Preheat oven to 400 F.
In a food processor add puffed brown rice cereal and pulse until ground to fine crumbs.
Add brown rice flour, all purpose flour, paprika and 1/4 tsp cinnamon. Pulse until thoroughly combined.
Add butter and stream in cold water, pulsing until mixture resembles pea sized crumbles and dough begins to form.
Wrap dough in plastic wrap and refrigerate for one hour.
On a non-stick mat or parchment paper dusted with brown rice flour, transfer half of dough. Cover with additional sheet of plastic wrap.
Roll out dough evenly to desired thickness. Using a pizza cutter or knife, cut into 1/2 - 1 inch squares. Transfer to baking sheet and bake for 12 minutes, until crisp and golden.
Remove crackers from oven and set aside to cool. Repeat process with remaining dough.
Transfer all crackers to a bowl and toss in ancho cayenne spice mixture.