A gluten-free version of chocolate graham crackers, as I like to think of it. These little crackers are a snap to whip up (we're talking less than 30 minutes here, tops) and require only one bowl. They use quinoa flour and white rice flour. You can adapt this recipe a lot (I used coconut sugar but really any sweetener would work), and they are a great quick snack if you have a little chocolate craving or want something that hits that perfect spot between snack and dessert, as graham crackers do. —Posie (Harwood) Brien
water, room temperature
white rice flour
unsweetened cocoa powder
In This Recipe
Preheat the oven to 400 degrees.
Mix the flours, sugar, cocoa powder, baking powder and salt together in a medium bowl. Drizzle the oil in and mix with your fingers until it resembles sand.
Add the water slowly until the dough comes together in a ball. If it's too sticky, add some more flour (quinoa or white rice flour).
Roll out the dough on a lightly floured surface as thin as you can (unless you like slightly thicker and less snappy crackers). Score the dough into squares and pierce them slightly with the tines of a fork.
Bake them on a parchment lined baking sheet for 10-11 minutes (they will crisp as they cool).