I’m writing today about process. In cooking and in life.
Whoa. This is a heavy topic for a Friday, yes? Not really.
A few things have gotten away from me this year. I’ve been very focused on end results. And in doing so, I’ve been forgetting the most enjoyable part – the process of getting there (or not getting there, as the case may be).
So, I’ve been taking more detours and trying to focus on the step-by-step process, regardless of where I am going.
I’ve been doing this in the kitchen too. Often, I get very caught up in presenting to you the whole shebang. Eight million photos of the in-depth process of pizza making!
You don’t always need this. And I don’t always have time to do it. So I’m going to give you something simple today. It’s the first of a many-part series. I’ll eventually get to the other steps, but I’m going to take a moment to celebrate this first one: Graham Crackers.
These grahams are also gluten-free. Why? I felt like it, that’s why. I know gluten is a hot-button ingredient these days. It may also be a hot-button issue for me. I’m in the process of finding out. So while I await some blood-work, I decided to embrace some experimental baking in the form of these crackers.
They are delicious. They’re not exactly like regular graham crackers. I used molasses to stick everything together and sweeten, so they are a bit firmer than a regular crumbly graham. I might like these better.
See what happens when you deviate from the path? Happy accidents. Here’s a recipe for Happy Accident Gluten Free Graham Crackers:
What You Need:
3/4 cup almond flour
3/4 cup brown rice flour
1 tablespoon cornstarch (yes cornstarch is gluten free! You can also use arrowroot powder)
1/4 teaspoon sea salt
2 tablespoons molasses (you might need a bit more, you can be the judge)
What You Do:
1. In a food processor combine almond flour, cornstarch, salt and molasses.
2. Blend until everything starts to stick together. You may need to add more molasses. Go ahead – a little at a time.
3. Form the dough into a ball and roll it out between two pieces of parchment paper to ¼ inch thick.
4. Cut dough into rectangles (however large you like your crackers).
5. Score rectangles into 4 equal parts and poke holes in the surface – make a fun pattern!
6. Bake at 350° for 6-9 minutes.
7. Cool completely, then serve!