Mylar bag: GF030 24oz. (680g) 48 servings $.16 per serving
Shelf life estimates are based on industry studies from sources deemed reputable. Since Rainy Day Foods has no control over individual storage practices, they must disclaim any liability or warranty for particular results.
This product is packaged in mylar bags without an oxygen absorber. Store in air-tight containers to lengthen storage.
Directions: Add 7 Tbs. butter, cut into pieces; 3 Tbs. cold water; 3 Tbs. honey or agave; 1 tsp. vanilla.
1) Place mix into a medium-sized mixing bowl. 2) Using your fingertips, work butter into mix. 3) Stir in 3 tablespoons cold water, honey, and vanilla. If too dry, add a little more cold water, only a teaspoon at a time. 4) Gather dough into a large ball. Cover in plastic wrap & refrigerate for an hour. 5) Preheat oven to 325 degrees. Lightly grease two cookie sheets & line with aluminum foil. 6) Roll 1/2 of dough between two sheets of parchment paper to about 1/8-inch thickness, depending on how thick you like your graham crackers. Remove top parchment sheet & flip rolled dough onto cookie sheet. Cut into 2x3-inch pieces w/ pizza cutter and prick lightly all over with a fork. Repeat process on 2nd cookie sheet with remaining dough. 7) Bake for 12-15 min. or until golden brown. If crackers bake together, re-cut while still warm. Makes 4 dozen.
For Cheesecake: Crush 15 halves of graham crackers, w/ 3/4 cube butter & 3-4 Tbls. sugar. Press evenly into bottom & sides of greased pie pan. Refrigerate. Fill w/ gluten free cheesecake filling bake and refrigerate as directed.