Okay, so I’ve been messing around with gluten-free baking lately, and let me tell you, it’s a whole different world. I decided to try my hand at making some gluten-free chocolate graham crackers, mostly because I missed having them for snacks and s’mores. And who doesn’t love chocolate, right?
First off, I gathered all my ingredients. This was a bit of a scavenger hunt because, you know, gluten-free stuff isn’t always in the regular baking aisle. I got some gluten-free flour blend, cocoa powder, sugar, baking soda, salt, butter, honey, and a bit of vanilla extract.
I started by mixing the dry ingredients in a big bowl. I whisked together the flour blend, cocoa powder, sugar, baking soda, and salt. It looked like a big bowl of chocolatey dust, honestly. Then, I cut in the cold butter. I used a pastry cutter, but I guess you could use your fingers too. It’s just a matter of getting the butter all crumbly and mixed in with the dry stuff.
- Mixing wet ingredients was next.
- In a separate bowl, I combined the honey and vanilla.
- Then, I poured that into the dry ingredients and mixed everything until it started to come together like dough. It was a bit sticky at first, but it all worked out.
Now came the fun part – rolling out the dough. I sprinkled some gluten-free flour on my counter, plunked the dough down, and sprinkled some more flour on top. I rolled it out to about 1/8 inch thick. It was a little tricky because gluten-free dough can be a bit more fragile than regular dough, but I managed. I used a pizza cutter to cut the dough into squares – they didn’t have to be perfect, that’s just how I roll. I think.
Then I transferred my little squares onto a baking sheet lined with parchment paper. I poked some holes in them with a fork – that’s what you do with graham crackers, right? Makes them look legit. I baked them for about 12-15 minutes at 350 degrees. You gotta keep an eye on them because they can burn pretty quickly.
The Result
After they cooled down, I finally got to try them. They were actually pretty good! They had that nice, chocolatey graham cracker flavor and a decent crunch. Were they exactly like the store-bought ones? Nah, but they were definitely tasty, and I was proud of myself for making them. Plus, now I can have gluten-free s’mores, and that’s a win in my book. I’m definitely gonna play around with this recipe some more. Maybe add a little cinnamon next time, or try a different type of sweetener. Baking is all about experimenting, right?
