Gluten Free Graham Crackers
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Preheat the oven to 150C or 300F
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Brown 100g butter. Add 100g tapioca flour, 60g toasted quinoa flour & 60g fine rice flour to a bowl
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Add 100g light brown sugar
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+ 1 tsp baking powder, 1 tsp cinnamon and 1/2 tsp zanthan gum
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Whisk and mix thoroughly to combine. Add 1/2 tbs honey to butter mix, whisk & add to flour
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Mix to combine and add 1 extra large egg. Use your hands to bring together into a fragile ball
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Roll the dough out to 1/4-1/2cm thick between two sheets of baking paper.
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Use a pizza cutter to cut into rectangular/square crackers. You can be a lot more precise than me!
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Place crackers on a flat baking sheet, prick with fork and sprinkle over some granulated sugar
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Bake for 10 minutes, rotate tray and bake for another 10 minutes. Snap after they’re completely cool
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