Gluten Free Graham Crackers

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 16 pieces

I’m always looking for new gluten free treats that I can enjoy, and more importantly that my kids will enjoy as well. Your kids can enjoy these gluten free graham crackers with a nice cold glass of milk before school, and you can bring them to work as well. While you can certainly buy gluten free graham crackers at the store, most of the commercially available cookies are too sugary for my tastes (and health). If you prefer a more subtle taste and less sugar in your diet, try this gluten free graham cracker recipe. You’ll enjoy a faint taste of honey and cinnamon, without the full-on sugar assault you get with store-bought cookies. And although it might look like a lot of steps, its actually shockingly easy to prepare. Enjoy!

Share on FacebookShare on Google+Pin on PinterestTweet about this on Twitter

Recipe Rating

  • (4 Rating)

Ingredients

  • 2.5 oz sorghum flour
  • 2.5 oz tapioca flour
  • 2.5 oz brown rice flour
  • 2.5 oz sweet rice flour
  • 1/2 tsp. xanthan gum
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1 tsp. baking powder
  • 3.5 oz cold unsalted butter
  • 3 oz mild-flavored honey
  • 3 to 6 tbsp. of water
  • 1/4 tsp. guar gum

Instructions

  • 1. Add the sorghum, tapioca, brown rice, and sweet rice flours to a food processor and mix thoroughly.
  • 2. Add the baking powder, cinnamon, xanthan+guar gums, salt and mix one more time.
  • 3. Dice the butter into smaller pieces. Add the butter to the food processor and pulse several times.
  • 4. In a cup, stir together the honey with 3 tablespoons of water.
  • 5. Add the honey/water mix to the running food processor.
  • 6. Allow the food processor to run for 2-5 minutes, until the dough has formed into a ball
  • 7. Place the dough in a container and chill in refrigerator for around 15 mins.
  • 8. In the meantime, preheat your oven to 325° farenheit (163° celsius)
  • 9. Line a baking sheet with parchment paper, and keep another piece of parchment paper aside as well.
  • 10. Remove the dough from the fridge. Cut the ball of dough in half, and return one half to the fridge.
  • 11. Place the 1/2 ball of dough onto the parchment-lined baking sheet. Use the other piece of parchment paper to cover the dough.
  • 12. Using a roller (or your palms), roll out the dough to a nice rectangle approximately 1/2 the length of the baking sheet, or until the dough is about 1/4-inch thick. Cut the dough into 8 square pieces - keep the scraps - you can use them in other recipes, or your kids can enjoy them.
  • 13. Chill the dough in the fridge for another 15 minutes.
  • 14. Remove from fridge and bake the graham crackers until they are golden-warm brown and somewhat hard, - approximately 15-20 mins. Turn once halfway through baking.
  • 15. Let the cookies cool on the baking sheet for around 30 mins.
  • 16. Repeat with the second half of the dough ball
  • 17. Enjoy with a nice tall glass of milk! (or soy milk, or almond milk...)

Instructions

  • 1. Add the sorghum, tapioca, brown rice, and sweet rice flours to a food processor and mix thoroughly.
  • 2. Add the baking powder, cinnamon, xanthan+guar gums, salt and mix one more time.
  • 3. Dice the butter into smaller pieces. Add the butter to the food processor and pulse several times.
  • 4. In a cup, stir together the honey with 3 tablespoons of water.
  • 5. Add the honey/water mix to the running food processor.
  • 6. Allow the food processor to run for 2-5 minutes, until the dough has formed into a ball
  • 7. Place the dough in a container and chill in refrigerator for around 15 mins.
  • 8. In the meantime, preheat your oven to 325° farenheit (163° celsius)
  • 9. Line a baking sheet with parchment paper, and keep another piece of parchment paper aside as well.
  • 10. Remove the dough from the fridge. Cut the ball of dough in half, and return one half to the fridge.
  • 11. Place the 1/2 ball of dough onto the parchment-lined baking sheet. Use the other piece of parchment paper to cover the dough.
  • 12. Using a roller (or your palms), roll out the dough to a nice rectangle approximately 1/2 the length of the baking sheet, or until the dough is about 1/4-inch thick. Cut the dough into 8 square pieces - keep the scraps - you can use them in other recipes, or your kids can enjoy them.
  • 13. Chill the dough in the fridge for another 15 minutes.
  • 14. Remove from fridge and bake the graham crackers until they are golden-warm brown and somewhat hard, - approximately 15-20 mins. Turn once halfway through baking.
  • 15. Let the cookies cool on the baking sheet for around 30 mins.
  • 16. Repeat with the second half of the dough ball
  • 17. Enjoy with a nice tall glass of milk! (or soy milk, or almond milk...)

Rate this recipe

  • 4 People Rated This Recipe

  • Average Rating

    (2.5 / 5)

One Response to Gluten Free Graham Crackers

  1. gluten free recipes easy January 4, 2014 at 4:23 pm #

    Great article. awesome content I look forward to reading your
    other posts. 🙂

Leave a Reply

About this Foodie