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I use one of the copycat recipes for Nabisco's Honey Grahams, 
substituting a g-f flour mix (with xanthan gum) for all but 1/4 cup of 
the flour, and make that last 1/4 cup pecan meal (almond meal or some 
other variety of nut flour would probably work as well).

They taste great and don't crumble like a lot of g-f stuff does. The 
recipe makes a bunch.

The recipe is at 
<http://www.recipelink.com/ch/2002/december/lowfattopsecretrecipes3.html> 

MY COMMENTS (I COPIED THE RECIPES BELOW FOR YOU. SEE ***)

Here's the flour mix:

INGREDIENT
1 cup brown rice flour (requires refrigeration)
1 1/4 cup white rice flour
1/4 cup potato starch flour
2/3 cup tapioca starch flour
3/4 cup sweet rice flour
1/3 cup cornstarch
2 teaspoons xanthan or guar gum

+++++++++++++++++++++++++++++++++++++++
Makes 44 crackers
Nutrition Facts 
Serving Size-2 Crackers
Fat (Per Serving)-3g
Total Servings-22 
Calories (Per Servings)-120 

***Honey Graham Crackers (Original)

  a.. 1/3 cup shortening 
  b.. 3/4 cup plus 1 tablespoon granulated sugar 
  c.. 3 tablespoons honey, warmed 
  d.. 1 1/2 teaspoons vanilla 
  e.. 1 3/4 cups whole wheat flour 
  f.. 1 1/4 cups all-purpose flour 
  g.. 1 1/4 teaspoons salt 
  h.. 1 teaspoon baking powder 
  i.. 1/2 teaspoon baking soda 
  j.. 1/2 cup plus 2 tablespoons water 

  1.. Preheat oven to 300 degrees. 
  2.. Combine shortening with sugar, honey (warmed for 20 to 30 seconds in the microwave), and vanilla in a large bowl. Blend with an electric mixer until smooth. 
  3.. Combine flours, salt, baking powder, and baking soda in another large bowl, and then add the dry mixture to the wet ingredients and blend well with an electric mixer. 
  4.. Slowly add the water to the mixture while beating. You may have to mix by hand until the mixture forms a large ball of dough. 
  5.. Divide the dough in thirds and roll 1/3 out in the shape of a rectangle that is at least 1/16 inch thick on wax paper: This dough should be paper thin! It will double when cooked to the desired 1/8-inch thickness. Use a knife to trim the dough so that it has straight edges in the shape of a rectangle slightly smaller than the size of the baking sheet you are using. 
  6.. Grease the baking sheet with a light coating of shortening. Turn the dough over onto the baking sheet, and carefully peel away the wax paper. 
  7.. Use a knife to score the dough in 5x2 3/8-inch rectangles. Use a toothpick to poke holes that are 1/4 inch apart across the entire surface of the dough. 
  8.. Bake for 22 to 24 minutes or until the dough begins to turn light brown around the edges. Be sure to turn the baking sheet around about halfway through the cooking time. 
  9.. Cool the graham cracker sheets before breaking them apart along the scored lines. Repeat the process with the remaining dough. 

***Cinnamon Graham Crackers
Makes 44 crackers

1/3 cup shortening 
 3/4 cup plus 1 tablespoon granulated sugar 
 3 tablespoons honey; warmed 
 1 tablespoon molasses 
 1 1/2 teaspoons vanilla 
 1 3/4 cups whole wheat flour 
 1 1/4 cups all-purpose flour 
 1 1/4 teaspoons salt 
 1 teaspoon baking powder 
 1/2 teaspoon baking soda 
 1/2 cup plus 2 tablespoons water 

Topping 
1 1/2 teaspoons cinnamon 
 2 tablespoons sugar 
  1.. Preheat oven to 300 degrees. 
  2.. Combine shortening with sugar, honey (warmed for 20 to 30 seconds in the microwave), molasses, and vanilla in a large bowl. Blend with an electric mixer until smooth. 
  3.. Combine flours, salt, baking powder; and baking soda in another large bowl, and then add the dry mixture to the wet ingredients and blend well with an electric mixer. 
  4.. Slowly add the water to the mixture while beating. You may have to mix by hand until the mixture forms a large ball of dough. 
  5.. Divide the dough in thirds and roll 1/3 out in the shape of a rectangle that is at least 1/16 inch thick on wax paper: This dough should be paper thin! It will double when cooked to the desired 1/8-inch thickness. Use a knife to trim the dough so that it has straight edges in the shape of a rectangle slightly smaller than the size of the baking sheet you are using. 
  6.. Grease the baking sheet with a light coating of shortening. Turn the dough over onto the baking sheet, and carefully peel away the wax paper. 
  7.. Use a knife to score the dough in 5x2 3/8-inch rectangles. Use a toothpick to poke holes that are 1/4 inch apart across the entire surface of the dough. 
  8.. Sprinkle a light coating of the cinnamon/sugar over the top surface of the dough. Shake the baking sheet around gently to evenly distribute the cinnamon/sugar topping. 
  9.. Bake for 22 to 24 minutes or until the dough begins to turn light brown around the edges. Be sure to turn the baking sheet around about halfway through the cooking time.   10.. Cool the graham cracker sheets before breaking them apart along the scored lines. Repeat the process with the remaining dough. 

***Chocolate Graham Crackers
Makes 44 Crackers

1/3 cup shortening 
 3/4 cup plus I tablespoon granulated sugar 
 3 tablespoons honey warmed 
1 tablespoon chocolate syrup 
 1 1/2 teaspoons vanilla 
1 1/2 cups whole wheat flour 
 1 1/4 cups all-purpose flour 
 1/3 cup cocoa 
 1 1/4 teaspoons salt 
 1 teaspoon baking powder 
 1/2 teaspoon baking soda 
1/4 cup water 
 1/4 cup fat-free milk 
 2 tablespoons whole milk 
 Topping 
 2 tablespoons granulated sugar 

  1.. Preheat oven to 300 degrees. 
  2.. Combine shortening with sugar, honey (warmed for 20 to 30 seconds in the microwave), chocolate syrup, and vanilla in a large bowl. Blend with an electric mixer until smooth. 
  3.. Combine flours, cocoa, salt, baking powder; and baking soda in another large bowl, and then add the dry mixture to the wet ingredients and blend well with an electric mixer. 
  4.. Slowly add the water and milk to the mixture while beating. You may have to mix by hand until the mixture forms a large ball of dough. 
  5.. Divide the dough in thirds and roll 1/3 out in the shape of a rectangle that is at least 1/16 inch thick on wax paper: This dough should be paper thin! It will double in thickness when cooked to the desired 1/8-inch thickness. Use a knife to trim the dough so that it has straight edges in the shape of a rectangle slightly smaller than the size of the baking sheet you are using. 
  6.. Grease the baking sheet with a light coating of shortening. Turn the dough over onto the baking sheet and carefully peel away the wax paper. 
  7.. Use a knife to score the dough in 5x2 3/8-inch rectangles. Use a toothpick to poke holes that are 1/4 inch apart across the entire surface of the dough. 
  8.. Sprinkle a light coating of granulated sugar over the top surface of the dough. Gently shake the baking sheet around to help evenly distribute the sugar: 
  9.. Bake for 22 to 24 minutes or until the dough begins to turn light brown around the edges. Be sure to turn the baking sheet around about halfway through the cooking time. 
  10.. Cool the graham cracker sheets before breaking them apart along the scored lines. Repeat the process with the remaining dough. 

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