Jump to content



Celiac.com Sponsor (A1):



Celiac.com Sponsor (A1-m):


  • You've found your Celiac Tribe! Join our like-minded, private community and share your story, get encouragement and connect with others.

    💬

    • Sign In
    • Sign Up
  • Record is Archived

    This article is now archived and is closed to further replies.

    Scott Adams
    Scott Adams

    Graham Crackers #2 (Gluten-Free)

    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.



    Celiac.com Sponsor (A12):






    Celiac.com Sponsor (A12-m):




    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.



    User Feedback

    Recommended Comments

    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.

    Link to comment
    Share on other sites


    Guest
    This is now closed for further comments

  • About Me

    Scott Adams

    Scott Adams 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. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-m):




  • Related Articles

    Scott Adams
    Lisas Firehouse Chocolate Chip Cookies:
    1 cup white rice flour
    1 cup brown rice flour
    2/3 cup tapioca flour
    1/3 cup potato starch
    1 teaspoon baking soda
    ½ teaspoon baking powder
    1 teaspoon salt
    ¾ Cup Brown Sugar
    1 Cup White Sugar
    3 Eggs
    1 ½ teaspoon Vanilla (if using Authentic Foods ½ teaspoon)
    2 Cup Chocolate Chips
    ¾ Cup Butter
    ¾ Cup Shortening
    Mix everything together bake at 350 for 10 to 12 min.
    I revised my special cookie recipe that I use to make when I was in forestry, My friends cant even tell they are gluten-free cookies. Make extra because they go fast!


    Scott Adams
    This recipe comes to us from Phyllis Chinn.
    ¼ cup cocoa or carob powder
    ¼ cup potato flour
    ¼ cup rice flour
    ½ cup white sugar
    3/8 cup stick margarine
    1 egg
    Preheat oven to 350. Grease cookie sheet. mix dry ingredients. Beat egg. mix egg and margarine. mix in with dry ingredients (may have to use hands). With dough, form cylinder-shaped balls and put on sheet. Flatten with a fork dipped in cold water. Bake at 350 for 12-15 minutes. Once cooled, put frosting between the smooth halves of the cookies, sandwich two together and voila!


    Scott Adams
    This recipe comes to us from Jay Perlman.
    Yield: 12 cookies.
    Ingredients:
    l egg
    1/3 cup sugar
    2 tablespoons corn oil
    2 tablespoons water
    ¼ cup cornstarch
    Directions:
    Have fortunes prepared in advance. Beat egg on low speed until frothy. Beat in sugar, a little at a time, and continue beating until mixture is a very light yellow and thick. Fold in corn oil. Blend water and a little of the egg mixture into cornstarch, then stir into the remaining egg mix.
    Heat in a heavy, well seasoned griddle to 350F, or until drops of water bounce when dropped on the griddle (For griddles without temperature control, keep heat between low and medium), Drop heaping tablespoon of batter on the griddle and spread with the back of a spoon to about 4 inches wide and 1/8 inch thick. Cook until edges are slightly brown and cookies can be easily lifted from griddle with a spatula—about 5 to 8 minutes.. If they stick the bottoms need to cooked a little longer. Turn and cook the other side, until light brown. Be careful to keep temperature even.
    Place fortune paper on cookie as soon as it is removed from the griddle. Folding is easier to do than to describe, but the end result is shaped like a horseshoe. Fold opposite edges together, forming a semicircle. Crease crosswise at the center of the straight edge to form a flattened side, then bend the opposing corners together for the traditional shape. Set in a small glass or muffin tin until cookie cools and holds its shape. Wipe griddle and stir batter. Repeat.
    Good luck. Be careful, I think I burned my finger a few times but they are great.


    Jefferson Adams
    Using a pre-made baking mix can often be hit or miss. Truly making them your own comes with the personal ingredients you add. Thick coconut shavings give these cookies phenomenal texture. The cranberries add a nice layer of sweetness that to try and have just one—even two—of these simple indulgences is near impossible.
    Ingredients:
    3 cups gluten-free baking mix (for these, I like Pamela’s brand)
    2 cups sugar
    1 cup melted butter
    2 tablespoons orange zest
    1 ½ teaspoon vanilla extract (check for gluten-free)
    1 ½ cups dried cranberries
    1 cup unsweetened coconut flakes
    2 teaspoons cinnamon
    1 egg
    Pinch of salt
    Directions:
    In a medium bowl, combine sugar, butter, orange zest, vanilla and egg.
    Slowly add sugar and butter mixture to a larger bowl with baking mix, cinnamon and salt. Gently stir until well-combined. Fold in cranberries and coconut flakes. Cover and refrigerate dough for 1 hour.
    Preheat over to 350° F and grease or line 2 baking sheets. Roll firmed dough into about 30 1-2-inch balls and align on sheet. Bake for 10-12 minutes. Let cool before serving.



  • Popular Now

×
×
  • Create New...