Graham Crackers (Gluten Free)

READY IN: 1hr
SERVES: 20

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.).
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