Tag Archives: paleo crackers

Grainless Graham Crackers

24 Apr

photo-7

Somewhere, a dog barked.

Meanwhile, back at the barn, I whipped up something as surprising as it was delicious– gluten-free, sugar-free graham crackers. In my previous life as a Leave No Carb Behind eater, I could flatten a box of graham crackers in the course of a car ride (and not

necessarily a long one). Today, I flattened some in a totally different way: by rolling out my own!

Usually when I follow a recipe exactly, I just link to it and let you do the work.  This recipe is perfect, but I will re-write the instructions, as I made these without some of the fancier tools she used. You should definitely take a peek at The Paleo Mom one of these days, though–she has awesome stuff.

So, back to that dog…

Gosh Darn Good Graham Crackers

Ingredients

  • 1/2 c shortening (I used Spectrum brand palm shortening–I am sure Crisco is just as good)
  • 1/3 c honey
  • 1.5 tsp cinnamon
  • 3 TBS coconut flour
  • 1/4 c tapioca flour
  • 2 c almond flour
  • 1/2 tsp salt
  • 1/2 tsp cream of tartar
  • 3/4 tsp baking soda
  • parchment paper (yes, you really need this)

Assembly

1. In a medium mixing bowl, combine the dry ingredients (everything but the shortening  and honey). Use a whisk to mix it all together evenly.

2. In a separate, larger bowl, combine the shortening and honey with a rubber spatula until it is well combined. Then add the dry ingredients and mix very well, until a dough ball forms. I had to do a little hand kneading at the end.

3. Split the dough in half. Put one half of the dough in between two pieces of parchment paper. Do not try to be cute and sub with wax paper. It won’t work.

4. Roll out dough to about 1/8th of an inch thick. Peel off the top layer of parchment and set aside (you can use it again for the other half). Using a very sharp knife, a pizza cutter, or a pastry wheel, cut the dough into rows of the desired cracker shape/size. Do not try and peel crackers off the parchment–put the entire piece of parchment paper on a cookie sheet. Repeat this process until the dough is finished. You can stack pieces of parchment with crackers on them right on top of each other on the same cookie sheet.

5. Put crackers in freezer for at least one hour.

6.Preheat the oven to 300F. Remove the crackers after at least an hour–they will now easily peel off the parchment. Separate them from each other and arrange in a single layer on 2 cookie sheets. Use a fork to make holes that penetrate about half-way through the crackers.

7. Bake for 13-15 minutes, until just golden brown and a just little crisp. Let cool for 5 minutes on a wire rack–this is when the texture moves from cookie-like to cracker.

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