Graham Crackers 16

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WHEN MY SON MARTY graduated from high school, my sister, Lynn, hosted a family RV/campground party at Ft. Dummer State Park in Brattleboro. The bright and casually elegant picnic table was laid with a variety of mouthwatering antipastos, freshly steamed lobster, and mountains of corn on the cob. For dessert, my sister had brought Marty a surprise-gluten-free graham crackers "imported" for s'mores. Poor kid, he had forgotten what graham crackers tasted like ... alone, he finished at least half of the package. Although the crackers were the best gluten-free version we had ever tasted, they were still more like a platform than a cracker. Realistic graham crackers have remained some of the most elusive comfort foods of the gluten-free world. Any gluten-free graham cracker recipe I tried always seemed like cookies. However, the minute I tasted my first baked good made with light buckwheat flour, I was struck by its slightly grainy texture, light crispness, and an almost sweet aftertaste. It screamed GRAHAM CRACKERS to me. They bake up with just the right texture, a pleasant but not too sweet taste, and a hint of cinnamon. In this recipe, butter lends to the crispiness, but it needs to be well chilled to harden the fat in the dough. Molasses gives the cracker its characteristic color and lends to the "graham" flavor.