RE: mock graham cracker substitute and goldfish cracker look alike tips

[Guest guest]

Here are my suggestions (I am sure there are plenty more great ones from

others) to get the Miss Roben's graham cracker mix to look like the " real

thing " :

roll out chilled dough onto wax paper or " floured " surface and using pizza

cutter cut into 2 " squares (or 2 " by 4 " rectangles, whatever the size you

need to recreate). Poke each square several times with a fork to recreate

the holes and sprinkle tops liberally with a cinnamon sugar mixture before

baking. Separate into individual squares after cooled at perforations made

from pizza cutter.

The most popular substitute for the little goldfish crackers is either a

cookie cutter form (Wilton makes a large one and I have seen several small

ones around-we have one too) and the recipes listed below. Diane Hartman

had a great idea for freezing your Tofutti or other mock cheese and then

grinding into a powder in a food processor before use for more even blending

in the recipe.

From Sugg

srsugg@...

gfcfkids

Using the small plastic cap that are SMALL (about 1/2-1/4 inch wide from a

spritzer for a cutter.

Goldfish recipe using a pizza mix

I wanted the goldfish cracker to rise and be crunchy on the outside and airy

in the middle. I used a pizza mix from Mrs. Robens (I love that place), put

finely shredded cheddar cheese in it (I was thinking about using that

powdered Chreese from Road's End Organics). I mix it really good with my

hands. I take a small ball, roll it out then (about 1/8-3/16 thick) and cut

out the crackers. I let the crackers rise for awhile (time?) and then I

cook them. About 5 minutes on 400 degrees (I don't know, I just watch

them). These turn out really good. REMEMBER: GFCF cheese doesn't melt

good so make the shreds as thin as possible.

Goldfish recipe using cookie mix

This is my personal favorite. I used Mrs. Roben's roll and cut sugar cookie

mix. I had to add ALOT more sweet rice flour. I rolled and cut out the

cookies...they were WONDERFUL. They are so small it's not really SWEET, but

they are very crunchy, light, airy. I think they are perfect.

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From: flescher@...

I just got The Gluten Free Gourmet Cooks Fast and Healthy by

Bette Hagman. I changed the 2 cups loosely packed sharp cheddar cheese she

calls for to 9oz Soymage cheddar cheese. I made these and they tasted

great, the whole family loved them and best of all they were cheesy

tasting. I mixed the ingredients in a vita mix and it all melted together

perfectly I don't know if it would work without one. Also it was oily so I

blotted it on a paper towel after I rolled it in one big roll. I then

divided it into four rolls, rolled them longwise in wax paper and froze

them. When I went to cook one I couldn't cut it so I stuck it in the

microwave for 10sec. It did get crumbly but as long as they were thin

crumbs they cooked crispy.

1/2 cup margarine

9oz soymage cheddar cheese

1 cup GF flour mix

1 tsp seasoning salt (i used a pinch garlic powder, pinch salt, pinch

paprika)

Cream together margarine and soymage. Add the flour and the seasoning salt

and mix together until the dough forms a ball. (can use a food processor or

vita-mix)Divide the dough into 3 or 4 sections. Wrap in wax paper and chill

until firm.

Preheat oven to 400degrees. Cut dough into 1/8 inch slices (I couldn't get

it to do this I just aimed for thin and not pretty little crackers) and

place on an ungreased cokie sheet. Bake for 10 minutes or until crisp and

very slightly browned, less if your slices are really thin.

I still have some in the freezer so I can make fresh crackers in 20 min.

-Mommy to two beautiful boys