Update: Für das deutsche Rezept nach unten scrollen!
Last week I wrote about the Daring Baker’s challenge Nanaimo Bars, which were gluten-free. For that I needed gluten-free Graham Cracker, which I also made. And I promised they are worth an extra post. Here they are!
I loved the „Cracker“(which are another type of cookies and have nothing in common with other savoury crackers), since I tasted the dough out of the kitchen machine. It tasted full, but not heavy, little bit sweet and remembered me of some taste in my childhood… but I didn’t get it until now. I believe this special flavours comes from the sorghum flour I used.
You need rice, tapioca and sorghum flour. The rice and tapioca flour you can buy in an Asian store. The sorghum flour was much more difficult to found. But I discovered it in a large wholefood supermarket (Alnatura). They also had much more gluten-free flours.
By the way, does anyone know what you can bake with teff flour?
The dough was a little bit difficult to handle, because it was very sticky. More like a dough for a cake. But with a lot of rice flour for rolling it out, it’s no problem. You see that my cookies are not looking that beautiful. I hadn’t had the patience. Next time they will be prettier. But hey… shape’s not everything! Important is, that they taste fantastic!
In the picture below you see the finished dough in my kitchen machine.
After baking I stored them in an airtight container. If you let them cool completely after baking, they will get crisp. Because I didn’t wait, mine were a bit chewy. But for me that’s perfect for that cookie. The chewiness fits perfect with the flavour. Mine were also very thin, so if you like it thicker, go ahead! And do not forget to leave some space between the crackers, because they will expand while baking.
Of course you can change the gluten-free flours with normal wheat flours. I didn’t tried, but I wouldn’t, because they are great as they are!
glutenfreie Graham Cracker
Zutaten:
- 140 g Reismehl (weißes, kein Vollkorn)
- 100 g Tapiocastärke
- 65 g Braunhirsemehl
- 200 g brauner Zucker
- 1 TL Natron
- 1 Prise Salz
- 100 g kalte Butter, gewürfelt
- 80 ml milder Honig
- 75 ml Vollmilch
- 2 TL Vanilleextract
Die Mehle, Zucker, Natron und Salz mischen. Die Butter zugeben und in der Küchenmaschine oder mit dem Handrührer mischen, bis ein grobes Mehl entstanden ist.
Honig, Milch und Vanilleextrakt verrühren. Zur Mehlmischung geben und verrühren. Der Teig ist dann sehr weich und klebrig.
Den Teig auf eine mit Reismehl bemehlten Flächte geben und flach drücken (3 cm), In Folie wickeln und 2 Stunden kalt stellen (besser über Nacht).
Den Teig halbieren, die andere Hälfte wieder in de Kühlschrank legen.
Auf einer bemehlten Fläche (Reismehl) etwa 0,3 mm dünn ausrollen. Den Teig entweder mit einem Teigroller in Quadrate schneiden oder mit einem Ausstecher bearbeiten. Die Kekse auf Bleche mit Backpapier legen. Ausreichend Abstand lassen zwischen den Keksen. Die Bleche mit den Keksen in den Kühlschrank stellen und 30-45 Minuten kühlen.
Den Ofen auf 180° C vorheizen und die Kekse backen. Meine waren nach 10 Minuten fertig, sind sie dicker kann es auch entsprechend länger dauern.
Mit der zweiten Hälfte Teig genauso verfahren.
Last week I wrote about the Daring Baker’s challenge Nanaimo Bars, which were gluten-free. For that I needed gluten-free Graham Cracker, which I also made. And I promised they are worth an extra post. Here they are!
I loved the „Cracker“(which are another type of cookies and have nothing in common with other savoury crackers), since I tasted the dough out of the kitchen machine. It tasted full, but not heavy, little bit sweet and remembered me of some taste in my childhood… but I didn’t get it until now. I believe this special flavours comes from the sorghum flour I used.
You need rice, tapioca and sorghum flour. The rice and tapioca flour you can buy in an Asian store. The sorghum flour was much more difficult to found. But I discovered it in a large wholefood supermarket (Alnatura). They also had much more gluten-free flours.
By the way, does anyone know what you can bake with teff flour?
The dough was a little bit difficult to handle, because it was very sticky. More like a dough for a cake. But with a lot of rice flour for rolling it out, it’s no problem. You see that my cookies are not looking that beautiful. I hadn’t had the patience. Next time they will be prettier. But hey… shape’s not everything! Important is, that they taste fantastic!
In the picture below you see the finished dough in my kitchen machine.
After baking I stored them in an airtight container. If you let them cool completely after baking, they will get crisp. Because I didn’t wait, mine were a bit chewy. But for me that’s perfect for that cookie. The chewiness fits perfect with the flavour. Mine were also very thin, so if you like it thicker, go ahead! And do not forget to leave some space between the crackers, because they will expand while baking.
