Mix the flours, sugar and salt in a large bowl.
Add the vanilla, sweetener and the butter and mix until well combined. The dough should hold together when squeezed. If it is crumbly add more honey or butter.
Cut into small squares with a pizza cutter or knife. Place on a baking sheet (on the parchment paper...just move the whole thing onto the baking sheet). Repeat for rest of dough.
Bake for 8-10 minutes. Turn the oven off, but leave the cereal in to get crisp. Remove after 5 min.
Let cool completely. Store in airtight container for up to 2 weeks or in the freezer for up to a year.
Makes about 2 quarts.
Any 2 cup combination of gluten free flour will work - this combination gives a very neutral flavor.