I’ve got the perfect gluten free, dairy free, egg free and soy free graham cracker for you. These come together quickly and freeze beautifully, so make a double batch. Forget the weird, partially-hydrogenated store-bought brand. These grahams have a complex layer of flavors that you’ll only get with homemade goodies. Do you have a favorite pie that requires a graham cracker crust? Look no further. Crumble these cookies up and follow any graham cracker crust recipe. Just in time for the Holidays!
P.S. I’ve got one more post up my sleeve this week. Check back for a great way to use up any leftover mashed potatoes.
Adapted from The Complete Book of Gluten-Free Cooking by Jennifer Cinquepalmi
My dear sister-in-law, who isn’t gluten intolerant or Celiac, attended a series of gluten free cooking classes hosted by the author of this cookbook. How cool is that? Anyways, she would call me raving about the recipes and gave…
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