Gluten-Free Graham Crackers!
Note: This recipe was first posted on my original blog, Celebration Generation, on June 29, 2020. It was transferred over to this blog - existing comments and all - on 3/8/2021
A few months before starting work on “Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking”, my husband and I went "camping" .. by which I mean we rented a tiny little 1 room cabin and cooked our food over a fire pit outside.
It was great... aside from the S'mores we made. I'd never actually done S’mores before, so my husband showed me how it was done... but with gluten-free graham crackers.
Oh... those crackers were terrible. I actually picked them off the marshmallow and tossed them, finding them completely inedible.
To add insult to injury, we'd ordered them online, as we couldn't find any gluten-free ones locally - they weren't cheap!
So, obviously, I needed to come up with a recipe for them. The problem with graham crackers, specifically, is that they use a special type of flour - graham flour - that really doesn't have a gluten-free replacement. Just using an all-purpose mix (as store bought ones do) of the regular gluten-free flours won't give you anything resembling that unique flavour from the graham flour.
Enter rice bran! I'm not big on having weird ingredients in my books, but for something like this, I made an exception.
Rice bran and a little flax meal, combined with the flours I've chosen for this, create a mix that is pretty much indistinguishable from the taste and texture of graham flour product. Add in carefully planned quantities of honey, molasses, and cinnamon, and BOOM - proper "graham" crackers! Just try to use good chocolate If you make S'mores off these. The traditional stuff is gross, in my spoiled,
Canadian opinion. Chocolate should not be gritty!
Makes about 50 2.5" square crackers
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Gluten-Free Graham Crackers
- 2 Baking Sheets
- Parchment Paper
- Square Cookie Cutters (Optional)
- 1 cup Rice Bran
- ½ cup Sorghum flour
- ½ cup Light buckwheat flour
- ½ cup Corn starch
- ½ cup Light brown sugar packed
- 1 Tbsp Baking powder
- 1 Tbsp Flax meal
- 1 tsp Xanthan gum
- ¾ tsp Salt l
- ½ tsp Baking soda
- ⅛-1/4 tsp Cinnamon
- 1 Tbsp Molasses
- 2 Tbsp Honey
- ½ tsp Vanilla extract
- ½ cup Cold butter
- ⅓ cup Cold Milk
- Corn starch for rolling
- 1 Tbsp Granulated sugar
- ¼ tsp Cinnamon
- Measure bran, flours, corn starch, brown sugar, baking powder, flax meal, xanthan gum, salt, baking soda, and spices into the bowl of your food processor, blitz to combine.
- Add molasses, honey, and vanilla extract, blitz once more to combine.
- Add butter, blitz a few times until mixture resembles gravel.
- Stream in milk as you run the food processor, just long enough to start to bring it together as a dough – you may need to use a little more or less milk. Do NOT over-process it!
- Remove dough from processor, knead lightly to bring it together as a ball. Wrap in plastic film, chill for 1 hour.
- Preheat oven to 350 F (180 C), line baking sheets with parchment paper
- Generously sprinkle clean work surface with corn starch, roll dough to ⅛" thick.
- Use cookie cutters or a pizza wheel to cut out squares or rectangles, place graham crackers 1" apart on greased baking sheets.
- Prick top of each cookie several times with a fork.
- Mix together sugar and cinnamon, sprinkle over prepared cookies.
- Bake for about 12 minutes.
- Allow cookies to cool for 5 minutes before removing from baking sheets. Cool completely before storing in an airtight container