Some things are definitely worth the trouble of making gluten-free and sugar-free. These graham crackers are one of them. For so long, I’ve wanted to make cheesecake with a real graham cracker crust. Not that crustless cheesecakes don’t have their benefits – they do. But I love the textural contrast of the soft, creamy cheesecake and the crunchy, sweet graham cracker crust.
Of course, to make the crust one must have sugar-free, gluten-free graham crackers. I finally made them. I don’t know why I waited so long. Store-bought graham crackers can’t even begin to compete with the homemade version - which is fresh, crispy, and light.
This dough rolls out easily, though you do need to treat it like a gluten-free dough. For extra help, read my pie crust post here.
So, expect to see cheesecake here – crust and all – very soon.
Update 10/21/09 – This is linked to Kitchen Stewardship’s Superfood Carnival – Unprocessed Foods Edition.
What have you been longing to make but just haven’t made the time?
This recipe is adapted from Gluten-Free Baking by Rebecca Reilly.
- 1 cup high protein flour blend
- ½ cup brown rice flour
- ¾ cup quinoa flour
- 1 ¾ teaspoons cinnamon
- 1 teaspoon baking powder
- ¾ teaspoon xanthan gum
- ½ teaspoon baking soda
- ½ teaspoon salt
- 5 tablespoons cold, unsalted butter, diced
- 1/3 cup agave nectar
- 1 teaspoon good quality vanilla extract
- 3 to 5 tablespoons cold water
- Sift flour blend, brown rice flour, quinoa flour, cinnamon, baking powder, xantham gum, baking soda, and salt into the bowl of a stand mixer fitted with the paddle attachment. Spread cold, diced butter evenly around the flour. Turn the mixer on stir until the butter is a very coarse meal, about the size of peas. With mixer off, add agave, vanilla, and 3 tablespoons of cold water. Turn mixer back on stir. If dough is too dry, drizzle more water with mixer running a tablespoon at a time until it just comes together. It may be a little shaggy. That’s ok.
- Form dough into a ball, wrap in plastic wrap, and place in the refrigerator for at least an hour.
- Preheat oven to 325 degrees Fahrenheit when you take the dough out of the refrigerator. Line two baking sheets with parchment paper and lightly spray with cooking oil.
- Cut dough into 4 pieces. Roll out one piece at a time between two sheets of waxed paper to ¼ – 1/8 inch thick. Cut into 3×2 rectangles with a sharp knife or a pizza cutter. Transfer to baking sheet and prick with the tines of a fork. Bake for 12 – 15 minutes until golden brown on both sides. Graham crackers will be soft when you take them out of the oven.
- Transfer to wire baking racks to cool. Store in an airtight container.