: Graham cracker recipes

[Guest guest]

,

I posted awhile back and got both of these recipes. Enjoy.

Sharon in Virginia

Graham Crackers: Use animal cookie cutters and sprinkle with

cinnamon/sugar

3/4 cup GFCF stick margarine (Mothers)

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

I use 3 cups of a rice free GF flour mixture that I make (Bette Hagman

mixture with sorghum instead of rice).

Preheat oven to 325 degrees. Mix margarine, honey, sugar and vanilla.

Mix dry ingredients in another bowl. At this point, I add some calcium

powder and ground flaxseed to the dry mix.

Stir into creamed mixture alternating with a little bit of water. The

dough should form a soft ball. Refrigerate 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 minutes. Don't let them

get too brown. I take them out at 20 min, because we like them soft.

(The original poster used the Bette Hagman flour mix. Since we haven't

been able to use rice, I've used various non-rice, non-sorghum flour

combinations with success. White buckwheat and potato starch in equal

amounts works well, but I may have added just a touch more baking powder

for the ritz-type crackers with this blend. And I haven't myself made it

with ground flax eed or calcium powder, but the recipe doesn't seem to

need them to work).

To make " ritz " crackers, decrease the honey to 1 tablespoon, use 1/4 cup

white sugar instead of brown sugar (I've also made it with just white

sugar, no honey), leave out the vanilla and cinnamon. Add water in very

small amounts, you'll probably need less than with the graham crackers.

After chilling, I roll them out pretty thin (about 1/8 inch thick) and

cut with a fluted-edge biscuit cutter. Transfer to a cookie sheet (I

usually roll out on parchment paper, leave it on the paper and just pick

up the scraps to re-roll). Prick each with a fork. Spray with canola

oil. Salt them and bake.

For the " club " crackers, you can leave out the honey, and I use a pizza

cutter to cut them into rectangles. Than prick with a fork, spray with

oil, salt them and bake.

" No-Graham " Wafers

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. From GFCG: Carol

Blackman

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.