Graham Crackers

Graham crackers are a staple in a toddler's diet. I've tried a few gluten free graham crackers, but none of them have really been any good. Since we were going camping - and you can't camp without smores - I decided to try to find a good recipe that we would all enjoy. 

These are amazing! Found them on Pinterest :)

Gluten Free Graham Crackers

2 ¼ cups gluten-free flour mix (see below)
½ cup packed brown sugar
1¾ teaspoons cinnamon
1 teaspoon gluten-free baking powder
½ teaspoon xanthan gum
½ teaspoon baking soda
½ teaspoon salt
7 tablespoons butter or margarine, cut into pieces
3 tablespoons cold water
3 tablespoons honey or agave
1 teaspoon vanilla

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

2. Using your fingertips, work butter into dry ingredients.

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

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

5. Preheat oven to 325 degrees. Lightly grease a cookie sheet and line 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 ⅛-inch thickness, depending on how thick you like your graham crackers. Cut into 2 x 3-inch pieces and prick lightly all over with a fork. Remove top zip lock sheet. Take remaining sheet with dough on it and turn it over. Lay it flat, rolled dough side down, onto prepared pan.

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.

Gluten-Free Flour Blend

MAKES 4 ¾ cups

1 cup sorghum or chickpea flour
1 cup tapioca starch
1 cup potato starch, corn starch or arrowroot
½ cup amaranth, millet, quinoa or oat flour
½ cup fine brown rice flour
¾ cup sweet rice flour
Mix ingredients together until well blended. Keep refrigerated until used.

These graham crackers were perfect. This is another 5 star recipe for sure. The ONLY thing is, I wish the recipe would state that the crackers crisp up significantly as they cool down. When I first took them out of the oven, they seemed much too soft, so I baked them for a bit longer and it made them crisp up TOO much. My second batch was much better :)  Only bake them for the directed time, no matter what! They should look slightly golden, not really browned in any way. My 1 year old is absolutely crazy for these, AND they made amazing smores!