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Categories:
flour sorghum flour golden flaxseed meal xanthan gum baking soda ground cinnamon salt vegetable shortening brown sugar light agave
Viewed: 28 - Published at: 8 years agoIngredients
- 1 1/4 cups Basic Gluten-Free Flour Mix (page 19)
- 1/4 cup sorghum flour
- 1/4 cup golden flaxseed meal
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup dairy-free, soy-free vegetable shortening
- 1/4 cup plus 2 tablespoons firmly packed light brown sugar
- 1 tablespoon light agave nectar
Method
- Whisk together the flours, flaxseed meal, xanthan gum, baking soda, cinnamon, and salt.
- Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, light brown sugar, and agave nectar, mixing on medium speed for about 2 minutes, scraping down the sides of the bowl as necessary.
- Add the flour mixture and beat on low speed until just combined, about 20 seconds.
- Lay out two sheets of parchment paper.
- Divide the dough evenly between the two.
- The dough will be crumbly.
- Starting with one mound of dough, pat together into a disk, pressing in any loose bits, then top with another sheet of parchment paper.
- Roll out into a rectangular shape, 9 by 6 inches and 1/8 inch thick.
- Remove the top sheet of parchment paper, and use your fingers to coax the rectangle into a more uniform shape (think making pinch pots!).
- Top again with parchment paper, roll one more time until smooth, then remove the parchment paper and set it aside for later.
- Using a fluted pastry wheel (or pizza cutter), divide the rectangle into three 6 by 3-inch rectangles.
- Pressing lightly with the pastry wheel so as not to cut all the way through, score each rectangle in half lengthwise and crosswise, to form four 3 by 1 1/2-inch crackers.
- Top again with the reserved sheet of parchment paper and place on the rack in the freezer to chill for 20 minutes, or until firm.
- Repeat with the other half of dough.
- You can stack them in the freezer.
- Preheat the oven to 325F.
- Once the dough has chilled, remove from the freezer, remove the top sheets of parchment paper, and transfer the dough, still on the parchment paper, to a baking sheet.
- You can fit both on the same baking sheet, just trim off any extra parchment paper.
- Bake for 18 minutes, or until golden brown, rotating the baking sheet halfway through.
- Transfer the baking sheet to a cooling rack, and let the crackers cool while still on the baking sheet.
- Let cool completely before breaking the crackers along the perforated lines.
- Store in an airtight container.
- Smores: Top one graham cracker with one piece of Enjoy Life Rice Milk Boom Choco Boom bar, then top the chocolate with a single vegan marshmallow.
- Microwave for about 10 seconds, or until the marshmallow puffs, then remove from the microwave and top with a second graham cracker .
- I think we have a hit!
