© 2017 Sue's Gluten Free Baking

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                   2 cups             brown rice flour  

                   1 cup               white rice flour     

                   ½ cup              potato starch

                   ¼ cup              tapioca starch

                   1 tsp                guar gum

                   1 tbsp              baking powder

                   1 tsp                salt

                   1 tsp                cinnamon

 

                   1 cup               brown sugar

                   ¾ cup              butter (room temp)

                   ¼ cup               honey

                   1 tsp                 vanilla

                   ½ cup               water

       

 

Cream butter, honey, sugar & vanilla.

Add flour mixture and water alternately (may need a little bit more or a little less) until batter holds together and is very moist.  Chill for at least 1 hour.

To make crackers, roll out very thin, with plastic wrap over the dough.  Using a pizza cutter, cut into cracker rectangles, sprinkle with cinnamon sugar and bake at 350° for 8-10 minutes until just browned around the edges.  Cut again while still very hot.

 

 

To make “nuggets” which can be used as small cookies, or

crushed to be used as crumbs for bases for cheesecakes etc.,

just sprinkle small pieces of the dough randomly on a cookie

sheet some larger, some smaller.  Bake at 325° for 15-20 minutes,

until the edges are just starting to brown.

You can also add cocoa to the mixture, to make it into chocolate grahams.  I normally use about half the mixture as is, then add 2-3 tsp on cocoa to the remainder, that way I end up with the 2 different flavours.

Sue's Honey Graham Crackers

Sue's Chocolate Caramel Skor Bars

Start with one cookie sheet of graham crackers that have not been cut.

                  

                   1 cup                  butter    

                   1 cup                  brown sugar

                   1 pkg or 270g    milk chocolate chips       

                  

 

 

 

 

Bake the graham cracker base as per the cracker instructions, but don’t cut it.

Once baked and cooled, set aside.

In a small pot on the stove, melt the butter and brown sugar on medium heat.  Stir continually while they are melting to incorporate.  The butter will seem to be separated as it melts, but keep stirring, and the two will become one, as the sugar melts.  Once the mixture is consistent, keep on the stove, just until it starts to boil.  Caution – this sugar mixture is very hot and this not something that you can do with a child.  Remove and pour over the graham cracker base.  Immediately, using an offset spatula (as if you were icing a cake), quickly spread the caramel mixture to the edges.  Working quickly, sprinkle the chocolate chips evenly over the top.  Using the offset spatula, quickly and evenly blend the caramel and chocolate together.  The chips will melt with the heat from the caramel.  Once blended, let set until just firm and cut with a pizza cutter, then chill.  You may need to re-cut the pieces once they are completely chilled.  Pieces may be frozen.

Place crackers or nuggets in a food processor to make crumbs.  Alternately, put some crackers in a bag and smash with a hard object to make crumbs.

1 ½ cups graham cookie crumbs

3 tbsp white sugar

1/3 cup melted butter

Mix the crumbs with the melted butter and sugar and press into pan.  Fill and bake as per dessert instructions.

Sue's Graham Cracker Crumb Crust