Light, crisp, and buttery. Cinnamon, brown sugar, vanilla, and honey all complement earthy teff and oat flours, making these homemade gluten free graham crackers extra addictive.
Prep Time: 1hour
Cook Time: 20minutes
Servings: 24(2-inch) grahams
1/3cup(50 g) sweet rice flour (see note for substitution suggestions below)
1/3cup(45 g) teff flour
1/3cup(35 g) oat flour (plus more for rolling out the dough)
2tablespoons(11 g) cornstarch
¼cup(55 g) packed light brown sugar (or use 1/4 cup / 30 g coconut sugar)
¼teaspoonfine sea salt
4tablespoons(55 g) salted or unsalted butter, diced(or vegan butter such as Miyoko's to make them dairy-free)
1 ½tablespoonscool water (add a few drops more if needed until dough just starts to come together)
1 ½tablespoonshoney(or maple syrup to make them vegan)
coarse sugar such as demerara, for sprinkling
In the bowl of a food processor (or in a large bowl), combine the sweet rice flour, teff flour, oat flour, cornstarch, light brown sugar, cinnamon, baking powder, baking soda, and salt. Scatter the butter pieces over the top and pulse in (or rub with your fingertips) until the butter is incorporated and the mixture resembles the texture of polenta. Drizzle the water, honey, and vanilla over the flour mixture and pulse (or toss with a flexible spatula or your hands) until the dough just comes together, adding more water a few drops at a time if needed.
Knead the dough lightly in the bowl and gather it into ball. Flatten the dough ball into a disc and wrap in beeswax wrap or plastic wrap. Chill until firm, 20-30 minutes.
On piece of parchment paper dusted with oat flour, roll the dough into a rectangle to about 1/8- inch thick; it will be roughly 14 by 11 inches. As you work, when the dough begins sticking to the parchment, dust the top with more oat flour, sweep the excess away with a dry pastry brush, place a second piece of parchment on top, flip the whole thing over, and peel away the parchment. Dust the top with more flour and continue rolling.
Slide the dough, parchment and all, onto a rimless cookie sheet. Use a sharp chef’s knife or pastry cutter to cut the dough into squares or rectangles. Leave the crackers where they are and prick them all over with a fork. Chill until firm, 20 minutes.
Position a rack in the upper third of the oven and preheat to 325º F.
Sprinkle the cookies with the coarse sugar and bake until deep golden brown and fairly firm to the touch, 15-22 minutes. Cut the crackers again with a knife and let them cool. If the cookies aren’t fully crisp when cool, put them back in a low oven to further dry them out. Store airtight at room temperature for up to a week or two.
Flour substitution suggestions (by weight):Teff flour: sub brown rice, buckwheat, sorghum, millet, or more oat flour.Sweet rice flour: sub a GF all-purpose blend (I suggest Bob's Red Mill 1 to 1 which contains sweet rice flour)Oat flour: sub sorghum, brown rice, buckwheat, or millet flour, or an all-purpose flour blend. Make-ahead: the dough can be wrapped tightly and chilled for up to several days, or frozen for up to a month or two. Defrost in the fridge overnight if frozen, and let soften at room temperature until rollable if chilled. The cookies keep well, airtight, for up to a week or two. If they get soft, just crisp them back up in a 325º oven for 5 minutes or so. Once they cool down, they should be crispier; if not, return them to the oven for a few more minutes. This makes a smallish batch of cookies – and they go quick – so feel free to double the recipe if you like.Adapted from Genius Kitchen.Nutritional values are based on one of twenty-four servings.