Sunday, August 14, 2011

Gluten Free Graham Crackers

 I usually buy the Kinnickinnick Smoreables at the store because they are convenient and edible.  I have made homemade graham crackers before but they took a lot of  time.  My friend needed some graham cracker that needed to be gluten, dairy and soy free, so I offered to make some.  I pulled out my recipe, made a few adjustments, and we are now hooked. Now that we have been spoiled by these yummy ones, it will be hard to use the ones from the store.  I have figured out some tricks that make them much easier.  #1- you need a Silpat liner when rolling out gluten free doughs.  The doughs are so fragile that it is  hard to transfer them. When using a Silpat liner-  just roll it out on the liner, then slide it onto the pan.  They work great for these, as well as sugar cookies, or any dough that needs to be rolled.
#2- refrigerate the dough, and #3- use a cut Ziploc bag on top, this keeps the dough from sticking to the rolling pin.  This might sound intense, but doing these 3 things you will have your homemade graham crackers in no time.  I usually throw together the dough the night before and then it is ready for me the next day whenever I have time.  Now, with all that said, here is the recipe!

Graham Crackers

½ c. brown sugar
½ c. millet flour
¾ c. sorghum flour
1/3 c. tapioca flour
1/3 c. potato starch
1/3 c. oat flour(if you can't do oats, just use one of your favorite flours instead)
1 t. baking powder
½ t. xanthan gum
½ t. baking soda
½ t. salt
6 T. butter(Earthbalance dairy/soy free works great)
1 T. molasses
2 T. honey/agave(honey makes it tastes the most authentic, but agave is great too)
1 t. vanilla
3 T. cold water

Mix together dry ingredients.  Work in butter until crumbly.  Stir in remaining ingredients.  Refrigerate dough for 1 hour.  Place ½ of dough on a Silpat liner(this makes it so easy because you don’t have to transfer the dough).  Take a gallon Ziploc bag and cut the sides and place on top of the dough and then roll until about 1/8-1/4” thick.  Use pizza cutter to cut into desired size, prick with fork and bake at 325 for 12-15 min.  As soon as you take them out of the oven, use the pizza cutter to go back over the lines and cut again.  Repeat with remaining dough. 

*This is linked to Linda's gluten free wednesdays, check it out!

1 comment:

  1. Thanks for your tips on rolling out sticky dough! I must try these soon -- I haven't yet found a store-bought graham that I really like.