Gluten Free Graham Cracker Mix 19-oz can makes 100 graham crackers. Made free of the Top 8 food allergens. Non-GMO, vegan, Kosher (OU). Certified Gluten Free (GFCO). Great for long-lasting school snacks. Makes a 9 x 13 gingerbread cake.
 
Non-GMO Ingredients: White Rice Flour, Brown Rice Flour, Modified Tapioca Starch, Potato Starch, Corn Starch, Corn Flour, Baking Powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), Cinnamon, Xanthan Gum, Vanilla Powder, Sea Salt
 
INGREDIENTS TO ADD TO MIX:
3/4 cup vegetable shortening or coconut oil
1/2 cup water
1 cup brown sugar or unrefined coconut palm sugar
1/4 cup honey or agave nectar for graham crackers (molasses for gingersnaps)
1 tsp pumpkin pie spice (for gingerbread only)
INSTRUCTIONS:
Beat shortening with brown sugar until light & fluffy. Add honey. Slowly stir in mix and spice, if using, adding water, as needed until dough holds together in ball. If dough is too dry, gradually add more water. Cover tightly & refrigerate at least 2 hours to reduce stickiness.
Preheat oven to 325ºF
Divide and wrap half of dough
Roll out other half onto counter or mat dusted with gfJules Flour
FOR GRAHAMS:
Roll to desired thickness & cut into rectangles 
Place on parchment-lined cookie sheets
Prick crackers with fork
Bake ~ 20 minutes or longer for crunchier crackers
Makes ~ 100 crackers
FOR GINGERBREAD MEN:
Roll dough to 1/8” thickness & cut with cookie cutters
Move to parchment-lined cookie sheets
Bake ~ 20 minutes or longer for crunchier cookies
Repeat steps with remaining dough