Now that Summer is officially here we had better start gathering our "summer essential" recipes!
Graham Crackers are definitely on the top of my list. We do a lot of camping and backyard get togethers with the fire pit, so we've got to have our main s'more ingredient checked off our list.
I love this recipe and have been making it for years. I'm not sure where the original recipe started, but with so many years of cooking these and tweaking it here and there, I have a graham cracker we really love. It was a pretty easy recipe to adapt to Allergy Free cooking since the non-allergy free version doesn't have many ingredients to really switch. Always a plus in my book when trying to recreate food!
They, of course, or perfect on their own- but adding a little nut butter and jelly or honey...... or making my sisters favorite with icing isn't to bad either! This graham cracker is a little softer than your store bought box kind. But you can always increase the bake time and make them as crunchy as you like.
gluten free, vegan and top 8 allergen free
1 Cup Brown Rice Flour
1/2 Cup White Rice Flour
1/4 Cup Potato Starch
1/4 Cup Tapioca Starch
1/4 tsp Xantham Gum
1/3 Cup Organic Brown Sugar
1 tsp. Baking Powder
1/4 tsp. Salt
1 tsp. Ground Cinnamon
5 TB Spectrum Shortening (cold from refrigerator)
1 TB Honey
2 TB Molasses
5-6 TB Milk Substitute ( I use Coconut Milk-carton)
*extra brown rice flour for rolling out dough
Preheat oven to 350 degrees.
In large mixing bowl with paddle attachment add, brown rice flour, white rice flour, potato starch, tapioca starch, xantham gum, brown sugar, baking powder, salt and cinnamon. Mix on low until combined. Add in cold shortening and mix on low to "crumble". Next add in honey, molasses and milk substitute. Mix on low until combined. Place dough on parchment paper with a sprinkle of brown rice flour to top and bottom. Place another piece of parchment paper on top of dough and roll out until about 1/8 inch thick. Using a knife or pizza cutter, score dough and poke gently with fork. I score my crackers about 3 x 1 1/2 inches. Place the roll out crackers (with the bottom parchment) onto a cookie sheet and refrigerate 20 minutes then bake 18 - 20 minutes. The longer they bake the crunchier they will be. Enjoy!
Save image to computer and print!
|You can see the dough is pretty "formed" when mixed.|
|I use a top and bottom piece of parchment to help with sticking and|
to keep a smoother look once the graham crackers are cooked.
|Just simply measure out or eyeball the cracker size and score with a fork.|
|Don't forget to refrigerate once scored before baking to "set".|
|Fresh out of oven!|
Also shared at: Create Link Inspire,Fat Tuesday, Gluten Free & DIY Tuesday, Totally Talented Tuesday, Tasty Tuesday, Gluten Free Wednesday,Waste Not Want Not Wednesday,Allergy Free Wednesday,Full Plate Thursday,Gluten Free Fridays,