Preheat oven 325 degrees F. In a large bowl combine all-purpose gluten-free flour, cornstarch, brown sugar, baking powder, cinnamon and salt in a bowl, mix well.

Cut in the butter until the mixture looks like breadcrumbs. Add maple syrup, water, vanilla, and form dough into a ball.

Roll dough out on a baking sheet lined with parchment paper or a silicone baking mat to 1/8 of an inch thickness. (Make sure to roll it thin enough for a crisp Graham cracker.)

Score dough using a pizza cutter for rectangular shape and prick the dough with a chopstick or fork. Bake in preheated oven for 20 minutes or until edges are turning golden brown and crackers or hardening.

Cut the prescore lines with a knife, allow to crackers to cool for 5 minutes then carefully break along the scored lines and transfer to a cooling rack to completely cool.