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18 January 2010

gluten-free graham crackers

graham crackers and milk

Graham crackers dunked in a glass of cold milk. I sure have missed this small, sweet treat at the end of an evening. There's something humble about a graham cracker. (And terribly mis-named. These are only cracker in shape. Really, these are a slight sweet cookie.) It stands at your side, waiting for your attention. It doesn't shout or shimmy, or demand more from you than you can give.

Graham crackers are quiet. Dependable as comfortable shoes. Always there.

Except, of course, if you are gluten-free. The only commercially sold, gluten-free graham crackers I have ever eaten are laden with too much sweetness. When I looked for graham crackers that taste faintly of honey, instead of cloying the mouth with it, I have run out of luck. I wanted a cracker that tasted something like a digestive biscuit, with a bit more cinnamon and kick to it.

I had to make it myself.

Here they are.

gluten-free smores

Little Bean and I have stood at the counter nearly every afternoon for the past two weeks, gathering the bags of flours, fluffing them into the scale, cutting up butter and listening to the particular pitch of the food processor when the dough reached the desired pliability. Every afternoon, Little Bean reached for the dough and slapped it with her small hand. I taught her that. I want her to know the feel of the dough, rather than a recipe in a book.

We baked some good graham crackers, some overly soft graham crackers (almond flour doesn't do well by these), some powdery dry graham crackers, and some almost-there graham crackers. I've been teaching her about Goldilocks and the Three Bears this way. "This one was too wet. This one was too dry. This one was just right."

Batch #6? We had it. I made slight variations on it the next days and I was done.

Little Bean has eaten graham crackers warm out of the oven every day this week.

Today, she had her first taste of s'more.

She started smiling as soon as it hit her lips.

banana pudding pie with a graham cracker crust

Of course, graham crackers come in handy for crusts, too. This is a banana cream pudding pie, made this afternoon with the leftover scraps that didn't look pretty from all these baking endeavors. Danny made it for us before he went to work.

And when I put this pie in place to take photographs this afternoon, Little Bean came running to me, pointing. "Pie! Pie! Pie!"

That's our girl.

I'm glad that she'll grow up with graham crackers.

gluten-free graham crackers.

Gluten-Free Graham Crackers

Once you make these graham crackers a few times, I swear you could make them in your sleep. Don't be put off by the number of steps. These are easy. Soon, you could be baking them every weekend.

A few words about the ingredients. I played with a number of flours, and these four worked best in our kitchen. If you can find super-fine brown rice flour, the graham crackers shouldn't have a bit of grit to them. If you can't find it, try putting some brown rice flour in your blender and running it for a few moments. That usually does the trick. If you can't find these flours, then use the same weight of flour with your own combination until you find the ones that work for you.

You might notice that there is no sugar in these crackers. I'm playing with baking only with honey. Since honey is an essential taste in graham crackers, this was a natural. These graham crackers are only faintly sweet, which is how we like them. If you want more, try adding 2 ounces of dark brown sugar and taking out 1 ounce of the honey. See how that works for you.

If you use your favorite non-dairy butter substitute, these could be gluten-free, dairy-free, and sugar-free! Start measuring.

Remember that I've been telling you about baking by weight? That baking by measuring ounces into a bowl perched on a kitchen scale makes everything more creative? This recipe is a prime example. Even, for me, a painful example.

You see, I tested every batch by ounces (or grams). Even when I started by converting traditional recipes, I translated the cups into ounces before I began. Not once did I put flours into a cup. Instead, I flung them into the bowl and started baking. Once I figured out the ratio of flours to fats to liquids that worked for gluten-free, I stopped looking at other recipes. I just made these. To write this recipe, I had to convert the ounces back to cup measurements for those of you who don't have a scale yet. Normally, I'd go into the kitchen to carefully weigh flours then scoop them into a measuring cup. I have written measurements here that I will never use myself.

Today, however, the scale's battery died. (Poor thing. I used it all up.) So I had to convert ounces into cup measurements by searching for the weights of each flour and doing more algebra than I have since the 7th grade to figure out how many portions of cups each flour requires. And tell truth, it still isn't going to be exact. "About 1/2 of cup" could be seven different weights for seven different bakers.

