One of my favorite things in the world are s’mores. I don’t even need a campfire. Just give me a graham cracker, fat marshmallow, and a square of chocolate and I’ll take it to the microwave or even the fireplace or a hot plate. In the microwave you can watch the marshmallow grow to 10x the size, or in the fire you can catch them on fire and blow them out just as they get singed to your personal preference. And then ooh, the hot marshmallow melting the chocolate ever so slightly. Smoosh them between two graham crackers and let the crumbs fly and cover your face with gooey, sticky marshmallowy chocolately goodness. Ahhh….
But not everyone can enjoy this experience that appeals to all of your senses. I was reminiscing about s’mores recently to a gluten sensitive friend and realized how sad it is she can’t enjoy them. So, just as I converted my Molasses Cookies to gluten free, I figured I could try my hand at creating a gluten free graham cracker. This is the result and I’m quite pleased! And of course, these can be crushed up and substituted for any graham cracker pie crust too!
Gluten Free Graham Crackers
300 g Gluten Free Flour (equal parts or 100 g each: brown rice flour, tapioca flour/starch, sorghum flour)
51 g sweet rice flour
3/4 tsp xanthan gum (or 1/2 tsp xanthan gum and 1/4 tsp guar gum if you have it)
1.5 tsp cinnamon (or less if you want it less cinnamon flavor)
1 tsp baking powder
1 tsp salt
3/4 c packed light brown sugar
8 Tbsp butter cut (still cold from refrigerator)
3 Tbsp cold water
3 Tbsp honey (or more if you want more honey flavor)
3 Tbsp molasses (or less if you want less molasses flavor)
1 tsp vanilla
Mix together flours. Then mix in xanthan gum, cinnamon, baking powder, and salt. Then mix in sugar. Cut in butter 1/2 Tbsp at a time and mix on high for several minutes until the mixture resembles sand or cornmeal. Stir in water, honey, molasses, and vanilla. Mix until dough forms one ball. Wrap dough ball in plastic wrap and refrigerate for at least 15 minutes.
Preheat oven to 325º. Place parchment paper on cookie sheet and set aside.
Lightly dust another piece of parchment paper or a clean counter surface with sweet rice flour. Once dough ball has chilled, divide in half and put half back in the fridge. Roll out the dough to 1/8″ thick. Use a pizza cutter or pastry cutter to cut out a large rectangle, dividing into smaller squares or rectangles for the crackers. Score the crackers in half and use a plastic fork to create desired designs.
Transfer dough crackers to cookie sheet, keeping small distance between each. They will not spread, but will stick together if touching. Bake for 15-20 minutes, turning the sheet at the halfway point to help bake evenly. Once crackers are lightly browned and begin to feel firm to the touch, remove from oven and let cool on cookie sheet for a couple minutes before transferring to cooling rack. They will continue to harden as they cool.
* Just before baking, you can lightly dust the crackers with cinnamon and sugar, if desired.
* It is not necessary to cut them into boring rectangle crackers. Feel free to use any cookie cutter you have handy.
* Add or subtract cinnamon or molasses according to taste. Note, that you may need to add more water (or honey) one tablespoon at a time to achieve the desired dough consistency if you use less molasses.