Homemade Gluten Free Tiger Nut Graham Crackers
Tiger nut flour is a perfect gluten free alternative to graham flour
Servings: 2.5 dozen crackers
Ingredients
- 1 cup (120 grams) tigernut flour
- 1 cup (128 grams) brown rice flour
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ¼ cup white granulated sugar
- ⅓ cup brown sugar
- ½ cup (8 Tbs) unsalted butter, cold and cubed
- 1 teaspoon vanilla extract
- 2 Tbs milk
- 2 Tbs honey
Instructions
- In a medium bowl, combine brown rice flour, tiger nut flour, cinnamon, salt, baking soda, white sugar and brown sugar.
- Using a pastry blender or your hands, crumble in cubes of butter until the dough looks like coarse sand. You can also use a food processor for this step - if you do, transfer the dough to a bowl after mixing.
- Add milk, honey and vanilla and stir. Switching to your hands, begin pressing the dough together until all flour is combined. This may take a minute of pressing the dough to absorb all of the flour mixture, but it will come together. *Be cautious against adding additional liquid as it will make your dough very sticky, be patient and keep working the dough.
- Line a standard baking sheet with parchment paper or silicone mat. Roll the dough out in a rectangle, measuring approximately 12 in. x 16 in. Your dough should be about ¼ inch thick.
- Place the rolled out dough in the freezer for 15 minutes, OR, the refrigerator for 30 minutes.
- Preheat oven to 350° F. Bake the graham cracker dough for 8 minutes. Remove from oven and using a knife, cookie cutter, or pizza wheel, cut the dough into your desired shapes. You can also use the tines of a fork or a skewer to poke holes into each cracker.
- Place the cut crackers BACK into the oven for an additional 6-8 minutes. The total bake time is 14-16 minutes. The longer you leave the crackers in the oven, the more crispy they will be. The edges will be darker that the middle and the cracker will be slightly soft when you remove them from the oven.
- After 2-3 minutes of removing them from the oven, use your knife or pizza wheel to make sure the crackers are cut completely through by following your previous cuts. Allow the crackers to cool on the sheet for at least 10 minutes before transferring to a cooling rack.
- Store in an airtight container. Eat plain, with peanut butter or hazelnut spread, use for s'mores, or pulse in a food processor and use for a graham cracker crust.