One of the snacks those on a gluten-free diet miss is graham crackers. This recipe is not quite gluten free graham crackers, but a little thicker type of snack; in between a cracker and a cookie. I suggest using a sorghum flour blend, as sorghum is closer to wheat flour, which is what graham crackers are made with. It comes to us compliments of Wiley Publishing and the authors of Gluten Free Cooking For Dummies®, Danna Korn and Connie Sarros. The photo looked quite yummy in the book! Enjoy!
Whether you’re making s’mores, a base for a cheesecake, or just snacking on thesecrackers, they are delicious. Watch the crackers closely in the oven. You want to bakethem until the edges are just beginning to show signs of browning. Overbaking causes these crackers to get too hard. Should that happen, don’t throw them away! Put them in a blender and puree them to use in a pie crust or as a base for a dessert.
A gluten-free honey and cinnamon graham cracker recipe from "Gluten Free Cooking for Dummies"
Ingredients:
- 3/4 cup gluten-free flour mixture
- 1/4 cup coconut flour
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/4 cup butter, softened
- 2 tablespoons honey
- 1/3 cup brown sugar
- 1 teaspoon vanilla
- 1 tablespoon milk
- Nonstick cooking spray
- 1 teaspoon cinnamon sugar
Instructions:
- Preheat the oven to 325 degrees.
- In a medium bowl, whisk together the flour mixture, coconut flour, salt, cinnamon, and baking powder.
- In a large mixing bowl, use the mixer to whip together the butter, honey, sugar, vanilla, and milk.
- Slowly add the dry ingredients to the butter mixture. Mix on medium speed until blended. (You may have to add a few more drops of milk if the dough won’t hold together. The dough should be pliable.)
- Lightly spray 2 baking sheets with the cooking spray.
- On a sheet of plastic wrap, roll out the dough with a rolling pin to 1/4-inch thick. Cut the dough into 2-inch squares and place the crackers on the prepared baking sheets.
- Prick the top of each cracker several times with the tines of a fork.
- Sprinkle the tops with cinnamon sugar.
- Bake the crackers at 325 degrees for 9 to 11 minutes until the edges are barely beginning to brown. Remove the crackers to a wire rack to cool. Store in an airtight container.
Tips
If you keep your coconut flour in the freezer, it may pack together. Take it out of the freezer the night before you plan to use it.
Per serving: Calories: 69; Total fat: 2g; Saturated fat: 1g; Cholesterol: 5mg; Sodium: 85mg; Carbohydrates: 14g; Fiber: 1g; Sugar: 8g; Protein: 0g.
Excerpted from “Gluten Free Cooking For Dummies” by Danna Korn and Connie Sarros. Copyright © 2010 Wiley Publishing. Reprinted by permission. All rights reserved.
Wow, these sound addicting and look delicious! I like experimenting with different flours, anyway, and this is a nice recipe for a snack that’s not too sweet!!!! Yippee! I’m glad I found this recipe!!
yeah – I guess I could have figured that part out or gone to get that book off my shelf. I had a space-head moment! ;0)
You know, for about the last 10ish months, I have never cooked with a sorghum flour blend. I wonder if the sorghum I do have is still good…hmmm. These do look yummy.
what blend do they suggest using? parts of what and how much? :0)
The flour blend you need to use is linked in the words “gluten-free flour mixture”. That links goes to the suggested flour blend to use, which comes from the book itself. Enjoy!