Guest guest Posted March 21, 2009 Report Share Posted March 21, 2009 So I tried making graham crackers tonight for some smores. This recipe turned out nicely: I'll try this one: Gluten-Free Graham Crackers MAKES ABOUT 3 DOZEN Rebecca Reilly's recipe for mock graham crackers is a favorite from our summer 2007 issue. They taste like the real thing and are ideal for s-mores. 2 ¼ cups gluten-free flour mix (see below) ½ cup packed brown sugar 1 ¾ teaspoons cinnamon 1 teaspoon gluten-free baking powder 1/2 teaspoon xanthan gum ½ teaspoon baking soda ½ teaspoon salt 7 tablespoons margarine, cut into pieces 3 tablespoons cold water 3 tablespoons agave 1 teaspoon vanilla Mix together gluten-free flour mix, brown sugar, cinnamon, baking powder, xanthan gum, baking soda and salt. Using your fingertips, work margarine into dry ingredients. Stir in 3 tablespoons cold water, agave and vanilla. If dough is too dry, add a little more cold water, a teaspoon at a time. Gather dough into a soft ball. Cover in plastic wrap and refrigerate for an hour. Preheat oven to 325 degrees. Lightly grease a cookie sheet and line with parchment paper. Cut two zip lock bags (gallon size) down each parallel side so that each opens out into one long sheet. Roll a piece of dough between the two sheets to about 1/8-inch thickness, depending on how thick you like your graham crackers. Cut into 2 x 3-inch pieces and prick lightly all over with a fork. Remove top zip lock sheet. Take remaining sheet with dough on it and turn it over. Lay it flat, rolled dough side down, onto prepared pan. Bake for 12 to 15 minutes or until golden brown. If cookies spread and bake together, re-cut while still warm and loosen them. Let cookies cool slightly before transferring to cooling rack. Gluten-Free Flour Blend MAKES 4 ¾ cups 1 cup sorghum or chickpea flour 1 cup tapioca starch 1 cup potato starch, corn starch or arrowroot ½ cup amaranth, millet, quinoa or oat flour ½ cup fine brown rice flour ¾ cup sweet rice flour Mix ingredients together until well blended. Keep refrigerated until used. Then I used some nice dark chocolate, of course, and while the boys had corn-free marshmallows, they still had gelatin in them, so instead I topped with some sweetened coconut cream thickened up a bit with xanthan gum. It was very nice! Pam Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 21, 2009 Report Share Posted March 21, 2009 Cool. Now, you have to tell me, where did you find corn-free marshmallows?! Shannon At 10:25 PM 3/20/2009, you wrote: >So I tried making graham crackers tonight for some smores. This >recipe turned out nicely: > >I'll try this one: > >Gluten-Free Graham Crackers >MAKES ABOUT 3 DOZEN > >Rebecca Reilly's recipe for mock graham crackers is a favorite from >our summer 2007 issue. They taste like the real thing and are ideal >for s-mores. > >2 ¼ cups gluten-free flour mix (see below) >½ cup packed brown sugar >1 ¾ teaspoons cinnamon >1 teaspoon gluten-free baking powder >1/2 teaspoon xanthan gum >½ teaspoon baking soda >½ teaspoon salt >7 tablespoons margarine, cut into pieces >3 tablespoons cold water >3 tablespoons agave >1 teaspoon vanilla > >Mix together gluten-free flour mix, brown sugar, cinnamon, baking >powder, xanthan gum, baking soda and salt. >Using your fingertips, work margarine into dry ingredients. >Stir in 3 tablespoons cold water, agave and vanilla. If dough is too >dry, add a little more cold water, a teaspoon at a time. >Gather dough into a soft ball. Cover in plastic wrap and refrigerate >for an hour. >Preheat oven to 325 degrees. Lightly grease a cookie sheet and line >with parchment paper. >Cut two zip lock bags (gallon size) down each parallel side so that >each opens out into one long sheet. Roll a piece of dough between the >two sheets to about 1/8-inch thickness, depending on how thick you >like your graham crackers. Cut into 2 x 3-inch pieces and prick >lightly all over with a fork. Remove top zip lock sheet. Take >remaining sheet with dough on it and turn it over. Lay it flat, rolled >dough side down, onto prepared pan. >Bake for 12 to 15 minutes or until golden brown. If cookies spread and >bake together, re-cut while still warm and loosen them. Let cookies >cool slightly before transferring to cooling rack. > >Gluten-Free Flour Blend >MAKES 4 ¾ cups > >1 cup sorghum or chickpea flour >1 cup tapioca starch >1 cup potato starch, corn starch or arrowroot >½ cup amaranth, millet, quinoa or oat flour >½ cup fine brown rice flour >¾ cup sweet rice flour > >Mix ingredients together until well blended. Keep refrigerated until used. > >Then I used some nice dark chocolate, of course, and while the boys >had corn-free marshmallows, they still had gelatin in them, so instead >I topped with some sweetened coconut cream thickened up a bit with >xanthan gum. It was very nice! > >Pam > > > >Checked by AVG - www.avg.com >Version: 8.0.238 / Virus Database: >270.11.21/2014 - Release 03/20/09 06:59:00 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 