The batch makes one cookie sheet.  The recipe came from “The Complete Book of Gluten-Free Cooking” by Jennifer Cinquepalmi.  I adjusted the amount of cinnamon she suggested.  If doing cinnamon grahams I would use 1 and 3/4 teaspoons cinnamon (the original amount suggested in the cookbook).  For “regular” graham crackers, I would use1/2 teaspoon or the amount that you and your family like.

Here goes:

2 and 1/2 cups all purpose mix

1/2 cup packed brown sugar

1/2 teaspoon cinnamon

3/4 teaspoon xanthan gum

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

7 Tablespoons butter or margarine (make sure it is GF), cut into pieces

3-4 Tablespoons water

3 Tablespoons honey

1 teaspoon vanilla (make sure it is GF)

If making cinnamon sugar graham crackers, prepare a bowl of cinnamon and sugar to sprinkle after baking.

Preheat the oven to 325.

Grease standard-large cookie sheet

Combine all ingredients in a mixing bowl and mix well together.

Put dough on cookie sheet and press to flatten.  I use my fingers you may also use a marble rolling pin sprayed with cooking spray or cover a rolling pin with plastic wrap and then spray it with cooking spray.

Make the dough an even thickness.

Prick the graham crackers all over with a fork.

Bake 12-15 minutes (remember they won’t brown)

Cut the graham crackers as soon as you remove them from the oven.  (To make Cinnamon-Sugar Grahams, mix up a batch of sugar and cinnamon and sprinkle over the top of the crackers as soon as they are removed from the oven.)

Cool six to eight minutes then remove from pan to finish cooling.

These can be frozen.  Use the crumbs to make a gluten-free graham cracker crust.

Enjoy!

Technorati Tags: gluten free graham crackers