Hopefully, these crisp crackers with the soft bite, sprinkled with cinnamon sugar, warm out of the oven will convince you once and for all. Buy a kitchen scale and start baking!

2.5 ounces sorghum flour (that's about 1/2 cup, plus 2 tablespoons)
2.5 ounces brown rice flour, ground super fine, if possible (1/3 cup, plus 1 T)
2.5 ounces tapioca flour (1 tablespoon shy of 1/3 cup
2.5 ounces sweet rice flour (1/3 cup, plus 2 tablespoons)
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon xanthan gum
1/4 teaspoon guar gum
1/2 teaspoon salt
3.5 ounces unsalted butter, just out of the refrigerator (7 tablespoons)
3 ounces mild-flavored honey (1/4 cup)
3 to 6 tablespoons cold water
cinnamon sugar (optional)

Combining the dry ingredients. Measure out the sorghum, brown rice, tapioca, and sweet rice flours. Put into a food processor and whirl them up. Add the cinnamon, baking powder, xanthan and guar gums, and salt. Mix until everything is well combined.

Cutting in the butter. Cut the butter into small pieces (about 1/2 tablespoon size). Add to the flours in the food processor. Pulse until the butter is incorporated into the flours. The mixture should have a coarse, sandy texture, like cornmeal.

Finishing the dough. Stir together the honey and 3 tablespoons of the water. With the food processor running, pour in the honeyed water. Let the food processor run for a few minutes, allowing the dough to form a ball. The final dough should be soft and pliable, even a bit wet. If it still has not come together entirely after a few minutes of processing, add the remaining cold water, a tablespoon at a time.

Refrigerating the dough. Put the dough in a suitable container (or wrap with plastic wrap) and put it in the refrigerator for 15 minutes. This will be just enough time to let you clean up the mess, put away the flours. Oh, and to...

Preheating the oven. Preheat the oven to 325°. Line a sheet tray with parchment paper. Have another piece of parchment paper, same size, ready as well.

Rolling out the graham crackers. Cut the ball of dough in half. Return the other half to the refrigerator. Put the ball of dough onto the parchment-lined sheet tray. Cover it with the other piece of parchment paper.

Carefully, roll out the dough to a rectangle about 1/2 the length of the sheet tray, or until the dough is about 1/4-inch thick. Cut the dough into 8 pieces. (You'll have ragged round pieces on the edges. Leave them on. They'll make great scraps for graham cracker crusts.) If you want the final crackers dusted with cinnamon sugar, do that here. Refrigerate the dough for 15 minutes.

Decorating and baking. Pull the sheet tray from the refrigerator. Using the tines of a fork, prick holes into the crackers in a regular pattern that looks good to you.

Bake the graham crackers until they are golden-warm brown and starting to be hard, about 15 to 20 minutes. (Turning the tray halfway through baking will help them to not bake too brown.) Allow them to cool on the sheet tray until they are cool to the touch and hardened even more, about 30 minutes.

Repeat with the second half of the dough ball.

Eat. Dunk in milk. Make s'mores. Enjoy.

Makes about 16 graham crackers (or more if you cut them in half, as we did for Little Bean's small hands)


82 Comments:

At 11:55 PM, Blogger Ali said...

Oh Shauna, these look amazing! I plan on making them this week for my kids, I've got all the ingredients and a kitchen scale so I am set. They will be thrilled! I've never made GF graham crackers before so I'll let you know how mine come out.

I love the story about the 3 little bears and little bean. The next time I get into testing new baking recipes I'll use that with my boys. They absolutely love to help me in the kitchen. This morning I had all 4 of them at the stove making teff pancakes!

-Ali :)

 
At 3:50 AM, Blogger cottagesweet said...

Sigh. if only I could get sorghum and sweet rice flour here.

 
At 4:33 AM, Blogger JenJen said...

