{"id":61786,"date":"2016-08-12T00:09:25","date_gmt":"2016-08-12T07:09:25","guid":{"rendered":"http:\/\/www.raisingjane.org\/journal\/?p=61786"},"modified":"2016-08-12T00:09:25","modified_gmt":"2016-08-12T07:09:25","slug":"todays-recipe-gluten-free-graham-crackers","status":"publish","type":"post","link":"https:\/\/www.raisingjane.org\/journal\/61786","title":{"rendered":"Today’s Recipe: Gluten-free Graham Crackers"},"content":{"rendered":"

\t\t\t\t\"graham-crackers-4788\"<\/p>\n

<\/p>\n

\n

GLUTEN-FREE GRAHAM CRACKERS<\/p>\n

PREP TIME: 30 MINUTES
\nCOOK TIME: 15-18 MINUTES
\nMAKES: 36 CRACKERS<\/p>\n

2 cups brown rice flour
\n1 1\/4 cups tapioca flour, plus more for dusting
\n1\/2 cup dark brown sugar
\n1 t baking powder
\n1\/2 t salt
\n1\/4 t xanthan gum
\n6 T cold butter, cut into pieces
\n1\/2 cup buttermilk
\n2 T honey<\/p>\n

1. Preheat oven to 325\u00b0F. Line three large baking sheets with silicone baking mats or parchment paper.
\n2. In a large bowl or food processor, combine brown rice flour, tapioca flour, brown sugar, baking powder, salt, and xanthan gum. Cut in butter until mixture resembles course crumbs.
\n3. In a small bowl, combine buttermilk and honey.
\n4. Add buttermilk mixture to flour mixture. Mix until a smooth, pliable dough forms.
\n5. Lightly dust a clean work surface with tapioca flour. Roll dough out to 1\/8\u201d-thickness, dusting with tapioca flour as needed. Cut into crackers using a round 3″ cookie cutter.
\n6. Place crackers on prepared baking sheets. Using a toothpick, poke holes in the tops of crackers. Bake for 15-18 minutes, or until crackers are crisp. Transfer to a cooling rack and cool completely. Store in an airtight container.<\/p>\n

For a little treat, we made chocolate and vanilla ice-cream sandwiches with our graham crackers. These can be enjoyed immediately or frozen for later use (if frozen for later use, crackers will soften).<\/p>\n<\/div>\n

[print-me]<\/p>\n

Gather ingredients.<\/p>\n

\"graham-crackers_4563\"<\/p>\n

Preheat oven to 325\u00b0F. Line three large baking sheets with silicone baking mats or parchment paper.\u00a0Add 2 cups brown rice flour to a large bowl or food processor.<\/p>\n

\"graham-crackers_4657\"Add 1 1\/4 cups tapioca flour.<\/p>\n

\"graham-crackers_4665\"Add 1\/2 cup dark brown sugar.<\/p>\n

\"graham-crackers_4673\"Add 1 t baking powder.<\/p>\n

\"graham-crackers_4683\"Add 1\/2 t salt.<\/p>\n

\"graham-crackers_4686\"Add 1\/4 t xanthan gum.<\/p>\n

\"graham-crackers_4690\"Stir or pulse to combine.<\/p>\n

\"graham-crackers_4696\"Cut in 6 T cold butter until mixture resembles coarse crumbs.<\/p>\n

\"graham-crackers_4697\"Add 1\/2 cup buttermilk to a small bowl.<\/p>\n

\"graham-crackers_4707\"Add 2 T honey.<\/p>\n

\"graham-crackers_4711\"Mix well.<\/p>\n

\"graham-crackers_4718\"Add buttermilk mixture to flour mixture. Mix until a smooth, pliable dough forms.<\/p>\n

\"graham-crackers_4721\"<\/p>\n

\"graham-crackers_4726\"Lightly dust a clean work surface with tapioca flour.\u00a0Roll dough out to 1\/8\u201d-thickness, dusting with tapioca flour as needed.<\/p>\n

\"graham-crackers_4740\"<\/p>\n

\"graham-crackers_4747\"Cut into crackers using a round 3″ cookie cutter.<\/p>\n

\"graham-crackers_4752\"Place crackers on prepared baking sheets.\u00a0Using a toothpick, poke holes in the tops of crackers.<\/p>\n

\"graham-crackers_4767\"<\/p>\n

\"graham-crackers_4769\"Bake for 15-18 minutes, or until crackers are crisp. Transfer to a cooling rack and cool completely. Store in an airtight container. Store in an airtight container. For a little treat, we made chocolate and vanilla ice cream sandwiches with our graham crackers. These can be enjoyed immediately or frozen for later use (if frozen for later use, crackers will soften).<\/p>\n

\"graham-crackers-4788\"\t\t<\/p>\n","protected":false},"excerpt":{"rendered":"

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