|Scores: (1-5, 5 being the best)
Crunchy, and delicious! These graham crackers taste better than their gluten
The crackers bake into perfect, uniform
shapes. They are graham cracker brown in color and look very
similar to gluten graham crackers.
The crackers were easy to make and we made them even a little easier by rolling
them onto a silpat instead of parchment paper. (Silpats are a rubber type baking
mat that can be used over and over) They baked perfectly.
|Preparation and Baking Results
Were not sure how long these crackers will stay fresh, but I had the
crackers that I originally sampled, stored in just a sealable plastic bag and
they stayed fresh and crunchy for 2 weeks. This is far longer than typical gluten-free
To our knowledge, Monas Mixes are
not widely available in food stores. You can order them on line
at their web site, www.madebymona.com
(4.40) Monas Cinnamon Grahams are a hands down winner in our book!
Monas Gluten Free Multi Mix Cinnamon Grahams
Made by Monas Gluten Free
13422 NE 177th Place
Woodinville, WA 98072
Monas Gluten Free Mixes produces several
different baking mixes for breads, cakes, muffins, bagels,
pancakes and waffles, pizzas and more.
We tested Monas Cinnamon Grahams made
from Monas Multi Mix.
Multi Mix Ingredients:
Organic brown rice flour, white rice flour,
tapioca starch, sorghum flour, potato starch and xanthan gum.
Kudos to Monas Gluten Free Mixes for
the best graham crackers weve tasted, gluten-free or
not! We first sampled these unbelievable Cinnamon Grahams
at the Gluten Intolerance Groups Educational Conference
in Chicago last June. Lisa Shaw, the creator of Monas
Mixes just casually handed me a bag of crackers as we were
leaving the show. I took one bite and could not believe that
they were gluten-free!
Heres Monas recipe for these
fabulous graham crackers:
- 3 cups +2 Tablespoons Monas Multi
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 Tablespoon baking powder
- 3/4 cup butter, at room temperature
- 1/4 cup honey
- 1 cup brown sugar
- 1 teaspoon vanilla
- 1/2 cup water
In a large bowl, beat butter, honey, sugar
and vanilla until blended. In a separate bowl, blend Monas
Multi Mix, salt, cinnamon and baking powder. Stir dry ingredients
into butter mixture alternately with a small amount of water.
Use just enough water to hold the dough in a soft yet firm
ball. (Use a few drops at a time, we used only 1/4 cup
Divide the dough in half and wrap each half
in plastic wrap and refrigerate for at least one hour. Roll
out half of the dough onto a piece of parchment paper which
has been cut to fit a cookie sheet, sprinkling with flour
to keep from sticking. Roll out to 1/8" thickness, to
fit exactly over paper. Transfer the paper covered with the
dough carefully onto the cookie sheet. (We used a silpat
instead of parchment paper and rolled the dough past the edges
of the silpat. It was then very easy to cut the dough along
the edges of the silpat and simple to pick it up and set it
onto a baking sheet)
Bake at 325 degrees F for 30 minutes. Cool
on rack and store in airtight container.