Wednesday, 24 June 2015

Gluten Free Graham Crackers

Justin's favorite dessert is cheese cake. It used to be one of mine but since I've become gluten free I've only been eating the topping and giving himself the best bit, the base!
Fed up with missing out I recently made a cheese cake using a combination of graham cracker recipes from the gluten free recipe box and allergy free Alaska to make the base. Megan has a great tip for getting the crackers even sized be sure to check it out. There is no going back now, J is clean outa luck where the bickie base is concerned.....
 
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Gluten Free Graham Cracker 
 
2 tbsp. hot water
1-1/2 tbsp. agave
1/2 cup minus 1 tbsp. sorghum flour
1/3 cup brown rice flour
1/4 cup tapioca starch
1/4 cup corn starch 
3/4 tsp. xanthan gum
1/2 tsp. ground cinnamon
1/4 cup dark brown sugar
1/4 tsp. baking soda
1/8 teaspoon salt
6 tbsp. margarine (room temperature)
1/2 tsp. pure vanilla extract
 
 
 
 
 
 
Preheat oven to 325°F.  
In a small cup, add warm water (about 100°F) and stir into agave and allow to cool.
In a separate bowl combine together dry ingredients.
Using a pastry cutter or 2 knives, cut the margarine into the flour mixture.
Add the vanilla to the water and agave mix, add to dry ingredients and mix well
 
 
 
 
Lightly dust your rolling pin with potato starch. Form dough into a patty and roll out onto a sheet of parchment paper to about 1/16" thick.  
Use a pizza cutter or long knife to slice the dough into about 2-1/2" squares. 
Poke holes in each cracker with a fork, move to a lined baking sheet. I used a spatula.
Bake for 15 - 20 minutes.
Remove from oven and allow to cool slightly on try before transferring to a wire rack to cool completely.
 
If your crackers are a bit soft once cooled don't be afraid to add them back to the oven for 5 more minutes or so.
 
 
 
 
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Have a great week everyone!!
 
 Michelle xxx