I made these this weekend as an ingredient for another recipe, that I’ll share Wednesday. If you’re gluten-free, better make these now, and be ready for that! And if you can eat regular ones…well, this would be a decently easy recipe to try anyway, as it only requires a single ingredient you wouldn’t probably already have!

Ingredients:

• 1 1/2 cups brown rice flour
• 1/2 cup cornstarch
• 1/3 cup dark brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 5 tablespoons butter, cold
• 6 tablespoons milk
• 3 tablespoons honey

Combine the brown rice flour, cornstarch, brown sugar, baking powder, and salt in a food processor and pulse to combine.

Add the butter and pulse until no large pieces remain.

Add the milk and honey and process until smooth.

The recipe I was reading said to roll out the ‘dough’ between two sheets of parchment paper, but as you can see, mine was more a batter than a dough, and was not going to be rolled.

Some high tech parchment de-rolling tools in use!

I was pretty sure that if I put another piece of parchment on top of that, even after flouring it, half the batter would leave on the other piece of parchment, so instead I spread it as thinly and evenly as possible with a spatula.

The recipe then said to score into pieces with a pizza cutter and poke all over with a fork before refrigerating for 10 minutes. The dough/batter firms up some while in the fridge, so I think it would actually work better to score after chilling. While the batter is in the fridge for 10, preheat the oven to 350 degrees.

Again, more deviations, the recipe said to bake 15 minutes, or until evenly browned. I baked a good deal longer, (at least another 8 minutes, probably more), as it didn’t feel as crisp as I expected. Mine wasn’t burnt, but did firm up some once it came out of the oven. I think there’s a happy medium, probably around 20 minutes.

The longer it bakes, the more cracks it gets. At 20, and with better defined scoring between the crackers, those cracks everywhere would …not have been all everywhere, I don’t think!

Remove from the oven, and cool on a wire rack before breaking into individual crackers.

The flavor of these was pretty good (honestly, the regular ones are better, but I’ll snack on these while they’re around), and they worked well in the dessert I’ll be posting Wednesday!

Gluten Free Graham Crackers

Adapted from glutenfreebaking.com.

• 1 1/2 cups brown rice flour
• 1/2 cup cornstarch
• 1/3 cup dark brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 5 tablespoons butter, cold
• 6 tablespoons milk
• 3 tablespoons honey

Combine the brown rice flour, cornstarch, brown sugar, baking powder, and salt in a food processor and pulse to combine. Add the butter and pulse until no large pieces remain, then add the milk and honey and process until smooth.

Spread the batter evenly to cover a parchment-lined jelly roll pan. Refrigerate for 10 minutes, and preheat the oven to 350. After the dough is refrigerated, score into individual crackers with a pizza cutter, and poke all over with a fork. Bake 15-20 minutes, until browned.

Cool on a wire rack until room temperature, than break along the scoring.