Gluten And Dairy-Free Graham Crackers

1. 1

   In a large bowl, whisk together the flour, sugar, cinnamon, baking powder, xanthan gum, baking soda, and salt.

2. 2

   Cut in the shortening pieces until mixture resembles coarse crumbs.

3. 3

   Stir in remaining ingredients. The dough will be crumbly, but you should be able to form it into a ball.

4. 4

   Wrap the ball of dough in plastic wrap and refrigerate.

5. 5

   Remove the dough, unwrap, and divide in half.

6. 6

   Place half of the dough into a gallon-sized Ziploc bag. Roll out to the shape of the bag, approximately 1/8 inch thick. Have patience as the dough has a tendency to crumble.

7. 7

   When dough is rolled out evenly, cut along sides of plastic bag and remove top.

8. 8

   Carefully flip sheet of dough over onto a parchment lined baking sheet. Use a sharp knife to cut into squares. Prick each square with a fork.

9. 9

   Repeat steps with remaining half of dough.

10. 10

    Bake at 350 degrees F. for 12-15 minutes, or until lightly browned. When completely cooled, they should be crisp and crunchy, like a regular graham cracker.

* Per serving · 4 servings · Values may vary.

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