Gluten-Free Graham Crackers

Gluten-Free Graham Crackers

Ingredients

  • 2 cups Baking Free™ gluten-free All Purpose Flour (248 g)
  • 1/4 cup Positively Free™ Instant Oats (in blender, pulse to a finer oat flour)
  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon xantham gum
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 7 tablespoons chilled butter cut into small chips
  • 3 tablespoons iced water (more if needed)
  • 2 tablespoons honey
  • 1 tablespoon blackstrap molasses
  • 1 teaspoon vanilla

Directions

Step 1
Combine the dry ingredients in the bowl of a stand mixer. Mix on low to blend.
Step 2
Add the chips of butter to the dry ingredients and mix on low.
Step 3
In a small glass measuring bowl mix the honey, molasses and vanilla. Add to the dry ingredients. Finally, add the ice water 1 tablespoon as a time until the dough comes together. If necessary, add more iced water 1 teaspoon at a time, until the dough forms a nice ball.
Step 4
Form the dough into a disk and wrap in plastic wrap. I usually make the disk more rectangular since I'll be rolling them into a rectangle eventually. Refrigerate for at least 1 hour or overnight.
Step 5
When ready to bake, set dough out for about 10 minutes. Preheat oven to 325 degrees F and line several cookie sheets with parchment paper.
Step 6
Roll out the dough on floured plastic wrap and cut into 3" x 3" squares. Transfer to the prepared cookie sheets. Leave just a little room between each cracker. With a fork, prick each cracker several times with a fork. Gather the remains of the dough and roll to cut out more squares.
Step 7
Bake for 15 minutes, rotating pans half way through the baking time. After they have baked for 15 minutes, turn off the oven and open the door slightly to let oven cool a bit (2-3 minutes). Then close the oven door (oven off but still warm), and let crackers remain in the warm oven for 10-15 minutes or until cool. This will ensure crispy graham crackers. Makes about 24 crackers.