Gluten-free Graham Crackers

I love these. This is the same recipe Samantha uses for graham cracker pie crusts. I use it all the time to make the actual crackers/cookies. Eleanor uses this for play dough. She rolls out the dough, cuts shapes with cookie cutters, and then after we bake them, she gets to eat them. Plus they are egg free and can be butter. Different flour combinations result in different liquid needs. The dough should be soft, but not very sticky. If it is too dry add some more molasses or a little water.

I cut the dough with a pizza cutter.

3 cups gf flour (I use a sorghum, brown rice, millet and buckwheat mix, or just brown rice and sorghum, or sorghum with millet for a rice free version.  Sometimes I substitute 1/2 cup of the whole grains with glutinous rice flour, but not always.)

2 sticks of butter, softened

3/4 cup brown sugar

2-3 tablespoons golden syrup, or molasses, or honey (or a combination)

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon xanthan gum

salt (If you are making these without butter or with unsalted butter, add a nice flavored salt.)

 Cream the butter and brown sugar and then add the molasses, golden syrup, or honey.  Beat in the flour, xanthan gum, baking soda, cinnamon, and salt. The dough should be quite lovely, soft and pliable, but not very sticky. Roll out half of the dough at a time and cut into rectangles for traditional graham crackers, or use cookie cutters for more interesting shapes, or use a springerle rolling pin like I usually do.

The dough is very easy to work.

Rolled out

Rolled out with a rolling pin and then rolled again.

I make chocolate graham crackers but substituting 1/2 cup of the flour with 1/2 cup cocoa powder and adding 1 teaspoon vanilla.  Sometimes I leave the cinnamon in and othertimes I omit it. The chocolate dough is also very lovely to roll and cut.