Thursday, June 28, 2012

Gluten Free Graham Crackers

Perfect for snacks, s'mores or graham cracker crumbs for a cheesecake crust or GF moon pies, which I plan to make soon!

2/3 cup sorghum flour
2/3 cup tapioca starch
2/3 cup cornstarch
1/4 cup sweet rice flour
1/2 cup packed brown sugar
2 tsp cinnamon
1 tsp baking powder
1/2 tsp xanthan gum
1/2 tsp salt

1/3 cup cold butter, cut into chunks
1/4 cup honey
1 tsp vanilla
6 TB cold water

sugar for sprinkling

In a bowl combine all dry ingredients, mix well.

Cut butter into the dry ingredients until it resembles something like pea gravel.

Add in honey and vanilla, then add water 1 TB at a time until it just holds together and isnt dry, you dont want it over sticky, but you dont want it to fall apart either.

Mix it very well.
Preheat oven to 350

Remove from the bowl and hand knead it for a few seconds and gather it into a ball.

Divide into 4 sections and roll out to desired thickness sprinkling with cornstarch or sweet rice flour to prevent sticking. These puff slightly while baking so keep that in mind when rolling. I generally do pretty thin, between 1/8 inch and 1/16 inch, although thicker is good too.

Place on parchment paper lined baking sheets. Generously poke it with a fork, then cut into desired shapes. Sprinkle with a bit of sugar.

Place in hot oven and bake 18-20 minutes until golden brown and starting to harden up. Remove from the oven and allow to cool 5 minutes, if they are not crisp at this point put them back in the oven for a few minutes more.

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