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A white plate with rows of square shaped gluten-free graham crackers, a couple large marshmallows, and a piece of chocolate.
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5 from 3 votes

Gluten-Free Graham Crackers

Gluten-Free Graham Crackers tend to be awful - and not recognizable as graham crackers. This recipe uses 1 “weird” ingredient to accurately replicate a traditional Graham cracker.. In taste AND texture!
Prep Time20 minutes
Cook Time12 minutes
Chill time1 hour
Total Time1 hour 32 minutes
Course: Dessert, Snack
Cuisine: American, Gluten-free
Servings: 50 2.5" Crackers
Calories: 84kcal
Author: admin

Equipment

Ingredients

  • 1 cup Rice Bran
  • ½ cup Sorghum flour
  • ½ cup Light buckwheat flour
  • ½ cup Corn starch
  • ½ cup Light brown sugar packed
  • 1 tablespoon Baking powder
  • 1 tablespoon Flax meal
  • 1 teaspoon Xanthan gum
  • ¾ teaspoon Salt l
  • ½ teaspoon Baking soda
  • ⅛-1/4 teaspoon Cinnamon
  • 1 tablespoon Molasses
  • 2 tablespoon Honey
  • ½ teaspoon Vanilla extract
  • ½ cup Cold butter
  • ⅓ cup Cold Milk
  • Corn starch for rolling
  • 1 tablespoon Granulated sugar

Assembly

  • ¼ teaspoon Cinnamon

Instructions

  • 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

Nutrition

Calories: 84kcal | Carbohydrates: 7g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 58mg | Potassium: 23mg | Fiber: 1g | Sugar: 4g | Vitamin A: 59IU | Calcium: 20mg | Iron: 1mg