Testing Cookbook Recipes–Graham Crackers

I need help. I am working on putting a gluten-free cookbook together as part of my graphic novel project, ASHES: THE GRAPHIC NOVEL. If you are able, please test the following recipe and comment your results. Did it work? Did the recipe make sense? Thank you!

Graham Crackers

1 ½ cups Namaste Gluten Free Perfect Flour Blend
½ cup Tapioca Starch
½ cup firmly packed brown sugar
1 tsp baking powder
½ tsp ground cinnamon
½ tsp salt
6 TBSP unsalted butter
5 TBSP Almond Milk
¼ cup honey
½ tsp vanilla extract

Combine flour, tapioca starch, brown sugar, baking powder, cinnamon and salt. Mix. Cut butter into slices. Using pastry cutter, create a coarse meal.

Combine milk, honey, and vanilla in a cup. Mix well. Combine wet and dry ingredients. Mix until a stiff dough forms. Add milk by 1 tsp until dough forms a ball.

Divide dough in half and wrap in plastic wrap. Press into a pancake shape.

Refrigerate for 1 hour or until firm, up to 2 days.

Preheat to 350.

Lightly dust a piece of wax paper with tapioca starch. Roll dough to ¼ inch. Using a pizza cutter, cut dough into rectangles. Prick all over with a fork.

Bake for 15 to 17 minutes, until browned. Cool completely.

Tip: Great for s’mores and peanut butter pie!

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