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Graham Crackers #2 (Gluten-Free)

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

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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.

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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1 Response:

 
Adrianne
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
05 Feb 2009 3:03:54 PM PDT
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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