Honey Maid Graham Crackers, Low Fat Cinnamon, 14.4 oz

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Those other two will change the consistency of the dough, and your baked crackers won’t turn out as crunchy. It may seem unnecessary, but I guarantee you it results in an amazing cookie and you won't regret it! As listed, this recipe will give you quite a lot of crackers, so if you’re intimidated by making several dozen graham crackers, just start small. Pamela’s delicious Gluten-Free Graham Crackers are great for snacking, dunking, ice cream sandwiches, s’mores, pie crusts and desserts.

He believed the flour could be an antidote to the poor health suffered by people who ate too much white bread. Remove from the oven and allow to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely to room temperature. I’m so excited to share my super simple recipe for this Bold Baking Basic , Homemade Graham Crackers.Between the graham flour, dark brown sugar, honey, and molasses, they have a flavor depth unlike any graham crackers I’ve ever tried. Use a very thin flexible spatula to transfer the crackers to a parchment paper or sil-mat lined baking sheet. Whole wheat pastry flour: Whole wheat pastry flour is nutrient dense while also being low in protein, which yields a soft and tender baked good.

Sweetness is added with dark brown sugar (which has a higher molasses content than light brown sugar) and honey. Cut the dough into a grid of 1 1/2-inch x 2 1/2-inch rectangular crackers, puncturing each cracker with the tine of a fork to make three rows of dots in each cracker.The flour itself IS named after a dude though – Sylvester Graham – who looooved him some whole grains! Kayla Lobermeier is an author, blogger, recipe developer, photographer, homesteader, and co-owner of the brand Under A Tin Roof with her mother, Jill Haupt. You'll notice already that your mixture is quite light and fluffy, but allow it to continue mixing so that everything is fully combined, and this will also bring some additional air into your butter mixture.