Gluten free Graham crackers
FODMAP friendly, nut free, low lactose Makes 14-24 crackers
Ingredients
- 100 g (generous 3/4 cup) tapioca flour
- 60 g (1/2 cup) brown rice flour
- 60 g (1/2 cup) toasted quinoa flour
- 100 g light brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon fine salt
- 1/2 teaspoon xanthan gum (see notes for substitution option)
- 1 teaspoon baking powder
- 100 g butter deep browned (see notes for dairy free option)
- 1 extra large egg
- 1/2 tablespoon honey
Instructions
- Preheat the oven to 150C or 302F.
- Weigh out and mix together the flours, sugar, cinnamon, salt, zanthan gum and baking powder. Use a whisk to combine, and break up any light brown sugar lumps with your hands if necessary.
- Brown the butter until it is a toasty dark brown in colour and smells nutty. It should lose 15g in weight and become 85g.
- Take the butter off the heat and add in the honey. Use the whisk to combine – it should bubble up a little like ANZAC biscuit mixture does.
- Pour this bubbly mixture into the dry ingredients and use to a spoon to combine. You will have clumps of moistened and dry batter.
- Add the extra large egg and continue mixing. At this point you’ll need to get in there with your hands and squish the dough through your fingers until it is all evenly moistened. Continue kneading the dough for 30 seconds to 1 minute – this helps make the xanthan gum nice and adhesive.
- By the end you should have a reasonably smooth ball of dough. It will feel a little fragile and like you could smash it apart with your hands. It should also feel a little greasy.
- Place the dough onto a piece of baking paper, and place another sheet on top. Use a French rolling pin (or a wine bottle) to roll it out into a big rectangle.
- How thick you want to roll it is up to you – but note that it will vary the cooking time. I generally roll mine 1/4 – 1/2 centimetre thick. If you’re not using zanthan gum I’d suggest rolling them a bit thicker as the dough isn’t nearly as flexible.
- Peel the top sheet of baking paper off. The dough will probably look greasy and that’s fine. From here, you can slice the dough as you see fit – with a pizza cutter or cookie cutters. The amount of crackers you get from a batch will vary wildly depending on how you cut them, how thick you roll them, etc. You can get anywhere from 14-24 crackers from a batch of dough.
- If you’d like to, use a fork to poke 3 sets of holes underneath each other on each cracker. This is for aesthetic purposes only so it’s optional. You can also sprinkle over a little granulated/finishing sugar for crunch and glitter.
- Whichever way you’ve chosen to score them, place them on a flat baking surface – for me, this is the back of a baking tray (so the sides don’t interfere with the crackers). Bake them for 15-20 minutes, checking and turning the tray at the 10 minute mark. If you’ve rolled thick crackers, you might need to cook them for longer.
- Once golden brown, remove from the oven and allow to cool completely before gently snapping into individual crackers. I advise placing your hands under the sheet of crackers and gently snapping upwards.
- They keep well in an airtight container.
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