Gluten-Free Tuesday: Graham Crackers Recipe

Directions

Preheat oven to 350 degrees F. In the bowl of a food processor, combine dry ingredients. Pulse to combine. Add the butter. Pulse until flour mixture is coarse. No large pieces of butter should remain. Add milk and honey. Pulse until dough forms. Turn dough out onto a lightly rice floured piece of 12x16 parchment paper. Pat dough into a rectangle. Dust the top of the dough lightly with rice flour. Place another piece of 12-by-16-inch parchment paper on top of the dough. Roll dough out until it covers all of the paper. Dough rectangle will be about 1/8 inch thick. Carefully remove top piece of parchment paper. Transfer dough, with bottom parchment paper, to a 12 x 18 baking pan. Using a pizza wheel, score the dough into rectangles. The graham crackers will break apart after baking. Do not worry if the dough seems to still be touching after scoring with the pizza wheel. Prick dough all over with a fork. Chill dough for 10 minutes. Bake for 15 minutes or until evenly brown. Remove graham crackers from the pan and place on a wire rack to cool. Allow crackers to cool completely. Break along scored lines.