Gluten Free flour for Graham Crackers

I just got an email from a friend who is a Celiac and also teaches groups about living as a Celiac.  She sent me a site for a sample of this flour to make S'mores.  When I went to the site I found that the flour also makes Gingersnaps and that there is a regulaar GF Flour that is excellent, according to Chris.  I would be happy to share this information if you email me.  My husband loves graham crackers and has missed them since diagnosis.   MK

Actually I gave up making bread from scratch and started buying box mixes because that seemed to be what my husband likes best. He likes a Namaste brand that I buy on Amazon. I add very finely chopped nuts to the batter because he liked wheat bread and the nuts seem to add that texture and make him happy. I like the Gluten Free pantry sandwich mix, and the French bread/pizza crust mix. I make stuffing cubes from the sandwich bread and then toast in the oven. Not thinking the last time I had turkey I put his stuffing in one end and my regular bread in the other. Guess what? the gluten got into the grease and made the gravy not GF. He was sick, so I know now not to do that again. The GF Pantry muffin and scone mix is great as is the cake and cookie mixes. I am not crazy about Bob's Red Mill because they seem to use bean flour and I don't like the taste. Their whole wheat type GF bread has a lot of pumpernickle flavor. Too much, so I tried mixing it with some regular white bread to make the flavor more palatible. My husband also likes me to put bread dough into muffin pans so it is more like a dinner roll, I don't know how old your son is or how picky, but just keep trying and experimenting. I bought some regular flour from this Jules place and supposedly it is great for substituting cup for cup of regular flour in any recipe. I will let you know. I have done a lot of GF cooking, so any questions you have I will try to answer. I am making stew in the crock pot today and the recipe uses regular tapioca for thickening. I also bought a cook book from Jules and the recipes look great so far. I have only looked at about 1/3 of the book. I will share recipes if you are looking for something. How does your son do with spaghetti and other GF pastas? I think they are horrible, but my husband would eat them. Altho it is more work for me I make his pasta now and he likes it much better. Mary K.

gma,

I would be interested in the site for the graham cracker info. I have made some muffins out of Teff flour that were similar to bran muffins but haven't perfected the recipe yet.

Honestwoman,

Reading blogs on the internet it seems like some individuals with celiac disease have issues with MSG and some of the gums (guar guar and xantham). Maybe it is the gums and you could try substituting unflavored gelatin in place of the gums in your from scratch recipes. I found a recipe for "nearly normal gluten free" flour that works real well as a substitute in most of my recipes. I found it when I was searching google. The recipe does call for xantham gum however.

I cook from scratch. I do not like many of the premade mixes that you can purchase. I bake for a lot of people and this is the recipe that I use to make my own graham crackers. I also use this to make my cracker crumbs so that I can have pies.

My husband also has to avoid corn as well as the gluten. He can not use commercial products because of the many allergies that he has. I found the bean substitute flour mix in the Living Well Gluten Free magazine.

I have many gf recipes that are really good. I bake for our local Celiac support group. If I can be of further help, please let me know and I will try to help with what I have learned. We have been gf for over 5 yrs now. (I will try to remember that this forum is here and check back if there are questions on the recipe.) If you need to add more liquid to the recipe, add it 1 Tbs at a time........it will vary from day to day how much liquid to add because of the humidity in your home.

Graham Crackers
8 Tbs unsalted butter, softened
4 Tbs brown sugar
2 Tbs granulated sugar
4 Tbs Maple syrup
3 cups four bean flour substitute mix*
1 ½ tsps salt
2 ½ tsps baking powder
2 tsps guar gum
1 2 Tbs water
¼ tsp cinnamon (optional)

In a separate bowl, mix, flour, guar gum, salt, cinnamon and baking powder. In a large mixing bowl, mix the butter, maple syrup, brown sugar, and vanilla until creamy. Add the dry ingredients and mix well. Add water if the mix is too dry to hold together. Slowly add just enough water to hold the batter in a ball that is easy to handle.
Preheat oven to 325 degrees. Place some of the dough onto parchment paper. Top with plastic wrap that has been sprayed with canola oil. Roll the dough out into a rectangle ¼ inch thick. Cut the dough with a pizza cutter into the size of graham crackers and transfer crackers to a cookie sheet. Using a fork, prick each cracker 5 - 7 times. This allows them to bake evenly and crisp Bake for about 30 minutes. When crackers are done, you will need to immediately re-cut the dough. Waiting until the crackers are cooled will be fruitless as they are too hard to cut.
Cool crackers on the pan for a few minutes and then remove them and let them cool completely on a wire rack.


Four Bean Flour Substitute Mix:
1 1/2 c. millet flour
1 1/2 c. sorghum flour
3 c arrowroot
3 c. tapioca flour

honestwoman50,

Yeast is sometimes a problem for some Celiacs. I believe this can be checked with some testing. Be well.

nogluten, I bake and sell cakes and breads to my support group. email me at [email protected] and I will try to give you some recipes that are TNT. (tried and true)

There are some tricks to the baking and I can explain in an email if that is okay.