Graham Crackers that taste like graham crackers! Smores, Cheesecake, and Sunday School Snacks are all on the table again. 🙂
1 c (4oz or 113g) Better Batter Gluten Free Flour
2 tbsp teff flour
6 tbsp sorghum (milo) flour
1/3 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup oil
2 tablespoons molasses
1 teaspoon pure vanilla extract
1/4 cup water
In the bowl of your electric mixer, combine the Better Batter flour, teff, sorghum, sugar, and salt. In a separate bowl mix together oil, molasses, vanilla, and water until well combined. Stir the wet ingredients into the dry ingredients until well combined at the medium speed of your stand mixer. On a lightly floured surface of a cookie sheet (lined with parchment paper), roll the dough 1/8 inch thick. Score into squares and prick each square about 6 times with a fork in the center. Cook 350 12-14 min.
For Graham crumbs you can omit the scoring and pricking step and crumble or crush when cool.