MrsP's Chocolate Graham Crackers

[mrsppmrxky]

MrsP's Chocolate Graham Crackers

8 Tbs unsalted butter, softened
1/4 c brown sugar
2 Tbs granulated sugar
2 1/4 cups + 2 TBs four bean flour substitute mix*
1/4 cup + 2 TBs Double Dutch Cocoa powder
1 ½ tsps salt
2 ½ tsps baking powder
2 tsps guar gum
4-6 Tbs water

In a separate bowl, mix, flour, guar gum, salt, cocoa powder and baking powder. In a large mixing bowl, mix the butter, both sugars until very creamy. Add the dry ingredients and mix well. Add water if the mix is too dry to hold together. Slowly add just enough water to hold the batter in a ball that is easy to handle.
Preheat oven to 325 degrees. Place some of the dough onto parchment paper that is sprayed with GF canola oil spray. Top with plastic wrap that has been sprayed with GF canola oil. Roll the dough out into a rectangle ¼ inch thick. Cut the dough with a pizza cutter into the size of graham cracker bites and transfer crackers to a cookie sheet. Using a fork, prick each cracker 3 times. This allows the crackers to bake evenly and crisp. Bake for about 30 minutes. When crackers are done, you will need to immediately re-cut the dough. Waiting until the crackers are cooled will be fruitless as they are too hard to cut.
Cool crackers on the pan for a few minutes and then remove them and let them cool completely on a wire rack.


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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