Gluten-Free Graham Crackers
- 2.5 ounces sorghum flour (that’s about 1/2 cup, plus 2 tablespoons)
- 2.5 ounces brown rice flour, ground super fine, if possible (1/3 cup, plus 1 T)
- 2.5 ounces tapioca flour
- 2.5 ounces sweet rice flour (1/3 cup, plus 2 tablespoons)
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon guar gum
- 1/2 teaspoon salt
- 3.5 ounces unsalted butter, just out of the refrigerator (7 tablespoons)
- 3 ounces mild-flavored honey (1/4 cup)
- 3 to 6 tablespoons cold water
- This recipe is vegetarian
- This recipe is gluten-free
- Cooking & Baking
- 2.5 ounces sweet rice flour (1/3 cup)
- Baking powder (1 teaspoon)
- Brown rice flour (2 1/2 ounces)
- Cinnamon (1 teaspoon)
- Guar gum (1/4 teaspoon)
- Honey, mild flavored (3 ounces)
- Salt (1/2 teaspoon)
- Sorghum flour (2 1/2 ounces)
- Tapioca flour (2 1/2 ounces)
- Xanthan gum (1/2 teaspoon)
- Drinks
- Water (3 tablespoons)
- Dairy
- Butter, unsalted (3 1/2 ounces)
Preparation
Read recipe preparation on glutenfreegirl.com
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Recipe Stats
Published January 18, 2010 (3 years ago).
12 people saved this recipe.
