Gluten-free Living: The true taste of summer: s’mores
Warm weather means barbecues, icy drinks and fresh produce galore, but, to me, the real flavor of summer involves melted chocolate and gooey, mildly charred marshmallows.
The challenge with gluten-free s’mores, though, is finding a decent graham cracker. There are a growing number of commercial varieties available at the supermarket, but – there’s no nice way to say this – they’re not very good. One brand crumbled apart as soon as I opened the box. Another turned to mush after a few seconds under a hot marshmallow. A third had a bean-like aftertaste that no amount of chocolate could cover.
So this year I decided to try the DIY approach to summer s’mores – and it worked.
For some reason, I thought making graham crackers from scratch would be hard. It wasn’t, mostly because the technique involves dumping the ingredients into a food processor and pushing the “pulse” button a few times. Even rolling out the dough – often a miserable task with gluten-free flours – was easy thanks to a couple sheets of parchment paper.
If you don’t have a food processor, you can probably make the dough by hand. The parchment, however, is non-negotiable. These crackers are bit thicker and softer than the ones you find in a store, but that just means they’re sturdy enough to hold up to jumbo marshmallows.
GLUTEN FREE GRAHAM CRACKERS
1 cup sorghum flour, plus a bit more for dusting
1/2 cup buckwheat flour
1/2 cup tapioca starch
1 teaspoon baking powder
1 teaspoon psyllium husk powder
5 tablespoons cold butter, cut into pieces
1 tablespoon creamy almond butter
5 tablespoons milk
3 tablespoons honey
Place the dry ingredients into the bowl of a food processor and pulse a few times to combine. Add the pieces of butter and pulse until the mixture resembles sand.
Add the almond butter, milk and honey and mix until a thick, uniform dough forms.
Scoop the dough out of the food processor and onto a sheet of parchment paper roughly the same size as a cookie sheet. Pat the dough into a rectangle and dust the top with a bit of sorghum flour. Place another sheet of parchment on top of the dough and, with a rolling pin, roll the dough into a rectangle a bit smaller than a cookie sheet.
Remove the top sheet of parchment. Place the dough onto a cookie sheet and score it into rectangles or squares. Prick all over with a fork. Bake at 350 for 17 to 20 minutes or until the top is golden brown and the edges are crisp.
Allow to cool completely before breaking or cutting apart. Use immediately or wrap tightly and store in the freezer for several weeks. Makes about 18 crackers.