It’s been a long time since I’ve eaten a real graham cracker, so I can’t reliably say whether these taste exactly like real graham crackers or not but I’m pretty sure they’re really close. I made them for fun after buying a bag to gluten free graham crackers from Vitamin Cottage that weren’t that great. I wanted to see if I could make a better graham cracker than the ones in the store, and I succeeded! Which is good because the ones from the store were expensive.
I made two batches of these. One just to see if they were worth making and another for a marshmallow roasting party we threw for hubby’s coworkers last Friday. So now you know why there wasn’t an entry last week: I’m a slacker and I basically just got ready for the party. Heh..
Gluten Free 'Graham' Crackers
1 1/2 cups brown rice flour
1/4 cup potato starch (tapioca starch works for those avoiding nightshades)
1/4 cup arrowroot starch
1 teaspoon baking powder
1/2 teaspoon salt
5 tablespoons butter, cold and cubed
6 tablespoons milk
1/3 cup sucanat
3 tablespoons honey
- Combine the sucanat and milk and set aside. This dissolves the sucanat, which is an important step for this recipe. Stir occasionally until completely dissolved, or do this the night before and keep it in an airtight container in the fridge.
- Combine the dry ingredients in the bowl of a food processor equipped with the dough blade and pulse a few times to mix. Add in the butter and pulse until there are no more large pieces left. Add milk mixture and honey and pulse until the dough forms.
- Turn dough out onto a lightly floured sheet of parchment, shaping into a rough rectangle and dusting with more flour. Cover with another sheet of parchment and roll the dough to 1/8 inch thickness. Carefully peel off the top sheet of parchment.
- Slide the parchment with the dough onto a baking pan and cut into squares using a pizza cutter. Prick holes in the dough with a fork.
- Chill dough for 10 minutes.
- While dough is chilling, preheat the oven to 350°F.
- Bake for 15 minutes, or until the dough is a light brown. Remove the crackers from the oven and allow to cool completely on a baking rack before breaking them apart.
- For extra awesome crackers, place the lighter ones back on the baking sheet and toast 5 minutes more, or until they become a darker brown.