My family and I are getting ready to travel to Wallowa Lake in Eastern Oregon for a few days of much needed rest and relaxation. Our daughter will get to spend time with her cousin and grandparents. This of course actually brings a little hope of truly being able to relax while grandma and grandpa chase after a three year old. Since Celiac doesn't lend itself to convenience while traveling, I've been busy preparing various gluten free foods for the trip. Lets face it, what would a summer trip to the lake be without s'mores? It's time to make some gluten free graham crackers.Gluten Free Graham Crackers:
3/4 cup butter (1-1/2 sticks softened)
1/4 cup honey
1 cup brown sugar
1 teaspoon vanilla
1-1/2 cups brown rice flour
1-1/2 cups gluten free flour mix
2 Tablespoons soy flour (I used 1 TBS Garfava Flour)
1 teaspoon xanthan gum
1 teaspoon salt
1 teaspoon cinnamon
3 teaspoons baking powder
1/2-3/4 cup water
Bake at 325 degrees F for 25-30 minutes
Start by creaming together: butter, brown sugar, honey, and vanilla.
In a separate bowl, combine: brown rice flour, gf flour mix, soy flour, xanthan gum, salt, cinnamon, and baking powder.
Alternate adding flour mix and water to creamed butter/sugar mix. Add just enough water to hold the batter in a soft ball. I used about 1/2 cup of water in mine. Divide the dough in half, press into a flat disc, wrap in plastic wrap and refrigerate for at least 1 hour. Next, lay out a piece of parchment paper on the counter and dust it with brown rice flour. Roll the dough very thin, about 1/8th of an inch thick (it will rise slightly in the oven.) After rolling out the dough, move the entire sheet of parchment paper onto a baking sheet. Use a pizza cutter or sharp knife to trim off the edges of the dough to make a fairly even rectangle shape. Then use the pizza cutter or knife to cut the rectangle of dough into smaller square crackers. Don't try to separate the dough into squares, just make the cuts for the size of cracker you want.) Finally, take a fork and pierce the squares several times.
Bake at 325 degrees F for 25-30 minutes. The crackers will be soft until they cool down. Once they are cool you can break them along the lines you cut. I have the luxury of being able to eat non GF food, so I can compare how a gluten free item stacks up against the real thing. I can honestly say these are better than the store bought glutinous version. You can't get a fresh from the oven graham cracker out of a box. There's nothing left to do at this point except toast a marshmallow and throw in a piece of chocolate bar for the best gluten free s'more ever. Enjoy!!!P.S. If you happen to have leftovers, you can freeze them for eternity and use them for graham crackers crusts. I hope I have enough left for a cheesecake.
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