You'd never guess these homemade graham crackers are gluten free. They are just like the real thing and are perfect for graham cracker crusts, smore's and dunking in milk!
What kind of flour to use
You need to use a gluten free all purpose flour like this one here, from the trusted King Arthur Flour.
Alternatively, you can make your own. I love this informative make-your-own gluten free flour blend from Gluten Free Palate.
Why not just buy the boxed ones?
If you've ever bought gluten free graham crackers, you might have noticed that they don't quite measure up to the regular ones. Often they are like cardboard, and the texture is too dense.
These ones are light and airy, and they have the perfect amount of crunch. Use them for making gluten free graham cracker crust, smore's or just for a good old fashioned graham crackers and milk snack.
How to form the dough and shape
Making the dough
You'll want to mix up the dry ingredients before adding the remaining ingredients. This just ensures that the ingredients get evenly distributed.
Chill the dough before rolling it out. It's a sticky dough, and it helps to add some firmness to it.
You'll definitely want to use parchment paper to roll it between. Otherwise, you'll have a sticky mess. The bottom piece of parchment paper also lets you transfer the sheet of dough directly to a baking sheet in one step.
Poking the holes
It's important to poke holes before baking because it allows for more air flow and escape, resulting in that light and airy texture that graham crackers are loved for.
Although the dough gets cut before baking, it will sort of bake back together. However, you'll end up having scored lines that you can then break apart or run the pizza cutter through. These edges are exactly the way graham crackers are supposed to be.
Follow these simple instructions for the most delicious homemade gluten free graham crackers ever time, and substitute wherever graham crackers are needed, such as my Summer Berry Cheesecake Bars.
Gluten Free Graham Crackers
- parchment paper
- baking sheet
- Pizza Cutter
- 2 cups all purpose gluten free flour
- 2/3 cup brown sugar
- 1 tsp salt
- 1 tsp baking powder
- 1 large egg
- 1/4 cup butter (1/2 stick)
- 1 tbsp molasses
- 2 tbsp honey
- 1 tsp vanilla
- combine flour, sugar, salt and baking powder
- Add egg, butter, molasses, honey and vanilla until dough is formed
- Wrap in plastic wrap and chill for at least one hour
- Preheat oven to 325 degrees
- Divide dough into 2 or more portions. Roll the dough out between two pieces of parchment paper until it reaches a uniform thickness of 1/8th inch. (Do this directly on parchment paper.)
- Use a pizza cutter or non-serrated knife to cut rectangles and trim off excess dough. (Directly on parchment paper.) Save excess dough to incorporate into subsequent rolling.
- Transfer rectangles directly to baking sheet by lifting the parchment paper they are on, leaving them in place.
- Pierce holes with a fork or toothpick.
- Bake for 8-11 minutes until set.
- Once cooled, re-cut the scored rectangles to release them into individual crackers.
- Parchment paper is your friend. Do the rolling and cutting directly on the parchment paper. Once you've removed the excess dough, lift the entire sheet of cut graham crackers to the baking sheet and leave them stuck together. They can be cut or broken where they are "scored" once they've baked and cooled.
- Use an all purpose gluten free flour blend. If you make your own, be sure to add a tsp of xanthan gum. Try this recipe for homemade gluten free flour from Gluten Free Palate.
- You must poke holes, this helps the crackers to get airy and crispy when they bake.