Graham Crackers

Graham crackers are one of the best snacks. And with summer coming up, I'm starting to think of s'mores! I'll dig out my marshmallow recipe and post it soon.
Just like regular crackers, the trick is to roll these nice and thin. I spread the dough on a sheet of parchment, cover it with plastic wrap, and roll out. Then I transfer it to a baking sheet. This makes it easier to roll out evenly.

“Graham” Crackers

1 C rice flour
1 C sorghum flour
½ c tapioca starch
1/2C teff flour
1 tsp guar gum
1 tsp salt
2 tsp cinnamon
2/3 C brown sugar
¼ C honey
2 tsp vanilla
2/3 C Earth Balance/butter
water as needed

Combine all ingredients except water in a food processor or stand mixer. Add just enough water to help the dough hold together. It will still look crumbly, but you can press it with your fingers and it will hold together well. Turn dough out onto parchment paper or silicone baking mat. Roll out very thin (1/8”). Score into squares or rectangle. Bake at 325F for 20 minutes. Re-score and return to oven if needed to crisp the crackers more. Cool on rack and store in an airtight container. If they last that long!

Biscuits Light and Fluffy

These are my favorite biscuit recipe. They are light, fluffy and split just right for a good spreading of honey or jam. Stored in an airtight container, they are even good the next day with some leftovers spread over the top. Biscuits and gravy anyone?

Biscuits

2 C brown rice flour
1 C tapioca starch
½ C sorghum flour
1 Tbsp cream of tartar
½ Tbsp baking soda
½ Tbsp guar or xanthan gum
1tsp salt
2 Tbsp sweetener (honey, rapadura, agave...)
½ C Earth Balance or Spectrum shortening
1 ½ C water or milk substitute

Combine dry ingredients in mixer and mix well. Add shortening and mix until crumbly. Pour in water all at once and mix until just combined. Roll out on flour dusted wax paper and cut into rounds. Or use cookie cutters for fun shapes. Bake on a parchment or Silpat lined cookie sheet. Bake at 425^o 10-15 minutes or until light brown.