GLUTEN FREE HONEY GRAHAM CRACKERS

If you have given up Gluten, you probably miss this old favourite. Even if you can tolerate gluten, you might want to try this healthier version of Graham Crackers. Using the gallon size baggies to roll out the dough makes this is a very easy way to make these crackers.

Serves: 34 crackers

INGREDIENTS

• 1 cup sorghum flour

• 1 cup tapioca starch

• 1/4 cup millet flour

• 1/2 cup organic brown sugar (or coconut sugar*)

• 2 tablespoons psyllium husk powder**

• 1 3/4 teaspoons ground ceylon cinnamon***

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon sea salt

• 7 tablespoons coconut oil, at room temperature (or cold butter, or vegan butter)

• 3 tablespoons honey (or maple or coconut syrup)

• 1 teaspoon vanilla extract
   6-8 tablespoons cold water

 

INSTRUCTIONS

• In a large mixing bowl (I used a standing mixer), whisk together the sorghum flour, tapioca starch, millet flour, organic brown sugar, psyllium husk powder, ground cinnamon, baking powder, baking soda, and sea salt.

• Cut in the coconut oil until the mixture resembles coarse crumbs.

• Add the honey, vanilla extract, and 4 tablespoons of the cold water. Stir, and continue to add the cold water, tablespoon by tablespoon until the mixture forms workable dough.

• Divide the dough in half and form each half into a disk. (I weigh it to divide it equally) Place each disk into the center of a gallon-sized sealable bag (so you have 2 bags filled with dough). Remove the excess air from the bag and seal it. Roll the dough out so that it is evenly flat and reaches all four corners of the bag (if necessary, open the bag and readjust the plastic). Roll the second bag of dough. Lay both bags of dough out flat in the refrigerator, and refrigerate for at least 30 minutes.

• Preheat oven to 325 degrees (F), and line 2 large baking sheets (or pizza stones) with parchment paper.

• Remove the first bag of dough from the refrigerator, unseal it, and cut the bag to remove the top layer of plastic. Use a pizza cutter to cut the dough into squares or rectangles. Carefully use a spatula to transfer the crackers to one of the prepared baking sheets. Prick each cracker 2-3 times with a fork if desired. Repeat this step with the second bag of dough. (I removed the top plastic, flipped it over onto a cookie sheet covered with parchment paper and removed the rest of the ziplock bag. I then cut it into squares with a pizza cutter. Less mess)

• Bake for 22-26 minutes, or until the crackers are golden brown, and slightly deeper golden around the edges. (Don't overcook, take them out before they look done. I burnt a few before catching on to this!) Transfer to cooling racks and cool completely before enjoying. Crackers will be soft when hot, but will crispen as they cool. 

*For a slightly healthier version I use the coconut sugar. It tastes almost the same, with a slightly stronger molasses taste. I like it better. 

**I've been told that psyllium husk is hard to get in America. I had a look on Amazon.com and found it for a reasonable price. Not sure what I would substitute for this. It helps with the texture and makes it more like a "real" graham cracker. 

***Ceylon Cinnamon is best - see http://gale4health.blogspot.com.au/2018/01/cinnamon.html for more information on healthy cinnamons. 

Adapted from Megan at Allergy Free Alaska