Blue Umbrella Official Blue Umbrella Summer Issue

GLUTEN FREE Gr ah am | C r ack er s By Elisabet h M . Ing red ients - ½ cup corn flour - ½ cup potato starch - ½ cup sweet rice flour - ½ cup almond flour - 1/ 4 teaspoon xanthan gum - 1/ 3 cup brown sugar - 1 ½ teaspoons baking powder - 3/ 4 teaspoon cinnamon - 6 Tablespoons cold butter - 3 Tablespoons honey - 3 Tablespoons cold water - 1 teaspoon vanilla 1. Combine corn flour, potato starch, sweet rice flour, almond flour, xanthan gum, brown sugar, baking powder, and cinnamon in a food processor. 2. Cut in butter until mixture has no lumps. 3. Mix in honey, water, and vanilla to make a stiff ball. 4. Divide into two balls, and flatten into large discs. 5. Cover and refrigerate for at least 15 minutes. 6. Preheat oven to 325º . 7. Remove graham cracker dough from refrigerator and roll out on parchment paper to 1/ 4" thick. 8. Score with butter knife and prick with a fork. 9. Slide parchment onto cookie sheet and place in the center of oven. 10. Bake for 20- 25 minutes until edges are slightly browned. 11. Remove from oven, and cut along scores with a sharp knife. 12. Allow to cool on cookie sheet. 13. Store in an air- tight container for up to several days.

Blue Umbrella Official Blue Umbrella Summer Issue | Page 13