Buckwheat Graham Crackers
Gluten Free, Perfect to make a favorite summertime dessert S'mores.
Ingredients
- 1 Cup + 1 TBSP Butter Melted
- 3/4 Cup Coconut Sugar
- 3 TBSP Molasses Black Strap or Baking Molasses
- 2 1/4 Cups Buckwheat Flour
- 3/4 Cup Arrowroot Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1 tsp Cinnamon
Instructions
- In a large bowl combine melted butter, coconut sugar and molasses till fluffy.
- In a smaller bowl mix both flours, salt, cinnamon, baking soda and baking powder.
- Gradually add flour mixture to butter/sugar mixture, mix well after each addition. After mixing allow dough to rest for 10 minutes. It takes gluten free flours longer than wheat flours to absorb liquids. After 10 minutes if the dough is still crumbly or doesn't stick to together add one tablespoon water and mix.
- Several Kitchen tools make this process easier. A rolling pin, (I used a tortilla pin), wide thin stainless steel spatula, measuring tool and a thin sharp knife or a pastry cutter to cut the dough into individual size graham crackers.
- Grease a cookie sheet with coconut oil or Butter.
- Divide dough into 4 discs, these do not have to be the exact same size. Use arrowroot flour to liberally dust counter, roll out one of the discs using the rolling pin that has been sprinkled with flour. Roll out dough to 1/8th inch thick.
- Cut the dough into individual cracker sizes. I used the following dimensions: Length 2..5 inches, Width 2.25 inches. Use a toothpick to put small holes into the graham crackers. See picture.
- Baked goods made with gluten free flours fall apart easier then wheat flours therefore using a thin metal spatula dusted with arrowroot flour will help make the transfer of the crackers from the counter onto the baking sheet much easier. Crackers can be pretty close on the cookie sheet since there is only minimal rising.
- Before baking place them in the freezer for 30 minutes to harden, this step will bake a better cracker.
- Preheat oven to 350 degrees while crackers are in the freezer.
- Bake for 13 minutes or till crackers begin to brown. Once graham crackers have been baked allow them to cool before transferring to counter or an airtight container.
- These crackers do freeze well in an airtight container.