WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Friday, January 25, 2013

Graham Crackers(gluten free, dairy free, corn free)

Not pretty! :-) My family is resigned to the fact that I focus more on flavor then looks! But they taste delicious and with practice I might get better at making a more attractive cracker. However, despite their sad appearance, these turned out really tasty!

2 cups gf flour(higher protein flour blend is better)
1/2 cup MLO Rice protein powder(corn-lite at best,Abby has not reacted but untried by allergy community. This particular rice protein tastes like graham flour-Ideal for this recipe)
1 teaspoon baking powder(Hain's)
1 teaspoon guar gum(Abby is soy lite- guar gum is soy contaminated,but tiny amounts when she is not reacting doesn't seem to trigger her.)
1/2 teaspoon baking soda
1/2 teaspoon salt(pink himalayan)
1/3 cup packed dark brown sugar(Domino's)
3 Tablespoons good quality raw honey(make sure you know your keeper! Some bee keepers feed their bees corn syrup or honey has been found to be cut with corn syrup!)
3 Tablespoons palm shortening(spectrum)
2 Tablespoons(cold)coconut oil
1 teaspoon vanilla extract(homemade with potato vodka and vanilla beans)
3-5 Tablespoons cold water.

Mix flour,rice protein, baking powder, guar gum, baking soda, salt,dark brown sugar in large bowl. Cut into flour palm shortening and coconut oil(like making a pie crust)

Once the fats are well cut into dry ingredients(pebble size like pie crust)add raw honey, vanilla extract and enough water to make a soft dough. Mine did not come into a ball, but was like a very thick and crumbly. Cover tightly and place in fridge till chilled (at least 2 hours).

Preheat oven to 325

Divide dough into quarters.(any quarter you are not using should go back in the fridge) Between sheets of parchment paper roll out to 1/4 inch thickness. Using knife or pizza cutter cut into squares and pierce with fork. Place each square on a parchment lined cookie sheet. Bake for 15-17 minutes till golden brown, they will still be soft and as they cool they will get crunchy. We liked the ones that got more brown best.

NOTE: This dough was best to work with ice cold. I found it got very difficult to work with as it got warm. By the time I was ready to move the pieces to the parchment lined cookie sheet I found they were not firm enough, which explains my oddly shaped and messy looking crackers :-) Be prepared to roll, and cut quick! I may try adding more flour next time to make it more temperature stable. But, once these were cooked they were worth the hassle of dealing with the dough. Afraid with more flour they would lose some of their terrific crisp texture.

Store in airtight container.


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