Graham Crackers Gluten Free

Ingredients

• 2 cups GF all purpose flour
• 1 tsp xantham gum or guar gum if not already in mix
• 1/4 tsp baking soda
• 1/8 tsp seasalt/course salt
• 1 tsp cinnamon
• 1/4 cup sugar
• 1/3 cup brown sugar
• 6 Tbsp shortening
• 2Tbsp maple syrup
• 2 Tbsp molasses
• 1/2 tsp vanilla extract
• 1 egg equivalent (3 Tbsp auqufava, 1 Tbsp agar agar with 1 Tbsp water, 1 Tbsp of chia seed or flax seed or combination of both with 3 Tbsp water after sitting 3-5 minutes for thickening)
• 2-4 Tbsp non dairy milk

Directions

For egg replacement:Whip aquafava to a peek or, if using others, mix and let sit for 3-5 minutes until thick.  I've found aqufava to work best but it is not always available if you haven't used chickpeas in another recipe recently.

Mix all except non-dairy milk in a bowl.  Add non-dairy milk slowly until dough is combined well but not sticky.

It works best if you refridgerate for about 1/2 hour.  Dough can be refridgerated for longer if neccessary.

roll out dough onto floured surface of your choice. I prefer to do small batched from the refridgerator.  Roll out to 1/4 thick and cut into the shapes you prefer.

lay out crackers on parchment paper lined cookie sheets and bake in oven at 325 degrees F for 15 minutes.  keep an eye on them so they don't burn!  Cool on rack and decorate or eat plain.  Should stay longer in refridgerator up to 2 weeks or keep in freezer for several months.  Mine rarely last more than a few days.