Gluten and Dairy Free Graham Crackers

Have you been wanting to get your Smore's on, but have no realistic graham cracker alternative? The other day we roasted some marshmellows on our barbecue, and rolled them in Annie's vanilla and chocolate bunny cookies. That worked surprisingly well!  I have been looking for a great graham cracker alternative and think this is just the ticket from Fairy Wings and Pixie Dust.

photo from Fairy Wings and Pixie Dust

Graham Crackers:

1 Cup  Brown Rice Flour
1/2 Cup  White Rice Flour
1/4 Cup  Potato Starch
1/4 Cup  Tapioca Starch
1/4 tsp  Xantham Gum
1/3 Cup  Organic Brown Sugar
1 tsp.  Baking Powder
1/4 tsp.  Salt
1 tsp.  Ground Cinnamon
5 TB  Spectrum Shortening (cold from refrigerator)
1 TB  Honey
2 TB  Molasses
5-6 TB  Milk Substitute ( I use Coconut Milk-carton)
*extra brown rice flour for rolling out dough

Preheat oven to 350 degrees. In large mixing bowl with paddle attachment add, brown rice flour, white rice flour, potato starch, tapioca starch, xantham gum, brown sugar, baking powder, salt and cinnamon.  Mix on low until combined.  Add in cold shortening and mix on low to "crumble".  Next add in honey, molasses and milk substitute.  Mix on low until combined.  Place dough on parchment paper with a sprinkle of brown rice flour to top and bottom. Place another piece of parchment paper on top of dough and roll out until about 1/8 inch thick.  Using a knife or pizza cutter, score dough and poke gently with fork.  I score my crackers about 3 x 1 1/2 inches.  Place the roll out crackers (with the bottom parchment) onto a cookie sheet and refrigerate 20 minutes then bake 18 - 20 minutes.  The longer they bake the crunchier they will be. Enjoy!