GF Graham Crackers

[aklap]

I just wanted to say... I tried these with some cream cheese frosting - they were quite yummy!!
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Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

[cruelshoes]

I wanted to share that I was able to change this recipe into one for gingerbread people by subbing molasses for the honey and changing the spices. I posted the recipe here.
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-Colleen
Dx 8/05 via bloodwork/biopsy
9-YO son Dx 11/05 via bloodwork/biopsy
Daughters have negative bloodwork - so far!

A woman is like a tea bag-you never know how strong she is until she gets in hot water. - Eleanor Roosevelt

[mrsppmrxky]

Al, could you ask Peg a question for me please? Ask Peg if she thinks that it would work to shape the dough into a block and get it really cold and then just slice it very thin........thus eliminating the rolling out part?

I know that it would have to be cut very thin, but I wonder if it would be easier on the arms and back that way.

Thanks! I really want to try these and don't want to mess it up.
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[Fidissimus]

I wonder if you shaped it in to a block and nearly froze it and then used a cheese slicer to cut it into cracker sizes... It might be easier than trying to cut it with a knife




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Cheers!
Jenn

GF BD: Feb. 2001
Free of wheat, barley, rye, oats, rice, dairy, eggs, almonds, pineapple and brewers yeast.
http://graindamaged.blogspot.com/

[aklap]

[aklap]

bump for CeliaMom.

I need to update this on how well they worked for Smores...
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Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

[mrsppmrxky]

I subbed maple syrup for the honey and left out the cinnamon for MrP. The crackers came out a little hard.......they taste take toffee.

They are very close to graham crackers. THese would be great for a crumb crust and cheesecake!

I think that next time, I might cut back a little bit on the butter to see if that helps to cut down a little bit on the hardness and make it more like the soft texture of grahams.

Love it though!

If you miss score bars or heath bars, you might want to try subbing Maple syrup and then dipping the cooled crackers in chocolate.

Thanks Peg!
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[aklap]

We have used these for CC crusts. It works....OK...just OK. These things get a little funky when you start heating them backup again. Just ask TEC heheheee

I like to eat 'em right outta the freezer!
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Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

[The Edifying Conscience]

[mrsppmrxky]

Tec, you have me ROFL!

If I use it for a pudding dish, I would not have to bake it. If I were to try it in the cheese cake, I would probably just lay the crumbs down and press....no extra butter or sugar. Just to see how it does. (it might end up looking like a pudding parfait, but at least it would taste good. LOL
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[mrsppmrxky]

Just before my trip last week, I made up Peg's recipe to be corn free and low in sulfites. It was really good! THANKS PEG!!!!

The only problem I had was with the changes making the cracker very hard. They ended up tasting more like toffee crackers. While they do make great crackers and can be used for a refridgerator pie crust, (I used them at my mom's to make a cheesecake dish), they did not taste and texture like graham crackers. (I posted my changes to make my own graham cracker recipe up.)

Here are the changes to Peg's orginal that makes up like toffee crackers for those of you 'corn free/low sulfite' users that might like a toffee cracker. Just follow Peg's directions in this thread.

Toffee Crackers
2 c. four flour bean substitute mix*
1 tsp. guar gum
1 1/2 tsp. salt
2 1/2 tsp. baking powder
3/4 c. butter softened
1/4 c. maple syrup
1 cup brown sugar
1 tsp. vanilla
1-2 Tbsp. water (only add if needed)


Four Bean Flour Substitute Mix:
1 1/2 c. millet flour
1 1/2 c. sorghum flour
3 c arrowroot
3 c. tapioca flour
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