If you thought allergies would but a damper on your s’mores fun try the following recipe. This would also make a great crust for pie.
2 1/4 cups gluten-free flour mix
1/2 cup packed brown sugar
1 3/4 tsp cinnamon
1 tsp gluten-free baking powder
1/2 tsp xanthan gum
1/2 tsp baking soda
1/2 tsp salt
7 tbsp butter
3 tbsp cold water
3 tbsp honey or agave
1 tsp vanilla
Mix together gluten-free flour mix, brown sugar, cinnamon, baking powder, xanthan gum, baking soda, and salt. Using your fingertips work butter into dry ingredients.
Stir in 3 tbsp cold water, honey and vanilla. If dough is too dry, all a little more cold water, a tsp at a time. Gather dough into a soft ball. Cover in plastic wrap and refrigerate for an hour.
Preheat oven to 325 degrees. Line a cookie sheet with parchment paper.
Cut two zip lock bags (gallon size) inhalf on parallel sides so that each open up into a rectangular sheet. Roll a piece of dough between the two sheets, continue rolling until the dough is about 1/8 inch thick. This depends on how thick you like your graham crackers. Remove top zip lock sheet and cut into 2×4 inch pieces and prick lightly with a fork.
Bake for 12 to 15 or until golden brown. If cookies spread and bake together cut while still warm and loosen them. Let cookies cool slightly before transfering to a cookie rack.