Homemade Gluten-Free Graham Crackers

by Lyndall Kriedemann

Gluten-free graham crackers are fun to make at home. You only need a few ingredients and about an hour to make this recipe.

Ingredients

  • 2 cups Glutagon gluten-free baking flour 
  • ⅓ cup dark brown sugar 
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 6 tablespoons butter or dairy-free shortening, cold 
  • 5-6 tablespoons milk, traditional or dairy-free 
  • 3 tablespoons honey 

Instructions

  1. Preheat oven to 175°C. Line a baking sheet with parchment paper.

  2. Food Processor Directions: In the bowl of a food processor, combine gluten-free flour, dark brown sugar, baking powder, and salt. Pulse to combine.

    Add the butter. Pulse until small pieces of butter dot the flour mixture. The butter should be about the size of small peas.

    Add 5 tablespoons of milk and honey. Run food processor until dough forms, about 20 seconds. If the dough looks dry, add the remaining milk.

    Proceed to step 4.

  3. By Hand Directions: Whisk the gluten-free flour, dark brown sugar, baking powder, and salt together in a medium mixing bowl.

    Cut cold butter into flour mixture with a pastry cutter, two knives or by rubbing the butter between your fingers. Work the butter into the flour until no large pieces of butter remain. The butter should be the size of peas or small pebbles.

    Add 5 tablespoons of milk and honey. Use a wooden spoon and stir until a dough forms. If the dough is dry, add the additional tablespoon of milk.

  4. Lightly dust a piece of parchment paper with gluten-free flour. Place dough in the center of the parchment. Dust the top of the dough with gluten-free flour. Cover the dough with another piece of 12-by-16-inch parchment paper

    OR

    Dust your counter and rolling pin generously with gluten-free flour. Lightly flour the top of the dough.

  5. Roll dough into a rectangle. It will be about ⅛-inch thick.

    If you're rolling the dough directly on the counter, move it frequently to prevent it from sticking.

  6. Carefully remove the top piece of parchment paper. Cut dough into shapes. For squares, cut the dough into 2 ½-inch squares or use your favorite cookie cutters.

  7. Transfer the dough to a parchment-lined baking sheet. Prick each graham cracker lightly with a fork.

  8. Bake for 15-18 minutes or until brown.

  9. Allow the crackers to cool on the pan for 5 minutes. They are very soft and delicate when they come out of the oven. Transfer the crackers to a cooling rack. They crisp as they cool.

  10. Store gluten-free graham crackers in a container with a lid. If it's humid, the crackers might soften. To crisp them, place them in a 350℉ on a baking sheet for about 5 minutes. The crackers keep for about a week.

     

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