I cook from scratch. I do not like many of the premade mixes that you can purchase. I bake for a lot of people and this is the recipe that I use to make my own graham crackers. I also use this to make my cracker crumbs so that I can have pies.
My husband also has to avoid corn as well as the gluten. He can not use commercial products because of the many allergies that he has. I found the bean substitute flour mix in the Living Well Gluten Free magazine.
I have many gf recipes that are really good. I bake for our local Celiac support group. If I can be of further help, please let me know and I will try to help with what I have learned. We have been gf for over 5 yrs now. (I will try to remember that this forum is here and check back if there are questions on the recipe.) If you need to add more liquid to the recipe, add it 1 Tbs at a time........it will vary from day to day how much liquid to add because of the humidity in your home.
8 Tbs unsalted butter, softened
4 Tbs brown sugar
2 Tbs granulated sugar
4 Tbs Maple syrup
3 cups four bean flour substitute mix*
1 ½ tsps salt
2 ½ tsps baking powder
2 tsps guar gum
1 2 Tbs water
¼ tsp cinnamon (optional)
In a separate bowl, mix, flour, guar gum, salt, cinnamon and baking powder. In a large mixing bowl, mix the butter, maple syrup, brown sugar, and vanilla until creamy. Add the dry ingredients and mix well. Add water if the mix is too dry to hold together. Slowly add just enough water to hold the batter in a ball that is easy to handle.
Preheat oven to 325 degrees. Place some of the dough onto parchment paper. Top with plastic wrap that has been sprayed with canola oil. Roll the dough out into a rectangle ¼ inch thick. Cut the dough with a pizza cutter into the size of graham crackers and transfer crackers to a cookie sheet. Using a fork, prick each cracker 5 - 7 times. This allows them to bake evenly and crisp Bake for about 30 minutes. When crackers are done, you will need to immediately re-cut the dough. Waiting until the crackers are cooled will be fruitless as they are too hard to cut.
Cool crackers on the pan for a few minutes and then remove them and let them cool completely on a wire rack.
Four Bean Flour Substitute Mix:
1 1/2 c. millet flour
1 1/2 c. sorghum flour
3 c arrowroot
3 c. tapioca flour