Gluten Free Graham Crackers |
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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 36 |
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i have not made this recipe... mainly because I don't like graham cracker!!! but I know a lot of people do.....my Mother included...so here is a recipe ... this is what they said about the recipe Rebecca Reilly's recipe for mock graham crackers is a favorite from our summer 2007 issue. Read more . They taste like the real thing and are ideal for s-mores. the recipe was in the Living Without Magazine.. Ingredients:
2 1/4 cups gluten-free flour mix (see below) |
1/2 cup packed brown sugar |
1 3/4 teaspoons cinnamon |
1 teaspoon gluten-free baking powder |
1/2 teaspoon xanthan gum |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
7 tablespoons butter or margarine, cut into pieces |
3 tablespoons cold water |
3 tablespoons honey or agave |
1 teaspoon vanilla |
flour mix |
1 cup sorghum or chickpea flour |
1 cup tapioca starch |
1 cup potato starch, corn starch or arrowroot |
1/2 cup amaranth, millet, quinoa or oat flour |
1/2 cup fine brown rice flour |
3/4 cup sweet rice flour |
mix ingredients together until well blended. keep refrigerated until used |
makes 4 3/4 cups |
Directions:
1. Mix together gluten-free flour mix, brown sugar, cinnamon, baking powder, xanthan gum, baking soda and salt.
2. Using your fingertips, work butter into dry ingredients.
3. Stir in 3 tablespoons cold water, honey and vanilla. If dough is too dry, add a little more cold water, a teaspoon at a time.
4. Gather dough into a soft ball. Cover in plastic wrap and refrigerate for an hour.
5. Preheat oven to 325 degrees. Lightly grease a cookie sheet and line with parchment paper.
6. Cut two zip lock bags (gallon size) down each parallel side so that each opens out into one long sheet. Roll a piece of dough between the two sheets to about 1/8-inch thickness, depending on how thick you like your graham crackers. Cut into 2 x 3-inch pieces and prick lightly all over with a fork. Remove top zip lock sheet. Take remaining sheet with dough on it and turn it over. Lay it flat, rolled dough side down, onto prepared pan.
7. Bake for 12 to 15 minutes or until golden brown. If cookies spread and bake together, re-cut while still warm and loosen them. Let cookies cool slightly before transferring to cooling rack.
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