Ingredients:
2 1/4 Cups Of Gluten Free All Purpose Flour
1/2 Teaspoon Of Bob's Red Mill Xanthan Gum
1 Teaspoon Of Barkat Gluten Free Baking Powder
1/2 Cup Of Dark Brown Cane Sugar
3 Tablespoons Of Liquid Bees Honey
7 Tablespoons Of Cubed Real Unsalted Butter
2 Teaspoons Of Ground Cinnamon Powder
1/2 Teaspoon Of Arm & Hammer Baking Soda
3 Tablespoons Of Bottled Spring Water
1/2 Teaspoon Of Granulated Kosher Salt
1 Teaspoon Of Liquid Vanilla Extract
Information:
Serving Size 36
128 Calories Per Serving
4 Grams Of Fat
Preparation Instructions:
James from New York City sent in this gluten free graham crackers recipe, and it was excellent when we tried it out. For step one take out a large mixing bowl, and stir together the gluten free all purpose flour, dark brown sugar, real butter, ground cinnamon powder, Barkat gluten free baking powder, Bob's Red Mill xanthan gum, Arm & Hammer baking soda, and granulated kosher salt. You will want to carefully mix all of these ingredients together using your hands. Once an even mixture forms, take out a mixing spoon and stir in the bottled spring water, liquid bees honey, and liquid vanilla extract. Moving along, next form the graham cracker dough into a ball shape, and then cover it with plastic wrap and slide it into the refrigerator to chill for an hour. Once your dough is ready to use, preheat your oven to 325 degrees Fahrenheit, or 160 degrees Celsius. Next take out a large cookie sheet, grease it, then cover it's baking surface with wax baking paper. You are now ready to roll the graham cracker dough out to an eighth inch thickness, then cut this flattened dough into two by three inch pieces. Lightly prick each cracker with a fork. Line your uncooked graham crackers on to your prepared baking sheet, then slide them into the oven to cook for about thirteen minutes, or until the crackers are crisp and golden.
