G-F Peanut Butter Graham Crackers

Modified to be GF from a recipe on Cookistry Blog on 6-14-13

Peanut Butter Graham Crackers

1/2 cup (1 stick) unsalted butter

1/2 cup brown sugar, packed

1/4 cup maple syrup

1 teaspoon baking powder
1/2 teaspoon xanthum gum
1 teaspoon salt
2 teaspoons vanilla
1/4 cup peanut butter
3 1/2 cups gluten free flour (I used my GF Healthygrain Flour Mix)
1/2 cup water
Additional flour, for rolling

In the bowl of a stand mixer, cream the butter, sugar and maple syrup with the paddle attachment until the mixture is light. Scrape down the bowl as needed. 


Add the salt, baking powder, vanilla, and peanut butter then beat well.

Add the flour mixed with xanthun gum in thirds, alternating with the water, beginning with the water.  Hold Back water if it seems too much to form a soft ball. Beat until well combined and it forms a soft ball like typical cookie dough.  I added all the water and had to add 1/4 cup more flour to form the moist ball.    

Remove the dough from the bowl, wrap it in plastic (or put it in a plastic bag) and let it rest in the fridge overnight.  It will firm up nicely.  

When you're ready to bake, preheat the oven to 325 degrees. I sprayed three cooking pans with cooking spray.  

Divide the dough into 3 pieces--I weighed them to make sure they were equal. On the pan I rolled the cookie dough with a hand rolling pin.  

With a pastry cutter (for a zigzag edge) or a pizza wheel or knife, trim the edges of the dough so that it's straight and square. Cut it lengthwise and crosswise.  There's no need to separate the pieces, you'll break them apart later.

If you want graham crackers that can be easily cracked into smaller pieces, score the pieces, through the center if you like, but don't cut all the way through. Last, use a fork to poke holes in each piece. A decorative pattern is nice, or just poke a few holes. Repeat the rolling and cutting with the other pieces of dough.

Bake for about 25 minutes, or until the crackers begin to brown just a little. Let them cool on the cookie sheet before breaking.  The crackers will be soft when you take them out of the oven, but they should harden to a crackery crispness as they cool. If they don't harden, you can pop them back into the oven for a few more minutes of baking.

Let them cool and dry out completely before storing them in a container. If they're completely dry and crispy, they'll store well for a long time, just like any cracker.

More Asiago Crackers

This weeks challenge was to make the standard crackers nut-free. The recipe is already egg free, and I've already tested it milk free using almond and soy milk. It can be made from shortning to make it butter free too. All ways have been delicious thus far.

So, today is the test for nut free.

Arrggghh! If I could keep the batch from burning (gone one minute to make the college-bound guy (CBG) change his sheets and both pans burned!!!

But the second batch was so delectable that everybody snarfed them up and I just wished they would last longer than one sitting. I should just tell the ravening horde to stop! Moderation! Please!!!

Okay, okay, I'll make more. One pan with sorghum substitution for almond flour and the other batch was made using sorghum as base flour and 1/3 cup more rice flour in place of the almond.

TRUST ME! GF recipes are very flexible with flours, but not with heat. Watch them closely.

HBFM bread batch - time for a new one.

I whipped up a batch of crackers with what was left of the dough in the fridge last night. It was getting to the end of the five days and really, it needed to be used before then, as I had not used their advice and kept moving the dough to a smaller and smaller bowl to limit the oxygen.

The crackers turned out delicious, but more like chips as I really rolled them thin. I can't resist! I'm mixing another batch today. Thanks, HB5M.

Crackers #1

This is the standard cracker recipe, but I today kneaded in 1/2 cup grated asiago cheese into the dough before rolling it out.

2 1/2 cups brown rice flour

2 tsp. xanthan gum

1 tsp. salt

1 tsp. egg replacer

1 T. granulated sugar

1/3 cup almond meal (ground from almonds in the blender)

3/4 cup (1 1/2 sticks) margarine/butter or shortening

1 cup milk (soy, almond, goat, whatever)

1 Tbs. dry yeast granules

Preheat oven to 425 degrees. Spray two 11/17 jelly roll pans

Combine all ingredients in mixing bowl, mix well. Divide dough, cover with plastic wrap and roll dough with a pastry roller or the side of a glass until thin and even. Score and prick with a fork, bake 20-30 minutes depending on thickness--longer because of cheese.

Cool in pan, break apart, store in airtight container.

Crunchmasters Crackers & Tuna Salad

I'm loving these crackers and they are available on and off at Sams Club. If you see them, buy them. They are my new staple.

I hope you feel the same way.

Today I'm serving them with tuna salad and a hummus dip.

SPRING TUNA SALAD

1 can solid white tuna

1/4 cup mayo

dash seasoning & onion salt

1 stalk celery finely chopped

1/2 cup green grapes, diced

http://gluten-free-reality.blogspot.com/2008/06/hummus.html

Gone Crackers!

Yay! I made great crackers! These are better than the last batch. We'll see how next week's modifications are even better! Meanwhile, HAPPY EATING! These are delicious.

3/4 cup brown rice flour
1/2 cup tapioca starch
1/4 cup potato starch
1 tsp. salt
2 t. xanthun gum
1 tsp. egg replacer
1 1/2 tsp. sugar
1/4 cup almond meal
1 Tbs. dry yeast granules

6 Tbs. butter (shortning for CF)
1/2 cup buttermilk (almond milk for CF)

Preheat oven to 350. Spray or butter an 11x17 jelly roll pan. Combine all ingredients in a mixing bowl, beating for 2 minutes to stiffen.

Drop ball onto pan, cover with sprayed plastic and roll out with a pastry roller or the edge of a smooth drinking glass. Remove plastic, score into small squares. Bake 20 minutes til lightly browned.

Cool in pan, break apart, (these popped apart during baking). Stores days--even weeks in an airtight container.

Batch doubles just fine.

Cheddar Crackers

I have eaten the yummiest crackers ever. Just like Cheese Nips.

It is Recipe #1 Page One from Bette Hagman's The Gluten Free Cooks Comfort Foods.

These are made from sharp cheddar and mixed easily in my food processor, and then formed into a roll and kept in the refrigerator until you slice off a panful and bake.

It's a great way to have fresh crackers whenever the party starts.