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.
Other fun places to visit on Friday – Designs by Gollum’s Foodie Friday & Finer Things Friday at The Finer Things in Life.
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?
Graham Crackers
makes 2 to 3 dozen graham crackers
adapted from Gluten-Free Baking by Rebecca Reilly1 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 waterSift 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.
