Review of Kinnikinnick S'moreables Graham Crackers; Recipe for Graham Crackers

I used to dip graham crackers in milk nearly every day when I was a little girl.  I couldn't resist snacking on them again occasionally as a woman.  I have missed graham crackers since I found out I had celiac disease.  These Gluten-free Kinnikinnick Graham Crackers are quite good, though just a little grainy.  I would rate them at 7.5 out of 10.  They aren't bad in S'mores and it is nice to know there is something we can buy for those campfire snacks this summer.  If you want to try making homemade gluten-free graham crackers, see my recipe below.

(Photo source:  www.kinnikinnick.com)


Gluten-free Graham Crackers
1/2 cup sorghum flour
1/3 cup brown rice flour
1/3 cup tapioca flour
3 tablespoons teff flour 
2 tablespoons potato starch
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon (optional)
1/2 teaspoon xanthan gum
1/4 teaspoon guar gum (or just add more xanthan gum)
1/2 teaspoon salt
7 tablespoons cold butter
3 tablespoons honey
3 tablespoons cold water
1 teaspoon molasses

Step 1:  Combine the dry ingredients.

Step 2:  Slice the butter lengthwise, and then slice into 1" x 1" pieces (approximately).

Step 3:  Add butter to dry ingredients by mixing it with a kitchen mixer for several minutes and cutting in remaining lumps with a butter knife.

Step 4:  Add honey, cold water, and molasses.  Mix until combined. 

Step 5:  Preheat the oven to 325°.  Line a cookie sheet with parchment paper. Place dough in center of parchment paper and roll into a rectangle about 1/4-inch thick, using a piece of parchment paper on top of the dough to prevent the rolling pin from sticking. Cut the dough with a pizza cutter into 14-16 pieces, depending on what size cracker you want.

Step 6:  Prick holes into the crackers using a fork.  Bake the graham crackers for 10 minutes and turn cookie sheet.  Bake for an additional 10 minutes. Allow to cool on cookie sheet before removing.

Makes 14-16 graham crackers.