Gluten and Dairy-Free Graham Crackers
These mock graham crackers bake up nice and crispy and lightly sweet. This recipe was inspired by a recipe on "livingwithout.com". The crackers can be a little bit of a challenge to roll out evenly, but if you follow the directions, you should be able to do it.
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READY IN: 35mins
SERVES: 12
YIELD: 36 cookies
UNITS: US
INGREDIENTS
Nutrition- 2 1⁄4cups gluten-free all-purpose flour
- 1⁄2cup packed brown sugar
- 1 1⁄2teaspoons cinnamon
- 1teaspoon baking powder
- 1⁄2teaspoon xanthan gum
- 1⁄2teaspoon baking soda
- 1⁄2teaspoon salt
- 7
- 3tablespoons cold water
- 3tablespoons maple syrup
- 1tablespoon molasses
- 1teaspoon vanilla
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DIRECTIONS
- In a large bowl, whisk together the flour, sugar, cinnamon, baking powder, xanthan gum, baking soda, and salt.
- Cut in the shortening pieces until mixture resembles coarse crumbs.
- Stir in remaining ingredients. The dough will be crumbly, but you should be able to form it into a ball.
- Wrap the ball of dough in plastic wrap and refrigerate.
- Remove the dough, unwrap, and divide in half.
- Place half of the dough into a gallon-sized Ziploc bag. Roll out to the shape of the bag, approximately 1/8 inch thick. Have patience as the dough has a tendency to crumble.
- When dough is rolled out evenly, cut along sides of plastic bag and remove top.
- Carefully flip sheet of dough over onto a parchment lined baking sheet. Use a sharp knife to cut into squares. Prick each square with a fork.
- Repeat steps with remaining half of dough.
- Bake at 350 degrees F. for 12-15 minutes, or until lightly browned. When completely cooled, they should be crisp and crunchy, like a regular graham cracker.
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