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.