Graham crackers

*Note: I used Bob’s Red Mill Gluten Free All-Purpose Flour for this recipe. Alternatively, I have used ⅔ Cup each Garbanzo Flour, Corn Starch and Tapioca Starch for the 2 Cups of All-Purpose Flour with the same great results!

Graham crackers

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    cups Gluten-free All-purpose Flour

  • ¼

    cups Brown Rice Flour

  • ½

    cups Brown Sugar, Packed

  • 2

    teaspoons Cinnamon

  • 1

    teaspoon Baking Powder

  • ½

    teaspoons Baking Soda

  • ½

    teaspoons Salt

  • ½

    teaspoons Xanthan Gum

  • 7

    Tablespoons Butter, Cut Into Small Pieces

  • 3

    Tablespoons Cold Water

  • 3

    Tablespoons Honey

  • 1

    teaspoon Vanilla

  • 2

    Tablespoons Sugar For Sprinkling

Directions

Line 2 cookie sheets with parchment paper and spray the paper lightly with Pam. Combine flours, brown sugar, cinnamon, baking powder and soda, salt and xanthan gum in a large bowl with a wire whisk. Using a pastry cutter, cut butter into flour mixture until mixture resembles cornmeal. Add water, honey and vanilla to flour mixture and using a wooden spoon, stir ingredients until the mixture is well combined and forms a ball. (You may need to add a bit more water, or more a bit more brown rice flour if your dough is too dry or too sticky.) Divide dough into two parts, wrap and refrigerate 1 hour. With another lightly sprayed piece of parchment placed atop the dough, use a rolling pin to roll each half into a large rectangle on each cookie sheet. Carefully peel off the top layer of parchment, and using a knife, score the dough into squares. Remove the rough edges of the dough (you can save the scraps to form more crackers). Using a serving fork, prick a few rows of holes in each cracker. Then sprinkle lightly all over with sugar. Bake in a preheated 325 degree oven for 15-20 minutes until golden brown. Remove from oven and re-score along your previously cut lines by pressing straight down with a knife. Remove crackers to a wire rack to cool. For step-by-step photo instructions, along with alternative round-cracker variation, see the related blog post.


Nutrition

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