Wednesday, October 29, 2008
After a long night of studying last night and a long day of test-ness today, I had to bake something.
I chose graham crackers. I've made these before, but not in a long time. And I have no idea why, they're delicious! They really have that distinct graham cracker taste. The cinnamon ones are great for snacking.
Gluten Free Graham Crackers
1/2 c. brown rice flour
1/2 c. sorghum flour
1/2 c. potato starch
1/2 t. xanthan gum
2 T. brown sugar
1/2 t. baking powder
1/2 t. baking soda
6 T. cold butter (smart balance works fine)
2 T. honey
2-3 T. milk (non-dairy will work)
Mix the dry ingredients. Cut in the butter with a pastry blender or a fork until it's nice and crumbly. Add the honey and mix in the milk until you get a dough.
Roll it out, cut into crackers, and prick them with a fork.
Bake them on an ungreased sheet at 350 for 12ish minutes. If they start to puff up too much, after 5 minutes I take them out and re-prick them.
They make the house smell absolutely wonderful.
[It helps to roll these out on wax paper, cut and prick, then invert them onto the cookie sheet.]
You know what I'm going to use these for? Besides stuffing my face, I mean. And besides S'mores.
Graham cracker cheesecake crust. You know, the kind I haven't eaten in ages, the kind I've tried to replicate with GF flours but couldn't get quite right? The only thing that tastes just like graham cracker crust... is graham cracker crust. I have high hopes and confidence that these will deliver.