Gluten Free Graham Crackers
From peetabear 15 years ago
- 12 minutes to make
- Serves 36
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.. See less
Ingredients
- 2 ¼ cups gluten-free flour mix (see below) shopping list
- ½ cup packed brown sugar shopping list
- 1 ¾ teaspoons cinnamon shopping list
- 1 teaspoon gluten-free baking powder shopping list
- 1/2 teaspoon xanthan gum shopping list
- ½ teaspoon baking soda shopping list
- ½ teaspoon salt shopping list
- 7 tablespoons butter or margarine, cut into pieces shopping list
- 3 tablespoons cold water shopping list
- 3 tablespoons honey or agave shopping list
- 1 teaspoon vanilla shopping list
- .................................................................... shopping list
- flour MIX shopping list
- 1 cup sorghum or chickpea flour shopping list
- 1 cup tapioca starch shopping list
- 1 cup potato starch, corn starch or arrowroot shopping list
- ½ cup amaranth, millet, quinoa or oat flour shopping list
- ½ cup fine brown rice flour shopping list
- ¾ cup sweet rice flour shopping list
- ....................................................................... shopping list
- Mix ingredients together until well blended. Keep refrigerated until used shopping list
- MAKES 4 ¾ cups shopping list
How to make it
- Mix together gluten-free flour mix, brown sugar, cinnamon, baking powder, xanthan gum, baking soda and salt.
- Using your fingertips, work butter into dry ingredients.
- 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.
- Gather dough into a soft ball. Cover in plastic wrap and refrigerate for an hour.
- Preheat oven to 325 degrees. Lightly grease a cookie sheet and line with parchment paper.
- 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.
- 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.
The Rating
Reviewed by 1 people-
I do miss graham crackers. So much so that I spent $7 for a box! Now I can make them...yay!!!!
crabhappychick
in Pittsburgh loved it
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" It was excellent "