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aklap
Joined: 02 Oct 2004
Posts: 10519
Location: WI, USA
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 Posted: Fri Sep 01, 2006 2:28 pm Post subject: GF Graham Crackers |
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GF Graham Crackers
Carolyn posted this awhile back, but Peg & the wife of a celiac friend [aka Cathy-Cath] got together yesterday and made up several batches for their hubbies! I hear Outback is the prefered payment for rendered services... 
Of course, me being me...took pictures...
Thanks so much Carolyn for posting this!! They are great!!
| Quote: | The last time I heard anything about posting recipes, we could post the ingredients but had to re-word the instructions. So here it goes!
2 c. four flour bean mix (Bette Hagman's mix)- at the bottom of the recipe
1 tsp. xanthan gum
1 1/2 tsp. salt
1 tsp. cinnamon (rounded)
2 1/2 tsp. baking powder
3/4 c. butter
1/4 c. honey
1 cup brown sugar
1 tsp. vanilla
1-2 Tbsp. water
Cornstarch for rolling- as needed
Four Flour Bean Mix:
2 c. garfava bean flour (2/3 part)- I use garbanzo bean flour only
1 c. sorghum flour (1/3 part)
3 c. cornstarch (1 part)
3 c. tapioca flour (1 part)
Whisk flour mix, xanthan gum, salt, cinnamon and baking powder and set it aside. In a large mixing bowl,k mix the margarine, honey, brown sugar, and vanilla. Add dry ingredients alternately with the water,using just enough to hold the batter in a ball that handles easily. Let it sit in the refrigerator for 1 hour.
Preheat oven to 325 degrees. Lightly grease 2 12x15 cookie sheets.
Using half the dough, (working in a little cornstarch if necessary). Roll out the dough on waxed paper into a rectangle. Transfer to a cookie sheet. Continue to roll it out until it cover the entire cookie sheet and is abou 1/4 inch thick. Cut the pastry into 3 inch squares and prick each square 5 times with a fork. Bake for about 30 minutes. Remove the crackers on the edge if they get too brown. Put other half of the dough on a cookie sheet and bake it in the same way.
I found that right after I took the pan of crackers out of the oven that the "cutting" marks were gone and I had to cut them again (I used a pizza cutter). Do that RIGHT AWAY when they come out of the oven. Otherwise they will get too hard to do that easily. Let them cool on the pan for a few minutes then remove them and let them cool completely. Mine turned out real crunchy, not soft like regular graham crackers but they have a wonderful taste to me. I haven't tried it yet, but I bet they would be good with peanut butter on them. Could also crunch them up and use them for the top of a "streusel" kind of cobbler or coffee cake. Praying that you enjoy these as much as I am. Blessings!!!
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Carolyn |
PegNotes:
Recipe Modifications:
You can cut the amount of brown sugar by 1/4 of a cup if you like them less sweet.
I cut Cinnamon to 3/4 teaspoon - it was too much for my taste too.
Process hint:
When rolling out the dough, I skipped the wax paper bit. Just divide the dough in half, use GF flour or cornstarch to lightly coat the ball of dough before putting in the pan. We finger pressed out the dough and used the rolling only only to smooth & flatten it.
The dough is sticky [as you might guess], so we limited the rolling pin use. As with even NGF dough, it helps to get the rolling pin cold. FYI - we have a french style pin that is stainless steel. You can see it one of the photos.
These were done on AirBake pans. We had one pan with sides [same pic as the rolling pin & pizza cutter], it was hard to get them rolled out in this pan. You can't tell thickness very well, nor could you get the rolling pin inside it very well. The pans without sides turned out better - ie better browning, better thickness control. I will not use the pan with sides again for these. I must say, my friend Cathy was the one doing the rolling & cutting. She did a much better job at it than I would've.
Crumb making: As the picture shows, we used a food processor. It is difficult to crush these fine enough by hand.
AlNotes:
Some one asked about the texture after freezing...
After a day in the deep freeze, I took out Ol' Walt to see what kind of damage took place.
It was not soggy, still crispy. Not as crispy as it's unfrozen sibling however. The fresh ones, are very crispy [and slightly chewy after the initial crunch]! I would say the frozen & thawed GF ones are about the same texture as an unfrozen real graham cracker [at least from what I remember   ]
Peg also said you could try to bake them a bit more to get extra crispy to offset the freezing. Might work...
