Gluten-Free Graham Crackers
Many graham cracker recipes use both honey and molasses as flavorings. To do that, just substitute 1 tablespoon of the molasses for an equal amount of the honey.
INGREDIENTS | YIELDS 36 CRACKERS
- 2½ cups gluten-free flour mix
- ½ cup brown sugar
- 2 teaspoons cinnamon
- ½ teaspoon xanthan gum
- 1 teaspoon gluten-free baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1/3 cup unsalted butter, cut in chunks
- 3 tablespoons ice water
- 3 tablespoons honey
- 1 teaspoon vanilla
In a large bowl, mix flour mixture, brown sugar, cinnamon, xanthan gum, baking powder, baking soda, and salt until well combined.
Work butter into dry ingredients until mixture is crumbly. Gently stir in water, honey, and vanilla. Cover dough; chill about 1 hour.
Preheat oven to 325°F. Line a baking sheet with parchment.
Roll dough out between 2 pieces of wax paper; cut into rectangles. Remove top sheet of wax paper; lay crackers on baking sheet with remaining wax paper on top. Peel off remaining wax paper.
Bake 12–15 minutes.
Leavening Gluten-Free Flour
Gluten-free flours sometimes need more leavening because of the lack of elasticity. If you are changing a standard recipe to a gluten free one, add about 25 percent more baking powder or soda. This will allow your baked goods to be lighter. When you are working with a yeast recipe, the yeast does not usually need to be doubled.