Yipppppeeee! Watch out S'mores...here we come!!!! I'm pretty sure that you'll be hearing an ever-grateful, s'mores-craving, resounding "thanks" from the gluten-free masses for years to come :)

 
At 4:35 AM, Anonymous Jenni said...

Oh wow! I can't wait to try these with the kiddos today. I never thought we would get graham crackers or smores again. Thanks.

 
At 4:45 AM, Blogger Carlie said...

Wow. Those look amazing!

 
At 4:59 AM, Blogger Sarah said...

I'm curious, because I've heard that the distinctive taste of graham crackers comes from graham flour... are these missing that taste? After reading your blog, I've been eating gluten-free for the past 5 or so days, and I'm feeling great! I didn't have any specific health reason to do it, just an experiment. Anyway, thanks for the inspiration!

 
At 5:59 AM, Blogger Iris said...

These look amazing!

You might appreciate this story: last night I saw a pic of your smores on flickr before going to bed. This morning, I dreamed that I had accidently eaten a regular graham cracker, and I freaked out and started crying because I knew I was going to have a strong reaction. Then the alarm went off and I was so thankful that I hadn't actually eaten that much gluten! I'm so glad you're here to come up with gluten-free alternatives for us!

 
At 6:35 AM, Blogger Kathie Sever said...

oh huzzah!
my littlest camper will be so thrilled next campfire to not be the only wee one trying to make a s'more out of store bought GF frankencrackers.
thank you thank you!

 
At 6:40 AM, Blogger Chelsey said...

These look fantastic! I just so happened to have bought a scale yesterday (always wanted to try those European recipes). I'm gonna bake some today. I let you know how they turn out...

 
At 6:44 AM, Blogger Pat said...

dumb question:
Is sweet rice flour, white rice flour? I can only buy white rice flour and brown rice flour.
Thanks, Pat

 
At 6:49 AM, Blogger Sharon said...

Thanks Shauna! I can't wait to try them!

 
At 6:52 AM, Blogger Sarah said...

Thank you. Reading this made me so happy I started to cry. I can eat graham crackers again! Thank you, thank you, thank you.

 
At 6:56 AM, Blogger Lina said...

Yeah! I've been feeling sorry for myself for not being able to enjoy S'mores with my two daughters. Can't wait to make these with them!

 
At 6:57 AM, Blogger sweetpea said...

A bonfire and s'mores my favorite!

 
At 7:12 AM, Anonymous DeAnna said...

Yahoo! I am gonna make these today. Can't wait, my niece and nephew will be so happy to have gf graham crackers. Thank you so much for sharing.

 
At 7:13 AM, Blogger Meagan said...

These look delicious! Recently I have been thinking of making my own gluten free graham cracker recipe - it's funny that around the time I have been having thoughts you post a recipe! These look thicker than I would like, but I am loving the concept and the way you told the story. Thanks Shauna!

 
At 7:16 AM, Blogger Julie Keen said...

I cannot wait to make these! Thank you Shauna and Danny! And I'm so excited that you are using weighted measurements ... so much easier (and fewer dishes to wash at the end!).
:o)
Julie

 
At 7:30 AM, Blogger susany42 said...

I salute you Shauna for your talent, determination and most sincerely for posting the recipes!!

 
At 8:16 AM, Blogger Cristie said...

These look beatuiful. I'll bookmark this for later use. Again- you amaze me.

 
At 8:20 AM, Blogger Kim said...

YAY YAY YAY!!!!!!!!!!!! I love graham crackers and especially making them. I was so sad this fall when I had to go gluten free to realize I would never have a s'more again! But you have saved the day Shauna! Thank you a million times over!!!!

 
At 8:45 AM, Anonymous La Niña said...

Oh joy! I can finally make my Key Lime Pie with a gluten-free graham cracker crust for Booth... I've tried putting it in my GF tart crust, but it just ain't the same.

You are a delicious wonder.

 
At 8:52 AM, Anonymous Sarah said...

I have been waiting for these, many thanks! I agree, the graham type crackers I have tasted were too sweet. Looking forward to making these.

And I got a scale for Christmas, so I'm all set. You made my day!

