Just because I’m g-free doesn’t mean I need to skip partaking in one of my favorite summer time treats :: S’mores!

All that needs to change are the graham crackers. Here’s some of our favorites if you’d rather buy them!

 

Another option is to make your own graham crackers! Prior to being g-free, I had never heard of anyone making graham crackers from scratch. But I came across a recipe for gluten-free graham crackers. I want to try it, but have never seen sweet rice flour (mochiko) to buy in a store and haven’t bothered trying to order it online.

Despite not having tried it before, I wanted to share the recipe with you.

GF Graham Crackers

½ cup sweet rice flour (mochiko), plus additional for work surface
½ cup sorghum flour
½ cup lightly packed brown sugar
1/3 cup tapioca flour
½ teaspoon baking soda
½ teaspoon salt
¼ cup (1/2 stick) butter or dairy-free margarine
2 Tablespoons plus 2 teaspoons soymilk or other milk
2 Tablespoons honey
1 Tablespoon vanilla

1. Combine sweet rice flour, sorghum flour, brown sugar, tapioca flour, baking soda and salt in food processor. Pulse to combine, making sure brown sugar is free of lumps. Add butter and pulse until coarse crumbs form.
2. Stir milk, honey and vanilla in measuring cup until honey dissolves. Pour into flour mixture and process until dough comes together. Dough will be very soft and sticky. Transfer dough to rice-floured surface; pat into rectangle. Wrap and refrigerate dough at least 4 hours or up to 2 days.
3. Preheat oven to 325 degrees F. Cover work surface with parchment paper and generously flour parchment paper with rice flour.
4. Roll dough to 1/8-inch-thick rectangle on parchment using floured rolling pin. If dough becomes too sticky, return to refrigerator or freezer for several minutes. Transfer dough on parchment to baking sheet. Score dough into cracker shapes (do not cut all the way through). Prick dough in rows with tines of fork. Place baking sheet in freezer for 5 to 10 minutes or in refrigerator for 15 to 20 minutes.
5. Transfer cold crackers directly to oven; bake 25 minutes or until firm and a shade darker. Transfer parchment to wire rack to cool. Cut crackers apart when cooled slightly.

 Makes about 1 dozen crackers.

Then have fun roasting some marshmallows over an open fire to use for s’mores, or just make your s’mores in the microwave like I do!

(Place one graham cracker on a plate or napkin, put on a square of a Hershey’s milk chocolate bar, and a large marshmallow. Put the microwave on to cook for 20 seconds, watching the marshmallow carefully. If it puffs up and falls off the chocolate chunk, open the microwave and sit it back on top, then continue cooking. Remove from microwave and place another graham cracker on top. Enjoy!)

Here’s to your summer campfires, cookouts, and when you need a quick scrumptious treat!

© 2013 – 2019, Kristen Hamilton. All rights reserved. Love it? Please share, pin, tweet or email but do not use my work without permission.