I had a great time baking this week with my nephew, Kestrel. His challenge was to make gluten free dessert. Since he loves to make cheesecake, he wanted to try his hand at gluten free graham crackers for the crust. He started with this recipe:
2 Cups Gluten free flour-we used 1 cup Bob's Red Mill, 1/2 cup quinoa flour, 1/2 cup white rice flour
2 tsp Xanthan Gum
3/4 cup powdered sugar
1 tsp baking powder
1/4 teaspoon salt
1/2 cup butter
2 TBS honey
2 T cold milk
Mix together dry ingredients in a bowl. Grate a stick of butter over all and with a fork blend in until it resembles a crumb mixture. (You can also just soften the butter and mix it in. But as most of you know, I prefer to do things last minute. Grating works better, in my humble opinion, than using soft butter.)
In a separate bowl, stir milk and honey together. Add to dry ingredients. Blend with fork, adding another tsp of milk if necessary for the dough to stick together.
On parchment paper, spread a little rice flour. Using half the dough, roll out into a 10 x 14 inch rectangle. The dough should be about 1/16 inch thick. Trim the edges and prick dough with a fork. (I forgot to trim the edges here.) Using a pizza cutter, cut the dough into 16 rectangles.
Bake in a preheated oven at 325 degrees for about 15 minutes or until a light golden brown color. Let cool and break apart at scored marks. Repeat with other half of dough.
These make delightful smores!
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