These graham-like crackers are made with sorghum flour. You might call them “sor-graham” crackers. Homemade graham crackers have wonderful, complex flavors of wheat germ and bran that are unique to wheat. These sorghum crackers have a nice bright flavor from the sorghum flour. If you can’t eat gluten, they make a good substitute for snacking or ground up as a substitute for graham cracker crumbs in crusts for cheesecakes, pies or seven layer bars.
SORGHUM (“SOR-GRAHAM”) CRACKERS
Total time: 30 minutes (active time: 10 minutes)
Yield: About 2 dozen 2-inch crackers
1 1/2 cups Namaste gluten-free flour blend
1/2 cup sorghum flour (Bob’s Red Mill)
1 teaspoon salt
2 teaspoons baking powder
1/2 cup (1 stick) butter, softened
1/4 cup honey
2/3 cup brown sugar
2 teaspoons vanilla
2 tablespoons milk (more if needed)
Cinnamon and sugar (optional)
Preheat oven to 325°F. Lightly coat two baking sheets with oil or cooking spray.
In a medium bowl, whisk together the flours, salt, and baking powder. In a large mixing bowl or stand mixer bowl cream together the butter, honey, sugar, vanilla, and milk. Slowly add the dry ingredients to the butter mixture. Mix until well blended, at medium speed if using electric mixer. If dough does not hold together, add more milk, a teaspoon or two at a time.
On a floured surface or sheet of waxed paper, roll half of the dough 1/4-inch thick, dusting surface, dough, and rolling pin as necessary with sorghum flour. Trim edges straight on two sides and cut into 2-inch squares. Place squares on baking sheets, saving the scraps to re-roll. Roll other half of dough and scraps until dough is used up.
Pierce the tops of squares several times with a fork, jiggling the fork slightly to enlarge holes. Sprinkle with a little cinnamon and sugar if desired. Bake 9 to 11 minutes or until the edges are just beginning to brown. Cool on wire rack. Store in airtight container.