 
At 8:53 AM, Blogger kelly said...

i am so happy there are people like you, wiling to do all the work for people like me. i bought a scale, can't wait for the cookbook, and to make these graham crackers!

 
At 9:04 AM, Blogger E. Chloe Lauer said...

I'm SOOOO excited to try this! S'mores are my favorite, and I really miss them. Do you have a recipe for marshmellows, too? :)
I've been salivating ever since you mentioned these a few weeks ago....THANK YOU.

 
At 10:14 AM, Blogger Aryn said...

What is the ratio of flours to fats to liquids for GF baking? Is it the same for all baked goods or unique to each type of baked good?

 
At 10:40 AM, Blogger Amanda on Maui said...

Yes! I have all of the ingredients to make these!

 
At 10:40 AM, Blogger Looking For Freedom... said...

Yummy! Looks like I'll be expanding my growing flour collection. :-)

 
At 10:42 AM, Blogger Amanda on Maui said...

@Chelsey There is White Rice Flour, and then there is Sweet White Rice Flour under the brand name Mochiko (usually). Sweet white rice flour has a stickier consistency when water is added to it which is needed in making things like mochi cakes or in this case if you needed that stickier, chewier quality. It's also sweet.

 
At 10:44 AM, Blogger Dr. Jean Layton said...

Finally, the answer to gluten-free girl scout prayers. Thank you for your diligence and care.
I can't wait to make these this weekend, the girls are just getting sick of gluten free sourdough.
And now when the kids go to Coronet bay for the environmental learning time, the proud gluten free 5th graders (all 6 of them in a class of 35) can have smores round the fire with the rest of the class.

 
At 11:03 AM, Anonymous liveoncejuicy said...

Mmmm...those look so good. I'm with cottagesweet though, no immediate access to flours. I have to order them. I want to try this though when I can.

 
At 11:41 AM, Anonymous mj said...

oh wow ...these look soo delicious! thanks for sharing the recipe! :)

 
At 12:12 PM, Anonymous Michelle Eats GF and Vegetarian said...

I can't wait to try this recipe! I've been using a GF cereal to make a graham cracker crust for pies, but we've had to pass on the campfire s'mores! And I love that kiddos can make these treats too!

 
At 12:49 PM, Blogger laurata said...

I'm really excited to try these soon. They look amazing!

My 5 yo son is gluten-intolerant and graham crackers are one of the things he has missed most.

 
At 1:10 PM, Blogger Dia said...

These look so delightful! & great idea to use some of the 'mismixes' for crusts!!
For those folks 'other places' - remember, you can order from Bob's Red Mill!! I took a field trip there with friends before going gluten free, as I wanted some coconut flour (which I put in most sweet things I bake, & will prob try in this recipe) & it's an amazing place!!
THANKS

 
At 1:11 PM, Blogger Ann said...

In my local grocery store, I have found sweet rice flour shelved in the Asian food section. Hope you can find it there, cottagesweet and Pat.

 
At 1:35 PM, Anonymous Karen said...

I remember the first dairy free smore my dairy allergic child had, now a winter treat.

 
At 3:09 PM, Blogger Kathy said...

You're a genious! I thank you, thank you, thank you, thank you.
I just found sorghum flour this weekend, I have sweet rice flour.. the rest should be easy to find. I am SO excited!! Can you hear me screaming out my joy here from WA?!?!

ahhhh,
Kathy

 
At 3:44 PM, Anonymous Lisa said...

I don't have that many good memories with my Mom, but I remember learning to feel just the correct crumbly for pie crust with my Mom. Your story about feeling the dough with Little Bean brought tears to my eyes.

Putting good and delicious fuel in our bodies is so important to having a great productive day!

 
At 4:10 PM, Anonymous Anonymous said...

that's it, you may officially be my hero! I've been telling my Aussie husband about graham crackers for years, but he of course doesn't quite get it seeing as they are not really available or known about in Australia. We just moved back to the USA though and I"ve been wanting to have a s'mores party and now I can with these gluten-free yummies- thanks!

