(recipe) Rice-Free/Gluten-Free Graham Crackers
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Note from Elizabeth Barbone:
Jenn uses a flour blend for this recipe. It's listed below.
3/4 cup Jenn Moeny's Rice-Free Flour Blend (see below)
1/4 cup potato starch
3 tablespoons dark brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 1/2 tablespoons cold butter or non-dairy butter substitute like Earth Balance
1 tablespoon milk or dairy-free milk substitue, like SoDelicious Vanilla Coconut Milk
2 tablespoons honey
- In medium bowl, whisk together dry ingredients. Using a box grater, grate butter into dry ingredients. Stir to combine. Using your fingertips, lightly rub grated butter into dry ingredients. No large pieces of butter should remain.
- Add milk and honey. Using a wooden spoon, stir until combined. Lightly dust work surface with sorghum flour. Gather dough into a ball. Flatten dough into a disk. Wrap tightly in plastic wrap. Freeze dough for one hour.
- Adjust oven rack to middle position. Preheat oven to 325°F. Remove dough from the freezer. Allow to stand at room temperature for five minutes. Place dough into the center of a lightly sorghum floured piece of 12x16 parchment paper. Dust the top of the dough lightly with sorghum flour. Place another piece of 12-by-16-inch parchment paper on top of the dough. Roll dough out until 1/8 inch thick.
- Carefully pull off top piece of parchment paper. Slide dough, with parchment attached, onto rimmed baking sheet.
- Bake until lightly golden brown, about 15 minutes. Rotate pan once during baking to ensure even browning.
- Removing pan from oven. Carefully use a sharp knife or pizza wheel and trim edges of graham crackers. Score lines in graham crackers for the large rectangle shapes. Use a bread knife to score the lines on the crackers, dividing each larger rectangle into four smaller rectangles (For this, simply rest the knife down where you want it but don't cut all the way through. It helps me to think about what the "real" graham crackers look like).
- Use a thick cake tester or toothpick to poke two holes in each smaller rectangle (if you want them to look authentic!). :)
- When completely cool, gently break along lines resulting in traditional rectangle crackers.
This makes one cookie sheet of crackers, number of crackers depend on size.
Jenn Moeny's No-Rice Gluten-Free Flour blend
2 1/2 cups millet mlour
2 cups sorghum flour
2 cups potato starch
1 3/4 cups tapioca flour
1 1/2 cup cornstarch
5 tablespoons potato flour
3 1/2 teaspoons xanthan gum
- In large bowl, whisk together dry ingredients. Store in a sealed container for up to two months.
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