Gluten and Dairy-Free Graham Crackers

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 12
YIELD: 36 cookies
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement