Gluten Free Graham Crackers

I found this yummy recipe for gluten-free graham crackers on the website for Jules Gluten Free Flour. You can either make your own graham crackers from scratch, or Jules has made it easy for you to buy her gluten-free graham cracker mix. You just have to add a few ingredients to the dry mixture.

Graham crackers are easy to make and taste yummy by themselves, but I am excited to use these gluten-free graham crackers as a crust in a few pies for the holidays.

–Note: I didn’t get as many graham crackers out of my batch as the recipe claims, but it was still plenty. I also didn’t take the time to roll it out, (this might explain the discrepancy in the count) as I was just going to put the graham crackers in my food processor and grind them up for the pie crust. I just pressed the dough onto a parchment paper lined cookie sheet. Cut it into strips with a pizza cutter and poked two holes into each piece with a fork. They still turned out very pretty.

These were delicious. For more gluten-free recipes visit my gluten free flower girl blog.

 
Ingredients:

• 3/4 cup shortening or butter (Dairy-Free: Earth Balance® Shortening or Buttery Sticks/Soy-free: coconut oil)
• 1/4 cup honey or agave nectar (use molasses if making gingersnaps)
• 1 cup brown sugar
• 1 tsp. gluten-free vanilla extract
• 1 1/2 cups Jules Gluten Free™ All-Purpose Flour
• 1 cup white rice flour
• 1/2 cup buckwheat or brown rice flour
• dash of salt
• 2 tsp. cinnamon
• 3 tsp. gluten-free baking powder
• 1/2 cup cold water

Directions:

• Beat together the first four ingredients in one large bowl, and mix all of the remaining dry ingredients in another bowl. Slowly stir the dry mixture into the first bowl, adding water as necessary to create a consistency such that you could make a ball with the dough.
• Divide the dough in half, cover and refrigerate or freeze for at least two hours or until very cold. Using all butter and/or without chilling first, this dough will be very sticky to work with.
• Preheat oven to 325º F for static ovens, 300º F for convection.
• Roll one half out onto a surface dusted with Jules Gluten Free™ All Purpose Flour. The dough should make a large 1/8 – 1/4 inch thick rectangle. You may roll it more thinly or more thickly, but slightly thicker works better for s’mores.
• Cut into smaller rectangles like graham crackers and lift with a spatula onto a baking sheet lined with parchment paper. Finally, prick each cracker with a fork in rows, as you would with a graham cracker. Sprinkle with cinnamon-sugar mixture before baking, if you like.
• Bake for 20-30 minutes, or until they are lightly browned. Let them cool on the baking sheet 5 minutes before lifting to a cooling rack.