Gluten Free - Graham Crackers

2 cups all purpose gluten free flour (I used Better Batter or Cup4Cup)
1 teaspoon xanthan gum (omit if your flour already contains it)
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon kosher salt
1 teaspoon ground cinnamon
1/4 cup granulated sugar
1/3 cup firmly packed light brown sugar
6 tablespoons nonhydrogenated vegetable shortening
2 tablespoons honey
2 tablespoons  molasses
1/2 teaspoon pure vanilla extract
1 egg, large at room temperature, slightly beaten
2 to 4 tablespoons milk, at room temperature

Topping, if desired
1/2 cup granulated sugar
1 1/2 teaspoons ground cinnamon (Mix and sprinkle on pre-baked crackers)

Preheat your oven to 325°F. Line baking sheets with parchment paper and set aside.

Prepare and shape the dough. In a large bowl, place the flour, baking soda, baking powder, salt, cinnamon and granulated sugar, whisk to combine. Add the brown sugar and whisk again, working out any lumps.

Create a well in the center of the dry ingredients and add the shortening, honey, molasses, vanilla, egg and 2 tablespoons of the milk, mixing to combine after each addition. Knead the dough together with your hands, adding more milk 1 teaspoonful at a time as necessary to help bring the dough together.

Transfer the dough to a lightly floured sheet of parchment paper and, sprinkling lightly with flour as necessary to prevent sticking, roll out the dough until it is about 1/4-inch thick. Cut into 2 x 4-inch rectangles (or use a 2 x 4-inch rectangular cutter to cut out shapes) and place them about 1-inch apart from one another on the prepared baking sheets. Gather and re-roll the scraps to cut out more crackers until you’ve used up the dough. Sprinkle with topping if desired.

Place the baking sheets, one at a time, in the center of the preheated oven and bake until the crackers are golden brown all over and dry and firm to the touch, about 15 minutes. Remove from the oven and allow to cool completely on the baking sheets. They will get crispier as they cool. Store in a sealed glass container at room temp for 5 days. For longer storage, seal them in a freezer-safe wrap or bag and freeze. Defrost at room temp.