Sorghum Flour Graham Crackers
Crispy Gluten Free & Perfect For S'mores
Ingredients
- 1 Cup Butter Melted
- 3/4 Cup Coconut Sugar
- 3 TBSP Honey
- 2 1/4 Cups Sorghum Flour
- 3/4 Cup Arrowroot Flour Plus more for dusting
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Cinnamon
- 1/2 tsp Salt
Instructions
- In a Large bowl combine butter, coconut sugar and honey.
- In a smaller bowl mix flours with baking soda, baking powder, cinnamon and salt.
- Gradually add flour mixture to butter/sugar mixture, mix well. Allow dough to rest for 10 minutes. It takes gluten free flours longer than regular flours to absorb the liquids.
- Several kitchen tools make this process a lot easier. A rolling pin, (i use my tortilla rolling pin), wide thin stainless steel spatula, measuring tool, and a thin sharp knife or a pastry cutter to cut the dough into individual graham crackers.
- 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 dough discs using a rolling pin that has been sprinkled with arrowroot flour. Dough should be 1/8" inch thick. I like to use my minature rolling pin to roll out the dough.
- Grease a cookie sheet with butter or coconut oil. Cut the dough into individual cracker sizes. I used the following dimensions: Length 2.5 inches, Width 2.25 inches.
- Baked goods made with gluten free flours fall apart easier than regular flours therefore using a thin metal spatula dusted with arrowroot flour will help make the transfer of the crackers from the counter onto the cookie sheet a lot easier. Crackers can be close to each other on a cookie sheet since they only rise a small amount. Next place crackers in the freezer for 30 minutes to harden, this step will bake a better cracker.
- Preheat Oven to 350 degrees.
- Bake for 15 minutes or till crackers begin to brown. Once crackers are done baking allow them to cool before transferring to counter or an airtight container.
- These crackers do freeze well in an airtight container.