Gluten Free Graham Crackers

I’m very excited to have this easy, successful, inexpensive recipe in my gluten free recipe. of future recipes utilizing these humble graham crackers is very bright...  Check back for a future post on how I used some of them! 

Ingredients:

Gluten Free Graham Crackers

adapted from Serious Eats 

240 g Brown Rice Flour 

1 oz Corn Starch

2.45 oz Dark Brown Sugar

1 tsp BP

1/2 tsp Salt

2.5 oz 5 Tbl Butter, cold

2.6 oz 6 Tbl Milk

2.25 oz/3 Tbl Honey

Instructions:

Preheat the oven to 350 F. 

In a food processor, pulse together the dry ingredients until the ingredients are well combined.  

Add the butter to the dry ingredients & pulse until the butter becomes small pea-sized pieces.  

Add the milk & honey. To easily scale the honey, line a small rammekin-type dish with plastic wrap, leaving a generous overhang.  One the proper weight is added, gather the overhang & lift the honey out of the dish.  Twist into a little packet.  When ready to addWhile still holding the top plastic, pierce the bottom of the packet, only once, & squeeze into the food processor. 

Pulse all the ingredients together until the mixture forms a dough.  

Dump the dough out onto a piece of parchment paper at least 12x16.  Use the parchment to hand mix the dough, just a bit, and form the dough into a rectangle. 

Place a second sheet of parchment paper on top & carefully roll out the dough to a 12x16” rectangle.  The final product will be approximately 1/8” thick. 

Remove the top layer of parchment and slide the bottom sheet (dough and all) onto a sheet pan.  

Chill the dough in the refrigerator for 10 minutes.  

After chilling, remove from the refrigerator & place the parchment back onto the counter.  Use a pastry wheel, or sharp knife to cut the dough into rectangle shapes. It is ok if the rectangles touch.  3”x3” is a great s’more size.  Dock the dough with the tines of a fork

Bake for 9 minutes, rotate the pan & bake for another 9 to 11 minutes or until the crackers are lightly brown & crispy (I tasted a corner to confirm).  

Cool on a cooling rack before breaking into individual crackers. 

Store finished crackers in airtight containers, or freeze for longevity.  Crackers may soften over time.  Pop them back into the oven (or toaster oven) to re-crisp, if necessary. 

Gluten Free Graham Crackers
adapted from : Serious Eats