22, 2009 Report Share Posted March 22, 2009 Note to readers: non-vegan topic Passover is coming up, the stores should be getting " kosher for passover " foods, which cannot contain corn. It is a good time to look for things like marshmallows, syrup, candies, jam, etc. that do not have corn syrup. And in some places, Coke with sugar instead of corn syrup. Do a search of your city and " kosher for passover " to see what stores in your area carry kosher for passover goods, and take a look. There is only one grocery in my city that I have been able to find, and it's time to go shopping again (I am just finishing up last year's stock; marshmallows can be saved in the freezer.) But be advised that the kosher for passover marshmallows will likely still have " kosher gelatin " , generally a fish gelatin rather than any kind of vegetable substitute. Pam On Sat, Mar 21, 2009 at 1:41 PM, Shannon West <shanwest wrote: > Cool. Now, you have to tell me, where did you find corn-free marshmallows?! > > Shannon > > At 10:25 PM 3/20/2009, you wrote: > >>So I tried making graham crackers tonight for some smores. This >>recipe turned out nicely: >> >>I'll try this one: >> >>Gluten-Free Graham Crackers >>MAKES ABOUT 3 DOZEN >> >>Rebecca Reilly's recipe for mock graham crackers is a favorite from >>our summer 2007 issue. They taste like the real thing and are ideal >>for s-mores. >> >>2 ¼ cups gluten-free flour mix (see below) >>½ cup packed brown sugar >>1 ¾ teaspoons cinnamon >>1 teaspoon gluten-free baking powder >>1/2 teaspoon xanthan gum >>½ teaspoon baking soda >>½ teaspoon salt >>7 tablespoons margarine, cut into pieces >>3 tablespoons cold water >>3 tablespoons agave >>1 teaspoon vanilla >> >>Mix together gluten-free flour mix, brown sugar, cinnamon, baking >>powder, xanthan gum, baking soda and salt. >>Using your fingertips, work margarine into dry ingredients. >>Stir in 3 tablespoons cold water, agave and vanilla. If dough is too >>dry, add a little more cold water, a teaspoon at a time. >>Gather dough into a soft ball. Cover in plastic wrap and refrigerate >>for an hour. >>Preheat oven to 325 degrees. Lightly grease a cookie sheet and line >>with parchment paper. >>Cut two zip lock bags (gallon size) down each parallel side so that >>each opens out into one long sheet. Roll a piece of dough between the >>two sheets to about 1/8-inch thickness, depending on how thick you >>like your graham crackers. Cut into 2 x 3-inch pieces and prick >>lightly all over with a fork. Remove top zip lock sheet. Take >>remaining sheet with dough on it and turn it over. Lay it flat, rolled >>dough side down, onto prepared pan. >>Bake for 12 to 15 minutes or until golden brown. If cookies spread and >>bake together, re-cut while still warm and loosen them. Let cookies >>cool slightly before transferring to cooling rack. >> >>Gluten-Free Flour Blend >>MAKES 4 ¾ cups >> >>1 cup sorghum or chickpea flour >>1 cup tapioca starch >>1 cup potato starch, corn starch or arrowroot >>½ cup amaranth, millet, quinoa or oat flour >>½ cup fine brown rice flour >>¾ cup sweet rice flour >> >>Mix ingredients together until well blended. Keep refrigerated until used. >> >>Then I used some nice dark chocolate, of course, and while the boys >>had corn-free marshmallows, they still had gelatin in them, so instead >>I topped with some sweetened coconut cream thickened up a bit with >>xanthan gum. It was very nice! >> >>Pam >> >> >> >>Checked by AVG - www.avg.com >>Version: 8.0.238 / Virus Database: >>270.11.21/2014 - Release 03/20/09 06:59:00 > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 22, 2009 Report Share Posted March 22, 2009 Can somebody tell me what would sub well for margarine here? We are dairy/corn/soy/gluten/coconut/tomato/citrus free and don't use margarine. Thanks Amy , pdw <pdworkman wrote: > > So I tried making graham crackers tonight for some smores. This > recipe turned out nicely: > > I'll try this one: > > Gluten-Free Graham Crackers > MAKES ABOUT 3 DOZEN > > Rebecca Reilly's recipe for mock graham crackers is a favorite from > our summer 2007 issue. They taste like the real thing and are ideal > for s-mores. > > 2 ¼ cups gluten-free flour mix (see below) > ½ cup packed brown sugar > 1 ¾ teaspoons cinnamon > 1 teaspoon gluten-free baking powder > 1/2 teaspoon xanthan gum > ½ teaspoon baking soda > ½ teaspoon salt > 7 tablespoons margarine, cut into pieces > 3 tablespoons cold water > 3 tablespoons agave > 1 teaspoon vanilla > > Mix together gluten-free flour mix, brown sugar, cinnamon, baking > powder, xanthan gum, baking soda and salt. > Using your fingertips, work margarine into dry ingredients. > Stir in 3 tablespoons cold water, agave and vanilla. If dough is too > dry, add a little more cold water, a teaspoon at a time. > Gather dough into a soft ball. Cover in plastic wrap and refrigerate > for an hour. > Preheat oven to 325 degrees. Lightly grease a cookie sheet and line > with parchment paper. > Cut two zip lock