Gluten Free Graham Crackers – homemade

My blueberries are going quickly after eating, making jam, eating and more eating so it is time to make some blueberry cheese cake. But first!!  I must have a graham cracker crust.   Time to search for a gluten free graham cracker.  Yes graham crackers are NOT gluten free. There are various boxes of gluten free graham crackers on the store shelves but do I really want to try them and end up throwing out some of my delicious blueberries and blueberry jam, I think not.

To the rescue is Gluten Free Girl and the Chef with their home graham cracker recipe.

This time I added to my arsenal of gluten free supplies, guar gum, sweet rice flour, and tapioca flour.  My shelves and refrigerator are beginning to look like a store. 

OK back to the graham crackers.  This recipe calls for a food processor and a scale but the cup measurements are included. I had to laugh because Shauna said her scale battery died and she had to measure out the ingredients.  Mine was on the verge of dying and I didn’t know if I would make it through all the weighing. 

2.5 ounces sorghum flour (that’s about 1/2 cup, plus 2 tablespoons)
2.5 ounces brown rice flour, ground super fine, if possible (1/3 cup, plus 1 T)
2.5 ounces tapioca flour (1 tablespoon shy of 1/3 cup)
2.5 ounces sweet rice flour (1/3 cup, plus 2 tablespoons)
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon xanthan gum
1/4 teaspoon guar gum
1/2 teaspoon salt
3.5 ounces unsalted butter, just out of the refrigerator (7 tablespoons)
3 ounces mild-flavored honey (1/4 cup)
3 to 6 tablespoons cold water
cinnamon sugar (optional)

My dough came out of the food processor just like it was supposed to and I didn’t have to add any additional water. Yeah!!

So in the fridge for 15 minutes and then it was time to roll 1/2 of the dough between two sheets of parchment.  Glad I had that on hand.  I am not good at rolling out and obviously not at cutting either. I think maybe a tad too many fork pricks.  Now back in the fridge for 15 minutes before baking.  They bake for 15-20  minutes (mine baked for 17 minutes) rotating the tray once during cooking at 325 degrees.  They came out beautiful.

The recipe states that “These graham crackers are only faintly sweet, which is how we like them.” and this is no exaggeration.  I decided to sprinkle sugar on the second batch.  Shauna also suggests that if you want a sweeter cracker you could leave out 1 oz of honey and add 2 ozs of brown sugar.  I may try that the next time I make them.  My hubby liked the ones with sugar.

Now onto my blueberry cheese cake!!

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2 Responses to Gluten Free Graham Crackers – homemade

  1. Pingback: Blueberry Cheese Cake – Gluten Free | lifewithkeo

  2. Pingback: Gluten Free Lemon Raspberry Cheesecake | lifewithkeo

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