Gluten-free Graham Crackers

By weavincanuck

Ingredients

• 2.5 ounces sorghum flour (that’s about 1/2 cup, plus 2 tablespoons)
• 2.5 ounces brown rice flour, ground super fine, if possible (1/3 cup, plus 1 T)
• 2.5 ounces tapioca flour (1 tablespoon shy of 1/3 cup
• 2.5 ounces sweet rice flour (1/3 cup, plus 2 tablespoons)
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon xanthan gum
• 1/4 teaspoon guar gum
• 1/2 teaspoon salt
• 3.5 ounces unsalted butter, just out of the refrigerator (7 tablespoons)
• 3 ounces mild-flavored honey (1/4 cup)
• 3 to 6 tablespoons cold water
• cinnamon sugar (optional)

Details

Servings 1
Adapted from glutenfreegirl.com

Preparation

Step 1

Combining the dry ingredients. Measure out the sorghum, brown rice, tapioca, and sweet rice flours. Put into a food processor and whirl them up. Add the cinnamon, baking powder, xanthan and guar gums, and salt. Mix until everything is well combined.

Cutting in the butter. Cut the butter into small pieces (about 1/2 tablespoon size). Add to the flours in the food processor. Pulse until the butter is incorporated into the flours. The mixture should have a coarse, sandy texture, like cornmeal.

Finishing the dough. Stir together the honey and 3 tablespoons of the water. With the food processor running, pour in the honeyed water. Let the food processor run for a few minutes, allowing the dough to form a ball. The final dough should be soft and pliable, even a bit wet. If it still has not come together entirely after a few minutes of processing, add the remaining cold water, a tablespoon at a time.

Refrigerating the dough. Put the dough in a suitable container (or wrap with plastic wrap) and put it in the refrigerator for 15 minutes. This will be just enough time to let you clean up the mess, put away the flours. Oh, and to…

Preheating the oven. Preheat the oven to 325°. Line a sheet tray with parchment paper. Have another piece of parchment paper, same size, ready as well.

Rolling out the graham crackers. Cut the ball of dough in half. Return the other half to the refrigerator. Put the ball of dough onto the parchment-lined sheet tray. Cover it with the other piece of parchment paper.

Carefully, roll out the dough to a rectangle about 1/2 the length of the sheet tray, or until the dough is about 1/4-inch thick. Cut the dough into 8 pieces. (You’ll have ragged round pieces on the edges. Leave them on. They’ll make great scraps for graham cracker crusts.) If you want the final crackers dusted with cinnamon sugar, do that here. Refrigerate the dough for 15 minutes.

Decorating and baking. Pull the sheet tray from the refrigerator. Using the tines of a fork, prick holes into the crackers in a regular pattern that looks good to you.

Bake the graham crackers until they are golden-warm brown and starting to be hard, about 15 to 20 minutes. (Turning the tray halfway through baking will help them to not bake too brown.) Allow them to cool on the sheet tray until they are cool to the touch and hardened even more, about 30 minutes.

Repeat with the second half of the dough ball.

Eat. Dunk in milk. Make s’mores. Enjoy.

Makes about 16 graham crackers (or more if you cut them in half, as we did for Little Bean’s small hands)