Gluten-Free Graham Crackers
2 cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
1/4 cup cane sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
4 Tbsp dairy-free butter substitute (or real butter), cold
1/4 cup egg whites
2 Tbsp honey
2 Tbsp water, plus 2 Tbsp more if needed
2 tsp cane sugar for topping
In a food processor, combine the flour, sugar, baking powder, baking soda and salt. Pulse three times to combine. Next add the cold butter and pulse to form a coarse meal.
Next add the egg whites, honey and 2 tablespoons of water to the flour mixture. Blend to combine. Add additional water 1 tablespoon at a time if you need the moisture to bring the dough together. This should not be a super sticky dough, but a smooth dough that can be rolled out.
Place the dough on plastic wrap, form it into a square and wrap it tightly. Place the dough in the freezer for 15 minutes.
Preheat the oven to 350°F. Once chilled, removed the dough from the freezer. Using another sheet of plastic wrap, cover the dough and roll to ⅛ to ¼ of an inch thick. Cut the dough into 2 x 2 or 2 x 4-inch pieces.
Sprinkle with extra cane sugar. Score the dough with a fork. Place in the oven and bake for 15 minutes, rotating the pan halfway through baking. After 15 minutes, cut the dough again to make sure it’s separated. Bake for an additional 5–10 minutes to brown. Allow to cool on the pan for 5 minutes then place on a cooling rack to cool completely.