 
At 4:29 PM, Blogger Jennywenny said...

I had a try of these recently, I was too lazy to use all the different flours, so I got the bobs red mill gluten free baking mix, and I felt that it wouldnt be 'branny' enough, so I ended up adding oat bran, which I found to be a really nice enrichment. I know there is some debate about oats, so I'm not sure if its allowed, but I just thought I'd mention it.

 
At 7:57 PM, Blogger mama without instructions said...

This recipe works great as described and the dough came together and rolled really nicely. I love that you gave the weights! I can't do the sugar on top so they weren't very sweet at all, which I might play with- more honey, less water? We're still getting used to gluten-free so they did seem a bit gritty even w/the fine rice flour but I expect that's just part of the deal. I do think they would be great as smores. Thank you!

 
At 3:06 AM, Blogger heidi leon said...

Shauna, this is grandioso and magnifico!(Spanish for great and magnificent).

I want to bake this crackers!! Just need to find that xanthan gum thing here!! :-<

...and that Little bean is such a smart girl!. Just like Mom.

 
At 6:06 AM, OpenID glutenfreewelshy said...

As a reader from the UK I am happy to find the recipe in ounces :) Can't wait to try the dairy-free version of these. Although in the UK I can't find sorghum and sweet rice flour. Will a combo of these work? I can find quinoa, buckwheat, millet and gram flour if they are any good?

 
At 6:23 AM, Blogger Nina said...

I squealed with delight when I opened this post! I'm off to buy sweet rice flour and a little honey. I have my scale and I'm good to go. Sending you an enormous hug for doing this!

 
At 6:23 AM, Blogger Tartelette said...

Thank you thank you thank you! The one key element I was missing for my favorite "gateau au fromage". Will make them this weekend!

 
At 8:12 AM, Anonymous Carin in NJ said...

These are wonderful! Thanks for another great recipe!

I inadvertently refrigerated the dough for 24 hours when my baking time was interrupted and I was worried. But I let the dough sit out until it was pliable and all was well.

I did not need to add the liquid at the end, by the way.

I can't wait for my GF son to some home from school and try these. I was afraid they'd be fragile but they seem sturdy enough to dunk!

 
At 9:08 AM, Anonymous Dana said...

Congratulations Shauna. Your perseverance and creativity never cease to amaze me. What a lucky little girl Lu is that her mama bakes with her.

 
At 10:51 AM, Blogger Beth said...

These look scrumptious.
Hopefully I can find the sorghum flour at the bulk or health food store. Smores would be great on the weekend.

 
At 1:15 PM, Blogger Sara said...

Oh how I miss graham crackers. Thank you!

 
At 5:28 PM, Anonymous Jennifer said...

We've been on the same craving wavelength it seems. Just today I eyed some graham crackers at the store and thought I need to make them myself. And yesterday, I was thinking of using leftover broccoli stems for slaw.

 
At 6:59 PM, Blogger Victoria said...

No one said anything about Nanaimo bars! Graham crackers are the key ingredient in the first layer.

 
At 6:52 AM, Blogger Farty Girl said...

I didn't realize how much I'd missed graham crackers until reading your description... but man, I have! Thanks for this recipe. :)

 
At 7:52 AM, Blogger Amy said...

Those look delicious and the picture of the pie is just the inspiration I needed to get in the kitchen and do some baking.

 
At 8:59 AM, Anonymous Winnie said...

Lovely. Thank you for all the work that goes into creating your amazing recipe Shauna. Will be making these...and nanaimo bars...very soon.

 
At 2:32 PM, Anonymous Anonymous said...

I cannot wait to try and make these! I was just saying the other day to my sister that I've not seen GF graham crackers yet! THANK YOU!!!

 
At 3:30 PM, Anonymous Suzanne said...

These look so good. I had almost forgotten what a wonderfully, simple treat a graham cracker can be.

 
At 7:02 PM, Anonymous Anonymous said...