Happy Smoring!!
_________________
Al
“We cannot all do great things, but we can do small things with great love.” Mother Teresa
Last edited by aklap on Sun Sep 03, 2006 12:45 pm; edited 4 times in total |
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mrsppmrxky
Joined: 09 Oct 2004
Posts: 1612
Location: GF Kitchen
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| Posted: Fri Sep 01, 2006 3:20 pm Post subject: |
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mmmmmmmmm Yummy! Al & Peg, guess who is your NEW BESTEST FRIEND????????????? 
I don't know if I have the strength to make those today! They look great! In home ec today, we made vanilla and strawberry ice cream. I am dehydrating fruit, so it has been a busy day in homeschooling for me.
Maybe this weekend, I can find an couple of hours to play with this. (that is if my arrowroot gets here.......so I can replace the cornstarch.)
Job well done ladies!
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NoahsWife
Joined: 11 May 2006
Posts: 183
Location: Missouri
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| Posted: Fri Sep 01, 2006 4:03 pm Post subject: |
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MrsP-
Sounds like fun, I haven't made ice cream in a long time. We are also busy with homeschooling, started this week. Our daughter was so excited, she loves school. She is in 7th grade and busy with Bible, History, Geography, Math, Science, Languauge Arts & Health this year. She already bakes/cooks on a regular basis. May introduce Spanish next semester.
Those Graham Crackers look wonderful, maybe I'll make a batch for S'mores this holiday weekend!
Happy Labor Day, Everyone!!! 
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Never let your fears become the bounderies of your dreams! |
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The Edifying Conscience
Joined: 29 Aug 2005
Posts: 2907
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| Posted: Fri Sep 01, 2006 5:12 pm Post subject: |
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The graham crackers look great! Make me want a piece of key lime pie. Seems like a lot were made. Is Peg planning on freezing them? If so, has she before?
tec |
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marcy
Joined: 10 Jun 2006
Posts: 74
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| Posted: Fri Sep 01, 2006 5:43 pm Post subject: |
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OH WOW! CAn you come show me how to do that!???!!!!????!! I need to make some for my darling little girl! Thank you so much! I don't think I can do this though! The photos are faboulous! Thank you so much for posting! Marcy
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Thank you! Marcy mom to 4 youngest with CD, newly dx June 9, 2006. |
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aklap
Joined: 02 Oct 2004
Posts: 10519
Location: WI, USA
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| Posted: Fri Sep 01, 2006 7:33 pm Post subject: |
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| TEC wrote: | The graham crackers look great! Make me want a piece of key lime pie. Seems like a lot were made. Is Peg planning on freezing them? If so, has she before?
tec |
Yeah...Peg & Cathy made enough for me and her hubby Jim. They made 4 batches. 12 cups of crumbs and 6 packs of 12/16 crackers per pack.
Yes we will be freezing the the crackers and the crumbs. The freeze pretty good. But...I tend to eat my bake goodies frozen, so I can't say for sure what the texture of a cracker will be like after coming out cryogenic suspension  The crumbs freeze fine.
These crackers are very crispy!! So maybe a good freeze might soften them up a bit.
Peg will be back to add her PegNotes [kinda like TEC Notes...only different LOL!!].
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Al
“We cannot all do great things, but we can do small things with great love.” Mother Teresa |
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ostrich
Joined: 30 Mar 2006
Posts: 4941
Location: Nebraska
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| Posted: Sat Sep 02, 2006 9:39 am Post subject: |
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Smores here I come! Thanks Al! 
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Time falls away, but these small hours
These little wonders still remain |
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The Edifying Conscience
Joined: 29 Aug 2005
Posts: 2907
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| Posted: Sat Sep 02, 2006 1:21 pm Post subject: |
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Recipe notes are always helpful. I'm looking forward to reading Peg's.
Would you eat a graham crack after it has defrosted and tell us how it tastes and what the texture is like? I'm interested in trying the recipe, but I won't if they defrost mushy. We have lots of bonfires in the fall. Smores are often on the menu...it would be nice to just grab a couple of crackers from the freezer.
Thanks,
tec |
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Linda
Joined: 20 Aug 2005
Posts: 408
Location: Calgary, AB, Canada
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| Posted: Sat Sep 02, 2006 5:11 pm Post subject: |
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 Wow! I've made that recipe a couple of times and they NEVER came out looking like that! How did they get them rolled out so nicely? And hitting all the edges of the pan?
