Graham Crackers (Gluten Free)…
I’m back. And I’ve got my guilty face on.
I apologise for the lack of posts recently. Life has been showing me a thing or two. I’m tired, I’m stressed, I feel like I’ve been dragged through a bush backwards. But I’m here.
Thank you for the queries that I never expected to get. It warmed my heart to know that you care.
And that’s all I’m going to say about that. Life is life. We’re moving on. To cheesecake. Oops, wait. First step is the Graham Crackers.
Gluten free of course. It’s mad how a little thing called gluten can cause such uproar. At least we can still eat yummy things right?
And these are good. I was concerned that they wouldn’t taste at all like the gluten full version. I was wrong. They’re crunchy & buttery with a lovely caramel flavour. Everything you’d hope a graham cracker to be. Gluten free isn’t so scary after all.
Gluten Free Graham Crackers:
*Note: If making the gluten full version, use 300g plain flour in place of the other flours*
- 1 cup (138 g) (4.9 ounces) sweet rice flour
- 3/4 cup (100 g) (3.5 ounces) tapioca starch/flour
- 1/2 cup (65 g) (2.3 ounces) sorghum flour
- 1 cup (200 g) (7.1 ounces) dark brown sugar
- 1 teaspoon (5 mL) bicarbonate of soda
- Pinch of salt
- 100 g (3 ½ ounces) unsalted butter (cut into 1-inch cubes and chilled)
- 1/3 cup (80 mL) honey
- 75 mL milk
- 2 tablespoons (30 mL) vanilla extract
Combine the flours, brown sugar, bicarbonate of soda and salt in the bowl of a food processor fitted with a steel blade.
Pulse on low-speed to incorporate.
Add the butter pieces and pulse on and off, until the mixture is the consistency of a coarse sand.
If you’re not using a food processor, combine the dry ingredients with a whisk, then cut/rub in the butter until you have the correct texture. (No large chunks of butter)
Whisk the honey, milk and vanilla together in a small bowl or measuring jug and add to the mixture while the food processor is running. You might not need all of the liquid so just add until the dough barely comes together. It will be very soft and sticky.
Turn the dough out onto a well floured surface. (Rice or tapioca flour works well) and pat the dough into a disk about 1 inch thick.
Wrap the disk in plastic wrap and chill in the fridge until firm, about 2 hours, or overnight.
Divide the dough in half and place one half back into the refrigerator. Roll out the dough on the floured work surface into a long rectangle, about 1/8 inch thick. The dough will be quite sticky, so be generous with the flour.
Cut the dough into what ever shapes you want the crackers. (I made 2-inch squares) Set aside the scraps to re-roll. Place the dough shapes onto parchment-lined baking sheets and chill in the fridge until firm, about 30 to 45 minutes. Repeat with the other half of the dough.
Lightly press the scraps together and shape into a disk. Repeat the process until you have used up all the dough.
Preheat the oven to 180°C/350°F.
Prick the shapes with a fork, not all the way through, in two or more rows.
Bake for about 25 minutes, until browned and slightly firm to the touch, rotating sheets halfway through to ensure even baking.
Once out of the oven, let cool until you can remove them from the sheet without breaking them, and transfer them to a cooling rack to cool completely.
Part 2 coming soon… (I’ll try not to take as long as I did this time. Promise.)