Gluten-Free Graham Crackers

🧂 Ingredients

• 260 grams 1:1gluten-free flour blend
• 112 grams light brown sugar
• 7 grams ground flax or golden flax meal (1 tbsp + 1 tsp)
• 1½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 56 grams unsalted butter, thinly sliced
• 98 grams cold water
• 15 grams honey (1 tbsp)

Instructions

• 1 In a medium sized bowl, combine the flour, sugar, flax, baking powder, baking
  soda and salt. Whisk to combine.
• 2 Add the butter and, using a pastry cutter or your finger tips, work the butter
  into the flour until it resembles coarse meal. Pieces should be the size of peas
  or smaller.
• 3 Mix the water and honey together.
• 4 Add the honey/water mix to the batter, and stir with a fork until well combined.
• 5 Press and knead until there are no dry bits, and you have a cohesive dough. The
  dough should be smooth enough to roll out and be slightly tacky but not sticky.
  Place dough on plastic wrap. Form into a square, wrap tightly and freeze for 15
  minutes (or refrigerate for 30 minutes to 24 hours).
• 6 Preheat oven to 350 degrees. Remove dough from freezer. Lightly dust your work
  surface and your dough with flour, and roll out to a square that is roughly
  16x16-inches square and ⅛-¼-inch thickness.* Dust your work surface as needed to
  keep the dough from sticking as you roll.
• 7 Trim the edges so that they are straight and you have a 15x15-inch square. Cut
  the dough into three-inch square pieces. Place on parchment-lined baking sheets,
  and pierce dough with a fork in lines.
• 8 Bake for 18-20 minutes, rotating the pan halfway through. When done, the
  crackers will be light golden brown. They will still have a little bit of give
  when touched, but they will harden up as soon as they cool. Remove to a
  parchment-lined cooling rack and cool for five minutes.
• 9 Store at room temperature in an airtight container.

Nutrition Info