Gluten-Free Graham Crackers!
A few months before starting work on “Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking”, my husband and I went "camping" .. by which I mean we rented a tiny little 1 room cabin and cooked our food over a fire pit outside. It was great... aside from the S'mores we made. I'd never actually done S’mores before, so my husband showed me how it was done... but with gluten-free graham crackers.
Oh... those crackers were terrible. I actually picked them off the marshmallow and tossed them, finding them completely inedible. To add insult to injury, we'd ordered them online, as we couldn't find any gluten-free ones locally - they weren't cheap!
So, obviously I needed to come up with a recipe for them. The problem with graham crackers, specifically, is that they use a special type of flour - graham flour - that really doesn't have a gluten-free replacement. Just using an all-purpose mix (as store bought ones do) of the regular gluten-free flours won't give you anything resembling that unique flavour from the graham flour.
Enter rice bran! I'm not big on having weird ingredients in my books, but for something like this, I made an exception.
Rice bran and a little flax meal, combined with the flours I've chosen for this, create a mix that is pretty much indistinguishable from the taste and texture of graham flour product. Add in carefully planned quantities of honey, molasses, and cinnamon, and BOOM - proper "graham" crackers! Just try to use good chocolate If you make S'mores off these. The traditional stuff is gross, in my spoiled,
Canadian opinion. Chocolate should not be gritty!
Makes about 50 2.5" square crackers
This recipe comes from my gluten-free cookbook, Beyond Flour 2. You should definitely consider checking it out! 🙂
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