To make crusts: Grind almonds in a food processor until a fine meal forms. Whirl in GF Baking Mix, brown rice flour, guar or xanthan gum, sugar, salt, and cinnamon. Add cold butter and 10 tablespoons ice water, pulsing just enough to allow dough to hold together without crumbling when pressed, about 22 one-second pulses. Do not over process; it should look crumbly. If necessary, add additional 1 tablespoon water and pulse until mixture presses together. Pour mixture onto a flat work surface dusted with GF Baking Mix. Use hands to bring dough together without overworking it. The dough should be coming together. If it’s too sticky, dust with a little more GF Baking Mix.