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Gluten Free Graham Crackers

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Intermediate

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Description

There is no contest – these graham crackers are way better than the gluten-filled store bought version! There will be s’mores tonight around the bonfire!!!

Ingredients

  • 2 cups Gluten-free All-purpose Flour
  • ¼ cups Brown Rice Flour
  • ½ cups Brown Sugar, Packed
  • 2 teaspoons Cinnamon
  • 1 teaspoon Baking Powder
  • ½ teaspoons Baking Soda
  • ½ teaspoons Salt
  • ½ teaspoons Xanthan Gum
  • 7 Tablespoons Butter, Cut Into Small Pieces
  • 3 Tablespoons Cold Water
  • 3 Tablespoons Honey
  • 1 teaspoon Vanilla
  • 2 Tablespoons Sugar For Sprinkling

Preparation

Line 2 cookie sheets with parchment paper and spray the paper lightly with Pam.

Combine flours, brown sugar, cinnamon, baking powder and soda, salt and xanthan gum in a large bowl with a wire whisk.

Using a pastry cutter, cut butter into flour mixture until mixture resembles cornmeal.

Add water, honey and vanilla to flour mixture and using a wooden spoon, stir ingredients until the mixture is well combined and forms a ball.

(You may need to add a bit more water, or more a bit more brown rice flour if your dough is too dry or too sticky.)

Divide dough into two parts, wrap and refrigerate 1 hour.

With another lightly sprayed piece of parchment placed atop the dough, use a rolling pin to roll each half into a large rectangle on each cookie sheet.

Carefully peel off the top layer of parchment, and using a knife, score the dough into squares.

Remove the rough edges of the dough (you can save the scraps to form more crackers).

Using a serving fork, prick a few rows of holes in each cracker. Then sprinkle lightly all over with sugar.

Bake in a preheated 325 degree oven for 15-20 minutes until golden brown.

Remove from oven and re-score along your previously cut lines by pressing straight down with a knife.

Remove crackers to a wire rack to cool.

For step-by-step photo instructions, along with alternative round-cracker variation, see the related blog post.

*Note: I used Bob’s Red Mill Gluten Free All-Purpose Flour for this recipe. Alternatively, I have used 2/3 Cup each Garbanzo Flour, Corn Starch and Tapioca Starch for the 2 Cups of All-Purpose Flour with the same great results!

2 Comments

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whatlifedishesout on 10.5.2010

I think you could substitute any flour in place of the rice – just throw in extra of the all-purpose! Let me know how it works for you! I also crushed up these crackers and used as a crust in Ree’s Blackberry Cheesecake. Oh my, was it ever good!

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thefeistyfairy on 9.15.2010

Our current apartment has a fireplace, I see s’mores in our future. Hmmm….what should I use in place of the rice flour?

2 Reviews

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jilltamara on 1.26.2011

These are SO GOOD! I made them for my 18 month old son who has a wheat, egg and peanut allergy. He gobbled them up, and so did I! I followed the directions just about exactly (I used my own GF flour blend and sorghum flour in place of the extra brown rice flour) and found my batch to be a little dry. Since this possibility was mentioned, I went ahead and added the extra cold water (used about 2 T.). Perfect! They turned out a little softer than a traditional graham cracker but that’s fine by me! I’m so glad we have a delicious wheat-free option for what is such a childhood dietary staple. Thank you! Phenomenally delicious!

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jennyricks on 1.24.2011

These were easy to make and delicious! I ground them up in my food processor for use in a graham cracker crust for a cheesecake. Everyone LOVED the crust (and no one knew it was gluten free). I only used half the amount of cinnamon in the recipe since I knew I was going to be using it for a crust, but I think the extra cinnamon would be delicious too. My husband and son loved eating them plain as well. Great recipe!

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