Here's a recipe that I got on another list (POFAK). It makes great graham crackers, and I've also modified it to make "ritz" and "club" crackers to send to preschool with Jimmy. I'll put those modifications after the recipe. GRAHAM CRACKERS 3/4 cup GFCF stick margarine (I use Mothers) 1/4 cup honey 1 cup brown sugar 1 teaspoon vanilla 1 1/2 cups brown rice flour 1 1/2 cups GF flour mix 1 teaspoon xanthan or guar gum (or methylcellulose) 1 teaspoon salt 1 teaspoon cinnamon 1 tablespoon gf baking powder 1/2 to 3/4 cup water I use 3 cups of a rice free gf flour mixture that i make(Bette Hagman mixture with sorghum instead of rice). Preheat oven to 325 degrees. Mix margarine, honey, sugar and vanilla. Mix dry ingredients in another bowl. At this point, I add some calcium powder and ground flax seed to the dry mix. Stir into creamed mixture alternating with a little bit of water. The dough should form a soft ball. Refrigerate for at least 1 hour. Roll dough out onto floured parchment paper, plastic or whatever. Roll until about 1/2 inch thick. Transfer to greased cookie sheet. Cut into squares. I cut before the cookie sheet, because I don't want to scratch mine. Prick each square with a fork. You can sprinkle with cinnamon and sugar if you want. Bake 20 - 30 min. Don't let them get too brown. I take them out at 20 min, because we like them soft. (The original poster used the Bette Hagman flour mix. Since we haven't been able to use rice, I've used various non-rice, non-sorghum flour combinations with success. White buckwheat and potato starch in equal amounts works well, but I may have added just a touch more baking powder for the ritz-type crackers with this blend. And I haven't myself made it with ground flax seed or calcium powder, but the recipe doesn't seem to need them to work). To make "ritz" crackers, decrease the honey to 1 T, use 1/4 cup white sugar instead of brown sugar (I've also made it with just white sugar, no honey), leave out the vanilla and cinnamon. Add water in very small amounts, you'll probably need less than with the graham crackers. After chilling, I roll them out pretty thin (about 1/8 inch thick) and cut with a fluted-edge biscuit cutter. Transfer to a cookie sheet (I usually roll out on parchment paper, leave it on the paper and just pick up the scraps to re-roll). Prick each with a fork, then spray with canola oil. Salt them and bake. For the "club" crackers, you can leave out the honey, and I use a pizza cutter to cut them into rectangles. Than prick with a fork, spray with oil, salt them and bake. Teresa