We have basically cut crackers of any kind out of our diet.
1) Most of the crackers we like are not gluten free. (oh, wheat thins how I miss you!)
2) We do have GF crackers at our store...but it's just not the same.
3) Daniel is not crazy about crackers...he is more of a chip guy.
4) GF crackers of any kind are crazy expensive, and you get like 6 crackers in a box.WELL, the one type of cracker that I miss most is the graham cracker. (ummm, is is a cracker or a cookie? Just wondering. I mean cracker is in the name...but still...) I use graham crackers in lots of things - cheesecake crust and s'mores being the 2 things I had in mind as I was researching and coming up with this recipe. But I always loved them just as a snack, with a little peanut butter on one side and some raisins! Yum!
1 c. white rice flour
3/4 c. tapioca starch (plus more for rolling out the dough)
1/4 c. corn starch
1/4 c. potato starch
(OR you could use 2 1/4 c. of your favorite GF flour mix)
1 package gelatin
1/2 t. cinnamon
1/2 tsp. baking soda
1/2 tsp. baking powder
4 T. butter (room temperature)
1/2 c. brown sugar
1/2 c. honey
2 T. molasses
1) Sift together dry ingredients and set aside.
2) Cream together butter and sugar. Add honey and molasses and mix.
3) Add egg and mix well.
4) Slowly add flour mixture until all flour is mixed in. Dough will be stiff
5) Divide dough in half and wrap each part in plastic wrap and chill for 2 hours (or more).
6) Once dough is cool use 2 sheets of plastic wrap dusted with extra tapioca starch to roll out dough. Keep peeling back the plastic wrap to make sure it is not sticking to the dough. Dust with starch if it is sticking. The thinner you roll the dough, the crispier your graham crackers will be. I rolled mine to about 1/4 inch because I wanted them to be very crunchy. Using a pizza cutter, cut dough into desired shapes, and place them on a parchment paper lined cooking sheet.
(I tried poking holes in mine with a fork to make them look like real graham cracker...but you cant see them when they are baked...)7) Bake @ 325 degrees for 13-15 min until lightly brown.
8) Let them cool on the baking sheet for about 5 min. Peel off and cool all the way on a cooling rack.
Like most home-made GF baked items, these do not stay fresh for a super long time. I baked about 1/3 of the dough and stuck the rest of it in the freezer to be used on another day. The crackers are light and crispy, with a great honey flavor. I stored them in an air tight container and they stayed fresh for about 3 days. A new favorite snack.