Directions: |
Directions:Measure out the sorghum, brown rice, arrowroot starch and sweet rice flours. Put into a food processor and whirl them up. Add the cinnamon, baking powder and salt. Mix until everything is well combined.
Cut the butter into small pieces (about 1/2 tbsp. size). Add to the flours in the food processor. Pulse until the butter is incorporated into the flours. The mixture should have a coarse, sandy texture, like cornmeal.
Stir together the honey and 3 tbsp. of the water. Let the food processor run for a few minutes, allowing the dough to form a ball. The final dough should be soft and pliable, even a bit wet. If it still has not come together entirely after a few minutes of processing, add the remaining cold water, a tbsp. at a time.
Put the dough in a suitable container (or wrap with plastic wrap) and put it in the refrigerator for 15 minutes. Preheat the oven to 325°. Line a sheet tray with parchment paper or silicone baking mat. Have another piece of parchment paper, same size, ready as well.
Put the ball of dough onto the lined sheet tray. Cover it with the other piece of parchment paper. Carefully, roll out the dough to a rectangle until the dough is about 1/4-inch thick. Cut the dough into 16 pieces. (You’ll have ragged round pieces on the edges. Leave them on. They’ll make great scraps for graham cracker crusts.) If you want the final crackers dusted with cinnamon sugar, do that here. Refrigerate the dough for 15 minutes.
Pull the sheet tray from the refrigerator. Using the tines of a fork, prick holes into the crackers in a regular pattern that looks good to you. Bake the graham crackers until they are golden-warm brown and starting to be hard, about 15 to 20 minutes. (Turning the tray halfway through baking will help them to not bake too brown.) Allow them to cool on the sheet tray until they are cool to the touch and hardened even more, about 30 minutes.
Makes about 16 graham crackers |
This recipe for Gluten-Free Graham Crackers is from