Gluten-Free Graham Crackers
These homemade gluten-free graham crackers are made with simple, wholesome ingredients you probably already have in your pantry. They have that classic honey-kissed flavor with a satisfying crunch, and they’re surprisingly easy to whip up.
Servings: 22 crackers
Ingredients
- 2 cups gluten-free all-purpose rice flour blend with xanthan gum I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- 1/4 cup brown sugar sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon gluten-free baking powder
- 1/4 teaspoon baking soda
- 1 large egg
- 3 tablespoons butter dairy-free use Smart Balance Butter
- 1 teaspoon pure vanilla extract
- 2 tablespoons honey
- 1 tablespoon molasses
- 3 tablespoons milk dairy-free use unsweetened almond or unsweetened coconut milk
Instructions
- Preheat the oven to 350°F (177°C) and line a cookie sheet with parchment paper.
- In a large mixing bowl combine the whole gluten-free flour, brown sugar, granulated sugar, salt, cinnamon, and baking powder, and baking soda.
- Add the egg, butter, honey, molasses, and milk to the flour mixture and mix until a stiff cookie dough forms.
- Divide the cookie dough in half to work with one piece at a time. Roll the dough into a square shape out to about 1/4" thick onto a piece of floured parchment paper.
- Using a pizza cutter, slice the cookie dough into 2 x 5-inch rectangles. (tip: use a ruler to measure) Carefully move the dough rectangles to a parchment-lined cookie sheet.
- Use a butter knife, score the rectangles down the center and across (do not cut in half). Repeat with the second half of the cookie dough. Using a fork, prick the cookie dough on either side of the scored lines. This will create the classic graham cracker cookie pattern
- Bake for 12 to 14 minutes. If you want a softer cracker bake for 12 minutes, crisper, 14 minutes.
- Remove the crackers from the oven and allow them to cool for 10 minutes. The crackers will crisp up as they cool down.
- Store the crackers in an air-tight container at room temperature for up to a week or freeze.
Video
Notes
- *For the best results, use the spoon & level method when measuring gluten-free flour. Spoon the flour into a dry measuring cup, then level it off with the back of a knife. Avoid scooping directly from the bag, as it can pack in too much flour, altering the recipe. Always use a dry measuring cup, not a liquid one
Nutrition
Serving: 1g | Calories: 75kcal | Carbohydrates: 14g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 13mg | Sodium: 77mg | Potassium: 29mg | Fiber: 1g | Sugar: 7g | Vitamin A: 56IU | Calcium: 18mg | Iron: 1mg