Looking for a great gluten free graham crackers recipe? Danna Korn and Connie Sarros, the authors of Gluten-Free Cooking For Dummies have already contributed a Gluten Free Honey Cinnamon Grahams recipe to this site, but I have had many requests for a more traditional gluten free graham crackers recipe using more traditional gluten free flours. And here it is! I’ve tried to address most of the dietary issues, however, these are not grain-free. I hope you enjoy these crunchy gluten free graham crackers as much as I did. They should be up for a good soak in a glass of milk, which many kids enjoy!
Ah!...the closest thing you can get to in making gluten free graham crackers is the use of sorghum flour...almost like wheat.
- 2 Tablespoons hot water (hot enough to dissolve honey)
- 1-1/2 Tablespoon honey
- scant 1/2 cup sorghum flour
- 1/3 cup rice flour
- 1/4 cup tapioca flour/starch
- 1/4 cup corn starch (Bob's Red Mill's is GMO free) (or sub with potato starch if corn intolerant)
- 3/4 teaspoon xanthan gum (or guar gum if corn intolerant)
- 1/2 teaspoon cinnamon
- 1/4 cup dark brown sugar
- 1/4 teaspoon baking soda
- 1/8 teaspoon sea salt or salt
- 6 Tablespoons butter or buttery spread (room temperature)
- 1/2 teaspoon vanilla
- In a small cup, add warm water (about 100°F) and stir into honey; set aside to cool.
- In a medium size bowl, whisk together dry ingredients.
- With a pastry cutter or 2 knives, cut butter into flour mixture.
- Add vanilla to water and honey; stir; add to dry ingredient; and mix well with rubber spatula.
- Preheat oven to 325°F.
- Lightly dust your rolling pin with tapioca, potato or cornstarch. Form dough into a patty and roll out onto a sheet of parchment paper, that is the size of a cookie sheet, to about 1/16" thick.
- Using a pizza cutter or long knife, slice into the dough, both horizontally and vertically, 2-1/2" apart, both ways, to create squares. Do not removed the squares, as you will separate them after baking.
- Poke holes in each cracker with a fork, using a large two prong fork.
- Bake for 15 - 20 minutes.
- Remove from oven; transfer graham crackers along with parchment paper; transfer to cooling rack; and cool completely.
- Break crackers apart, if necessary, however, most of them will already be separated.
Most buttery spreads contain soy, therefore, it may be difficult to make this recipe both soy-free and dairy-free.