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!
If you prefer to make the dough and use a graham cracker crust without having to make graham crackers first, see my other Graham Cracker Pie Crust Recipe.
Gluten Free Graham Crackers and Pie Crust
Ahhh!...the closest thing you can get to in making gluten free graham crackers is the use of sorghum flour...almost like wheat.
- 2 tablespoons warm water
- 1-1/2 tablespoons honey
- 1/2 cup sorghum flour ((50 g)
- 1/3 cup white (or brown rice flour) (70 g)
- 1/4 cup cornstarch (28 g), plus more for rolling
- 1/4 cup tapioca flour (or more cornstarch) (28 g)
- 3/4 teaspoon xanthan gum
- 1/2 teaspoon ground cinnamon
- 1/4 cup dark brown sugar, packed
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 6 tablespoons cold unsalted butter*
- 1/2 teaspoon pure vanilla extract
To Make the Graham Crackers:
- In a small cup, add warm water and stir in the honey; set aside to cool.
- In a medium size bowl, whisk together sorghum flour, rice flour, tapioca flour, cornstarch, xanthan gum, cinnamon, brown sugar, baking soda, and salt.
- Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the mixture becomes crumbly.
- Add the vanilla to the water and honey. Stir, add to dry ingredients, and combine thoroughly using a silicone/rubber spatula.
- Preheat oven to 325°F.
- Lightly dust a rolling pin with cornstarch as well as the top of the dough. Form the dough into a patty and roll out onto a sheet of parchment paper about the size of a 17 x 12-inch baking sheet, to about 1/16-inch thick. Lightly dust the dough with additional cornstarch as needed.
- Using a pizza cutter or long knife, slice the dough, both horizontally and vertically, 2-1/2" apart to create squares. Do not separate the squares, as you will do so after baking. Transfer the dough and parchment to a baking sheet.
- Poke holes in each cracker using a long, two-prong fork.
- Bake for 15 - 20 minutes on the center rack of your oven.
- Remove from oven. Using the parchment paper, transfer to a wire rack to cool completely.
- Break crackers apart. However, most of them will automatically separate. Use to make graham cracker crust, S’mores, parfaits, and to top creamy desserts or ice cream.
To Make Graham Cracker Pie Crust:
- Break the graham crackers into pieces, add to your food processor, and pulse until crumbs form. Alternatively, add them to a gallon-sized zipper storage bag, seal, and crush the crackers into crumbs using a rolling pin. Transfer to a bowl.
- Add 1/2 cup melted butter, and 1/4 cup granulated sugar.
- Pulse to combine or stir. Press into the bottom of an 8 to 10-inch pie dish and up the sides as far as you can go or in the bottom of a 9 x 13-inch baking dish. Bake for 15 minutes at 325°F. Fill with your non-baked or bakeable filling, and follow the instructions in your recipe.
To Make the No-Bake Pie Crust:
- Combine 2 cups of crumbs with 1/2 cup melted butter. Stir to combine and press into a baking dish. Bake for 10 minutes in a 350 degree F preheated oven for a crunchy crust; or chill in the refrigerator until set.
I have made these graham crackers with tapioca flour and cornstarch. They both were wonderful.
Are your crackers cool but too soft? Don't hesitate to add them back to the oven for 5 more minutes or so. You may have rolled them thicker than 1/16-inch.
If you stab the dough with a fork prior to baking the indentions will not remain indented but will still be visible. The holes turn out even with the cracker dough. If you prefer indentations, stab them halfway through baking.
Use half Earth Balance baking sticks plus half Earth Balance spread.
In addition, you may use 90% palm oil and 10% water to replace.
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