Tamari

In a small bowl, whisk together the gluten-free flour, almond flour, baking soda, cinnamon, and kosher salt. Set aside.

In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, granulated sugar, and honey on medium-high speed for 2–3 minutes until fluffy and pale. Pause halfway to scrape down the sides of the bowl.

Add the egg and vanilla extract, mixing until fully combined.

Gradually mix in the dry ingredients on low speed until a shaggy dough forms. Avoid overmixing to prevent incorporating excess air.

Transfer the dough to a clean countertop and knead briefly until smooth. It should come together without additional liquid.

Divide the dough in half. Lightly dust a sheet of parchment paper with gluten-free flour and place one portion of dough on top. Sprinkle with a little more flour to prevent sticking.

Cover with a second sheet of parchment and roll out to ? inch (3 mm) thick, shaping into a square or rectangle if possible. Flip the dough a few times while rolling to ensure even thickness.

Keeping the dough sandwiched between parchment, transfer it to a baking sheet. Repeat with the second portion of dough.

Cover and chill for at least 1 hour to enhance flavor and help the crackers hold their shape. (Dough can be refrigerated for up to 2 days if well covered.)

Line two baking sheets with parchment paper - you can reuse the one you covered the dough with while rolling it out. The number of baking sheets needed will depend on the size of your graham crackers.

Using a ruler as a guide, cut the dough into even squares or rectangles with a sharp knife or a pizza cutter. My crackers are about 2 x 3 inches, but you can make them any size. Keep in mind that smaller crackers bake faster, while larger ones take longer. So make sure to adjust baking times accordingly.

Use a small offset knife to carefully transfer the crackers to the prepared baking sheets. Avoid overcrowding, and leave space between each cracker for proper airflow during baking.

Gather the dough scraps and set them aside - I like to roll them all out together at the end.

Once all the crackers are cut, use the back of a skewer to dock each one several times. A fork works too.

Place the baking sheets in the fridge while preheating the oven to 350°F. Chilling helps the crackers hold their shape during baking.

If you like, sprinkle the unbaked crackers with cinnamon sugar or just granulated sugar before baking.

Preheat the oven to 350°F. Bake the graham crackers one sheet at a time, keeping the second tray in the refrigerator.

Bake for 13-14 minutes, depending on the size and thickness of the crackers. They should appear dry on the surface. Remember, they’ll crisp up further as they cool in the turned-off oven.

Remove from the oven and let the crackers cool on the baking sheet for 5 minutes. Then, transfer them to a cooling rack.

Repeat with the second tray of dough.

After all the crackers are baked and cooling, turn off the oven. Open the oven door for 5 minutes to help it cool down.

Place the cooling racks with crackers back into the warm oven (directly on the oven racks). This helps the bottoms dry out.

Allow the crackers to cool completely in the oven to ensure they are fully dry and crunchy.