Gluten-Free Graham Crackers

These sweet, crisp crackers have just a hint of cinnamon. They are perfect to have with your morning coffee. And of course, you can use them for my favorite summer-time treat, s'mores. These beauties are fabulous when topped with big, jumbo marshmallows and melted chocolate.

Recipe adapted from the Dairy-Free Gluten-Free Baking Cookbook by Danielle Fahrenkrug, page 76

You can buy different varieties of gluten-free graham crackers at the grocery store, but this rustic, homemade version is so much better. I originally made these to have with my Oven S'mores recipe, but have become very fond of them as an afternoon snack. My son loves to sandwich them with a schmear of peanut butter as a healthy road-trip snack. These also work great crumbled as a crust for cheesecake or key lime pie.

If you are avoiding dairy like myself, my version uses only a few tablespoons of non-dairy milk to keep this dairy-free. Be sure to roll your dough even and thin, about 1/8 of an inch thick to avoid burning. The dough will be sticky, so roll it between layers of parchment paper so it doesn't stick to your rolling pin. I used a paper template to ensure the rectangles were cut all the same size. Don't skip the step of putting the cut crackers in the freezer before baking. It helps the dough hold its shape.

This recipe makes 20 to 24 crackers.

Let’s get cooking!

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Ingredients

• 1 1/2 cups brown rice flour, plus more for sprinkling

• 1/2 cup potato starch

• 1/3 cup light brown sugar or coconut sugar, packed

• 6 tablespoons of unsweetened, dairy-free milk (I used almond milk)

• 5 tablespoons of vegan butter (I used Earth Balance Vegan Buttery Sticks)

• 3 tablespoons of honey

• 1 teaspoon of baking powder

• 1/2 teaspoon of salt

• 2 teaspoons of molasses

• 1 teaspoon of cinnamon

• 1 teaspoon of granulated sugar, optional

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How to make:

Please be sure to reference: Dairy-Free Gluten-Free Baking Cookbook for the source recipe and original instructions.

1. Preheat the oven to 350 degrees.

2. In a food processor, add the flour, potato starch, brown sugar, non-dairy milk, honey, baking powder, cinnamon, salt, and molasses.

3. Pulse the mixture until just combined. Do not overmix. If the dough seems dry, add more milk 1 teaspoon at a time until a stiff dough forms.

4. Divide the dough in half and place on one piece of parchment paper. Sprinkle with brown rice flour to avoid sticking. Top with the second piece of parchment paper. Roll the dough to about 1/8 inch thickness.

5. Using a pizza cutter or a sharp knife, cut the dough into 2x3, 1/2 inch rectangles. I used a paper template for this step.

6. Repeat this process with the remaining dough.

7. Place the dough on parchment-lined baking sheets and place in the freezer for 10 minutes.

8. Remove the dough from the freezer and pierce the tops with several holes using a fork.

9. Lightly sprinkle the tops with granulated sugar (if using).

10. Bake until golden brown, about 15 minutes.

11. Let cool for 10 minutes, then transfer to a wire rack to cool completely.

12. Enjoy!

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Pro tip:

There's no need to separate the crackers as you cut them. They will break apart after baking.