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!
These are so easy and they taste great. I wanted to make a graham cracker crust for a cheese cake. Our family is allergic to wheat so of course we could not use regular graham crackers. i found this recipe and boy did this work wonderful. I believe them to be better than the store bought. Thank you so much for posting and sharing this wonderful recipe.
My son loved thses. We will definitly make them again.
My son liked them and that is all that counts. :)
These are wonderful crackers! They don't taste exactly like the wheaty ones, but they are delicious in their own right. They are crispy and sweet, perfect for snacking. My substitutions: my standard all purpose gf flour (domata brand), and in place of the honey used 1 tbsp blackstrap molasses and 2 tbsp corn syrup. Be sure to roll them out thin enough. One tray didn't get rolled out thin enough (were maybe 1/4" think and never got crispy enough. I'll be making these again and again!
I loved how well these kept, they were still crispy after a few days. When I was in the mood for experimenting, I used half a cup of oat flour, half a cup of chestnut flour, half a cup of potato starch and half a cup of corn starch for the GF flour mix, and cut back some on the the vanilla and cinnamon, as to preserve the subtile chestnut flour taste. They tasted great, and I think I will try this recipe with other favourite flours in the future too!
i wouldn't have believed it if i hadn't made them myself, but these are so close to regular graham crackers that i can't wait to make a smores and a nice graham cracker crust for a cheese cake. i was a little skeptical at the beginning, but it all turned out so good and tasty. thanks for the recipe.
The recipe is good except, PLEASE don't use bean flour! I used 2/3 cup of bean flour as the recipe calls for and it had a much too beany taste for me. I will make them again and use sorghum or another flour in place of the bean flour. Otherwise, it's a great recipe for homemade gluten free graham crackers! I am planning on crushing the crackers and using them in nanaimo bars or peanut butter bars.