Once you try this easy gluten free (dairy free) graham cracker recipe, you will never buy those expensive cardboard versions again. There’s nothing like a homemade graham cracker once you’ve given them a try, and the bonus is they are easy to make.
It's camping season, friends and we have lived without good graham crackers for years. Honestly, these sweet treats turned out better than even I expected. The truth is, I thought this would be difficult with many versions of "not quite there" sweet crackers created and consumed, but not loved. Boy was I wrong. These crackers were not only exactly what we were looking for in the first round, but I tried them two ways with both versions being huge wins! You can even use them for a gluten free graham cracker crust if you are needing a gluten free pie crust.
Technically, graham crackers are made with graham flour. Graham Flour is a coarsely stone ground whole wheat flour, made from dark northern hard red wheat. It contains all the germ, oil and fiber from the whole wheat kernel. Unfortunately, that makes true graham crackers a no go for those of us that can't have wheat. Never fear! I've come up with a recipe that will have you questioning how these gluten free graham crackers made with gluten free flour could possibly taste like the real deal.
I'm giving you an alternate version of these sweet treats. The honey and cane sugar mixture tastes like honey graham crackers. It's a little sweeter than the brown sugar molasses version and the favorite in our house. The molasses and brown sugar version gives the crackers a richer less sweet flavor. These crackers are delicious, but more of a grown up flavor. Both are equally delicious and make the perfect s'mores. Nothing screams summertime quite like a graham cracker with a roasted marshmallow and some delicious chocolate.
Easy Gluten Free Graham Crackers
By Sarena Shasteen for Bob’s Red Mill Natural Foods
Yield: 10-12 crackers
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Rest Time: 15 minutes
- 2 cups Gluten Free 1 to 1 Flour (296 g)
- ¼ cup Cane Sugar (54 g)
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- ¼ tsp salt
- 4 TBSP Dairy Free Butter Substitute (or real Butter), cold (56 g)
- ¼ cup Egg Whites (60mL)
- 2 TBSP Honey (30 mL)**
- 2 TBSP Water (30mL), plus 2 more if needed
- 2 tsp Cane Sugar for topping
In a food processor, combine the flour, sugar, baking powder, baking soda and salt. Pulse 3 times to combine. Next add the cold butter and pulse to form a coarse meal.
Next add the egg whites, honey and 2 tablespoons of water to the flour mixture. Blend to combine. Add 1 tablespoon of water at a time if you need the moisture to bring the dough together. This should not be a super sticky dough, but a smooth dough that can be rolled out.
Place the dough on plastic wrap, form it into a square and wrap it tightly. Place the dough in the freezer for 15 minutes.
Preheat the oven to 350°F. Once chilled, removed the dough from the freezer. Using another sheet of plastic wrap, cover the dough and roll to ⅛ to ¼ of an inch thick. Cut the dough into 2 x 2 or 2 x 4-inch pieces. Sprinkle with extra cane sugar. Score the dough with a fork. Place in the oven on a cookie sheet and bake for 15 minutes, rotating the pan halfway through baking. After 15 minutes, cut the dough again to make sure it’s separated. Bake for an additional 5 to 10 minutes to brown. Allow to cool on the pan for 5 minutes then place on a cooling rack to cool completely.
**You can also make these with molasses instead of honey. Leave the water out until you pulse the molasses in the dough. If you need more moisture, add 1 tablespoon of water at a time to form the dough. In this version, use brown sugar instead of cane sugar to deepen the flavor. Top with cinnamon and sugar.
Gluten Free Braided Bread (Gluten Free Challah)
If you try it, we'd love if you shared your results!
My new favorite treat!!
Oh, and I did use flax meal with water instead of egg whites. I think the texture was fine for the dough (and baked fine), albeit a little dry, so I added some extra tablespoons of water.