Comments on: Gluten Free Graham Crackers

By: jilltamara

jilltamara — Wed, 26 Jan 2011 17:23:43 +0000

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!

By: jennyricks

jennyricks — Tue, 25 Jan 2011 00:28:18 +0000

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!

By: whatlifedishesout

whatlifedishesout — Tue, 05 Oct 2010 17:54:45 +0000

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!

By: thefeistyfairy

thefeistyfairy — Thu, 16 Sep 2010 03:48:11 +0000

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