Preheat oven to 300 degrees F. Have ready two large baking sheets. You'll also need 2 large sheets of parchment paper.
In the bowl of a stand mixer, combine the gluten-free flour, baking powder, cinnamon and salt. Stir well.
Weigh the coconut oil (or shortening) and drop it in chunks over the dry mixture. Using the paddle attachment, mix until shortening evenly coats the dry mixture.
Add the egg, honey and vanilla. Mix with the paddle to make a smooth dough. If dough is dry (it shouldn't be, but you never know), add 1 tablespoon of almond milk, milk or water. If still dry, add another. This will really depend on how you've measured the flour or what brand you are using.
Divide the dough in half.
Working one half at a time, press the dough down flat on a sheet of parchment paper, then using another sheet of parchment paper on top (or a sheet of plastic wrap) and roll dough to about 1/16 inches thick. I recommend shooting for around 8x8, 7x10 or 7x9 or somewhere around there so that when you trim, you can trim into 7 ½ by 7 ½ inch square and score into 9 2 ½ inch squares.
With a pizza cutter or a knife, score rectangle to make 9 squares, then score the 9 squares in half to make 18 small rectangles. Score edges to straighten. Do not separate, just score. Using a fork, poke holes down each square.
Put the parchment with the scored dough on a baking sheet.
Repeat with second half of dough and put it on a second baking sheet.
Bake at 300 degrees F for about 20 minutes. Turn off the oven and allow the crackers to sit in the closed “off” oven for another 10 minutes.
Remove from the oven. While the crackers are still warm, use the knife to cut down the scored areas, trimming the edges so you have some cookie scraps.