Homemade Graham Crackers (Gluten Free)
Summertime is synonymous with camping and s’mores. But I love these little lovelies year round. The problem for a Celiac or someone avoiding gluten is graham flour… it’s glutinous. But lucky for us there are great tasting ways to get very close in flavor and texture that allow us to enjoy all the things graham crackers offer: peanut butter sandwiches, graham cracker crust pies, or “bark” desserts, or just with a big ‘ol glass of cold milk.
They are much simpler to make than I had expected, and keep beautifully in an air tight container.
You can eat them in your favorite way, we simply ate s’mores for more days than I care to admit. Enjoy!
2 1/4 cup AP Gluten Free Flour/ or store bought GF flour mix (if your blend doesn’t contain xanthan or guar gum add a teaspoon)
1/2 cup light brown sugar
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Xanthan gum (omit if using a flour mix that already contains it)
1/2 teaspoon salt
1 teaspoon vanilla
7 tablespoons very cold butter, cubed
6 tablespoons water
3 tablespoons honey
In the bowl of a food processor, mix all the dry ingredients into a bowl. Pour in butter and process until mixture resembles sand.
Next add in vanilla, honey, and water and continue to mix until a soft dough is formed. (If the dough is too dry add more water a tablespoon at a time).
Gather dough into a ball and wrap in plastic and refrigerate for an hour.
Preheat oven to 325° F. Line a sheet pan with parchment paper and set aside.
Lay a piece of parchment paper onto your counter. Add half the dough onto the plastic and cover with another piece of parchment. (only use half the dough at a time to allow it to stay as chilled as possible before rolling). With a rolling pin, roll out until 1/8 inch thick. Repeat with the other half of your dough.
Cut into 2 x 3 inch squares and perforate with a fork or chopstick to make your grahams look like a traditional grahams.
Transfer your cut squares/rectangles onto your sheet pan with a greases spatula. (If your grahams are getting too warm you can refrigerate your sheet pans for about 10 minutes before baking).
Bake for 15-20 minutes or until the grahams/cookies are golden brown.
Transfer to a cooling rack and allow to cool completely before eating.