Guest guest Posted March 1, 2001 Report Share Posted March 1, 2001 > Date: Thu, 1 Mar 2001 18:13:36 -0500 > From: sharon.morris@... > Subject: Needed: Recipe for Graham Crackers > > Does anyone out there have or ever make graham crackers from a > recipe? > I have searched the Zipped Attachment sent awhile back and all my > cookbooks, but to no avail. > Hoping someone has one, > Sharon in Virginia > Sharon, I've never made these but I have a recipe called " No-Graham " Wafers that appeared in Gluten-Free News Fall 1994 issue. The recipe is from " Gluten-Free Gems " by Noreen Moses originally. " No-Graham " Wafers 3/4 cup brown rice flour 3/4 cup GF flour mix* 1 Tbsp. soy flour 1/2 tsp. xanthan gum 1/2 tsp. salt 1/2 tsp. cinnamon 1/8 tsp. ginger 1 1/2 tsp. GF baking powder Sift together the first 8 dry ingredients. 1/2 cup gf margarine 2 Tbsps. honey 1/2 cup brown sugar 1 tsp. vanilla 1/8 cup water (or as much as needed) Cream the margarine and sugar together, add honey and vanilla. Stir dry ingredients into margarine mixture, alternately with water, using only enough water to hold the batter together in a soft ball. Refrigerate one hour. Using a rice floured piece of plastic wrap, roll out dough to 1/8 " thick rectangle. Cut into 3 " squares. Prick with a fork several times. Bake at 325 degrees for about 35-40 minutes, removing wafers around the edges as they brown. Makes about 24 wafers. * The GF flour mix used in this recipe is 4 cups rice flour, 1 1/3 c. potato starch and 1 c. tapioca starch. In glancing though other pages of that newsletter I see Noreen Moses' cookbook called " Gluten-Free Gems " was offered for $14.95 plus $2 shipping from Owens Publications 8249 SW Fairway Dr., ville, OR 97070 Noreen is celiac. Carol in Oregon Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 2, 2001 Report Share Posted March 2, 2001 Sharon, Here is a recipe for graham crackers that I got off the CFGF Diet list. They're pretty good, likes them anyway. >GRAHAM CRACKERS > >3/4 CUP GFCF STICK MARGARINE (I use Willow Run) >1/4 CUP HONEY >1 CUP BROWN SUGAR >1 TEASPOON VANILLA >1 1/2 CUPS BROWN RICE FLOUR >1 1/2 CUPS GF FLOUR MIX >1 TEASPOON XANTHAN OR GUAR GUM >1 TEASPOON SALT >1 TEASPOON CINNAMON >1 TABLESPOON GF BAKING POWDER >1/2 TO 3/4 CUP WATER > > > >OVEN TO 325 DEGREES > >MIX MARGARINE, HONEY, SUGAR AND VANILLA. MIX DRY INGREDIENTS IN ANOTHER >BOWL. STIR INTO CREAMED MIXTURE ALTERNATING WITH A LITTLE BIT OF WATER. >THE DOUGH SHOULD FORM A SOFT BALL. REFRIDERATE FOR AT LEAST 1 HOUR. ROLL >DOUGH OUT ONTO FLOURED PARCHMENT PAPER, PLASTIC OR WHATEVER. ROLL UNTIL >ABOUT 1/2 INCH THICK. TRANSFER TO GREASED COOKIE SHEET. CUT INTO SQUARES. >I CUT BEFORE THE COOKIE SHEET, BECAUSE I DON'T WANT TO SCRATCH MINE. PRICK >EACH SQUARE WITH A FORK. YOU CAN SPRINKLE WITH CINNAMON AND SUGAR IF YOU >WANT. BAKE 20 - 30 MIN. DON'T LET THEM GET TOO BROWN. I TAKE THEM OUT AT >20 MIN, BECAUSE WE LIKE THEM SOFT. (I use animal cookie cutters and sprinkle with cinnamon/sugar) Quote Link to comment Share on other sites More sharing options...
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