I made them to turn into crumbs for cheesecake, so looks weren't a priority at all, but I'm impressed. I used the same recipe but I thought there was WAAAAY too much cinnamon. I use less than Bette says to.
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Mom of Ty (he's nine) who was diagnosed by bloodwork June 2005, biopsy August 11, 2005, notified on & started GF August 18, 2005 |
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Fidissimus
Joined: 17 Mar 2006
Posts: 1852
Location: Portland, OR.
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| Posted: Sun Sep 03, 2006 1:22 am Post subject: |
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_________________
Cheers!
Jenn
GF BD: Feb. 2001
Free of wheat, barley, rye, oats, dairy, eggs, almonds, pineapple and brewers yeast.
http://graindamaged.blogspot.com/ |
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The Edifying Conscience
Joined: 29 Aug 2005
Posts: 2907
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| Posted: Sun Sep 03, 2006 9:20 am Post subject: |
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Fid,
Help me out here. I don't get the photo. hmm?
tec |
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aklap
Joined: 02 Oct 2004
Posts: 10519
Location: WI, USA
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| Posted: Sun Sep 03, 2006 11:13 am Post subject: |
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| TEC wrote: | Fid,
Help me out here. I don't get the photo. hmm?
tec |
OK..I'll offer my interpretation... "Utter, Total, Drooling Bliss"
Now for something completely different....
After a day in the deep freeze, I took out Ol' Walt to see what kind of damage took place.
It was not soggy, still crispy. Not as crispy as it's unfrozen sibling however. The fresh ones, are very crispy [and slightly chewy after the initial crunch]! I would say the frozen & thawed GF ones are about the same texture as an unfrozen real graham cracker [at least from what I remember ] I'll ask Peg when she done yacking on the phone
OK - Peg has weighed in. She agrees, the texture is pretty close an NGF one.
She also said you could try to bake them a bit more to get extra crispy to offset the freezing. She also has some thoughts on the type of pans...that & recipe mods will be coming in PegNotes.
Happy Smoring!!
_________________
Al
“We cannot all do great things, but we can do small things with great love.” Mother Teresa |
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aklap
Joined: 02 Oct 2004
Posts: 10519
Location: WI, USA
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| Posted: Sun Sep 03, 2006 12:22 pm Post subject: |
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| marcy wrote: | | OH WOW! CAn you come show me how to do that!???!!!!????!! I need to make some for my darling little girl! Thank you so much! I don't think I can do this though! The photos are faboulous! Thank you so much for posting! Marcy |
Marcy,
If you lived close enough, I'd make you some or I'd get you to help Then you'd know how to make them. See one, do one, teach one as they say in the medical profession.
Give it try, you just might surprise yourself! It might be a good Mother/Daughter bonding activity if you make them together.
I have added PegNotes to the recipe now
Peg
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Al
“We cannot all do great things, but we can do small things with great love.” Mother Teresa |
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The Edifying Conscience
Joined: 29 Aug 2005
Posts: 2907
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| Posted: Sun Sep 03, 2006 3:25 pm Post subject: |
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Thanks for the conducting the taste testing experiment. I think I might try to make these today or tomorrow since the freezing worked well. I have made homemade marshmallows several times most frequently in the winter for hot cocoa. They are far better than the store bought variety and really quite easy to make. Those marshmallows combined with your recipe for graham crackers and some decadent bittersweet chocolate would make quite a smore. Hmmm.
Thanks for writing the Peg Notes and the Al Notes. They are helpful.
I thought there was some smoke coming up toward the character and I couldn't figure it out. Drooling makes much more sense. That's someone from Sponge Bob isn't it?
tec |
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Fidissimus
Joined: 17 Mar 2006
Posts: 1852
Location: Portland, OR.
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| Posted: Sun Sep 03, 2006 11:19 pm Post subject: |
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| aklap wrote: | | "Utter, Total, Drooling Bliss" |
BINGO!
Now where did I put my marshmallows and chocolate?
_________________
Cheers!
Jenn
GF BD: Feb. 2001
Free of wheat, barley, rye, oats, dairy, eggs, almonds, pineapple and brewers yeast.
http://graindamaged.blogspot.com/ |
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