I found this recipe at In the Life of a Child. I only changed a couple of things about it, such as decreasing the amount of sugar, using coconut milk, and cutting the dough into squares with a knife. I also used less liquid than the recipe called for, until the dough was just sticky, and then kneaded the dough a few times before rolling - this eliminated the need to chill the dough and made it easy to work with. I was surprised and very happy to find that the end result tastes exactly like graham crackers! They look like graham crackers too, if you break one open and look at the crumb you'd never really know the difference between these and say, Honey Maid. The dough is a pleasure to work with, too - very forgiving and easy to handle, a lot like my pie crust. They smell great while they are baking. These crackers were fun to make and not as time-intensive as I thought they would be. Now my girls can enjoy s'mores again!
(For chocolate graham crackers, go here.)
1/3 cup palm shortening
1/2 cup brown sugar
2 tsp. vanilla
2/3 cup chickpea flour
1/3 cup sorghum flour
1 cup tapioca starch
1 cup cornstarch
1 tsp. baking powder
1 tsp. xanthan gum
2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1/2 tsp. salt
1/2 cup rice milk or coconut milk
Cream shortening and sugar together. Add the vanilla and mix well.
Sift together the dry ingredients. Add the dry ingredients to the shortening mixture one cup at a time, blending well until all three cups have been incorporated and mixture looks like fine meal (I did this in my Kitchen Aid but you could also do this with a pastry blender or a food processor).
Add the rice milk or coconut milk a little at a time (in a small stream if using a Kitchen Aid or food processor and your hands are free). You might not need the whole 1/2 cup of liquid. Add just enough until the dough clumps together and pulls away from the sides of the bowl. It should resemble cookie dough. It should not be very sticky.
Divide dough into thirds. Working with 1/3 of the dough at a time, knead a few times on floured wax paper (I used All Purpose Sorghum Blend for flouring). Roll dough into the shape of a rectangle to a thickness of 1/8 inch. Trim the edges to straighten. Cut the dough into squares with a knife. Transfer squares to a greased cookie sheet (you can use a floured spatula, or simply put your hand underneath the wax paper and flip the square onto your other hand and transfer that way - the dough is that easy to handle).
Prick each cracker 4-6 times with the tines of a fork and sprinkle with granulated sugar (cinnamon sugar would work well too). Bake about 30 minutes at 350 degrees until lightly browned. Cool on a wire rack and store in an airtight container.
*If you overbake some crackers, don't worry - save them and use them to make a graham cracker pie crust.
**You can subsitute 1/4 cup honey for the brown sugar, just adjust the amount of milk as needed.