What Life Dishes Out A Gluten Free and (almost) Vegetarian Cooking Blog

August 7, 2010

A Camping Necessity – Gluten Free Graham Crackers

Tonight, we’ll be camping out for the first time this summer.  We’re not really going anywhere, since we rarely like to leave The Compound, so we’ll instead be setting up our tent right here in the yard. 

No camping experience would be complete without a bonfire, and no bonfire would be complete without S’mores!

So, today I’m making Gluten Free Grahams for our S’mores.  Would you like to join me?

You’ll need:

2 Cups Gluten Free All Purpose Flour*

1/4 Cup Brown Rice Flour

1/2 Cup packed Brown Sugar

2 tsp Cinnamon

1 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

1/2 tsp Xanthan Gum

7 Tbsp Butter

3 Tbsp Cold Water

3 Tbsp Honey

1 tsp Vanilla

Sugar

*Note: I normally use a blend of 2/3 Cup Garbanzo Flour, 2/3 Cup Tapioca Starch and 2/3 Cup Corn Starch, but I was out of the Garbanzo Flour so I substituted 2 Cups of Bob’s Red Mill Gluten Free All Purpose Flour, which is a Garbanzo based blend.  I didn’t notice any difference in the result!

 

What to do:

Line 2 Cookie Sheets with Parchment Paper and spray the paper lightly with Cooking Spray.

Combine Flours, Brown Sugar, Cinnamon, Baking Powder, Baking Soda, Salt and Xantham Gum in a large bowl with a wire whisk.

Cut Butter into small pieces.

Using a Pastry Cutter, cut butter into flour mixture. 

I usually give up and start using my hands to combined the butter and flour mixture.  Then, I finish up by using a wire whisk again. 

When ready, it should look like this:

Now, pour in water, honey and vanilla and using a wooden spoon stir ingredients until the mixture is well combined and forms a ball. 

You may need to add a bit more Water, or more a bit more Brown Rice Flour if your dough is too dry or too sticky.

This is what you are going for:

Divide dough into two parts, wrap and refrigerate 1 hour.  I actually skipped cooling the dough today, but it does make it a bit easier to work with.

You can form your Graham Crackers (my kids say they should really be called Graham Cookies!) a couple different ways. 

Using another lightly sprayed piece of Parchment, roll the dough into a large rectangle on the cookie sheet between the paper.

Carefully peel off the top layer of parchment, and using a knife, score the dough into squares. 

Remove the rough edges of the dough  (you can save the scraps to form more crackers).

Using a serving fork, prick a few rows of holes in each cracker.  Then sprinkle lightly all over with Sugar.

Alternatively, for round crackers, you can roll 1 inch balls of dough and place on lightly sprayed parchment. 

Using another sprayed piece of Parchment and a flat bottomed bowl, press each ball into a circle.

Prick with a fork and sprinkle with Sugar.

This is also a great way to use up those rough edges you removed from making the square crackers.

Bake in a 325 degree oven for 15-20 minutes until golden brown.  The individual round cookies will take less time that the large sheet.

Remove from oven and re-score along your previously cut lines by pressing straight down with a knife.

Remove to a wire rack to cool.

The edges are going to be crisp, but the centers remain a little soft, which I actually really like, especially for the S’mores because they don’t crumble apart when you bite into them like traditional gluten-filled boxed cookies.   If you prefer a crispier cracker, you can roll them thinner and/or bake them a bit longer. 

My Gluten-Intolerant friend took some of these Grahams to her workplace to share and even the Gluten-eaters were asking for the recipe! 

If you  – by some miracle – have any of these Grahams leftover, you can throw them in the freezer to save for making Graham Cracker Pie Crusts.  I actually have a bag in my freezer from a previous batch which I am expecting to soon turn into a Gluten-Free version of  The Pioneer Woman’s Blackberry Cheesecake .  Doesn’t that just look dreamy???

June 13, 2010

Back To Basics – Gluten Free Sandwich Bread

Filed under: Breads,Recipes,Vegetarian — Tags: , , , , — admin @ 6:36 pm

If you learn to make just one bread to satisfy your cravings, this may be the loaf to master.  Great for toast, grilled cheese and peanut butter sandwiches, this loaf also makes awesome french toast.  Bake up a couple loaves at a time, pre-slice, and throw one in the freezer.  Just be sure to separate the slices with a bit of waxed paper if you think you’ll want to thaw just one or two at a time.

 Ingredients:

 2 ½ cups Brown Rice Flour 

2/3 cup Corn Starch 

2/3 cup dry milk powder 

1 Tbsp Xanthan Gum

1 tsp Salt 

1 ¾ cups warm water (between 105 and 115 degrees to make yeast happy)

1 package Active Dry Yeast

 2 Tbsp Vegetable Oil

2 Large Eggs

 Directions:

 1.  Lightly grease a 9 x 5 inch loaf pan and line bottom with parchment paper.

 2. In a small bowl, stir to combine water and yeast.

 3. In large mixing bowl, whisk together dry ingredients.

 4. Add yeast mixture, vegetable oil and eggs to dry ingredients.

 5. With electric mixer, using the beater attachment (NOT a dough hook), combine ingredients for one minute.

 6. Scrape sides of bowl down and then mix at medium high speed for 5 minutes (going the full mixing time is important to activate the gum and add air to the dough).

 7. Spread batter evenly into pan (it helps to wet a plastic spatula with warm water to spread gluten free bread dough).

 8. Cover loosely with lightly greased plastic wrap and let rise for 1 hour.  It should rise just to top of pan.  Preheat oven to 350 degrees while bread is rising.

 9. Bake for 55 minutes (or until quick read thermometer reachest 208 to 211 degrees).

 10. Remove bread from oven and cool in pan for 5 minutes, then remove bread to wire rack to cool completely before slicing. 

Note: Bread will keep 1-2 days at room temperature, otherwise store in refrigerator. 

Edit: I never could remember where I first got this recipe.  My searches to find it so I could properly credit on this post were futile.  But,  I was surfing the net tonight and stumbled across it on another blog.  Here’s the link:

http://www.seriouseats.com/recipes/2010/05/how-to-make-gluten-free-sandwich-bread-recipe.html

The recipe originally comes from Elizabeth Barone over at www.glutenfreebaking.com

Thanks, Elizabeth, for creating the perfect GF Sandwich Bread!

 

Powered by WordPress