Crispy Gluten Free Graham Crackers Vegan Recipes

GLUTEN FREE DAIRY FREE GRAHAM CRACKERS WITH TEFF (RECIPE + VIDEO)

Steps:

• Combine the vegan butter and maple sugar using a spatula and mixing bowl, cream the mixture well. Add the flax egg, date syrup and vanilla and mix again.
• Then add in the dry ingredients: the gluten free flours, cinnamon, salt and baking soda, until evenly combined and fully incorporated.
• Scrape the dough onto a surface, knead a bit until it comes together. Chill the dough (wrapped) in the refrigerator for at least 15 minutes. If your kitchen is pretty cold, then there is no need to chill prior to baking.
• Remove the chilled dough from the refrigerator. Unwrap the dough and roll it out between two parchment papers, into a rectangle, about 1/8 to 1/16 inch thick.
• Use a knife or a pizza cutter to trim the edges if you want or leave them. Save the scraps, you will re-roll and make a few extra graham crackers. Use a pizza cutter to make desired size pieces. Section and score your rectangle into smaller rectangles, but don't separate them. Use a fork to poke holes all through the dough to give it that characteristic look of graham crackers. This will also keeps them from puffing up while baking.
• Preheat the oven at 350F. Transfer the parchment paper holding the crackers on your prepared baking sheet and repeat the process with all your scraps. If your kitchen is really warm keep the baking tray in the fridge for 10-15 minutes while the oven is preheating. It will prevent the butter from melting too fast.
• Bake the gluten free graham crackers for 13-15 minutes (it depends on how thick you made them).The crackers will not look fully cooked when it's time to take them out of the oven. But they will harden as they cool so don't over-bake. Tip: Cut the crackers with a pizza cutter again, while warm and soft, once hardened they will brake unevenly.
• Let the crackers fully cool before storing,

VEGAN GLUTEN-FREE GRAHAM CRACKERS

Steps:

• In a large bowl, beat butter-style sticks, brown sugar, agave and molasses until creamy and smooth, 3-4 minutes. In another bowl, whisk remaining ingredients; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; cover and refrigerate until firm enough to roll, about 30 minutes., Preheat oven to 350°. Roll each portion between 2 sheets of parchment into an 10x8-in. rectangle. Using a knife or fluted pastry wheel, cut each rectangle into twenty 2-in. squares. Place 1 in. apart on parchment-lined baking sheets. If desired, prick holes with a fork. Refrigerate until firm, about 20 minutes., Bake until edges are light brown, 10-12 minutes. If desired, re-prick holes with a fork. Cool completely on pans on wire racks. Store in an airtight container.