Denise Rutledge
Submitted on 08/26/11 |
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| Replace the whole wheat flour and the all purpose flour with whole wheat pastry flour and you can go 100% whole wheat. It's a great cracker! |
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Nancy
Submitted on 01/21/06 |
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| I've recently found out I've got a form of celiac disease, which means I can't eat anything with gluten (wheat, rye, barley or oats). One of the things I've really missed that there isn't a commercial substitute for is graham crackers. This recipe worked out wonderfully using a gluten-free baking mix called Pamela's Ultimate Pancake and Baking Mix in place of all three cups of the flour. I've posted a rave about this recipe and Top Secret Recipes in the celiac disease message board I go to, so I'm sure there will be a ton of happy celiacs. The true test of this recipe -- my 2yo and my very, very picky 3yo both like them. |
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chefzilla
Submitted on 08/16/05 |
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| GREAT Recipe! |
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Honey (Original)
1. Preheat oven to 300 degrees F.
2. Combine shortening with sugar, honey (warmed for 20 to 30 seconds in the microwave), and vanilla in a large bowl. Blend with an electric mixer until smooth.
3. Combine flours, salt, baking powder, and baking soda in another large bowl, and then add the dry mixture to the wet ingredients and blend well with an electric mixer.
4. Slowly add the water to the mixture while beating. You may have to mix by hand until the mixture forms a large ball of dough.
5. Divide the dough in thirds and roll 1/3 out in the shape of a rectangle that is at least 1/16 inch thick on wax paper. This dough should be paper thin! It will double when cooked to the desired 1/8-inch thickness. Use a knife to trim the dough so that it has straight edges in the shape of a rectangle slightly smaller than the size of the baking sheet you are using.
6. Grease the baking sheet with a light coating of shortening. Turn the dough over onto the baking sheet, and carefully peel away the wax paper.
7. Use a knife to score the dough in 5 x 2 3/8-inch rectangles. Use a toothpick to poke holes that are 1/4-inch apart across the entire surface of the dough.
8. Bake for 22 to 24 minutes or until the dough begins to turn light brown around the edges. Be sure to turn the baking sheet around about halfway through the cooking time.
9. Cool the graham cracker sheets before breaking them apart along the scored lines. Repeat the process with the remaining dough.
Makes 44 crackers.
Cinnamon
1. Preheat oven to 300 degrees F.
2. Combine shortening with sugar, honey (warmed for 20 to 30 seconds in the microwave), and vanilla in a large bowl. Blend with an electric mixer until smooth.
3. Combine flours, salt, baking powder, and baking soda in another large bowl, and then add the dry mixture to the wet ingredients and blend well with an electric mixer.
4. Slowly add the water to the mixture while beating. You may have to mix by hand until the mixture forms a large ball of dough.
5. Divide the dough in thirds and roll 1/3 out in the shape of a rectangle that is at least 1/16 inch thick on wax paper. This dough should be paper thin! It will double when cooked to the desired 1/8-inch thickness. Use a knife to trim the dough so that it has straight edges in the shape of a rectangle slightly smaller than the size of the baking sheet you are using.
6. Grease the baking sheet with a light coating of shortening. Turn the dough over onto the baking sheet, and carefully peel away the wax paper.
7. Use a knife to score the dough in 5 x 2 3/8-inch rectangles. Use a toothpick to poke holes that are 1/4-inch apart across the entire surface of the dough.
8. Sprinkle a light coating of the cinnamon/sugar over the top surface of the dough. Shake the baking sheet around gently to evenly distribute the cinnamon/sugar topping.
9. Bake for 22 to 24 minutes or until the dough begins to turn light brown around the edges. Be sure to turn the baking sheet around about halfway through the cooking time.
10. Cool the graham cracker sheets before breaking them apart along the scored lines. repeat the process with the remaining dough.
Makes 44 crackers.
Chocolate
1. Preheat oven to 300 degrees F.
2. Combine shortening with sugar, honey (warmed for 20 to 30 seconds in the microwave), chocolate syrup, and vanilla in a large bowl. Blend with an electric mixer until smooth.
3. Combine flours, salt, baking powder, and baking soda in another large bowl, and then add the dry mixture to the wet ingredients and blend well with an electric mixer.
4. Slowly add the water to the mixture while beating. You may have to mix by hand until the mixture forms a large ball of dough.
5. Divide the dough in thirds and roll 1/3 out in the shape of a rectangle that is at least 1/16 inch thick on wax paper. This dough should be paper thin! It will double when cooked to the desired 1/8-inch thickness. Use a knife to trim the dough so that it has straight edges in the shape of a rectangle slightly smaller than the size of the baking sheet you are using.
6. Grease the baking sheet with a light coating of shortening. Turn the dough over onto the baking sheet, and carefully peel away the wax paper.
7. Use a knife to score the dough in 5 x 2 3/8-inch rectangles. Use a toothpick to poke holes that are 1/4-inch apart across the entire surface of the dough.
8. Sprinkle a light coating of granulated sugar over the top surface of the dough. Shake the baking sheet around gently to evenly distribute the sugar topping.
9. Bake for 22 to 24 minutes or until the dough begins to turn light brown around the edges. Be sure to turn the baking sheet around about halfway through the cooking time.
10. Cool the graham cracker sheets before breaking them apart along the scored lines. repeat the process with the remaining dough.
Makes 44 crackers.
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