Description
Crispy gluten-free graham crackers that are sweetened with honey and taste absolutely delicious. Perfect for eating as a snack on their own, or enjoying as S’mores, or making a graham cracker crust. Totally dairy-free too!
Ingredients
- 2 cups gluten-free all-purpose flour + more for dusting
- 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend already has it)
- 1/3 cup dark brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted dairy-free butter, cold
- 3 tablespoons cold unsweetened almond milk, amount needed
- 1 egg
- 1 tablespoon honey
- 1 teaspoon molasses
Instructions
- Preheat and Grease: Preheat oven to 350F and line a large baking sheet with parchment paper or a silpat.
- Whisk Dry Ingredients: Whisk the gluten-free all-purpose flour, xanthan gum (if using), dark brown sugar, baking powder, and salt together in a medium mixing bowl.
- Cut Butter into Flour Mixture: Cut the cold dairy-free butter into the gluten-free flour mixture with a pastry cutter, two knives or by rubbing the butter between your fingers. Work the butter into the flour until no large pieces of butter remain. You should get a texture that looks like coarse sand.
- Add Wet Ingredients: Add 2 tablespoons of cold almond milk, egg, honey and the molasses. Use a wooden spoon and stir until a brown dough forms. (TIP: If the dough is still dry, add the additional tablespoon of milk. If dough is too wet, add a little bit more of gluten-free flour.)
- Form Dough Ball: Shape the dough into a ball and place on a gluten-free floured sheet of parchment paper.
- Roll Out Dough: Sprinkle gluten of the dough ball with gluten-free flour and then place another sheet of parchment paper on top of the dough before rolling it out until you get a rectangle about 1/4 inch thick.
- Cut Dough into Rectangles: Using a sharp knife or a pizza cutter, cut the dough into equal rectangles. Gently transfer each rectangle onto the prepared parchment-lined baking sheet.
- Poke Holes: Use a fork to prick holes into each rectangle.
- Bake Graham Crackers: Bake the gluten-free graham crackers for 8 to 10 minutes until golden brown and crisp.
- Cool Before Eating: Allow the gluten-free graham crackers to cool slightly before transferring to a wire rack to cool completely.
Notes
Gluten-Free All-Purpose Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch, or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour).
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in. If you are allergic to xanthan gum, you may use equal amounts of psyllium husk powder instead.
Brown Sugar: I used dark brown sugar to add more color to the graham crackers, but you may also use light brown sugar, cane sugar, or coconut sugar instead.
Baking Powder: Baking powder is the only leavening agent in this recipe and helps the cracker dough to rise. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
Butter: I used unsalted dairy-free butter (vegan butter) to keep this recipe dairy-free. You may also use cold coconut oil if you prefer (if using coconut oil, I recommend using refined coconut oil which has a less pronounced coconut flavor compared to extra virgin coconut oil, which has a very strong coconut smell and taste). Alternatively, if you are not lactose-intolerant, go ahead and use regular butter instead.
Almond Milk: I like using an unsweetened version of my homemade almond milk, but you can use any other type of non-dairy milk if you prefer (such as cashew milk, rice milk, coconut milk or oat milk). Alternatively, if you are not lactose-intolerant, go ahead and use regular milk instead.
Egg: The egg helps to keep bind the ingredients better together, so make sure to add it in. If you are allergic to eggs, or would simply like to keep this recipe egg-free, you may try using acquafaba or an egg-replacer instead. I personally haven’t made this recipe without egg, so if you do, please let me know how it goes in the comments below, I’d love to know!
Honey: I used honey for extra sweetness and added flavor. Alternatively, if you wish to keep this recipe vegan, you may use agave nectar or maple syrup instead.
Molasses: I used blackstrap molasses for a typical graham cracker flavor, but you may also use light molasses or dark molasses if you prefer.
Storing: To store these gf graham crackers, place them in an airtight container and store them at room temperature for up to 1 week.
Preparing Dough Ahead: If you wish, you may prepare the dough beforehand, then wrap the dough ball in plastic wrap and then freeze the dough for up to two months. When you wish to make the graham crackers, let the dough thaw overnight in the refrigerator before rolling it out and cutting the dough into pieces and baking.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Cookies
- Method: Baking
- Cuisine: American