I thank you!!! My boys thank you! You have a wonderful site here... thank you. I heard you on KUOW a couple months back and told a friend about you whose son was recently diagnosed with Celiac Sprue... little did I know we would be gluten-intolerant a few weeks later =)

 
At 7:36 PM, Anonymous Anonymous said...

I was just wishing for some of these, you read my mind! Thanks Shauna! Bramble

 
At 3:52 PM, Blogger Angela said...

Shauna! I feel like you read my mind! It's been raining non-stop in LA this week, and I've been hankering for s'mores and a cup of hot cocoa. Only problem was, I can't get graham crackers anywhere. Anyway, I just wanted to say thanks for making my weekend! I'm so happy you just posted this recipe.
A in LA

 
At 6:50 PM, Blogger Kimberley said...

First attempt: ehhh. But, we'll try again. No guar gum have I; how can I substitute? I subbed x gum for it, so total x gum used was 3/4 tsp. Is that a decent fix?

My dough never 'came together' in food processor, after 3 T water, nor 6 T & even a bit more. I don't know if the problem is my food processor. It seemed to just leave most of the flour/goo on the sides & a bit on the bottom. I used the dough 'blade'. Any sugggestions?

 
At 8:03 PM, Anonymous alison said...

Yay - no eggs!! I will for SURE be making this with my daughters (one is egg-allergic).

 
At 3:49 PM, Blogger E. Chloe Lauer said...

I made these yesterday...a few questions. I felt like when I cooked them for the allotted time, they were soft but lacked that ability to "crack" when broken apart. Then I cooked them longer, and they were nice a crackly but then lost the softness...any thoughts on what I could change? Do I have the wrong cookie tray? I have one with an air pocket inside. Perhaps I should get the more basic sheet pan with a single layer? Also, the grahams seemed more buttery than gluten-grahams. Any thoughts on that? I know we won't be able to replicate the exact cookie, but it's fun to try. :)

 
At 10:33 AM, Anonymous Erin said...

I am so excited to see this post! I miss being able to use graham crackers in cheesecakes! I am going to try this soon!

 
At 4:47 PM, Anonymous heather @ chiknpastry said...

Hi Shauna! Just thought I'd let you know I made your crackers this weekend, along with non gluten free' crackers, for a dinner party! They both turned out great, and some even liked the gluten-free version better than the other one. i had to make a couple of substitutions (no sweet rice flour or guar gum), but i think they were great! thanks!

 
At 8:04 PM, Blogger Susan said...

Can't wait to try these! I agree the commercial ones are too sweet and I have MISSED graham crackers!

 
At 4:23 PM, Blogger Miss Diane said...

Thank you very, very much for that recipe of graham cracker. I've been wanting to do some piecrust with these crackers for such a long time. Thanks again!

 
At 10:11 PM, Blogger Gwendolyn said...

made these today and they are so so so good!!! Even my non-gluten intolerant husband stated that he liked them better than the store bought ones, and I'm inclined to agree.
I had to go on a 2 hour trek to find guar gum, but other than that, this recipe was brilliantly easy to follow and turned out exactly as it was supposed to. YAY!

(FYI, I found the sweet rice flour in the Asian foods section of my normal grocery store after not being able to get it at Whole Foods..)

 
At 3:32 PM, Anonymous Ginny said...

Oh, my gosh!!! I just made these using my own GF flour mix, and my slap dash methods, and cleaning up the kitchen has been a joy! Licking the food processor bowl just gave me a preview of how good they're going to be. I'm did it the lazy way by rolling the dough into a log, and it's in the freezer now to quick cool. I'm just going to cut the log in cookie pieces and bake. Thanks so much for this recipe. (o:Ginny

 
At 6:46 PM, Blogger Babyfro said...

Just made some of these and they are very good and incredibly easy to put together. Can't wait to put some chocolate and marshmallow on them! Thank you for sharing such wonderful recipes and love of the kitchen with us. You certainly are an inspiration.

 
At 10:43 AM, Anonymous Oonagh said...

