GF Graham Crackers

Ingredients

1 C Gluten Free Mama Almond Flour
¼ C Brown Rice Flour
¾ C Teff Flour
¼ C Sorghum Flour
½ C Brown Sugar
1 t Baking Powder
¾ t Xanthan Gum
½ t Baking Soda
½ t Salt
7 T Cold Butter, cut into pieces
4 T Cold Water
3 T Honey
1 ½ T Molasses
1 t Vanilla Extract
1 ½ t Cinnamon
1 t ginger
Extra flour for rolling

Instructions

Combine the dry ingredients in a bowl then add the butter and blend with a pastry cutter or your fingers. Stir in the water, honey, molasses, vanilla, and spices. The dough will come together in a ball and should be pliable. Adjust the water as needed to keep it from being too dry or too sticky.

Spray a cookie sheet with oil and roll out half of the dough to 1/8” thickness. To get the traditional look of a graham cracker cut the rectangular shapes in the dough using a pizza cutter then pierce the rectangles with a fork. You can also roll the dough on the counter top using the flour as needed and cut shapes out of the dough then place them on a greased cookie sheet.

Bake at 350 F for 12-15 minutes. The cookies will become crispy while they cool. I had to cut the rectangular shapes again with the pizza cutter after they cooled, it didn’t work too well when I tried to break them off.

You can substitute the different flours with your favorite flour or whatever you have on hand. The original recipe called for 1 C brown rice flour but I only had ¼ C on hand so I added the teff flour.