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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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I get it on the back of my right leg and right elbow. I have no idea why it's just limited to the right side of my body. My family care doctor prescribed me a steroid and steroid cream. The oral steroid has only made me grouchy and fat! I'm probably going to stop taking it since it hasn't helped the rash much. Good luck getting rid of yours!

Had The rash for years before I went gluten-free. My rash took about a month or two to heal and vanish. When I get glutened the rash areas start to itch a bit- besides being constipated it's my only clue! good luck and be patient

Kaiser offers the full panel, but a primary care MD can not order it -- only a GI. Again, a visual is not needed. Damage is usually severe if it can be seen visually (e.g. Scalloping, etc.). Villi are microscopic though. When you got the referral, you probably should have found a GI on your own by searching through the Kaiser directory and finding one who has some mention of celiac disease in his bio. Too late, but that is kind of how it works. Your PCP does not know the GI docs. The scheduler just makes appointments. So, now, that you have been referred to a GI, you can probably schedule another appointment on your own by passing your PCP. Wait first for the pathologist's report. They might not put it on the patient portal, so get a hard copy for your records. If it is negative and they took four or biopsies, you will have your answer. Then you can consider trialing the diet. If they did not take enough samples, ask for the DGP and EMA tests, including the control test IGA deficiency (which affects 10% of celiacs, but do not quote me on this). You could wait a few years until you think damage is severe enough to find. celiac disease can be hard to diagnose. It can develop at anytime. Don't forget you might have a gluten sensitivity too and not celiac disease. Kaiser responds well to requests in writing. Try the patient portal first before a registered letter. If they are not following the standard level of care, they are at risk for a lawsuit. Be nice. Say something lame in your letter like, "We had such a nice short visit, so I forgot to ask ....blah, blah, blah." My own relatively new PCP is still learning about celiac disease. That is okay. At least she has an open mind.

It is gluten free...I eat it regularly and have had no issues and it tastes yummy. ?

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