This gluten-free recipe for homemade graham crackers is versatile — use them for that next batch of s'mores, as a pie crust, or as a snack on its own.
Preparation time: 40 minutes, plus chilling time
Cooking time: 14 minutes
Yield: 44 servings
3-3/4 cups minus 1 tablespoon (495 grams) Whole-Grain Flour Mix (see recipe below)
3 cups minus 2 tablespoons (426 grams) White Flour Mix (see recipe below)
1/2 cup plus 1 teaspoon (81 grams) sweet rice flour
1 tablespoon cinnamon
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons packed brown sugar
12 tablespoons unsalted butter
1/3 cup honey
3 teaspoons vanilla
3/4 cup water
Line a 9-x-5-inch bread pan with plastic wrap. Make sure the wrap fits into the corners so that the crackers will have rectangular edges.
In a large bowl, combine the Whole-Grain Flour Mix, White Flour Mix, sweet rice flour, cinnamon, baking powder, salt, and brown sugar. Mix until the mixture is one color.
Add the butter and let the mixer run until the mixture looks like sand, about 2 to 3 minutes. Add the honey, vanilla, and water; beat for 1 minute.
Pat the mixture into the prepared pan. Cover with plastic wrap. Pat down the dough to make sure it doesn't have any air bubbles.
Refrigerate overnight, or at least 2 hours, before slicing.
When ready to bake, preheat the oven to 400 degrees and line cookie sheets with parchment paper.
Remove the top layer of plastic wrap and slice the dough into -inch slices. Place the slices on the prepared cookie sheets, leaving 1/2-inch space between each cracker. Dock the crackers by poking holes in the dough with a fork.
Bake, two cookie sheets at a time, for 8 minutes. Then rotate the pans and bake 5 to 6 minutes longer, until the crackers are golden-brown.
Remove from the oven and let stand on cookie sheets for 2 to 3 minutes; then move the graham crackers to wire racks to cool completely.
Per serving: Calories 122 (From Fat 31); Fat 3g (Saturated 2g); Cholesterol 8mg; Sodium 54mg; Carbohydrate 23g (Dietary Fiber 1g); Protein 1g.
Whole-Grain Flour Mix
Preparation time: 10 minutes
Yield: 14 cups
4-1/2 cups minus 1 tablespoon (600 grams) brown rice flour
4-3/4 cups plus 2 tablespoons (600 grams) sorghum flour
3-1/4 cups minus 1 tablespoon (400 grams) millet flour
1-3/4 cups (275 grams) sweet rice flour
In a large bowl, combine all ingredients until the mixture is one color. Use a wire whisk to stir for best results.
Store in an airtight container and use in baking recipes in place of flour.
Note: Weigh these flours instead of measuring them by volume. You end up with much better results, and you find that with a little experience, weighing is faster than measuring by cups. One cup of this mix weighs 135 grams.
White Flour Mix
Preparation time: 10 minutes
Yield: 18 cups
5-1/2 cups (685 grams) tapioca flour (also known as tapioca starch)
8 cups (1,370 grams) potato starch
4-1/2 cups minus 1 tablespoon (685 grams) sweet rice flour (glutinous rice flour)
In a very large bowl, combine all ingredients and blend using a wire whisk until they're a single color.
Store in an airtight container and use in recipes.
Note: For accuracy and best results, weigh out the flours for this mix and weigh the mix when you use it in recipes. One cup of this mix weighs 148 grams.
You can find glutinous rice flour at local Asian markets.