Using Ryze flour (contains no gum or white starch like potato, corn, or tapioca), I developed this recipe for chewy gluten free graham crackers to use with ice cream sandwiches. Their chewy texture makes this gluten free dessert amazing! You can also bake them longer for crunchy crackers. Enjoy the crackers dipped in chocolate; or dip their edges in finely chopped nuts. You can even fill them with no-bake cheesecake filling for a unique and decadent idea (see filling for
I also enjoy the crackers dipped in chocolate. Try dipping their edges in finely chopped nuts. You can even fill them with no-bake cheesecake filling for a unique and decadent idea (see filling for Cheesecake Stuffed Strawberries). Find below, the recipes for the graham crackers, ice cream sandwiches, as well as the crunchy variation.
Stay tuned in for my soon to be published review of both Ryze flours (blue and yellow bags).
Chewy Gluten Free Graham Cracker Ice Cream Sandwiches
A chewy gluten free graham cracker ice cream sandwich recipe you'll surely make again and again. Or, bake it longer for crunchy graham crackers to use in your favorite desserts or crusts.
- 1/4 cup warm water
- 3 tablespoons honey
- 2-2/3 cups Ryze Flour in the Blue Bag, plus more for dusting
- 1 teaspoon ground cinnamon
- 1/2 cup dark brown sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 12 tablespoons butter
- 1 large egg white
- 1 teaspoon pure vanilla extract
- In a small cup, add warm water and stir in the honey; set aside.
- In a medium size bowl, whisk together Ryze flour, cinnamon, brown sugar, baking soda, and salt.
- Using a pastry cutter or 2 knives, cut the butter into the flour mixture.
- Add the vanilla to the honey mixture and stir. Add the wet mixture to the dry mixture along with the egg white. Combine thoroughly using a silicone/rubber spatula.
- Preheat oven to 325°F.
- Sprinkle about 1 tablespoon of additional flour on top of the dough. Form into a disk and divide into two. Roll out dough onto two separate sheets of parchment paper, almost to the edges of the paper. Using a pizza cutter or long knife, slice the dough into 2-1/2x2-1/2-inch squares. Do not separate the squares, as you will do so after baking.
- Using a long, two-prong fork, poke about 8 holes in each cracker.
- Bake for 15 minutes for chewy crackers to use as cookies for ice cream sandwiches. Bake 35 minutes for crunchy graham crackers to use in desserts or eat plain.
- Remove from oven. Pick up the sheet of graham crackers using the parchment paper and transfer to a wire rack to cool completely.
- Break crackers apart on the sliced lines.
- Fill with soft ice cream or no-bake cheesecake filling. Serve immediately or freeze on flat surface and then freeze in gallon-size freezer bags.
For crunchy graham crackers bake for 35 minutes. If after cooling, they are still not crunchy enough for your tastes, bake in additional 5 minute intervals and cool.
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