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.
Ingredients:
- 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
Instructions:
- 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.
Tips
Most buttery spreads contain soy, therefore, it may be difficult to make this recipe both soy-free and dairy-free.
This looks v tempting, can i substitute palm oil shortening for butter/buttery spread?
Anjana,
You can give it a try. I haven’t done this myself. I’ve only used unsalted butter. Shortening tends to lessen the flavor of baked goods and makes them flakier and crispier. Perhaps bake them a little shorter than suggested. I would try baking one cracker in the oven before adding them all.
Good luck!
Carla
I love these crackers! We make a double batch and freeze half. They taste great out of the freezer too!
Lisa,
Thanks for the feedback! I know what you mean. A single batch is pretty small. Thanks for the tip about eating straight out of the freezer. I bet their awesome in the summer, or with ice cream!
Carla
Hi Carla, I just tried your recipe for Gluten Free Graham Crackers – and it’s fantastic. I used arrowroot starch because that’s all I had available, and it still turned out great. Can’t wait to try the Honey Graham recipe next.
So glad you enjoyed them, Stephanie!
I was a little worried about switching out corn starch with potato starch, but these actually turned out deliciously! I’m so glad I can finally make cheesecake again with a graham cracker base!
Hi Jim,
I am so happy to hear that they turned out well for you! How I make my gluten free cheesecakes is by using this recipe with a little more butter and use the dough to line the pan. No need to cut them up, crumble and rebake.
Enjoy!
Carla
EXCELLENT!!! I was curious about use as crust…nice tip..
Glad it helped you!
I would like to know if this recipe would work with ghee in place of the butter/buttery spread. My daughter is autistic/epileptic and is on a strict GF/CF/SF diet. Generally ghee or coconut oil are our choice in place of butter products.
Jennifer, I haven’t tried that yet. Perhaps you can and tell us if it works. Good luck and enjoy!
I was delighted at how well these came out! Only substitution was brown rice syrup in place of honey. My kids are going to be thrilled to open the pantry and find these. Thanks so much for this great recipe.
Would it work to use ghee in this recipe? Then it could be both soy and milk free…
Katherine, I’ve never used ghee, but this recipe is already dairy and soy-free. Am I missing something?
Carla,
I have always loved graham crackers. However, over the years, they came to taste like the box they were packed in. I decided to try your G.F. I cannot believe how fabulous they are. Not too sweet, nice crunch, delicious, and fabulous dipped in milk. They don’t absorb a lot of milk, therefore, they do not fall apart, but they absorb perfectly on the surface. I baked mine for 20 minutes. Thank you, thank you, THANK YOU! I am not on a G.F. diet, but when it comes to this graham cracker recipe, I am! 100% sold! The recipe is now mine. I’m stealing it. :-)
I bought my brown sugar and corn starch to make these and told my son. He said, “I don’t think that sounds good, mama.” He’s 4…what does he know! I’m guessing he would like them covered in toasted marshmallows and chocolate!
What’s the best way to store these? Do they freeze well? Thanks!
I think you’re right, Jessica. I used to love soaking them in milk when I was a kid, but I loved mushy things back then. Ooo…smores! These don’t last long in our house, therefore, I’ve never had to store them except on the counter in a ziplock bag. If you freeze them, please let us all know if it works. I’d try freezing just one and see how it turns out the next day. Enjoy!