Thursday, July 5, 2012

Gluten Free Graham Crackers

Gluten Free Graham Crackers

2.5 ounces sorghum flour (1/2 c, plus 2 TBSP)
2.5 ounces brown rice flour, ground super fine (1/3 C, plus 1 TBSP)
2.5 ounces tapioca flour (1 TBSP shy of 1/3 c)
2.5 ounces sweet rice flour (1/3 c, plus 2 TBSP)
1 t cinnamon
1 t baking powder
1/2 t xanthan gum
1/4 t guar gum
1/2 t salt
3.5 ounces unsalted butter, just out of the refrigerator (7 TBSP)
1/4 c honey
3 to 6 TBSP cold water
cinnamon sugar (optional)

Combining the dry ingredients.  Measure out the flours and put them 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.

Cut the butter into small pieces.  Add to the dry mixture.  Pulse until the butter is incorporated into the flours.  The mixture should have a coarse, sandy texture.

Stir together the honey and 3 TBSP 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.

Put the dough in a bowl and cover with plastic wrap.  Put in refrigerator for 15 minutes. 

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

Cut the ball of dough in half.  Put the ball of dough onto the parchment-lined cookie sheet.  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.  You can use them later for graham cracker crusts.) If you want the final crackers dusted with cinnamon sugar, do that here.

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 brown and starting to be hard, about 15 - 20 minutes.  Allow them to cool on the cookie sheet until they are cool to the touch and hardened even more, about 30 minutes.  Repeat with 2nd half of dough.

Things are changing at our house.  We have a little boy who we found is gluten intolerant, so we are adjusting.  We wanted to have smores for the holiday and we didn't want anybody to feel left out.  So thanks to google I came across this recipe.  I had to go to the health food store to get all the strange ingredients, but a little goes a long way and I have several more recipes that I want to try.  I was so excited when we got these crackers made.  Everyone loved them - oh except the boy.  HaHa!!!  Turns out he doesn't like graham crackers and he didn't want a smore.  But we ate them anyway.  
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