Gluten Free Graham Crackers

I shouldn’t even blog about this recipe after all the mistakes I made , It was a long process and I totally botched the first batch by adding butter and not subbing out all the allergens.   I was so focused on measuring and weighing but the end result an okay cracker with an addictive little crunch.  Do they taste like graham crackers?  no but then I haven’t had a graham cracker in 6 years so I am not sure I even know what a graham cracker tastes like.  but you can play with the sweetness, the flours to find your own likeness to this but over all this recipe although time-consuming put out again the most addictive little crunchy cracker.

You need a scale for this as I weighed most of the stuff.  a new method for me.

2.5 ounces sorghum flour, 2.5 ounces brown rice flour, 2.5 ounces tapioca flour, 2.5 ounces sweet rice flour, 1 tsp cinnamon, 1 tsp baking powder, 1/2 tsp xanthan gum, 1/4 tsp guar gum, 1/2 tsp sea salt, 3.5 ounces organic spectrum, 3 ounces honey, 3 or more tbsp cold water.

I used my food processor, combining all the dry ingredients and pulsing to make sure they are all mixed well.  you then add the spectrum and process until its like coarse crumbs.  Add honey in and 3 tbsp water.  if it don’t look moist enough add more in 1 tbsp at a time.  form a ball and chill for at least 15 minutes before separating and rolling out.  cut into graham cracker type squares, put fork holes and remove the excess from around the edges.  I find this easiest if you roll between parchment paper and then just transfer the paper to baking pan.  Sprinkle with cinnamon and sugar.  no need to separate the crackers once baked they will break at your cut marks.   325 degrees for about 15-20 depending on how thick you got it.

let me know if you try this and how you liked it, but most of all does it taste like graham crackers?

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