Gluten Free Graham Crackers – they’re soft, too!
As a Celiac it’s sometimes hard to find tasty and delicious foods to replace the glutenous ones I love. Graham crackers fall into that category. These, however, are good. Next time I would just roll them a little thinner.
Let’s get baking.
- 2 cups of gf flour
- 1/2 cup of brown sugar
- 1 teaspoon of baking soda and powder
- 1/4 teaspoon of salt
- 4 tablespoons of butter
- 1/4 cup of eggs whites
- 2 tablespoons of honey
- 1 teaspoon of vanilla
- 2 tablespoons (ish) of water
- sugar for topping
First, get out your food processor. I love this little guy – it’s been a while since I’ve used him.
Combine the first 5 ingredients: flour, sugar, soda, powder, and salt. Then, add in the cold butter and pulse. Once it’s well combined, add in the egg whites, honey and 2 tablespoons of water. Blend. Add in a bit more water until the dough is smooth and can be rolled.
Once it’s done, roll in plastic wrap and freeze for about 15 minutes. This is the perfect time to wash your food processor. Oh, and set the oven to 350 degrees.
Then, just like the gluten free pizza crust, roll the dough out between two sheets of plastic wrap.
Roll until it’s 1/8 of an inch thick. Cut into 2×2 squares and score with a fork.
Then bake at 350 for 15 minutes – then take a peek and ensure the cuts are holding up. Bake an extra 5-8 minutes.
That’s it – they’re done!
Now, I’m sure you know what’s going to come next – s’mores, right? You’re right – that post is coming up soon. These gluten free graham crackers are good on their own, though.
Try them if you’re a Celiac like me. Thanks for visiting!