bags (gallon size) down each parallel side so that > each opens out into one long sheet. Roll a piece of dough between the > two sheets to about 1/8-inch thickness, depending on how thick you > like your graham crackers. Cut into 2 x 3-inch pieces and prick > lightly all over with a fork. Remove top zip lock sheet. Take > remaining sheet with dough on it and turn it over. Lay it flat, rolled > dough side down, onto prepared pan. > Bake for 12 to 15 minutes or until golden brown. If cookies spread and > bake together, re-cut while still warm and loosen them. Let cookies > cool slightly before transferring to cooling rack. > > > Gluten-Free Flour Blend > MAKES 4 ¾ cups > > 1 cup sorghum or chickpea flour > 1 cup tapioca starch > 1 cup potato starch, corn starch or arrowroot > ½ cup amaranth, millet, quinoa or oat flour > ½ cup fine brown rice flour > ¾ cup sweet rice flour > > Mix ingredients together until well blended. Keep refrigerated until used. > > > > Then I used some nice dark chocolate, of course, and while the boys > had corn-free marshmallows, they still had gelatin in them, so instead > I topped with some sweetened coconut cream thickened up a bit with > xanthan gum. It was very nice! > > Pam > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 22, 2009 Report Share Posted March 22, 2009 Amy, I would use olive oil. Because it's liquid, I'd use a tad bit less than the recipe calls for. HTH, LaDonna On Sun, Mar 22, 2009 at 12:00 PM, Amy <awilkins23 wrote: > Can somebody tell me what would sub well for margarine here? We are > dairy/corn/soy/gluten/coconut/tomato/citrus free and don't use margarine. > > Thanks > Amy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 22, 2009 Report Share Posted March 22, 2009 Yes, I was going to recommend olive oil or palm oil. Pam On Sun, Mar 22, 2009 at 2:02 PM, Gracious Hospitality <gracioushospitality wrote: > Amy, I would use olive oil. Because it's liquid, I'd use a tad bit > less than the recipe calls for. > HTH, > LaDonna > > On Sun, Mar 22, 2009 at 12:00 PM, Amy <awilkins23 wrote: >> Can somebody tell me what would sub well for margarine here? We are >> dairy/corn/soy/gluten/coconut/tomato/citrus free and don't use margarine. >> >> Thanks >> Amy > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 22, 2009 Report Share Posted March 22, 2009 I have personally made the graham cracker recipe with olive oil and can vouch that it works great. Really any oil would works well. When substituting a liquid oil for a solid, I always use 2/3 the amount called for in the recipe. --Shawn - Gracious Hospitality Sunday, March 22, 2009 1:02 PM Re: Re: Smores Amy, I would use olive oil. Because it's liquid, I'd use a tad bit less than the recipe calls for. HTH, LaDonna On Sun, Mar 22, 2009 at 12:00 PM, Amy <awilkins23 wrote: > Can somebody tell me what would sub well for margarine here? We are > dairy/corn/soy/gluten/coconut/tomato/citrus free and don't use margarine. > > Thanks > Amy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 23, 2009 Report Share Posted March 23, 2009 , " Shawn Vogt Sween " <shawn_vogt wrote: > > I have personally made the graham cracker recipe with olive oil and can vouch that it works great. Really any oil would works well. When substituting a liquid oil for a solid, I always use 2/3 the amount called for in the recipe. I've also had good luck with 2/3 oil per cup of butter/marg - if you use an equal amount it will turn out too greasy (and I nice way of lowering the fat) You can experiment in some recipies, you may be able to sub in some pureed fruit/veg for part of the oil too. Also, I usually used canola oil because it was cheaper and had a more neutral flavor than olive oil. (though I'm sure that's great, too) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 23, 2009 Report Share Posted March 23, 2009 I suggested olive oil because when you refrigerate the cookie dough, olive oil will solidify like butter or shortening, so that you have a similar spread and texture to the final product. Canola oil will stay liquid in the fridge, so you might have more spread. Pam On Mon, Mar 23, 2009 at 8:35 AM, akua456 <akua456 wrote: > , " Shawn Vogt Sween " > <shawn_vogt wrote: >> >> I have personally made the graham cracker recipe with olive oil and can >> vouch that it works great. Really any oil would works well. When >> substituting a liquid oil for a solid, I always use 2/3 the amount called >> for in the recipe. > > I've also had good luck with 2/3 oil per cup of butter/marg - if you use an > equal amount it will turn out too greasy (and I nice way of lowering the > fat) > > You can experiment in some recipies, you may be able to sub in some pureed > fruit/veg for part of the oil too. > > Also, I usually used canola oil because it was cheaper and had a more > neutral flavor than olive oil. (though I'm sure that's great, too) > > Quote Link to comment Share on other sites More sharing options...
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