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

Make the dough.

• Prepare and shape the dough. In a large bowl, place the flour, baking soda, baking powder, salt, optional cinnamon and granulated sugar, and whisk to combine well. Add the brown sugar and whisk and mix again, working out any lumps in the brown sugar by pressing the clumps against the side of the mixing bowl with the back of the spoon.
• Create a well in the center of the dry ingredients and add the melted butter, honey, molasses, egg and vanilla, and mix to combine.
• Knead the dough together with your hands, if necessary, to bring it together into a cohesive ball.
• Transfer the dough to a piece of unbleached parchment paper sprinkled lightly with gluten free flour, and, sprinkling lightly with flour as necessary to prevent sticking, roll out the dough until it is about 1/4-inch thick.
• You can also skip sprinkling with additional flour. Simply top the dough with a second sheet of parchment paper, and roll out the dough until it's about 1/4-inch thick. Before cutting out shapes, remove the top sheet of parchment paper.
• 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.
• To make transfer of the rectangles of dough easier, try pulling away the surrounding dough to expose the cut out shapes. Then, turn the shape onto one of your palms, and peel off the parchment paper from the back of the shape. Carefully place on the prepared baking sheet.
• Gather and reroll the scraps to cut out more crackers until you’ve used up the dough.
• Place the cinnamon and sugar from the topping, if using, in a small bowl and whisk to combine well.
• Combine the topping ingredients in a small bowl, and sprinkle the rectangles evenly with the optional cinnamon-sugar mixture.
• 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. Do not allow the graham crackers to burn. They will brown faster if you've used the cinnamon-sugar topping.
• Remove from the oven and allow to cool completely on the baking sheets. They will crisp as they cool.
• The crackers can be stored in a sealed glass container at room temperature and should maintain their texture for at least 5 days.
• For longer storage, seal them tightly in a freezer-safe wrap or bag and freeze for up to 2 months. If you freeze them, they will lose some of their crispness but they'll still be delicious. Defrost at room temperature.