It’s s’more time! Gluten free graham crackersPosted: September 5, 2013
Fall is nearly upon us! The days are already getting a little shorter, and the nights will soon be cooling down. Perfect weather for campfires and s’mores!
Okay. I’ll be honest. I could eat s’mores all summer, for Easter, and if we could make a campaign for the s’more Christmas cookie, that’d be great! But I do love fall for cozy campfires and gooey s’mores.
And you can’t have a s’more without graham crackers. Until my youngest was diagnosed with a wheat allergy, all I knew were your standard cardboard boxed graham crackers that, let’s face it, barely tasted different than the box.
But then we made these. And I never want to go back to store bought grahams again. I can’t take complete credit for this one. It’s based on the wheat version from Laura at Heavenly Homemakers. So if you can have wheat, check her’s out.
Gluten Free Graham Crackers3/4 cup brown rice flour 3/4 cup sorghum flour 3/4 cup potato or tapioca starch tsp xanthan gum 1/2 cup sucanat or sugar tsp cinnamon tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/2 cup coconut oil, melted 1/4 cup honey tsp vanilla 1/4 cup water In a large mixing bowl, whisk the dry ingredients. Mix in wet ingredients on medium low speed until well combined. Divide dough in half. Place the first half on a piece of parchment or silicon mat, press down with your hand, and place a piece of plastic wrap or another sheet of parchment on top. Roll the dough to a uniform thickness–about 1/8 inch. If you want, sprinkle a bit of cinnamon sugar on top. Cut into desired size with a pizza cutter and place the entire sheet of parchment or the mat with the crackers onto a sheet pan. Repeat with the second half of dough. Place the sheet pans in a 350 degree oven for about 15 minutes. (I usually rotate the pans half way through.) After the time is up, turn off the oven and leave the crackers in to crisp for about 20 minutes more. Watch the crackers to make sure they don’t brown too much. Remove from the pans to a cooling rack. Store in a covered container or zip-top bag.
And you know, top with melty chocolate and gooey marshmallows. Mmm.