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Gluten Free Dairy Free Honey Graham Crackers

7/17/2012

Summer time!

I LOVE the summer time because things are relaxed, easy going, warmer... But this past week has been CRAZY! I even have been late on my posts which I never do! I promise to make up for it with these next couple of days. I've teamed up with my mom this week (who is also gluten free) to bring you some AMAZING treats.

One of my favorite things to do on a summer night is to make s'mores! I found these great marshmallows at Sunflower Market and they don't contain any corn syrup! Hooray. The ingredients look A LOT better than the Kraft alternative and they were verified gluten free so I bought them.

I also verified that Hershey's chocolate bars are gluten free. (See my post HERE.)

The only trouble now- gluten free dairy free graham crackers are so expensive!! They are close to 5 dollars for a small box. Ouch. So with a little adaption, I took this gluten free graham cracker recipe and made it dairy free too! You're going to love them. They taste close to the real thing.

If you're not dairy free, simple sub real milk for the milk substitute and butter for the Earth Balance butter spread.

Honey Graham Crackers

(Gluten Free, Can be Dairy Free, Can be Soy Free)

Adapted by jalene from a recipe by Elizabeth Barbone

Ingredients:

1 & ½ cups brown rice flour
½ cup non-GMO cornstarch
1/3 cup packed brown sugar
1 tsp baking powder
½ tsp salt
5 Tbsp cold butter or to be dairy-free use Earth Balance Spread (GF, DF, Soy Free)
6 Tbsp Milk or Milk Substitute
3 Tbsp honey

Directions:

Preheat oven to 350. Place rice flour, cornstarch, brown sugar, baking powder and salt in a food processor or blender to combine. Pulse in butter and combine until crumbly.
Add milk and honey and pulse until a dough forms.
Place a 12x16 inch piece of parchment on a work surface. Dust surface with rice flour. Turn dough out onto parchment and shape into a rectangle. Dust dough with rice flour and place another piece of parchment on top of dough. Roll dough out until it covers most of the paper and is 1/8 inch thick.

4. Carefully remove top piece of parchment. Transfer dough to a cookie sheet.

5. With a pizza wheel trim around the outside to create a clean edge. Then score the dough into 3 by 3 inch squares. With a fork, prick the dough to prevent bubbling and help even cooking. Cover dough with the parchment paper again and place in fridge for 10 minutes.

6. Bakes 15 minutes or until evenly brown. (I usually scoop off the outside edge pieces and continue baking the center.) Remove from pan and cool on wire rack. Break along scored lines. Makes 24 three-inch squares.

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"mo kacker pees"

4/3/2012

1 Comment

My sweet little girl LOVES snacking on chips and crackers (just like her daddy). "Mo pees" she signs and says to me! Here is a wheat-thin alternative that is EASY to make and tasty to eat.

Gluten-Free, Dairy-Free Wheat Thin Wannabes
Adapted by Jalene
Dry Ingredients:

3/8 cup sorghum flour
3/8 cup brown rice flour
3/8 tsp sea salt
1/4 tsp baking powder
sea salt to sprinkle on top (optional)

Wet Ingredients:

2 Tbsp coconut oil (melted) (you can use softened butter if you are not concerned about it being dairy-free)
1/2 tbsp honey
3-4 Tbsp water

Directions:

Preheat oven to 400 degrees.
Whisk together dry ingredients until well combined.
Add oil, honey and water. Mix well.
Cut 2 pieces of parchment paper as big as a cookie sheet. Shape dough into a ball and place onto one piece of parchment. Cover with the other piece of parchment and roll out dough to 1/16” thick.
Peel the top piece of parchment away and carefully transfer the rolled out dough to the cookie sheet.
Using a pizza cutter cut dough into 1 inch squares.
Sprinkle lightly with sea salt (Optional) and bake in oven 10-15 min. You will know the crackers are done when edges start to turn golden brown. For crispier crackers cook slightly longer, watching closely so they don't burn. (Note: the thinner you roll these, the faster they cook.)
Allow crackers to cool on cookie sheet. Enjoy! They are addicting!

They can store in an airtight container for up to 1 week. Makes about 50 crackers.

Alteration:
To make a sweeter cracker:
Decrease salt to 2/8 tsp
Increase honey to 2 Tbsp
Keep water at 3 Tbsp
(Optional) Sprinkle with cinnamon

1 Comment

Gluten Free Dairy Free Honey Graham Crackers

Honey Graham Crackers

"mo kacker pees"

jalene

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Gluten Free Dairy Free Honey Graham Crackers

Honey Graham Crackers

"mo kacker pees"

jalene

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