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buffettbride

gluten-free Graham Crackers A Bust

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I purchased some gluten-free graham crackers at Vitamin Cottage (a store in CO) from a new local company called Out of the Breadbox. I was pretty excited about them and so was DD, but alas, they fall into the nasty buscuit category. They tasted burnt, not sweet at all.

I figure with a little butter and some added sugar, though I could probably make a pretty decent gluten-free graham cracker crust. That is the easy part.

What the heck should I put IN the crust???

I have some over-ripe bananas I've been saving for gluten-free banana bread, but maybe I should go for a gluten-free banana cream pie?

We don't have any dairy or other sensitivities to speak of and the words "from scratch" aren't a regular part of my vernacular. ;)

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I purchased some gluten-free graham crackers at Vitamin Cottage (a store in CO) from a new local company called Out of the Breadbox. I was pretty excited about them and so was DD, but alas, they fall into the nasty buscuit category. They tasted burnt, not sweet at all.

I figure with a little butter and some added sugar, though I could probably make a pretty decent gluten-free graham cracker crust. That is the easy part.

What the heck should I put IN the crust???

I have some over-ripe bananas I've been saving for gluten-free banana bread, but maybe I should go for a gluten-free banana cream pie?

We don't have any dairy or other sensitivities to speak of and the words "from scratch" aren't a regular part of my vernacular. ;)

Philadelphia cream cheese makes a "ready to go" type of cheesecake filling. It is in the dairy section right by the cream cheese. You could fill your crust with that and then top with some strawberries or blueberry pie filling mmmmm It is SOOOO good!! Enjoy.

-Jessica :rolleyes:

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Philadelphia cream cheese makes a "ready to go" type of cheesecake filling. It is in the dairy section right by the cream cheese. You could fill your crust with that and then top with some strawberries or blueberry pie filling mmmmm It is SOOOO good!! Enjoy.

-Jessica :rolleyes:

Oh my goodness!!! That sounds dreamy!!!

I'll have to ask DD tonight where she stands on cheesecake. I'm not sure she was a fan pre-gluten-free, but I bet with the right topping she'd think it was a slice of heaven!!!

What an awesome thing to make for the holidays too. I always loved baking cheesecake---just haven't had the time lately.

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I was pretty excited about them and so was DD, but alas, they fall into the nasty buscuit category.

:lol: Darn those nasty biscuits, they pop up everywhere!

-Sarah

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:lol: Darn those nasty biscuits, they pop up everywhere!

-Sarah

You're not kidding! We tried some amaranth crackers earlier this week. They are free of the top 8 allergens, gluten, corn, and rice. I was wondering what exactly could be in them! I'm convinced they are made from cardboard---gack. I wouldn't feed them to a dog!

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Unfortunately I don't have a crust reccomendation, but next time you want graham crackers just to snack on or to use for a crust, I highly suggest the ones by The Grainless Baker. They are awesome (as is all their stuff). I've made cheesecake with their graham crackers as a crust a few times and everyone not only raves about the cheesecake, but I've heard from many gluten eating people that the crust is their favorite part.

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If your library has a copy of Incredible Edible Gluten Free Food for Kids by Sheri L. Sanderson, borrow it. There is a really good recipe for Honey Graham crackers (not sure of the exact recipe title). They are really good. The dough is actually easy to work with. I'm going to use this recipe from now on. I had been using a graham cracker recipe from The GFG Bakes Bread, but I felt like it used too much cinnamon and it baked up very dark and burned looking, even though it wasn't burnt. I've used both these recipes for cheesecake crust.

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I ditto the suggestion to use the recipe from Incredible Edible Gluten Free Food for Kids. Almost ALL the recipes in that book are amazing! Plus, they're kid friendly which is a big bonus if you're cooking for kids or picky eaters.

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I also wanted to add to avoid Jo-sef brand graham crackers as well. My son thought they were disgusting and wouldn't even eat them with smores. They have a strong soy flour taste.

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If you are into baking, here is a really good recipe that I found (I think it's from Rebecca Reilly's cookbook). My kids loved them. We ate what we wanted and then put the rest in the freezer and they did great.

Graham Crackers

1 cup gluten free flour mix

1 cup brown rice flour

1/4 c soy flour (I used guarfava because that's what I had)

1/2 c packed brown sugar

1 3/4 tsps cinnamon

1 tsp baking powder

3/4 tsp xanthan gum

1/2 tsp baking soda

1/2 tsp salt

7 TBS butter, chilled and cut into pieces

3-4 TBS cold water (I used almost double that)

3 TBS honey

1 tsp vanilla

Mix together the dry ingredients. Using fingertips, work the butter into

the dry ingredients. Stir in 3 Tbs water, honey and vanilla. If the

dough is too dry, add a little more water, 1 tsp at a time. Gather dough

into a soft, manageable ball. Refrigerate for 1 hour.

Preheat oven to 3235. Lightly grease a cookie sheet and line it with

lightly greased parchment paper. (I sprayed a Silpat with Pam).

Cut off a piece of the dough and roll out between 2 sheets of parchment or

wax paper. Roll out to 1/8-1/4". Cut into pieces and prick all over with

a fork. Place on prepared cookie sheet, leaving a little space around

each piece. Bake for 12-15 minutes or until golden brown. Let the

cookies cool slightly before transferring to a cooling rack. Repeat with

remaining dough.

Variations:

For cinnamon: Sprinkle with cinnamon sugar just before baking.

For chocolate: Replace the soy flour with 1/3 cup plus 3 TBS unsweetened

cocoa powder.

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