GF Graham Crackers

Yes, graham crackers from scratch. A little tedious, but if you don't care too much about how they look, they taste great. I usually make two recipes worth: one for the kids to eat, and the rest for a cheese cake recipe. 

From Living Without magazine, Summer 2006, p. 46.

2 1/4 cups GF flour mix

1/2 c. packed brown sugar

1 3/4 tsp. cinnamon

1 tsp. GF baking powder

1/2 tsp. xanthan gum

1/2 tsp. baking soda

1/2 tsp. salt

7 tbsp. butter, cut into pieces

3 tbsp. cold water

3 tbsp. honey or agave

1 tsp. vanilla

1. Mix together GF flour mix, brown sugar, cinnamon, baking powder, xanthan gum, baking soda, and salt. 

2. Using fingertips, work butter into dry ingredients.

3. Sitr in cold water, honey, and vanilla. If dough is too dry, add a little more cold water, a tsp. at a time.

4. Gather dough into a soft ball. Cover in plastic wrap and refrigerate for an hour.

5. Preheat over to 325 degrees. Line a cookie sheet with parchment paper.

6. Cut two zip lock bags (gallon size) down each parallel side so that each opens out into one long sheet. Roll a piece of dough between the two sheets to about 1/8-inch thickness, depending on how thick you like your graham crackers. Remove top zip lock sheet. Cut into 2 x 3 -inch pieces and prick lightly all over with a fork. Take remaining sheet with dough on it andturn it over. Lay it flat, rolled dough side down, onto prepared pan. Remove sheets.

7. Bake for 12 to 15 minutes or until golden brown. If cookies spread and bake together, re-cut while still warm and loosen them. Let cookies cool slightly before transferring to cooling rack.