I made gluten-free graham crackers to use in a crust. Since they were destined for crumbs, it didn't matter so much that my dough rolling skills leave a lot to be desired. I chilled the dough for about an hour and tried to roll it out between two sheets of parchment paper. My rolling pin is the old-school kind, not the skinny French kind. The paper slid around on the counter, the dough wouldn't flatten out, and it stuck to the parchment (frustrating). I finally just flipped the dough onto the sheet, scored it, and baked it. The dough was entirely too thick, but, after a second low-temp baking, the graham crackers were a good texture. The taste is great.
So, if I had wanted to make lovely graham crackers for snacking, what do I need to know about rolling out the dough?
I'm drooling reading this...graham crackers...yum. I'm not well versed on gluten-free doughs. Lots of tips for traditional. The sliding parchment...maybe put a few drops of water at the edges??? Maybe rolling it between saran-wrap instead of parchment? I know some recipes for pizza dough (w/gluten) say to add some olive oil on the counter. Last idea that probably won't work...can you run it through a pasta machine? I hope more experienced bakers chime in.
Thoreau said, 'A man is rich in proportion to the things he can leave alone.'
Post by erin elizabeth on Jun 28, 2020 7:56:10 GMT -5
Some ideas. Dough warmer? Cold dough is usually reluctant to roll out. Dust parchment with a little flour to prevent egregious sticking. I usually sprinkle a tiny bit of water on the counter to help the paper stick. Roll out a bit--then let sit for a bit--then roll out a bit more--do this until your desired thickness. Also, if dough ever gets too warm--you can always slide the whole thing--parchment and all--onto a baking sheet, stash in the fridge or freezer again until it is firmer and easier to peel off the paper.
Thank you both for the tips. I didn't think about using a little water to keep the parchment from sliding. I think these tips address most of my problems with the dough. I'll just try again next time, and be more patient. And...the GF graham cracker crust for the key lime pie was a win!