Gluten Free Graham Crackers
Materials
- 2 cups gluten free all purpose flour I use my homemade blend
- 1/4 cup cane cugar
- 3/4 tsp baking powder
- 1/2 tsp xanthan gum Omit if your blend already has it in it.
- 1/2 tsp sea salt
- 3 TBSP milk
- 2 TBSP molasses
- 3 TBSP honey
- 1 egg
- 5 TBSP softened butter
- 1 TBSP vanilla extract
Instructions
- Place all your dry ingredients into the bowl of a stand mixer and turn on for a second to mix. If you don't have a stand mixer you can use a large mixing bowl with a hand mixer or a food processor.
- Add honey, milk, molasses, vanilla, egg, and softened butter to the bowl. Mix your dry and wet ingredients together until it forms a dough. Do NOT add more liquid, it will come together with time. If you mixer has been going for over 5 minutes and it still hasn't came together, you can add a small splash of milk. I have never had to do this though.
- Wrap your dough ball in plastic wrap and place in fridge for 20 minutes or until you are ready to roll it out. I have left it in the fridge for days and then rolled it out!
- Pre-heat oven to 350 degrees.
- Using a rolling pin, roll dough out in between 2 sheets of plastic wrap or a pieces of parchment paper to a 1/4 inch thickness. Use a pizza cutter and cut lines to form squares. You can also use a cookie cutter of choice to make fun shapes!
- Place all your graham crackers on a cookie sheet with about an inch in between. They will not expand or rise hardly at all so you don't have to give them much space.
- Bake at 350 degree for about 10 minutes. If you want them to be super crunchy bake a minute or two longer. Place on a cooling rack to cool completely, but leave them on the baking sheet to add a little crunch.