I love graham crackers, so this is one of the first things I made after realizing that I could make my favorite foods gluten-free. They are really easy to make, so don't be intimidated!
The crackers that end up a little thicker or thinner than the rest, or ones that are slightly too brown, get chopped into crumbs and put in the freezer, and the nice ones are kept for crackers. They keep about as long as regular graham crackers, which means for a very long time! I hope you enjoy these as much as my family does.
GF Graham Crackers
2 1/2 c. Gluten-Free Heaven All-Purpose Flour
1/2 c. packed brown sugar
3/4 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp xanthan gum
1/2 tsp salt
6 Tbsp butter (or dairy-free), softened
3 Tbsp honey
1/4 c. water
1 tsp vanilla
In a large bowl, mix all ingredients until smooth. Cover and refrigerate 1 hour. Preheat oven to 350F. Place dough between two sheets of greased plastic wrap. Roll out dough to 1/8" thick. Cut into squares. Place squares on a greased cookie sheet and bake for 15 minutes, or until crackers turn golden brown. Allow to cool completely. Store in an airtight container for up to 2 months, or in the freezer for at least a year.
TIPS:
*The crackers shouldn't be hard when you first pull them out of the oven. They should just be browned.
*If your crackers are still soft after they cool, just throw them back in the oven for a while longer.
*Make sure your dough is chilled when you roll it out. It will be much easier to work with.
*If you want, you can even roll the dough straight in the cookie sheet so you don't have to transfer it. Just use a small hand-held rolling pin. Another option is to roll it onto parchment paper and then just set the whole paper on the cookie sheet.
*I wouldn't recommend just pressing the dough out with your hand. It creates too many variations in thickness to cook correctly.
As always, feel free to let me know if you have any questions or comments!
