Do You Have Celiac Disease and Have Questions Or Need Help?
Join Celiac.com's forum / message board and get your questions answered! Our forum has nearly 1 MILLION POSTS, and over 62,000 MEMBERS just waiting to help you with any questions about celiac disease and the gluten-free diet. We'll see you there!
Follow / Share
|Get Email Alerts|
- Safe Gluten-Free Food List (Safe Ingredients)
- Unsafe Gluten-Free Food List (Unsafe Ingredients)
- Gluten-Free Alcoholic Beverages
- Celiac Disease Symptoms
- The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free
- Interpretation of Celiac Disease Blood Test Results
- Is Buckwheat Flour Really Gluten-Free?
- Gluten-Free Recipes
- Gluten-Free Dessert Recipes: Pastries, Cakes, Cookies, etc.
- Gluten-Free Cookie Recipes
- Graham Crackers #2 (Gluten-Free)
Graham Crackers #2 (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I foundedÂ The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
½ cup teff flour (dark or ivory)
½ cup sorghum flour
½ cup tapioca flour
½ cup cornstarch
½ cup almond or pecan meal
½ teaspoon xanthan gum
1 ½ teaspoons salt
1 ½ tablespoons baking powder
1 teaspoon cinnamon
¾ cup (1½ sticks) butter or margarine
¼ cup honey
1 cup brown sugar
1 tsp. vanilla
1-2 tablespoons water if needed
Preheat oven to 325F. Grease two 12" x 15 1/2" baking sheets. In a medium bowl, whisk together the teff, sorghum, tapioca and cornstarch flours, almond meal, xanthan gum, salt, baking powder, and cinnamon. In a separate mixing bowl, beat together the butter, honey, brown sugar, and vanilla. Add in the dry ingredients and mix by hand. This should form a soft dough ball that will handle easily. (You probably will not need the water, but add small amounts if necessary.
Divide the dough into 2 balls. Place each ball on a cookie sheet and over with plastic wrap; roll it out until it covers the sheet and is about 1/8 inch thick, like pastry dough. Cut with a pastry wheel into 3" squares. Prick each square with a fork 5 times. Bake for about 25 minutes using one pan at a time.
This recipe makes about 5 dozen crackers. Even though you cut these before you bake them they bake together so I use a knife and cut again as soon as I take them out of the oven. Try to use two identical cookie sheets or jelly roll pans, or bake them one at a time - I found that my dark colored pan cooked it too fast.
Celiac.com welcomes your comments below (registration is NOT required).
Quick Cranberry Coconut Cookies (Gluten-Free)
Using a pre-made baking mix can often be hit or miss.... [READ MORE]
Chinese Fortune Cookies (Gluten-Free)
This recipe comes to us from Jay Perlman.... [READ MORE]
Oreo-Style Cookies (Gluten-Free)
This recipe comes to us from Phyllis Chinn.... [READ MORE]
Chocolate Chip Cookies #6 (Gluten-Free)
Lisas Firehouse Chocolate Chip Cookies:
1 cup brown
2/3 cup tapioca
1/3 cup potato
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
¾ Cup Brown Sugar
1 Cup White Sugar
1 ½ teaspoon Vanilla (if using Authentic Foods ½ teaspoon)
2 Cup Chocolate Chips
¾ Cup Butter
¾ Cup Shortening
everything together bake at 350 for 10 to 12 min.... [READ MORE]