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    Scott Adams

    Graham Crackers #2 (Gluten-Free)

    Scott Adams


    Reviewed and edited by a celiac disease expert.

    Ingredients:
    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

    Directions:
    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.



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    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.


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    These turned out well! I used kasha flour (ground it in my food processor) instead of teff flour. The taste is nutty and the texture is crispy. I questioned the salt as I was putting it in. It seemed like a lot. Well, it is. I love salt but this was way too much - I even decreased it slightly. I think 1/2 tsp. would be plenty. I think they'll be okay for s'mores but I'm not sure. They're way too salty just to eat by themselves.

    I substituted agave for the honey but then saw that I it called for brown sugar. I was trying to go sugar free but I figured I better stick with the recipe for the first try. I will decrease the sugar in my next batch for sure. I don't think it needs the sweetness though I think it contributes to the stick-together-ness, so maybe not decrease too much.

    I used stone bakeware which I think probably helped with the crispiness.

    BTW- kasha is toasted buckwheat groats.

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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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