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!

Bread

I can't use this recipe anymore for us, since we have gone to a grain rotation diet. But I worked for years to come up with this recipe. It is the best bread recipe I found that uses no eggs or dairy or legumes. And it really does taste like bread.

2 C brown rice flour
1 ½ C tapioca flour
1 C sorghum flour
½ C teff flour
¾ C flaxmeal (or use 3 large eggs, slightly beaten)
½ Tbsp guar gum
2 tsp salt
2 C warm (110F ) water
¼ C honey
2 Tbsp instant-type dry yeast (Red Starr is gluten free)

Add honey and yeast to warm water. Let
stand about 5 minutes. Mix flours, flax meal, guar gum and salt
together in mixer bowl. Pour liquid into flour mixture. Add more
water if needed to make a thick, sticky batter. Spoon into 2 small,
well oiled loaf pans. Let rise 20-30 minutes. Bake 40 minutes in a 375 degree oven or until golden brown and bread begins to pull
away from the sides of the pan. Cool in pan 5 minutes and then turn
out onto rack to cool. Allow to cool completely before slicing as GF
baked goods tend to be gummy while hot.

This recipe tastes the most like whole wheat bread to us.