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Graham Crackers 

1/2 c teff flour (dark or ivory)
1/2 c sorghum flour
1/2 c tapioca flour
1/2 c cornstarch
1/2 c almond or pecan meal
1/2 tsp xanthan gum
1 1/2 tsp salt
1 1/2 Tbsp baking powder
1 tsp cinnamon
3/4 c (1 1/2 sticks) butter or marg. 
1/4 c. honey
1 c. brown sugar
1 tsp. vanilla
1-2 Tbsp. water if needed. 
Preheat oven to 325. Grease two 12" x 15 1/2" baking sheets. In a medium bowl, whisk together the teff, sorghum, tapioca and cornstarch flours, almond meal, xanthan gum, salt, baking powder, and cinnamon. In the bowl of your mixer, beat together the butter, honey, brown sugar, and vanilla. Add the dry ingredients .. This should form a soft dough ball that will handle easily. (You probably will not need the water, but add if necessary. I've made them many times and have not added any water.) Divide the dough into 2 balls. Place each ball on a cookie sheet and over with plastic wrap; roll it out until it covers the sheet and is about 1/8 inch thick, like pastry dough. Cut with a pastry wheel into 3" squares. Prick each square with a fork 5 times. Bake for about 25 min. doing one pan at a time. 
Makes about 5 dozen crackers. Even though you cut these before you bake them they bake together so I use a knife and cut again as soon as I take them out of the oven. Try to use two identical cookie sheet or jelly roll pans, or bake them one at a time - I found that my dark colored pan cooked it too fast. 
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I start with the Allergy Grocer graham cracker mix, use 1/2 molasses instead of just honey (otherwise they are much too pale and bland) and add loads more cinnamon, cloves and allspice. Roll out quite thin if you like them crisp, and use a pizza cutter to get nice, neat squares. Poke a few times with a fork for patterning.
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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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Disclaimer ---  I am a volunteer and not a medical expert, but I can share with you information that I have found helpful.  Please contact your medical professional for medical advice regarding your situation.  Please verify the gluten free status of products often for your own protection.

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