Here's An Easy Graham Cracker Recipe I Love

[hangininthere]

This is easy for me and inexpensive and yummy, the real deal.

I thought graham flour was a separate grain unto itself, but when I looked it up to see if it was gluten-free, I found out it's a wheat flour that is just specially processed and was named after the guy who invented that process, Graham.

These graham crackers taste just like regular graham crackers, don't need graham flour at all.

Of course you have to be used to the taste of the guar gum or xanthan gum and the gluten-free flours, which I am now. (Wheat probably has a 'funny aftertaste' too, of course, when you're not used to it, haha.)

I use guar gum in everything, but xanthan gum is the same measurement I've read, and I use the same amount of guar gum in recipes that say xanthan gum, so I agree they're both interchangeable.

So glad to have graham crackers again. And these are so easy to make.






{I make my own flour mix and keep it on hand for certain recipes such as these graham crackers - I keep the flour mix in the freezer in a gallon-size zip-lock freezer baggie along with my other flours in the same size baggies, they stay fresh and they're immediately useable right out of the freezer}:

*FLOUR MIX

3 cups brown rice flour
1 cup potato starch flour
1/2 cup tapioca flour



GRAHAM CRACKERS

2 3/4 cups *flour mix
1/4 cup brown sugar
1 teaspoon guar gum
1 teaspoon baking powder
1 teaspoon baking soda

3/4 cup butter

1/4 cup honey
1/3 cup milk



Directions:


1. Preheat oven to 350 degrees F.

2. Mix the dry ingredients together well

3. Cut in butter

4. Add the honey and milk

5. Mix together well til dough forms a soft firm ball

6. Roll dough into walnut size balls

7. Flatten to 1/8 inch thick on an ungreased cookie sheet

8. Prick each cracker several times with a fork.

9. Bake at 350 degrees F. for 12-15 minutes

10. Remove from oven and GENTLY SLIDE EACH CRACKER TO BREAK BOND FROM PAN, THEN let COMPLETELY COOL ON COOKIE SHEET before removing - important so each cracker firms and sets because it will crumble if you remove it while it's still hot or if you don't slide it to break bond when right out of oven and then try to remove cooled.


***My Personal Tips:

I use my hands to mix everything together each step of recipe.

And I use my hands to flatten the dough onto the cookie sheet, or sometimes a slotless hard plastic spatula I have, if I can get the dough not to stick to it, have to rub the dough on the spatula to grease it up sometimes so as not to stick.

Flatten the cracker dough to 1/8 inch thick, it looks real thin, but puffs up just right to the thickness of a graham cracker - don't want the crackers to bake up to be too thick and soft.

And be sure to remember to gently slide each cracker to break bond then let the crackers cool completely on the cookie sheet so they'll set and firm up and not crumble when you remove them.

[aklap]

Thanks Hang!! They sound good. Funny thing - I just had a couple of home made GF graham crackers a few minutes ago...
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Al

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

[hangininthere]

LOL!!! Speaking of!!!

I ate the rest of my son's share today, now have to make more, haha!

I like mine dunked in milk! Yummy!

Best wishes!

[hangininthere]

Oh Lord, I have to revise the directions in my above recipe, so sorry, dang it!

Whenever I've let the crackers cool on the cookie sheet before removing...

I've always - hot right out of the oven - very gently slid each cracker around to break the bond, then let it cool on pan.

Well, I just now baked a batch and tried not doing that, just left them sit and cool on cookie sheet.

They stuck to cookie sheet and totally crumbled when cooled on pan when I then tried to gently slide them and when I tried to remove them with spatula!

I'll use that batch for graham cracker crust for my cheesecake, I'll freeze it til I get to store for cheesecake ingredients (never mind, I'm eating the broken pieces, they won't make it to cheesecake crust).

So I'm editing my original recipe above to include "gently slide each cookie hot out of the oven to break bond, then cool completely on cookie sheet before removing".

[The Edifying Conscience]

[hangininthere]

Haven't tried that with the graham crackers yet, but good idea, because that's what I do with the flourless peanut butter cookies - I let them half cool, then gently remove them from pan to cool the rest of the way.

Good tip!

I just slide the grammies on the pan hot out of the oven so far, to save a trip back out to the kitchen, hahahaha.

[mrsppmrxky]

couldn't you just use parchment paper?
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[hangininthere]

Good tip, parchment paper!

I've never used it or even heard of it til I got on the gluten-free sites, but that's what it's for, so it would probably work well!

[cruelshoes]

I decided to give this recipe a try last night. My son needed graham crackers for a gingerbread house project at school. I made the following changes to the recipe. I subbed 3/4 cup quinoa flour for part of the rice flour mix. I did this because the earthy flavor that quinoa flour imparts seemed like it would be a good fit for a graham cracker recipe. Secondly, I added 1/2 teaspoon cinnamon to give it a flavor boost.

The dough was easy to work with, roll out and cut. I baked them on my silicone baking sheet, and did not have any trouble with sticking. These are soft crackers. They are tasty and do remind me of graham crackers, but would not work for a gingerbread house project that requires a crispy cracker. I do believe my modifications of quinoa flour and cinnamon helped a lot toward a flavorful product. I think it would have been pretty bland without it. These crackers tasted quite good with a blob of Nutella on them.

Thanks for sharing the recipe.


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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]

Those look good! You might want to try the recipe that I posted. It is definitely a crispy cracker.

I do not know if the quinoa might have made it softer. (I use it in my breads and it seems to make them moister than without the quinoa.) I will have to try it for a softer cracker with a creamy center for a sandwich! (I want to make a sandwich cookie similar to the Little Debbies and dip it in chocolate. If my memory is correct, and that is highly doubtful today. LOL, the Little Debbie choclate dipped is a type of soft graham.)

Thanks again for the tip!
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