GLUTEN AND DAIRY-FREE GRAHAM CRACKERS

Gluten and Dairy-Free Graham Crackers image

Provided by bakedapple42

Categories Dessert

Time 35m

Yield 36 cookies, 12 serving(s)

Number Of Ingredients 12

2 1/4 cups gluten-free all-purpose flour
1/2 cup packed brown sugar
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon salt
7 tablespoons butter flavor shortening, cut into pieces
3 tablespoons cold water
3 tablespoons maple syrup
1 tablespoon molasses
1 teaspoon vanilla

Steps:

In a large bowl, whisk together the flour, sugar, cinnamon, baking powder, xanthan gum, baking soda, and salt.
Cut in the shortening pieces until mixture resembles coarse crumbs.
Stir in remaining ingredients. The dough will be crumbly, but you should be able to form it into a ball.
Wrap the ball of dough in plastic wrap and refrigerate.
Remove the dough, unwrap, and divide in half.
Place half of the dough into a gallon-sized Ziploc bag. Roll out to the shape of the bag, approximately 1/8 inch thick. Have patience as the dough has a tendency to crumble.
When dough is rolled out evenly, cut along sides of plastic bag and remove top.
Carefully flip sheet of dough over onto a parchment lined baking sheet. Use a sharp knife to cut into squares. Prick each square with a fork.
Repeat steps with remaining half of dough.
Bake at 350 degrees F. for 12-15 minutes, or until lightly browned. When completely cooled, they should be crisp and crunchy, like a regular graham cracker.