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Wednesday, May 23, 2012

Homemade Graham Crackers

Every year, we kick off the summer with a weekend camping trip to Darien Lake Theme Park.  Camping means a lot of things to a lot of people(we're tent campers, not glam-pers,) but almost universally it means S'mores.
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This s'more was made on my stove, not a campfire, specifically for this post.  Incidentally, in the oft argued gas vs induction debate, no one ever cites the perfectly roasted marshmallow as a reason to use gas, but how would you make indoor s'mores without flame?  I've never been one for the basic traditional s'more.  I bring the traditional Hershey bars, but I also like to bring peanut butter cups and Ghirardelli squares for a more decadent treat.  
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Even before going gluten-free, I had a disdain for boxed graham crackers preferring to make s'mores with soft ginger cookies or almond thins.  And in that vein, I decided to make my own graham crackers to bring along this weekend.  I started by whirring together 1 cup light brown sugar, 2/3 cup sorghum flour, 2/3 cup arrowroot starch, 1/3 cup brown rice flour, 1/3 cup white rice flour, 1/3 cup millet flour, 2 tbsps potato starch, 1 tsp baking powder, 1/2 tsp salt, and 1/2 tsp xanthan gum in my food processor.  I pulsed in a cubed stick of butter.
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In a small mixing bowl, I whisked together 1/3 cup honey, 1/4 cup milk, 2 tbsps molasses, and 2 tbsps vanilla extract.
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I like using local honey to help inoculate against pollen related allergies.
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With the food processor on low, I mixed in the wet ingredients.  I turned the dough out onto a floured board and kneaded it into a ball, then patted it into a rectangle.  Wrap the dough and chill for a few hours in the refrigerator.
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Roll out half the dough to 1/8" thickness, and using a pizza wheel, cut into squares.  Prick the dough all over with a fork.  You can gather up the scraps and re-roll them, but I just left them.  Those scraps will be great for s'more's milkshakes or crumbs for cheesecake bases.  Repeat with the other half of the dough.
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Bake at 350 for about 25 minutes, rotating the sheets halfway through.  Immediately after pulling them out of the oven, rescore the lines.
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Let cool completely before breaking apart.  Pack in an airtight container.  I had to make that above s'more for blog posting purposes, and it was perfect in it's ooey, gooey, deliciousness.  I can't wait to bust these out around the campfire this weekend.

Thanks for popping in and baking with me.  I'm linking this up to Gluten-Free Homemaker's Gluten-Free Wednesdays and Something Swanky's Sweet Treats Thursdays.

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5 comments:

  1. I used to make a recipe from a 2nd grade reading level cook back back in the 60's. On top of a graham cracker, put peanut butter, then rows of little marshmellows, then chocolate chips or red-hot candy. Cook under the broiler in the oven for just a couple of minutes until marshmellows are brown - do not walk out of kitchen or you will burn these. Eat with lots of napkins around! Enjoy. Now with the GF Graham cracker recipe I can make these again!

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  2. What an awesome idea! :) They look so good too! MMMM!

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  3. Can't wait to make these! I have been missing my graham crax!

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  4. These graham crackers look delicious. I think they look better than the store bought ones. I bet they were great for Smores. I would love if you would share this and any other posts at Showcase Your Talent Thursday http://whatscookinglove.blogspot.com/2012/05/showcase-your-talent-thursday-8.html. I hope to see you there!

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  5. Your campsite is the place to be! You've got me thinking outside the box here--love the idea of homemade graham crackers! Yum!

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