Gluten-Free Graham Crackers
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. It’s like they mysteriously just appear in the grocery store all ready to be used for s’mores, snacks, and pie crusts.
I’m always looking for ways to redo recipes to remove the gluten. Sometimes it’s worth it, and sometimes it’s 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 do they taste great, they also work beautifully as a replacement anywhere graham crackers are called for in baking. For this recipe I turned to Gluten-Free Girl and The Chef. If you have gluten intolerance, it’s 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…
Making the Graham Crackers
Combine the sorghum, brown rice, tapioca, and sweet rice flours in a food processor. Mix for about 10 seconds, or until well combined. Add the cinnamon, baking powder, xanthan gum, guar gum, and salt, then pulse again. If you don’t have a food processor, you can use a pastry cutter, two forks, or even your hands.
Add the butter, cut into 1-inch pieces, and pulse until incorporated. The mixture should resemble coarse cornmeal. The same texture can be achieved by hand if you aren’t using a food processor.
Stir together the honey and 3 tablespoons of cold water. With the processor running, pour in the honey mixture. After a minute or two, the dough should form a ball. If needed, add additional cold water one tablespoon at a time until the dough is soft and moist. The same process works if mixing by hand.
Divide the dough in half, wrap each portion, and refrigerate for at least 15 minutes, or until firm.
Place one dough ball on a sheet of parchment cut to fit your baking sheet. Cover with another sheet of parchment and roll the dough into a rectangle about the size of your pan, approximately ¼-inch thick.
Cut the dough into your desired cracker shapes. The rough edges make great baker’s snacks. Transfer the parchment and dough to the baking sheet and chill for another 15 minutes.
Use a fork to prick decorative holes in each cracker.
Bake for 15 to 20 minutes, or until lightly golden brown. Allow the crackers to cool for about 30 minutes before removing them from the parchment. Repeat with the remaining dough.
Gluten-Free Graham Crackers
These homemade gluten-free graham crackers have a crisp texture with warm cinnamon flavor. They’re perfect for snacking, making pie crusts, or building gluten-free s’mores.
Ingredients
- 2½ ounces sorghum flour (about ½ cup plus 2 tablespoons)
- 2½ ounces finely ground brown rice flour (about ⅓ cup plus 1 tablespoon)
- 2½ ounces tapioca flour (about ⅓ cup minus 1 tablespoon)
- 2½ ounces sweet rice flour (about ⅓ cup plus 2 tablespoons)
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon xanthan gum
- ¼ teaspoon guar gum
- ½ teaspoon salt
- 7 tablespoons cold unsalted butter, cut into pieces
- ¼ cup mild-flavored honey
- 3 to 6 tablespoons cold water
- Cinnamon sugar, optional
Instructions
- Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper.
- Combine the sorghum, brown rice, tapioca, and sweet rice flours in a food processor. Pulse to combine.
- Add the cinnamon, baking powder, xanthan gum, guar gum, and salt. Pulse again.
- Add the butter and pulse until the mixture resembles coarse cornmeal.
- Mix the honey with 3 tablespoons of cold water. With the processor running, slowly pour in the liquid until the dough comes together, adding more water if needed.
- Divide the dough in half, wrap each portion, and refrigerate for at least 15 minutes.
- Roll each half between two sheets of parchment into a rectangle about ¼-inch thick.
- Cut the dough into crackers and transfer the parchment to the baking sheet.
- Refrigerate the cut dough for another 15 minutes.
- Prick each cracker with a fork. Sprinkle with cinnamon sugar if desired.
- Bake for 15 to 20 minutes, or until lightly golden brown.
- Allow the crackers to cool for about 30 minutes before removing them from the parchment. Repeat with the remaining dough.
Recipe Notes
- Chilling the dough twice helps the crackers keep their shape while baking.
- The scraps can be baked separately or crushed for pie crusts.
- Store the crackers in an airtight container at room temperature for up to one week.
- Freeze baked crackers for up to three months.
- These crackers work especially well for gluten-free cheesecake and Key lime pie crusts.
Adapted from The Gluten-Free Girl.
Gluten-Free Graham Crackers FAQs
Can I make these without a food processor?
Yes. A pastry cutter, two forks, or even your hands will work to cut the butter into the flour mixture.
Why do I need both xanthan gum and guar gum?
Together they improve the texture and help replace the structure normally provided by gluten.
Can I use these for pie crusts?
Absolutely. They make an excellent gluten-free graham cracker crust.
Can I freeze the dough?
Yes. Wrap it well and freeze it for up to three months. Thaw it overnight in the refrigerator before rolling.
How thick should the crackers be?
About ¼ inch thick produces a crisp cracker with a little bite.
Can I add cinnamon sugar?
Yes. Sprinkle it over the crackers before baking for a sweeter finish.
How should I store them?
Keep them in an airtight container at room temperature for about one week.
Are they identical to commercial graham crackers?
No, but they have an excellent flavor and perform very well in recipes that call for graham crackers.
What equipment do I need for this recipe?
Recommended equipment: Rolling pin (opens Amazon in a new tab), Baking sheet (opens Amazon in a new tab), Parchment paper (opens Amazon in a new tab), Food processor (opens Amazon in a new tab).
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What is the estimated nutrition per cracker?
Estimated nutrition per cracker: Calories: 125 calories; Carbohydrates: 17.9 g; Protein: 1.9 g; Fat: 5.2 g; Saturated Fat: 3.2 g; Unsaturated Fat: 1.8 g; Trans Fat: 0.2 g; Cholesterol: 13 mg; Sodium: 75 mg; Fiber: 0.5 g; Sugar: 4.4 g.
Jeff’s Baking Blog