Sunday, July 3, 2011

Homemade graham crackers

Before Sean started eating gluten free I had no idea you could make your own graham crackers. Out of desperation from not wanting to give up cheesecake and other desserts with graham cracker crusts, I found this recipe for gluten free graham crackers. I have had a few people ask me for it so I thought I would just post it. I made a big batch of these last week before heading up the canyon with some friends to make s'mores. Even though they are gluten free, you really can't tell. They are so good! They make regular graham crackers taste bland and stale. I like to grind up the leftovers into graham cracker crumbs to have on hand for pie crusts, etc. Anyway, here is the recipe with my notes:


2 Cups Gluten Free All Purpose Flour

1/4 Cup Brown Rice Flour

1/2 Cup packed Brown Sugar

2 tsp Cinnamon (I use half this amount)

1 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

1/2 tsp Xanthan Gum

7 Tbsp Butter

3 Tbsp Cold Water

3 Tbsp Honey

1 tsp Vanilla



Line 2 cookie sheets with parchment paper and spray the paper lightly with Pam.

Combine flours, brown sugar, cinnamon, baking powder and soda, salt and xanthan gum in a large bowl with a wire whisk.

Using a pastry cutter, cut butter into flour mixture until mixture resembles cornmeal.

Add water, honey and vanilla to flour mixture and using a wooden spoon, stir ingredients until the mixture is well combined and forms a ball.

(You may need to add a bit more water, or more a bit more brown rice flour if your dough is too dry or too sticky.)

Divide dough into two parts, wrap and refrigerate 1 hour.

With another lightly sprayed piece of parchment placed atop the dough, use a rolling pin to roll each half into a large rectangle on each cookie sheet. (I don't use parchment on top of the dough. I just rolled it out using a bit of extra rice flour to keep it from sticking to the rolling pin. Make sure to roll it pretty thin.)

Carefully peel off the top layer of parchment, and using a knife, score the dough into squares.

Remove the rough edges of the dough (you can save the scraps to form more crackers).

Using a serving fork, prick a few rows of holes in each cracker. Then sprinkle lightly all over with sugar.

Bake in a preheated 325 degree oven for 15-20 minutes until golden brown.

Remove from oven and re-score along your previously cut lines by pressing straight down with a knife. (I think a pizza cutter works best. Make sure to do this while they are still hot.)

Remove crackers to a wire rack to cool.


Sylvia said...

They look wonderful! The gluten free flour, is that one that you blended, or bought? If bought what brand?

Jenny Ricks said...

Sylvia, the flour I have used for awhile is a blend I buy. It is Tom Sawyer brand and it has rice flour, tapioca flour and xanthan gum in it. Here is the link: I don't really like the Bob's Red Mill blend because of the bean flour it has in it. Healthier I am sure, but I figure if you are making cookies, those are supposed to be unhealthy anyway ;)

I just started buying an all-purpose blend from a new local gf bakery that is really good too and it is cheaper. It has rice flour, tapioca flour and I think potato flour as well as xanthan gum. If you're interested in trying it I would be happy to send some to you!

Sylvia said...

I think I'm going to give'em a shot tomorrow! Wish me luck!