When This graham crackers was made in the process , I pondered for some variation that could be derived from the recipe.
Could that be allergen free or something? I questioned myself.
Perhaps!! I declared hesitantly
The answer was not a promise since I haven’t tried any gluten free crackers just yet. Thinking it would not hurt trying, I pursued with all possible ingredients that had been planned in mind. With “not too many but ok” baking with allergy free know-how, I continued my mission and hoped for the best.
When it first came out from the oven, the skeptical thought gushed in. I started to worry , it might fall apart. I remember I had an equal experience with this one too so I let it cool completely and be positive.
I didn’t get hurt or disappointed at all, big alhamdulillah.It finally holds up together wonderfully. Indeed, I was so pleased it didn’t have to go to the trash plus it came out as planned, even better I’d say. The texture was perfect and everything else.. alhamdulillah , not exactly but almost to say the least with normal non allergen free graham cracker.
If you ask my opinion, I’d choose this one over the regular one. The reason for that is indescribable until you try it yourself, you don’t even need me to say it here.
Just don’t overbaked them, they are quite fragile to touch right after baking , they get hardened as they cooled . Overbaking may end up teeth breaking crackers.
Gluten Free ‘Graham’ Crackers (Yields 12 small Crackers)
- 1/2 cup brown rice flour (or white rice flour)
- 1/4 cup buckwheat flour
- 1 Tablespoon cornstarch
- 1/4 coconut flakes (optional)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon powder
- 1/8 teaspoon ginger powder (optional)
- 3 Tablespoons brown sugar
- 1 Tablespoons Vegetable shortening or coconut oil
- 2 Tablespoons canola oil
- 1 Tablespoons molasses (honey or another 2 tbsp brown sugar)
- 2 – 3 teaspoons applesauce
1- In a medium mixing bowl, Mix together the flours ( brown rice and buckwheat flour), cornstarch ,coconut flakes (if using) baking powder, baking soda, salt, and cinnamon and gonger powder ( if using). Add shortening/ oil, stir and rub with tip of your fingers until the mixture resembles coarse meal, about 30 seconds or so.
2- In a large mixing bowl, whip the shortening, oil and sugar till smooth. Add in applesauce ,molasses,and vanilla. Mix well to combine.
3- Stir in the flour mixture into the large bowl ( wet ingredients) . Mix them to form a smooth soft dough… until the dough starts to come together in a ball, another 30 seconds. Scrape dough out.
3- Between 2 sheets of waxed or parchment paper, roll the dough 1/8-inch thick. Chill for at least 1 hour, until firm – several hours.
4- Preheat oven to 350F. Retrieve dough and roll it a bit more if it is not yet 1/8-inch thick. With a sharp knife or pizza cutter, score into 2 x 4 -inch squares. Leave the squares together; you can break them up after they’re baked. With a fork or toothpick, prick several holes in each cracker.
5- Bake for 20 minutes 0r until lightly browned at the edges. Remove from the oven and let cool on the pan. Do not overbake them.