Making your own graham crackers is a fun family project. Even small children can help measure the sugar and Flour Mix.
INGREDIENTS | YIELDS about 48 crackers
- 1¼ cups Flour Mix II
- 1 cup brown-rice flour
- ⅓ cup brown sugar
- ½ teaspoon baking soda
- 1 teaspoon gluten-free baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ⅓ cup coconut oil
- 3 tablespoons dairy-free, vegan margarine
- 3 tablespoons honey
- 1 teaspoon gluten-free vanilla
- ¼ cup rice milk
- 2–4 tablespoons cold water
In large bowl, combine Flour Mix, brown rice flour, brown sugar, baking soda, baking powder, salt, and cinnamon; mix well with wire whisk.
In small saucepan, combine coconut oil, margarine, and honey. Heat over low heat, stirring frequently, until mixture is melted and smooth.
Add to dry ingredients along with vanilla, rice milk, and 2 tablespoons cold water; mix until a dough forms. You may need to add more water or Flour Mix to make a firm dough. Cover and refrigerate dough 2–3 hours.
Preheat oven to 325ºF. Roll-out dough between sheets of waxed paper until it is ⅛″ thick. Cut into 2″ squares and place 1″ apart on Silpat-lined cookie sheets.
Prick crackers with a fork. Bake 20–30 minutes, or until crackers are deep golden brown, removing some of them if they start looking too dark. Cool completely on wire rack.
Fat: 2.52 grams
Saturated Fat: 1.48 grams
Carbohydrates: 9.98 grams
Sodium: 35.39 mg
When you're baking cookies and crackers, your oven temperature must be accurate for best results. Use an oven thermometer, and watch the cookies carefully as they bake, especially toward the end of baking time. You may need to rotate the cookie sheet or remove some cookies that test done before others.