Soaked Gluten Free Graham Crackers (gluten free, egg free, dairy free, nut free, corn free)

If you've been reading my blog for very long you know that I have a small obsession with graham crackers.  I don't know why.  But they have been one of my absolute favorite foods for many many years now.  They are my go-to snack when I don't feel good.  Not too sweet.  But just sweet enough.  Always the perfect treat.

I've made quite a few varieties of graham crackers over the years.  Every time I have a new dietary restriction I think...will I have to give up my beloved graham crackers?!

Recently I started a new eating plan that will likely result in being totally gluten free for a bit.  Which means I can't have my yummy homemade whole wheat grahams.

So of course I got to work creating a gluten free version :)  I made them this morning.  Pure heaven :)

These crackers are very easy to make, the grains are soaked (which makes them easier to digest) and they are very allergen friendly.  No eggs, dairy, gluten, rice, corn, oats or nuts.  I think they are even vegan (although I don't know much about it...is honey vegan?).

I'm so happy that I don't have to give up one of my favorite foods...and that I can eat it without getting a stomach ache (or a whole host of other symptoms).

Do you like graham crackers?  Give these a try.  Even if you don't have to eat gluten free these are a great snack to get some variety in your diet.

Soaked Gluten Free Graham Crackers
makes 40-50 crackers

2 cups any combination of gluten free flours* (such as amaranth, tapioca, white rice, teff, sorghum and garbanzo bean)
1/2 cup coconut oil (or butter), melted
1 cup warm water
1 Tbsp. lemon juice
1/2 cup cane sugar
4 Tbsp. honey
2 Tbsp. molasses (you can skip this and add more honey or use maple syrup)
1 tsp. baking soda
1/2 tsp. sea salt

Mix the flours, oil, water and lemon juice.  Cover and let soak for 24 hours.

Heat oven to 350 degrees.  Line two baking sheets with parchment paper.

Add the remaining ingredients to the flour mixture.  Mix until well combined.  Add more sugar, honey or molasses to make them sweeter if desired.

Spread half of the batter on each pan.

Bake about 10 minutes.  Using a pizza cutter, cut into squares (if they are sticking to the pizza cutter try again in 3-5 minutes).  Return to the oven for 5 minutes.

Remove from the oven and transfer the crackers on the parchment paper to dehydrator trays.  Dry at highest heat setting until crisp, removing the parchment paper part way through (mine took about 6 hours).  Let cool.  Store in an airtight container.

*I have used 1 1/2 cups amarnath + 1/2 cup tapioca and 1 cup amaranth + 1/2 cup tapioca + 1/2 cup white rice with great results.