Wednesday, December 15, 2010
Mistakes can be good too: Gluten Free "Graham" Crackers
Graham is actually a type of whole wheat grain. I'll have to think of some clever packaging and a name to go with so people don't get confused because these are gluten free. These are great either with a little icing or melted chocolate. They would probably be fantastic with a little "Marshmallow" vegan icing and chocolate...
Gluten Free "Graham" Crackers
8.5 oz Amaranth Flour
2.2 oz Potato Starch (unmodified)
2.8 oz Sorghum Flour
1 1/2 t baking powder*
3/4 t baking soda
1/2 t salt
2 tsp powdered ginger
1/2 tsp cinnamon
1/4 tsp cloves
1/2 tsp vanilla bean
3 oz palm oil
3 pitted dates & 3 dried apricot halves soaked
1/2 c soak water
3 Tb agave
4 oz Maple Syrup
Preheat the oven to 350 degrees F. Combine the dry ingredients and mix thoroughly. In a high speed blender, put the dates, apricot, soak water, maple syrup, and agave. Slowly combine the liquid into the dry ingredients until it's a workable consistency. Put a little sorghum flour on your rolling surface, and roll out the dough into a rectangular shape. The dough should be 1/6-1/8 of an inch thick. Cut into manageable rectangles and place on a cookie sheet. Bake until the dough turns a light golden brown or about 8-10 minutes. As the crackers dry, they become harder. These are actually better a couple days after they are baked.
*Make sure your baking powder is corn and gluten free. I personally use the Hain brand.
Why are some of the ingredients in weights?
I've discovered that it is far easier to replicate a recipe when I have weights. I bought a cheap digital scale for around $8 or $12 and it is totally worth it. Cooking is an art form that lends well to improvisation and spontaneity. I often get away with this when baking, but have discovered I can't accurately share a recipe (or produce it again) without a scale.