Mochiko brand sweet rice flour is the familiar brand but in Asian markets looks for glutinous rice flour, spelt with 'i' not 'e', made from sticky rice and normally half the price of Mochiko brand. I did a side by side baking of both flours and found no difference in my gf recipe. I have to try your graham cracker recipe so I can include it in my gluten free baking classes. Like everyone store bought gf graham crackers are plain strange.

 
At 8:25 AM, Blogger kate said...

quick question--i am living out of the States on a small island and i have amazingly found everything(or brought w/ me) on your ingredients list for Graham crackers..except the sweet rice flour. Any thoughts of a substitute? Thank you for all the time you put into sharing your experiences --i love how you write and you have given me and my family a whole new out look on living Gluten Free:)--God Bless

 
At 4:22 PM, Anonymous Jessica said...

I made these this afternoon... they are delicious!

I subbed quinoa flour for the brown rice flour... this is going to be a regular recipe in my house!

thank you!!!

 
At 2:20 PM, Anonymous Anonymous said...

My 4 year old & I are invited to a bonfire next week so I did a mad search for GF/DF/SF graham crackers, found these and did a test run. Actually, the first batch was so good that I got up at 5:30am to make another batch. They were excellent!! Thank you for such an amazing recipe. We made some with the cinnamon sugar topping (which were great!) and some without (which we liked even better since we prefer things a little less sweet). I can't wait to bring these to our event and use in the future for playdates, etc.

 
At 2:20 PM, Blogger Lunchmeat said...

Since brown rice does not always work for me, I want to try millet flour or amaranth flour have you used any of these flours before? I can not wait to try this recipe. I like using guar gum and xanthan gum but I have not had much fortune using the combination of both gums in my recipes but I will try this one.
www.hollidayent.com

 
At 4:41 PM, Anonymous Anonymous said...

Turned out great and my 3 year old who is allergic to EVERYTHING loved them! He even asked me to make some to take to preschool. Thanks for sharing!

 
At 7:33 AM, Blogger browneyedgirl said...

Hi, I'd love to try it, what do you think I can use to replace the butter? Do you think Spectrum shortening will work? How about EVOO? Thanks!

 
At 7:21 PM, Blogger Caitilin said...

We made these this evening for a camping trip, and they are so close to the real thing that I nearly forgot that they were GF. Shauna, you rock!

Since these are for s'mores, I put some chocolate chips on them right out of the oven; wait a few minutes, and use a spatula to spread the melted chocolate. We won't have to fumble with chocolate bars in the dark!

 
At 8:14 PM, Blogger Breiny said...

Ok. I tried this today, was so excited to taste this great sounding recipe, and to my utter disappointment, it was a complete disaster! Here is what I did. I was hoping someone would have some suggestions for what I should fix. I'd love get this right. So, first of all I did not use a scale. Also, some of the mixture of dry ingredients spilled so I added an additional teaspoon of each type of flour. Also, I used soy butter instead of real butter. Did that make all the difference? Any tips would be much appreciated. Thanks!

 
At 10:28 AM, Blogger Lorraine said...

I got a bit carried away rolling these out and ended up with a very thin cracker. They were very good though. I used a silpat to bake and roll them on. I will be making these often. Thanks!

 
At 2:34 PM, Blogger Sara said...

I LOVE this recipe! I couldn't find sorghum flour so used buckwheat instead and mad corn free baking powder ( the husband is allergic to corn and wheat). So amazingly good. Will totally make more tonight!

 
At 10:45 AM, Blogger gudrun45 said...

I made this recipe specifically to turn the crackers into crumbs for cherry cheese cake.
Well, it took all my willpower not to eat the whole batch of cookies as soon as they came out of the oven. Delicious!
And for the crumb crust I made from them?
Even my gluten-eating husband says that it is the best crust he has ever eaten.
Thanks, Shauna, for a fantastic recipe!

 
At 10:48 AM, Blogger gudrun45 said...

Oh yes, I forgot to mention that I love it that you give weights instead of just cups and spoons. Being German I've always cooked and baked like that. We don't even have measuring cups and spoons over there (except for liquids).
And since I make my own butter and it doesn't come in sticks that way :-), weighing it was so much easier than trying to press it into tablespoons!

 

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