Prep 30 mins
Cook 30 mins
These are great for snacking, making s'mores or even for smashing into crumbs to make a delicious graham cracker crust. This recipe was modified from a recipe found on livingwithout.com by Rebecca Reilly. Feel free to sub the flours for ones you have on hand, just be sure to use 2 1/4 cups total and use at least 1 cup of starchy flours. Makes about 3 cups of graham cracker crumbs.
- 2 cups gluten-free flour (1 part each of bean flour, tapioca flour & cornstarch)
- 1⁄4 cup sweet rice flour (Mochiko is gluten free)
- 1⁄2 cup packed brown sugar
- 1 3⁄4 teaspoons cinnamon
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon xanthan gum
- 1⁄2 teaspoon salt
- 7 tablespoons butter or 7 tablespoons margarine, cut into pieces
- 3 tablespoons cold water
- 3 tablespoons honey
- 1 teaspoon vanilla
- In a large bowl, whisk together flours, sugar, cinnamon, baking powder, xanthan gum, baking soda and salt.
- Cut in butter using a pastry cutter or two knives until it resembles cornmeal.
- Stir in cold water, honey and vanilla. Dough should form a ball. If dough is too dry, add more cold water a tbsp at a time.
- Preheat oven to 325 degrees.
- Get out two cookie sheets and cover with wax or parchment paper. Spray lightly with non-stick cooking spray.
- Gather dough into a ball and divide in half. Using a lightly floured cloth covered rolling pin (I use sweet rice flour), roll half of the dough into a rectangle on one of the cookie sheets to about a 1/8" thick. Repeat with the other half.
- Score dough with a pizza cutter (or knife) into desired shapes and prick all over with a fork. (I like to use plastic forks for pricking since they tend to make rounder and thicker holes.).
- Very lightly sprinkle all over with sugar.
- Bake for 20 minutes or until golden brown and starting to harden. Let cool for 5 minutes before breaking apart. (If not fully crispened, put back in turned off warm oven until crisp.).
The recipe calls for baking soda in the directions, but doesn't list it in the ingredients. I looked for similar recipes and found that 1/2 tsp is appropriate.
These are quite delicious, though I used regular flour because we don't have gluten free needs. I used slightly less butter than called for, and the texture was wonderful. One tip I learned from another website (Salad in a Jar) for rolling out the dough is to divide the it into two parts and place each into a large ziplock bag. After getting all the air out of the bags, seal them. Then, roll the dough so that it reaches all four corners and is evenly flat. Place the bags in the freezer for 30 minutes. Then, unseal the bags and cut the top layer of plastic off. Using a pizza wheel, cut the dough into small rectangles and transfer them to baking sheets. Prick with a fork, if desired. This technique works great and will ensure that you have uniform crackers.
These were fantastic. Taste just like the real thing, if not better. A great snack for my toddler and very easy to prepare. Thanks for sharing this great recipe!