Step 1

Setup a medium sized food processor, or stand mixer, and add in the dry ingredients: gluten free flour, almond flour, salt, baking powder, xantham gum, ground cinnamon, and brown sugar. Briefly pulse the dry ingredients together in the food processor until just combined.

Step 2

Use a butter knife to dice up the cold butter into 1/2 inch cubes. Turn on the food processor and begin adding the butter until finely mixed with the dry ingredients. Turn off the food processor. The dough should be more clumpy now.

Step 3

Add the remaining wet ingredients to the dry mix: honey, molasses, vanilla, and cold milk, then pulse in the food processor until just combined.

Step 4

Scrape out the dough onto a prepared plastic wrap. Form into a small disc and wrap it up. Place into the fridge to rest for 20-30mins.

Step 5

Lightly flour, with gluten free flour, a section of counter top. Unwrap the rested dough and place on the floured area. (you can also roll out the dough on the plastic wrap to prevent sticking) Using a rolling pin, roll out the dough into a rectangular shape about 1/4 in thick.

Step 6

Prepare a cookie sheet with parchment paper. Using a square cookie cutter, cut out segments of the rolled out dough and place on the prepared cookie sheet, spacing each dough cut-out about 1/2 in apart. Re-roll out dough as needed and continue to cut out more crackers until all the dough is used.

Step 7

(Optional) Use a chopstick, or similiar, to poke 4-6 holes into each cracker.

Step 8

Set the oven to pre-heat at 350°F. (175°C). Place cookie sheet trays into a fridge to cool while the oven pre-heats.

Step 9

When pre-heated, bake for 15-18 minutes for a softer cracker. (20 mins for more crisp)