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I made these graham crackers twice this past winter and gained a few pounds as a result. They were soooo good and I hadn't had any for 25 years or more.  I used a cheese cracker recipe from Ginger Lemon Girl blog and altered it based on the following two recipes, one from a recipe on Celiac.com - http://www.celiac.com/articles/729/1/Graham-Crackers-Gluten-Free/Page1.html  and the one on P99 of Bette Hagman's GFG Cooks Fast & Healthy. I'm attaching a couple of photos. I didn't use cayenne for the cheese crackers or cinnamon for the graham crackers. 

Here is the recipe from Ginger Lemon Girl and the note  I wrote to my sister about making the crackers and the conversion to honey grahams.  The key is to roll them out evenly and the right thickness.  
 
To my sister "I added a some moIasses and a dash of paprika to last night's batch to add more flavour and excluded the almond meal that I had added to the first batch (that I wrote about on her blog). I needed to add some extra brown rice flour as it was too moist.  I'm going to try this again adding honey and a bit of baking powder to make honey grahams which I really miss. 

These are way better than eating cookies! "

Crispy Cheddar Crackers

2/3 cup rice flour 
2/3 cup cornstarch
1/3 cup tapioca
1/3 cup ground flax seeds
1 tsp. kosher salt
1/4 cup butter
1/2 tsp. baking soda
1/2 cup buttermilk
1 large egg
1/2 cup shredded cheese
1/2 tsp. cayenne pepper

Directions:
Preheat oven to 400 degrees. Thoroughly mix all flours together with ground flax seeds, salt, baking soda, and cayenne pepper. Cut in butter (as if you were making a pie dough) until very fine. Add milk, egg, and cheese. Knead thoroughly and then separate the dough into three balls. Roll each ball very thin on parchment paper. Cut into squares, rounds, or use cookie cutters to make shapes. Prick the crackers with a fork and then bake for 10-12 minutes or until VERY lightly browned. (DO NOT OVERBAKE!!) Sprinkle crackers with additional kosher salt if desired


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