So this one time I had to make an instructional video for my technology class. Since I was making graham crackers anyway, I did a how-to video on that. I felt like such a dork! I also wanted to get it all done this past weekend, so it's not flawless and my perfectionist side is angry at it. It exists on youtube-- but I can't decide if I want to post it here. But hey, I'm all for people laughing at me :)
On another note, I've gotten a few chances lately to teach some groups how to make pie, a few meals, etc. It wasn't formal by any means, but I loved doing it. I might not be much for being recorded (ie: cooking show is a no-go) but I'm looking forward to being in front of a classroom!
Anywho, I'll at least post the recipe. It is WAY good. The gluten free part is irrelevant on how tasty they are. I haven't tried it with regular flour, but I would suspect that it would turn out similar if you substituted the xanthan gum with half the volume in baking soda.
Gluten Free Graham Crackers:
2 1/4 cups gluten-free flour mix (I used Pamela's baking and pancake mix)
1/2 cup packed brown sugar
2 generous tsp cinnamon
1 tsp baking powder
1/2 tsp xanthan gum
7 Tbsp butter or margarine, cut into piece
3 Tbsp cold water
3 Tbps honey
1 tsp vanilla
Additional white sugar
In a large bowl, whisk together the dry ingredients.
Cut in butter using a pastry cutter or two knives until is resembles cornmeal
Stir in water, honey, and vanilla. Dough should form a firm ball. If it is too dry, gradually add small amounts of water.
(OPTIONAL: Refrigerate dough until cold. It makes for a more crispy cookie, but I've done it both ways and both work)
Preheat oven to 325
Line a large cookie sheet with wax paper and spray with a non-stick spray.
Place dough on cookie sheet. Use a floured rolling pin to roll out to about 1/8'' thick.
Score dough with a pizza cutter or knife and prick all over with a fork.
(OPTIONAL: Sprinkle with additional sugar)
Bake for 20 minutes or until golden brown and starting the harden. Re-score the dough. Place back in oven but turn off heat and leave in warm oven. Check every now and then for desired crispiness. Let cool for at least 5 minutes before breaking apart.
Ta-da!
I for reals like these way more than normal graham crackers. Dang good!
Anywho, I'll at least post the recipe. It is WAY good. The gluten free part is irrelevant on how tasty they are. I haven't tried it with regular flour, but I would suspect that it would turn out similar if you substituted the xanthan gum with half the volume in baking soda.
Gluten Free Graham Crackers:
2 1/4 cups gluten-free flour mix (I used Pamela's baking and pancake mix)
1/2 cup packed brown sugar
2 generous tsp cinnamon
1 tsp baking powder
1/2 tsp xanthan gum
7 Tbsp butter or margarine, cut into piece
3 Tbsp cold water
3 Tbps honey
1 tsp vanilla
Additional white sugar
In a large bowl, whisk together the dry ingredients.
Cut in butter using a pastry cutter or two knives until is resembles cornmeal
Stir in water, honey, and vanilla. Dough should form a firm ball. If it is too dry, gradually add small amounts of water.
(OPTIONAL: Refrigerate dough until cold. It makes for a more crispy cookie, but I've done it both ways and both work)
Preheat oven to 325
Line a large cookie sheet with wax paper and spray with a non-stick spray.
Place dough on cookie sheet. Use a floured rolling pin to roll out to about 1/8'' thick.
Score dough with a pizza cutter or knife and prick all over with a fork.
(OPTIONAL: Sprinkle with additional sugar)
Bake for 20 minutes or until golden brown and starting the harden. Re-score the dough. Place back in oven but turn off heat and leave in warm oven. Check every now and then for desired crispiness. Let cool for at least 5 minutes before breaking apart.
Ta-da!
I for reals like these way more than normal graham crackers. Dang good!
I really like them and their gluten free. :)
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