S’mores make me think of summer, and I love summer. These gluten-free graham crackers are delicious. They make for a great treat on their own or with a melty marshmallow and a piece of quality dark chocolate.
Pair with a glass of champagne, and you have the perfect summertime dessert.
2 cups gluten-free all-purpose flour
1 tsp xanthan gum, omit if your flour already contains it
¼ tsp baking soda
¼ tsp baking powder
Pinch of salt
¼ cup sugar
⅓ cup brown sugar
5 Tbsp nonhydrogenated vegetable shortening, melted
2 Tbsp honey
2 Tbsp molasses
½ tsp vanilla extract
1 egg, beaten
2 - 3 Tbsp whole milk
Preheat oven to 325℉
Line 2 baking sheets with silicone baking mats or parchment paper.
In a large bowl, add the flour, xanthan gum, baking soda, baking powder, salt, sugar, and brown sugar, whisk together, and create a well in the center of the dry mixture.
Add the shortening, honey, molasses, vanilla, egg, and 2 Tbsp milk to the well. Stir to combine.
Knead the dough with your hands and add a little more milk if needed to bring the dough together.
Transfer the dough to a lightly floured piece of parchment paper and roll out the dough until it is a ¼ inch thick.
Cut the dough into 2 x 4-inch rectangular crackers and place them 1-inch apart on the baking sheets.
Gather and re-roll the scraps to cut out more crackers,
Bake the crackers until golden brown and firm to the touch. Remove them from the oven and let cool on the baking sheets to crisp and cool.
To make the S’mores, break the graham crackers in half. Place one piece of chocolate on one side of the cracker. Roast the marshmallows over a flame until golden brown and melted on the inside. Place the marshmallow on top of the chocolate and top with the other half of the cracker. Eat the S’mores while they are warm.
Just Salt It, and enjoy!