Of course you can change the gluten-free flours with normal wheat flours. I didn’t tried, but I wouldn’t, because they are great as they are!
gluten-free Graham Crackers
Ingredients:
- 140 g sweet rice flour (also known as glutinous rice flour)
- 100 g tapioca starch/flour
- 65 g sorghum flour
- 200 g dark brown sugar
- 1 tsp. baking soda
- 3/4 tsp. kosher salt
- 100 g butter (cut into 2 cm cubes and frozen)
- 80 ml honey, mild-flavoured
- 75 ml whole milk
- 2 tbsp. vanilla extract
In the bowl of a food processor fitted with a steel blade, combine the flours, brown sugar, baking soda, and salt. Pulse on low to incorporate. Add the butter and pulse on and off, until the mixture is the consistency of a coarse meal. If making by hand, combine aforementioned dry ingredients with a whisk, then cut in butter until you have a coarse meal. No chunks of butter should be visible. I made it all with my kitchen machine and it worked fine.
In a small bowl or liquid measuring cup, whisk together the honey, milk and vanilla. Add to the flour mixture until the dough barely comes together. It will be very soft and sticky.
Turn the dough onto a surface well-floured with sweet rice flour and pat the dough into a rectangle about 1 inch thick. Wrap in plastic and chill until firm, about 2 hours, or overnight.
Divide the dough in half and return one half to the refrigerator. Sift an even layer of sweet rice flour onto the work surface and roll the dough into a long rectangle, about 0.3 cm thick. The dough will be quite sticky, so flour as necessary. Cut into squares. Gather the scraps together and set aside. Place wafers on one or two parchment-lined baking sheets. Chill until firm, about 30 to 45 minutes. Repeat with the second batch of dough.
Adjust the rack to the upper and lower positions and preheat oven to 180°C.
Gather the scraps together into a ball, chill until firm, and reroll. Dust the surface with more sweet rice flour and roll out the dough to get a couple more wafers.
Prick the wafers with toothpick or fork, not all the way through, in two or more rows.
Bake for 25 minutes, until browned and slightly firm to the touch, rotating sheets halfway through to ensure even baking. Might take less (mine took only about 10 minutes, because they were so thin) , and the starting location of each sheet may determine its required time. The ones that started on the bottom browned faster.
Thanks for visiting my blog. Glad I found yours, too! I loved these crackers as well. I didn't make mine gluten free so they weren't as difficult to manage. They look good!
Hallo Lena,
ich habe schon viele Rezepte mit Sorghummehl gesehen und diese bisher nie nachgebacken, weil ich das Mehl in Deutschland nicht gefunden habe. Meinst du Sorghum entspricht 1:1 Braunhirsemehl? Ich habe mir aus unserem Kalifornienurlaub eine Packung Sorghum mitgebracht, es sieht ganz anders aus…
Naja, eigentlich geht es ja auch nur darum, dass die Cracker schmecken 😉
Ich ersetze nur so oft glutenfreie Mehle im Rezept weil ich schon so viele offen habe mit anderen glutenfreien Mehlen und denke dann, dass ich jetzt auch nicht mehr wirklich sagen kann ob das Rezept gut ist, weil ich ja so viel abgewandelt habe. Und gerade ohne Gluten verändert eine andere Mehlsorte ja extrem viel.
Jedenfalls bin ich froh, dass du ein Rezept mit Braunhirse kreiert hast, das kann ich in Deutschland wenigstens nachbacken 🙂
Liebe Grüße
Manu
Hallo Manu,
Braunhirse und Sorghumhirse ist nicht die gleiche Hirse. „Unsere“ Hirse entspricht der englischen „millet“ Hirse. Und dazu zählt auch die Braunhirse. Sorghummehl habe ich in Deutschland auch noch nicht entdecken können, leider. Da alle glutenfreien Mehl keine Klebereigenschaften aufweisen macht es eigentlich keinen Unterschied welches Mehl man verwendet. Verändern wird sich eigentlich nur der Geschmack. Die Bindung muss dann anderweitig erfolgen und bei Keksen geht es meistens zum Glück auch so ;).
Ich freue mich, dass dir das Rezept gefällt! Hast du schon meine glutenfreien Butterkekse gesehen? Die sind auch ganz toll!
Viele Grüße
Lena
Hallo Lena,
mit der fehlenden Klebereigenschaft hast du Recht. Die Butterkekse habe ich im Hinterkopf, momentan warte ich noch auf eine Zeit in der ich mir Zucker und Kohlehydrate wieder vermehrt erlaube. Vorerst wird es wohl der Rosenkohl-Birne-Salat tun müssen 😉
Auch eine sehr gute Wahl :)!