Grandpa’s Gluten Free Graham Crackers
Mike Packham
“downloads” at www.mikepackham.org
What kid doesn’t like graham crackers? And what grandpa doesn’t like to be a kid again once in awhile? These crackers give that little-kid flavor and crisp crunch, but avoid the fat and low-nutrient flours. No guilt eating these, unless you load them up s’more-style with marshmallows and CHOCOLATE!
Preheat oven to 325
Grease two 12” X 15” cookie sheets with olive oil
In a medium-sized bowl, whisk together:
1 Cup brown rice flour
1 Cup sorghum flour
1 Cup almond or pecan meal (you can make this by putting a cup of nuts in the blender with some of the flour mixture and blending it until the nuts are fine)
½ tsp. xanthan gum
1 ½ Tbl. baking powder
1 tsp. cinnamon (optional)
1 Cup granulated Splenda (or brown sugar if you are not concerned about the calorie count)
With a pastry cutter or fork, cut in, until it is entirely incorporated:
1 Cup fat-free cottage cheese
1 tsp vanilla
Do not be tempted to add liquid. This should be a soft dough ball. Knead a little with your hand in the bowl and then divide the dough into two balls.
Place each ball on one of the cookie sheets and cover them each with a sheet of plastic wrap. Roll it out until it covers the pan and is a uniform thickness, about 1/8 inch. Score the dough with a knife in the size of cracker you want—maybe 3”X3” for s’mores, smaller for snacking. Prick each cracker several times with a fork.
Bake for about 25 minutes.
