Gluten-Free Tuesday: Graham Crackers Recipe
- 1 1/2 cups brown rice flour
- 1/2 cup cornstarch
- 1/3 cup dark brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 5 tablespoons butter, cold
- 6 tablespoons milk
- 3 tablespoons honey
- Preheat oven to 350u0b0F. In the bowl of a food processor, combine dry ingredients. Pulse to combine. (If you don't have a food processor, whisk dry ingredients together in a medium mixing bowl.)
- Add the butter. Pulse until flour mixture is coarse. No large pieces of butter should remain. (Or cut cold butter into flour mixture with a pastry cutter, two knives or by rubbing the butter between your fingers.)
- Add milk and honey. Pulse until dough forms. (Or stir using a wooden spoon.)
- Turn dough out onto a lightly rice floured piece of 12x16 parchment paper.
- Pat dough into a rectangle. Dust the top of the dough lightly with rice flour.
- Place another piece of 12-by-16-inch parchment paper on top of the dough. Roll dough out until it covers all of the paper. Dough rectangle will be about 1/8 inch thick.
- Carefully remove top piece of parchment paper.
- Transfer dough, with bottom parchment paper, to a 12 x 18 baking pan.
- Using a pizza wheel, score the dough into rectangles. (The rectangles should be 6 x 2 3/4 inches large for "standard" graham crackers and 3 by 2 3/4 for a "s'more" size graham cracker.) The graham crackers will break apart after baking. Do not worry if the dough seems to still be touching after scoring with the pizza wheel.
- Prick dough all over with a fork.
- Chill dough for 10 minutes.
- Bake for 15 minutes or until evenly brown.
- Remove graham crackers from the pan and place on a wire rack to cool. (I slide the parchment, with the crackers, directly onto the cooling rack.)
- Allow crackers to cool completely. Break along scored lines.
brown rice flour, cornstarch, brown sugar, baking powder, salt, butter, milk, honey
Taken from www.seriouseats.com/recipes/2010/06/gluten-free-graham-crackers-recipe.html (may not work)