Today’s Recipe: Gluten-free Graham Crackers

GLUTEN-FREE GRAHAM CRACKERS

PREP TIME: 30 MINUTES
COOK TIME: 15-18 MINUTES
MAKES: 36 CRACKERS

2 cups brown rice flour
1 1/4 cups tapioca flour, plus more for dusting
1/2 cup dark brown sugar
1 t baking powder
1/2 t salt
1/4 t xanthan gum
6 T cold butter, cut into pieces
1/2 cup buttermilk
2 T honey

1. Preheat oven to 325°F. Line three large baking sheets with silicone baking mats or parchment paper.
2. 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.
3. In a small bowl, combine buttermilk and honey.
4. Add buttermilk mixture to flour mixture. Mix until a smooth, pliable dough forms.
5. Lightly dust a clean work surface with tapioca flour. Roll dough out to 1/8”-thickness, dusting with tapioca flour as needed. Cut into crackers using a round 3″ cookie cutter.
6. 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.

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).