Graham Crackers

Easy to bake gluten, dairy, and nut free graham crackers that taste amazing!

Yield: 12-15 crackers                                                                 

Prep time: 20 minutes                                                                         

Cook time: 20 – 25 minutes

Total time: 40 – 45 minutes

INGREDIENTS

• 1 ½ cup Metta GF flour + 1-2 Tbsp dry flour for dusting
• ⅔ cup cornstarch (sub potato starch)*
• ½ cup dark brown sugar
• 6 -7 Tbsp cold non-dairy shortening or butter
• ½ cup non-dairy milk
• ¼ cup molasses (sub maple syrup or honey)
• 2 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt

Note: You can also substitute white rice flour, but will have to use twice as much as the cornstarch. Hence, in this recipe, it would be 1 ½ cups of white rice flour and then you will have to adjust the liquids accordingly.

INSTRUCTIONS

1. Preheat oven to 325 F.
2. In large mixing bowl, mix together Metta GF flour, cornstarch, dark brown sugar, baking powder, baking soda, and salt.
3. Cut the shortening or butter in small cubes and add to the mixture. Combine together until the mixture is coarse. No large pieces of shortening should remain. I recommend rubbing the shortening between your fingers in the flour.
4. Then add milk and molasses or maple syrup. Mix until dough forms. The dough will be sticky, but shouldn’t be too soft or wet.
5. Move the dough onto a lightly dusted with Metta flour piece of 12×16 inch parchment paper. Pat dough into a rectangle. Dust the top of the dough lightly with Metta GF flour.
6. Place another piece of 12×16 inch parchment paper on top of the dough. Using a rolling pin, roll the dough until it is about 1/8 – 1/4 inch thick.
7. Carefully remove the top parchment paper and using a pizza cutter, cut the thinned-out dough into rectangles (about 6 x 2 ¾ inches large for standard size graham crackers or 3 x 2 ¾ inches for a s’more size graham crackers.) Don’t worry if the rectangles are touching after cutting them.
8. Prick each of the small rectangles with a fork.
9. Chill them for 10 minutes in the freezer (recommended for extra crunchy crackers).
10. Bake for 20 – 25 minutes or until evenly browned.
11. Remove the crackers from the pan and place them on a wire rack to cool. I just slide the parchment paper with the crackers directly onto the cooling rack and enjoy 😋

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Any questions or concerns or ideas on how to improve our recipe and/or process, please feel free to contact us at mettagfatta@gmail.com