No!!!

Yes, (evil laughter), another Mommy Blog (more evil laughter)!!! Life is a story, mine at the moment just happens to occur mostly at home, which means no sword fights or dragons, but plenty of peril, misadventure, and food. Like all good stories we will skip the boring parts (like laundry). So gird up your loins and let us commence with some real domestic adventures; don't forget your sense of humor.

Wednesday, November 4, 2020

Gluten free graham crackers

 I'm not a huge graham cracker fan, I think I've bought two boxes in the last decade, but you need them for smores and are a great excuse to eat frosting and the crumbs make a nice crust.  My in-laws bought a box of the gluten free ones and they were okay but at $5 a box for 20 smallish crackers, that's a little pricey.  Since I've already attempted all the easy stuff (Croissants and cinnamon rolls) I wondered if I could handle graham crackers (that's a joke!).  They actually turned out, are really affordable to make, and are a little addicting and even better than the wheat, boxed variety!  I cut the recipe in half and it exactly fits my silicone baking sheet but the original recipe uses parchment paper and separated each crack, I just spread it out, cut it into squares with a pizza cutter and then repeat the lines halfway through baking and it works great.  I also don't have molasses so I upped the brown sugar and the honey to get that unique taste.  Then I dipped them in chocolate...enjoy!

Gluten Free Graham Crackers:

2 cups gluten free flour (I used 1/3 part each brown rice flour, corn starch, and oat flour)

1 tsp xantham gum

1/4 tsp each baking soda and baking powder

1/8 tsp salt

1 tsp cinnamon

1/2 cup brown sugar

6 T softened shortening

4 tablespoons honey (or 2 of honey and 2 of molasses)

1 tsp vanillas

1 egg

Water or milk as needed.

Whisk together dry ingredients and combine wet ingredients in another bowl, mix together until you get a soft dough, add a little water or milk as needed to pull it together.  Pat into a greased silicone baking mat or use parchment paper as desired, it should be about 1/8 inch thick.  Cut into squares with a pizza cutter and bake at 350 until puffy, golden brown, and solid, repeat serrations halfway through baking.  Cool on a wire rack and enjoy!

No comments:

Post a Comment