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Smunkeemom

Gluten Free Graham Craker Thingys?

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My 2 year old is having a beach theme birthday party, and she wants this "sand cake" that she saw in a magazine, basically it's vanilla pudding with graham crackers sprinkled on top with a parasol and a bouncy ball on the 'sand'

I need gluten free graham type crackers, if not we are going to "smash her animal cookies" (those were her words) but I think they don't look much like sand (not that 2 year olds really care right?)

Anyway, there are only 3 gluten free people at the party, so I need crackers that will go over as edible with the gluten crowd, since I am so NOT going to bring gluten to her party.

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http://www.ener-g.com/store/detail.aspx?sn...cks&id=65&cat=6

Those are by Ener-G, I've never tried them, though.

You could smash her animal cookies (kids are so cute! :P ) and then toast them in the oven to make them more sandy, or maybe mix some cinnamon and sugar into them to make them darker.

Actually, that sounds a whole lot better than graham crackers!!!

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http://www.ener-g.com/store/detail.aspx?sn...cks&id=65&cat=6

Those are by Ener-G, I've never tried them, though.

You could smash her animal cookies (kids are so cute! :P ) and then toast them in the oven to make them more sandy, or maybe mix some cinnamon and sugar into them to make them darker.

Actually, that sounds a whole lot better than graham crackers!!!

You know that does sound better, and more fun.

We can put them in a sandwich baggy smash them up, and then shake them with sugar and cinnamon.... yum! thanks.

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I use the Bette Hagman graham cracker recipe to turn into crumbs for cheesecake but it would look more like mud. They don't turn out beigey/sandy coloured.

Here's a recipe from Incredible Edible Gluten Free Food for Kids by Sheri L. Sanderson

Disclaimer: I have never tried these and I don't know if they'll look or taste like sand!

3/4 cup (1 1/2 sticks) margarine or butter

1/4 cup honey

1 cup brown sugar

1 tsp xanthan gum

1 1/2 tsp salt

1 tsp cinnamon

2 1/2 tsp baking powder

1 tsp vanilla

1 cup light bean flour (garfava, garbanzo or full-fall soy )

1 cup tapioca starch

1 cup potato starch

Beat together margarine, borwn sugar and honey. Add xanthan, salt, cinnamon, baking powder and vanilla. Beat to combine.

Add the flours 1/2 cup at a time, beating after each addition. If the dough gets too stiff, add water, 1 tsp at a time until the dough is creamy, yet manageable.

Use a lightly greased or parchment papered cookie sheet.

Drop the dough by teaspoonfuls onto the cookie sheet and press lightly until they are 1/4 - 1/8th inch thick.

Bake at 325 for 25 - 30 minutes. Remove immediately to a cooling rack to prevent breaking.

The light bean flour can be replaced with brown or white rice flour.

The dough can be made ahead of time, shaped into a log and frozen, then sliced before baking.

Drat! As I was previewing this post, I see you've changed your plans...oh well.

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I use the Bette Hagman graham cracker recipe to turn into crumbs for cheesecake but it would look more like mud. They don't turn out beigey/sandy coloured.

Here's a recipe from Incredible Edible Gluten Free Food for Kids by Sheri L. Sanderson

Disclaimer: I have never tried these and I don't know if they'll look or taste like sand!

3/4 cup (1 1/2 sticks) margarine or butter

1/4 cup honey

1 cup brown sugar

1 tsp xanthan gum

1 1/2 tsp salt

1 tsp cinnamon

2 1/2 tsp baking powder

1 tsp vanilla

1 cup light bean flour (garfava, garbanzo or full-fall soy )

1 cup tapioca starch

1 cup potato starch

Beat together margarine, borwn sugar and honey. Add xanthan, salt, cinnamon, baking powder and vanilla. Beat to combine.

Add the flours 1/2 cup at a time, beating after each addition. If the dough gets too stiff, add water, 1 tsp at a time until the dough is creamy, yet manageable.

Use a lightly greased or parchment papered cookie sheet.

Drop the dough by teaspoonfuls onto the cookie sheet and press lightly until they are 1/4 - 1/8th inch thick.

Bake at 325 for 25 - 30 minutes. Remove immediately to a cooling rack to prevent breaking.

The light bean flour can be replaced with brown or white rice flour.

The dough can be made ahead of time, shaped into a log and frozen, then sliced before baking.

Drat! As I was previewing this post, I see you've changed your plans...oh well.

*files away the recipe for later*

thanks! :D

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what's-its-name... Mi-del! They have ginger molasses cookies that would work great for that. And they're tasty enough for the non-gluten-free people too.

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BIG QUESTION. Since most of the posters here are female (or so it seems) you'll prbly be able to help me with ths. My wife has always said Grahm Crackers help her with PMS, I dont pretend to understand why... BUT do you think gluten-free grahm crakcers would work the same way?

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Well, are you looking for the white sand of Destin, FL, etc., or the more brown sand of a local beach. White sand would be easy enough. I've used Pamela's shortbread cookies as a sub for graham cracker crusts several times. Yummy and they crumble really nicely in a ziploc. You could have very light-colored sand in no time!

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Health Valley makes a Rice Bran cracker that tastes like a graham cracker. I PROMISE, the name makes it sound gross, but they're really good! I've seen them at most every regular grocery store, and some health food stores, too.

- Lauren

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Environkids makes great animal cookies that are vanilla flavored I believe. My other kids like them and so do I. They would look like sand when all crunched up I think.

Monica

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Kinnickkinnick sells graham cracker crumbs.. I make them using the recipe from Mona's mixes oh the website.They are good for a gluten-free graham. Josef's are good but I think they are to thick....

I will have to try the grainless baker ones. I love their gluten-free rye bread.

mamaw

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The Honey Graham recipe from the Incredible Edible cookbook is really good! They are fabulous cookies and they have a nice golden brown color.

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Nini-I love the grainless baker graham crackers! They are so good. I tried the EnerG ones and they were decent. The Grainless Baker melt in your mouth and they are thicker so they would be good for crumbling.

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