It's been a rough summer around here food-wise for my little guy. He ended up so sick he had to go on a round of prednisone and a week of a rice and apples only diet, and were only able to add in other foods after the week and very slowly. As a typical 2 year old he's into absolutely everything and that often gets him in to trouble. We had to change the knob on the pantry door to a keyed lock because he is so quick and sneaky! He'd quietly open the door, scale the shelves and grab his favorites - crackers. Mainly graham crackers and Ritz.
I found a recipe online months ago but it seemed so complicated I just kept avoiding it. Then a friend who's sister is on a gluten free diet pointed me to this recipe: http://www.seriouseats.com/recipes/2010/06/gluten-free-graham-crackers-recipe.html
With just a couple switcharoos we now have safe rice-based graham crackers!
Here's the modified recipe:
Dry Ingredients
1 1/2 cups brown rice flour
1/2 cup arrowroot powder
1/3 cup dark brown sugar
1 teaspoon safe baking powder (see sidebar)
1/2 teaspoon salt
Wet Ingredients
3 Tablespoons coconut oil, solid
2 Tablespoons Fleicshman's unsalted margarine
6 tablespoons rice or coconut milk
3 tablespoons Lyle's Golden Syrup
Additional white granulated sugar for sprinkling on just before baking.
I won't write all the directions down here, just hop over to the original recipe. :) I've baked these 3 times now and do find I have to cook for about 20 minutes. I use a jelly roll roll pan and I think mine come out a bit thicker. Also, I usually need to recut the crackers just after they come out of the oven or they rejoin into 1 giant cracker. These aren't as dark as typical graham cracker using the ingredients I list above, and they don't taste exactly the same, but ALL my kid like them!
