Week 99er

It's summer time - nothing says summer more than S'mores! But finding gluten free graham crackers can be hard to do. There are some out there - but in my opinion they cost too much for the amount you get. Don't get me wrong, they taste great - I just don't like spending that kind of money. 

I created this recipe a couple years back. It's relatively easy, can be made sugar free. It is egg free, dairy free and gluten free. They have more of a texture like gingerbread cookies so they aren't a true "cracker" but they have the flavor of Graham Crackers. Let them sit in open air for a few hours and harden up some - you can even use them for crusts! 

Ingredients

• 3/4 cup Vegetable Shortening
  
• 3 Tbsp Agave nectar (1/4 cup honey can be used instead of agave)
  
• 1 cup Brown Sugar (use Splenda Brown Sugar to make this sugar free)
  
• 1 tsp Vanilla Extract
  
• 1 cup Brown Rice Flour*
  
• 1/2 cup Expandex*
  
• 1 1/2 cups White Rice Flour* 
  
• 1/8 tsp Salt
  
• 2 tsp Cinnamon
  
• 3 tsp Baking Powder
  
• 1/2 to 3/4 cup Cold Water
  

*This is the gluten free flour blend I prefer. You can use your own custom gluten free flour blend, or an all purpose gluten free flour blend to make this recipe - Just have a total of 3 cups. Alternatively, you can make this with regular all purpose baking flour to make them gluten-full! 

Directions

1. In a large bowl beat together the shortening, agave, brown sugar and vanilla. 
   
2. In a separate bowl whisk together the brown rice flour, white rice flour, expandex, salt, cinnamon and baking powder. 
   
3. Add half of the dry ingredients to the shortening mixture and mix with a hand mixer on medium speed. Add remaining dry ingredients to the bowl and mix well. Add the water to the mixture 1/4 cup at a time until the dough is the right consistency. (It should be similar to ginger bread - thick and not sticky)
   
4. Divide the dough into two balls and place in the fridge in a covered bowl. Allow to chill for 2 hours. 
   
5. Preheat oven to 325 degrees 
   
6. Lightly flour a flat surface with some rice flour. Roll the dough out to approximately 1/4 inch thick. *** Be careful here, too thin and they burn - too thick and they are a bit too doughy***
   
7. Cut into rectangles about 2” x 3” and place onto a baking sheet lined with parchment paper (use a spatula to do this- it will prevent the dough from breaking). With a fork- create the indents to resemble graham crackers
   
8. Bake for 20-25 minutes or until they are lightly browned. 
   

*Sprinkle with cinnamon and sugar if desired before baking.

When you are adding the water be careful not to add too much. If you do, just chill the dough a bit longer. Remember you want it to be thick but not sticky. 

And remember, they taste like graham crackers - but will have more of a cookie consistency. They're super yummy and not full of those unneeded preservatives! Yummo!