Share this project

Done

Share this project

Done
Marie Porter returns with more of her smart, scientific, & creative approach to creating ridiculously delicious gluten-free recipes.
Marie Porter returns with more of her smart, scientific, & creative approach to creating ridiculously delicious gluten-free recipes.
Marie Porter returns with more of her smart, scientific, & creative approach to creating ridiculously delicious gluten-free recipes.
319 backers pledged $13,024 to help bring this project to life.

Update - Graham Crackers!

2 likes

So, for those of you reading who aren’t gluten-free, this one may seem like a silly update... but it’s actually a pretty big breakthrough!

It’s easy to take graham crackers for granted when you don’t have gluten issues. They seem like such a simple thing, right?

Unlike most things, though... coming up with a gluten-free graham cracker that actually tastes like a graham cracker is incredibly tricky. You see recipes out there making use of “all purpose” flour mixes, or ready-made GF “graham” crackers that use the usual flours - bean, tapioca, whatever...

... but when you actually bite in, it’s just a mildly cinnamon flavoured normal cracker.

The thing is, graham crackers don’t use normal wheat flour, they use graham flour. Graham flour is actually a pretty complex thing - it’s technically a whole wheat flour, but instead of just grinding it up as-is, the various components of wheat are separated, ground to different specifications, and recombined. It gives it a taste and texture that is unique to graham flour.

... and something that tapioca and/or bean flour just won’t come close to. Well, I’m happy to announce that - after a lot of staring at the ceiling, hypothesizing, and experimentation - I’ve cracked the code and produced a gluten-free graham cracker that replicates the source material in EVERY sense.

- It tastes right.

- It looks right.

- It has the right mouthfeel and texture. Crisp, a little flaky, a little reminiscent of wheat germ - which I used to love to put on yogurt, before my body declared war on me over gluten.  No powdery texture, it doesn't disintegrate when you bite into it, etc.

- It has no weird aftertaste. This is a proper graham cracker from start to finish... AND beyond!

- It holds up to being made into S’mores.

- It can be run through a food processor to produce proper graham crumbs for pie crusts, Nanaimo Bars, etc!

The dough takes less than 5 minutes to make, needs to chill for about 30 minutes, and then rolls out like a dream. These are super easy to make!

The two “secret” ingredients aren’t super common in GF baking, but are cheap and easy enough to come by. You can buy the ingredients to make several batches for the price of a small box or two of the store bought GF “graham” crackers. One batch makes as much as two boxes of store bought.

So, I’m pretty thrilled about this. I’ve gotten really good at hitting the “as good or better than the real thing” when it comes to replicating things made with all purpose wheat flour, but this was actually challenging.

... and I love a challenge :)

- Marie

PS: I should have gotten my husband to photograph one with a bite in it.  Here, let me take a crappy cell phone picture for you.  I'm so happy!

Allen Campbell and Tim Meakins like this update.

Comments

Only backers can post comments. Log In
    1. Allen Campbell on February 17, 2016

      I fear this update may be what broke the Campbell's back!!!!!!!!
      Now I *REALLY* can't wait to get this in my hot little hands!!

    2. Missing avatar

      Garrett Durst on February 16, 2016

      This is going to make my GF friend so happy!

    3. Missing avatar

      Brendan Clougherty on February 16, 2016

      You are a freakin genius! I can't wait to try these, I miss proper graham crackers so much.

    4. Rees Maxwell on February 16, 2016

      Rad! Can't wait to make 'em myself!