I’ve always had the store bought graham crackers. Who makes graham crackers at home when you can buy them in the grocery store for less than the cost of making them? I didn’t even realize people made them – its like they mysteriously just appear in the grocery store all ready to be used for smores, snacks and pie crusts.

Im always looking for ways to redo recipes to remove the gluten. Sometimes its worth it, sometimes its just a poor resemblance to the gluten-filled original. In this case – while they are not 100% the same, they are more than worth it. Not only are the great tasting they work great as a replacement for baking when graham crackers are called for. For this recipe I turned to Gluten-Free Girl and The Chef. If you have gluten intolerance its a great site with a wide variety of recipes.

The recipe and detailed instructions are at the end of this post. For this recipe, we need sorghum flour, brown rice flour, tapioca flour, sweet rice flour, cinnamon, baking powder, xanthan gum, guar gum, salt, unsalted butter, honey, and cold water. Looks like we have it all. Ready, set, bake…

Combining the sorghum, brown rice, tapioca, and sweet rice flours in a food processor. Mix them for about 10 seconds or until well combined. Add the cinnamon, baking powder, xanthan and guar gums, and salt and mix it up again. If you don’t have a food processor you can do this with your bare hands, a pastry cutter or a couple forks.

Add the butter cut into 1-inch pieces to the flours. Pulse until the butter is incorporated into the flours. The mixture should be a coarse texture resembling cornmeal. If your doing it by hand the texture should be the same.

Combine the honey and 3 tablespoons of the water. With the food processor running, pour in the honeyed water. In a few minutes the dough should form a ball – if it does not add a little more ice water a tablespoon at a time. The dough should be soft and moist. If doing this by hand it will have the same effect – while combining it will start to form a ball etc.

Cut the ball of dough in half and wrap each half of the dough in plastic wrap and put it in the refrigerator for at least 15 minutes, or until firm and cold to the touch.

Take one of the dough balls out of the fridge and onto a sheet of parchment paper cut to fit your baking tray. Cover the ball with another piece of parchment paper and roll out the dough into a rectangle about the size of your pan at about 1/4 an inch thick.

Cut the dough into your desired number and size of pieces. There will be rough edges that you can use for scraps or to just eat. Place the dough and bottom piece of parchment paper on your baking sheet and refrigerate for 15 minutes.

Using a fork, prick holes into the crackers in a pattern of your choice.

Bake the graham crackers 15 to 20 minutes. They should be a light golden brown when they are done baking. Cool for about 30 minutes before removing them from the baking sheet and parchment paper.

Repeat with the rest of the dough.