Saturday, September 26, 2009

Gluten-Free S'mores

Over Labor Day Holiday, I spent some time in northern Michigan. I had been craving a s'more for quite some time, and there is no better place to eat a gooey-chocolatey-cookie combination than around a campfire beneath the stars (yes, you can see them there). Normally I would also make homemade marshmallows, but due to lack of time (and ingredients) sake, I had to forego that idea and use packaged mallows. I used high-quality dark chocolate (a 70% Uganda bar) which added a slightly more "sophisticated" taste to the traditional s'more. The grahams themselves taste very much like a regular graham cracker. Mine weren't very crispy but the thinner you roll the dough, the more crisp the grahams will be. Regardless of what marshmallows or chocolate you use, I ensure you will have a great tasting s'more.


Originally published in "Living Without" magazine, summer 2007.

2 ¼ cups gluten-free flour mix (3/4c. tapioca starch, 1/2c. sorghum, 1/2c. potato starch, 1/4c.arrowroot starch, 1/4c. sweet rice flour, 1/4c. oat flour)
½ cup packed brown sugar
1 ¾ teaspoons cinnamon
1 teaspoon gluten-free baking powder
1/2 teaspoon xanthan gum
½ teaspoon baking soda
½ teaspoon salt
7 tablespoons butter or margarine, cut into pieces
3 tablespoons cold water
3 tablespoons honey or agave
1 teaspoon vanilla
  1. Mix together gluten-free flour mix, brown sugar, cinnamon, baking powder, xanthan gum, baking soda and salt.
  2. Using your fingertips, work butter into dry ingredients.
  3. Stir in 3 tablespoons cold water, honey and vanilla. If dough is too dry, add a little more cold water, a teaspoon at a time.
  4. Gather dough into a soft ball. Cover in plastic wrap and refrigerate for an hour.
  5. Preheat oven to 325 degrees. Lightly grease a cookie sheet and line with parchment paper.
  6. Cut two zip lock bags (gallon size) down each parallel side so that each opens out into one long sheet. Roll a piece of dough between the two sheets to about 1/8-inch thickness, depending on how thick you like your graham crackers. Cut into 2 x 3-inch pieces and prick lightly all over with a fork. Remove top zip lock sheet. Take remaining sheet with dough on it and turn it over. Lay it flat, rolled dough side down, onto prepared pan.
  7. Bake for 12 to 15 minutes or until golden brown. If cookies spread and bake together, re-cut while still warm and loosen them. Let cookies cool slightly before transferring to cooling rack.

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