Gluten Free Dairy Free Graham Crackers With Teff Recipe Video

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,

GLUTEN AND DAIRY-FREE GRAHAM CRACKERS

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.