Tag Archives: cookies

Gluten Free Graham Crackers

3 Jul

They’re easier than you think. For those of you who are experienced bakers, it’s a lot like making pie crust. This recipe is adapted from Rebecca Reilly’s book, Gluten-Free Baking.

You’ll need:

  • 1 cup gluten-free flour mix
  • 1 cup brown rice flour
  • 1/4 cup quinoa flour (strong tasting, but verrrrry healthy, and in this recipe, it works!)
  • 1/2 cup packed brown sugar
  • 2 tsp cinnamon
  • 1 tsp baking powder
  • 3/4 tsp xanthan gum
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 7 Tbsp unsalted butter, cut into small pieces
  • 1/4 cup cold water
  • 3 Tbsp honey
  • 1 tsp vanilla

If you have a food processor: Dump all the dry, powdery ingredients into the food processor with the chopping attachment. Add the butter and pulse until mixture looks like fine crumbs. Add the water, honey, and vanilla, and pulse until mixture forms a ball.

If you don’t have a food processor: Mix all the dry, powdery ingredients in a large bowl. Using a pastry cutter (or your fingers), work the butter into the flour mixture until it looks like fine crumbs. Add the water, honey, and vanilla, and work it into a smooth dough.

Then: Wrap the dough, and let it chill in the refrigerator a couple hours or even overnight. Spray 2 big cookie sheets with nonstick spray, then dust with brown rice flour. Roll the dough out on a floured (with brown rice flour) surface, to about 1/8 thick (or a little thicker).  If it’s too firm, let it sit on the counter for 30 minutes or so before rolling. Cut into 2″ squares, place on cookie sheets, and prick all over with a fork.

Bake 12-15 minutes at 325, or until very slightly browned. Cool on a wire rack. The crackers will crisp up after they cool.

Now you can make S’mores!
Or graham cracker crumb crusts.
Or just snack on them with peanut butter.