My kiddos have always loved graham crackers...a good snack I used to think....but alas, the more I have learned, the less I am willing to give them processed, glutous foods... So this was another thing on my list of things to learn to make "Healthy" for them....
I have learned that there are a few blogs that give me wonderful ideas that I can just tamper with small twists and come out with a product that I love. The most consistant food blog I have found is www.GlutenfreeGirl.com.
I am a HUGE fan. I have not tried anything that she produced that did not come out beautifully!!!!
So I made her graham cracker recipe, with a few small changes and one rather BIGGER change that turned out so well almost on accident--MOLASSES instead of HONEY as I was out of honey somehow???? HMMM. I think I will like her honey version as well, but these were great... They may be a base to a ginger cookie with some tweaking I am thinking--the ginger cookie I have yet to figure out, but I WILL...
GF Grahem Crackers
2.5 oz sorghum flour
2.5 oz superfine brown rice flour
2.5 oz tapioca flour
2.5 oz sweet white rice flour
1 tsp cinnamon
1 tsp baking powder
1/2 tsp xanthum gum
1/4 tsp guar gum
1/2 tsp salt
3.5 oz COLD unsalted butter ( 7tbsp)
3 oz good quality dark molasses ( or used local honey here)
3 tbsp cold water ( may end up needing up to 6 tbsp)
Cinnamon sugar to sprinkle on top (optional)
Combine the dry ingredients in a food processor and give it a good whirl to combine well.
Cut in the butter. - cut your COLD butter into small pieces and add to food processor. Pulse until incorporated- it will look coarse and sandy.
Finish the dough by stirring Molasses and 3 T water together until mixed well. Add molasses water to food processor while it is spinning. Let it whirl around until a ball forms. Open and feel the ball in your hands, if its too dry add in some more water SLOWLY and keep checking- may need up to 6T total water.
NEXT refrigerate for 15-20 min.
Preheat your oven to 325 degrees F.
Line a sheet tray with parchment paper. ( you will really need two)
Now, divide dough into two parts and set one aside, rewrapped. Roll the dough into a rectange shape. In order to do this I placed my dough on top of parchment, and covered it with plastic wrap and then rolled it out. It is much easier to roll out GF dough using this method!.
When you have it as thin as you want it ( no thicker than 1/4 in for sure) place the parchment paper with your dough on your baking sheet tray. Peel off the plastic wrap and now you want to score it in the shapes you want it to be- small cracker sized, bigger like actual graham crackers?? Next you want to prick holes into the cracker in a regular pattern. Back in the fridg for 15 min to firm up...
Now BAKE till browned and starting to be hard, 15-20 min. Allow them to cool on the sheet tray until they are cool and hardened to touch even more.. this is about 30min more...
Repeat with second dough half. ( I rolled out both of mine and then placed into oven at the same time )
Another small tip-- I ALWAYS bake on my pizza stone. I pretty much just leave it in the oven almost all of the time. Just heat up the oven with it inside, then place your sheet pan directly on pizza stone- I think it makes everything just that little bit crispier)
If you don't have a pizza stone and are interested in BAKING at all- go get one, its so worth it!
Eat, Dunk in milk?
Dunk in applesauce or yogurt?
Make S'Mores for a special treat????
I am wanting to try these with small cut outs to make cute little bit size cracker snacks for the kiddos..Maybe next batch and then I will update with some pics!!!!
I am also wanting to try to adapt this with more spices into Gingersnaps perhaps??? Will update!