Homemade Gluten Free Graham Crackers

Graham crackers are a back yard camping, s'mores making must have!! I have a gluten and dairy allergy so that pretty much rules out buying anything that comes in a package, and forces me to make everything from scratch. Which is not a bad thing!! Homemade always taste better and of course lacks all those unnecessary ingredients you can't even pronounce. Like when has your grandma ever said, "hey pass me the aspartame or azodicarbonamide"?!?!?! Uh, no thank you! I've really grown to love cooking and baking, it brings out my inner pioneer women. Plus it is so much healthier and is a great way to spend time with my kids.

This recipe is based off of the recipe from "The Year of Cozy" by Adrianna Adarme. Such a good book. I highly recommend it. So many crafts and yummy food recipes. Her graham cracker recipe is not gluten free, but my altered version of her recipe is!!

Ingredients

2 1/2 cups of Gluten Free Flour

3/4 Teaspoon salt

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1 package of Miyoko's Dairy Free butter, divided

1/2 cup packed brown sugar

1/4 cup granulated sugar

4 tablespoons maple syrup or honey (not vegan)

Directions

In a medium bowl, whisk together the flour, salt, baking soda and cinnamon.

Using a box grater. gate a little more than half of the package of butter into a separate bowl or bowl of stand mixer. Then add the sugars and maple syrup or honey. Mix with stand or hand mixer on medium speed for 2-3 minutes or until pale and fluffy, scraping down the sides of the bowl as needed. reduce the speed to low and add the flour mixture. Mix until combined.

*if the dough is too dry grate the rest of the butter in a separate bowl, whip with mixer and add to the dough.

Separate the dough into two half's. Place the first dough on parchment paper, roll out between two pieces of parchment paper. Cut the sheet of dough into 3" squares. Don't bother separating the squares- you'll do that later. Transfer to a baking sheet and place in freezer to chill for 5 minutes. Repeat with second half of dough.

Preheat the oven to 350°F. Then separate the graham crackers from each other. (should be easy as they are chilled and hard) then space them apart on the baking sheets to allow room for spreading. Place bake in freezer until oven has finished preheating. (5mins) Then place in oven and bake for 10 minutes or until edges are lightly golden brown.

***Tip: If you want true graham crackers that are hard and crunchy then roll them out thin and cook them until golden brown. I personally rolled mine a little thicker for soft graham crackers.