Mock Graham Crackers

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Mock Graham Crackers

Source: More from the Gluten-free Gourmet

 

" All the flavor and wholesomeness of real graham crackers. This easy,

no-fail cracker keeps well in a closed container, is a good traveler,

and is a tasty substitute for cookies. The crackers are also great for

pie crust (page 148). For added flavor, sprinkle cinnamon and sugar on

some before baking. "

 

3/4 cup butter or margarine

1/4 cup honey

1 cup brown sugar

1 tsp. vanilla

1 1/2 cups brown rice flour

1 1/2 cups GF Flour mix

2 tbs. soy flour

1 tsp. xanthan gum

1 tsp. salt

1 tsp. cinnamon

3 tsp. baking powder

1/2 to 3/4 cup water

 

Preheat oven to 325

In a large bowl, blend together the flours, xanthan gum, salt, cinnamon,

and baking powder. Stir this into the creamed mixture alternately with

the water, using just enough water to hold the batter in a soft ball.

Refrigerate for at least 1 hour. Roll our half the dough in a brown

rice-floured piece of plastic wrap to a rectangle about 1/2 inch thick.

Transfer to a greased 12 " x 15 " baking sheet by putting the pan over the

dough, holding the wrap, and flipping. Continue to roll out the dough

until it covers the sheet and is about 1/8 inch thick. Trim the edges.

Cut with a pastry wheel into 3-inch squares. Prick each square 5 times

with a fork. Bake for about 30 minutes, removing the crackers around

the edges if they get too brown. Repeat with the other half of the

dough. Makes 40 crackers