Make your own gluten-free flour
People living with celiac disease do not need to miss out on the campfire smores. Celiac disease is digestive disease that affects one out of every 133 people in the US according to the National Digestive Diseases Information Clearinghouse. This gluten-free graham crackers recipe is not very time consuming and makes about three dozen graham crackers.
Ingredients
For the flour, mix sorghum or chickpea flour, tapioca starch or Expandex, potato, corn or arrowroot starch, amaranth (or millet, quinoa, or oat flour), brown rice flour and sweet rice flour. Other ingredients include brown sugar, cinnamon, gluten-free baking powder, xanthan gum, baking soda, cold water, butter, honey and vanilla.
Making the Dough
Mix 2-1/4 cup gluten-free flour mix (recipe included), ½ cup brown sugar, 1 ¾ tsp. cinnamon, ½ tsp. baking powder, ½ tsp. xanthan gum, ½ tsp. baking soda and ½ tsp. salt. Using your fingers, blend 7 tbsp. of butter into the dry mixture. Stir in 3 tbsp. cold water, 3 tbsp. honey and 1 tsp. vanilla. Add cold water a teaspoon at a time if the dough is too dry. Make the dough into a ball and refrigerate covered for one hour.
Gluten-Free Flour Mix Recipe
Mix together 1 cup sorghum or chickpea flour, 1 cup tapioca starch (or Expandex), 1 cup potato starch (or corn or arrowroot starch), ½ cup amaranth, millet, quinoa or oat flour, ½ cup fine brown rice flour and ¾ cup sweet rice flour. Make sure they are well blended and keep refrigerated. This recipe makes 4 ¾ cups.
Baking
Preheat the oven to 325 degrees F and grease a cookie sheet lined with parchment paper. Roll the dough out 1/8 inch thick on a sheet of parchment paper. Use a knife to cut into 2 x 3 inch squares. Prick with a fork and bake for 12 to 15 minutes until golden brown. Cool before transferring to a cookie rack. Makes three dozen.
Storage
Store your graham crackers in an airtight container and keep in a dry place. The crackers will keep for up to three weeks this way. Stale crackers can be placed in an oven for 10 to 15 minutes at 250 degrees F.
Tags: rice flour, cold water, amaranth millet, amaranth millet quinoa, arrowroot starch, arrowroot starch amaranth, baking powder
