. I also got creative and thought I could crush up GF cereal (Coco Pebbles or Cinnamon Chex) to use as the crust too. Here's the responses I got:

Try Kinnikinnick S'moreables Graham Style Crackers.   Our family enjoys 
them and I have used them as a crust that turned out nicely.  


I substitute any gluten free cookie for the graham 
cracker crumbs & then of course, I don't add sugar, as the cookies 
are already sugary.  I've used Mi-Del Gluten Free Ginger Snaps, many  of Pamela's cookies, I've used gluten free chocolate chip cookies for a 
different variation.

I like to use Kinnikinnick graham flavored cracker crumbs.  They taste just like the real thing.

I would use Chex & probaby use brown sugar instead of white sugar to enhance the flavor.  
A mix of both corn & rice is nice because it tastes like neither.  Honey Nut Corn Chex would also be good. 
 
The Chex are inexpensive & don't have a weird texture that non-celiacs don't line.

I have made a GF graham cracker crust in my cheese cake recipe: http://glutenfreerecipebox.com/cheesecake-with-chocolate-topping-recipe

and I have recently made GF graham crackers: http://glutenfreerecipebox.com/gluten-free-graham-crackers



I use one package of whatever gluten free cookies I have on
hand such as Kinnickinick animal cookies or Jo-Sef Square Vanilla Cookies
(which are the closest thing we have found to a graham cracker for s’mores).I crush them up and mix with a few tablespoons each of sugar
and melted butter, and press in a pie plate.  That’s it. 


I buy Josef's gluten free graham crackers and mash 'em. I think
Kiniciknick has crumbs too. Google gluten free graham crackers and
links should come up.

I usually use GF ginger snaps instead.  makes a nice substitution.  


Wanted to tell you, depending where you live there should be a 
gluten free grahmn cracker! There are several brands to choose from at a local health food market or health food store.  Amazon.com has a grand 
selection of Gluten Free items that can be shipped right to your door!
http://youngliving.us2.list-manage.com/subscribe?u=2e6bd492381cb95e84df514f1&id=4fe1a2f87d


I use a bag of MiDel Arrowroot cookies.    They don't taste exactly like graham crackers, but they are very good in a crust.

I have not tried it myself, but I have a friend that has been successful
 making her graham cracker crusts using gf animal crackers in place of 
graham crackers.  She says it tastes great.

Graham Crackers

1 cup GF flour mix  -  we use Bette Hagman's
3/4 tsp xanthan gum
1 cup brown rice flour
1/2 tsp baking soda
1/4 cup soy or quinoa flour
1/2 tsp salt
1/2 cup packed brown sugar
7 tbsp chilled butter-cut into pieces
1-3/4 tsp cinnamon
3 to 4 tbsp cold water
1 tsp baking powder
3 tbsp honey
1 tsp vanilla

Mix together flours, brown sugar, cinnamon, powder, soda,
xanthan gum, and salt.
Using your fingers, work the butter into the dry ingredients.
Stir in 3 tbsp water, honey and vanilla.
If dry add a bit more water (1tsp at a time).
Gather into a soft ball and refrigerate at least one hour
(I usually leave it overnight, covered).
Roll to 3 to 6 mm (1/8 to 1/4 inch) thick
(I use parchment paper), cut into squares, prick lightly with fork
and sprinkle with cinnamon sugar before baking.

Bake at 160 C (325 F) for 12 to 15 minutes.

------------------------------------------------------------

Graham Crackers

Dry Ingredients:
1-1/2 cups brown rice flour
1/2 cup cornstarch
1/3 cup dark brown sugar
1 teaspoon baking powder
1/2 teaspoon salt

Wet Ingredients:
5 tablespoons butter, cold
6 tablespoons milk
3 tablespoons honey

1. Preheat oven to 175°C (350°F).

2.
 In the bowl of a food processor, combine dry ingredients. Pulse to 
combine. (If you don't have a food processor, whisk dry ingredients 
together in a medium mixing bowl.)

3. Add the butter. Pulse until
 flour mixture is coarse. No large pieces of butter should remain. (Or 
cut cold butter into flour mixture with a pastry cutter, two knives or 
by rubbing the butter between your fingers.)

4. Add milk and honey. Pulse until dough forms. (Or stir using a wooden spoon.)

5. Turn dough out onto a lightly rice floured piece of 30x40 cm (12x16") parchment paper.

6. Pat dough into a rectangle. Dust the top of the dough lightly with rice flour.

7.
 Place another piece of 30x40 cm (12-by-16-inch) parchment paper on top 
of the dough. Roll dough out until it covers all of the paper. Dough 
rectangle will be about 3 mm (1/8) inch thick.

8. Carefully remove top piece of parchment paper.

The majority of the responses say that there are g-free graham cracker substitutes. I think I live in a too desolate area to come across them. Or, people just use other cookies as a substitute, animal crackers, ginger snaps, etc.

Thank you for all of your input!

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