Tuesday, August 6, 2013

Gluten Free Graham Crackers



Graham crackers are such a versatile cookie.  I never realized how much I like plain old honey graham crackers or how many recipes use them until I could no longer eat them.  Earlier this summer, I picked up a box of gluten free graham crackers while shopping at Whole Foods in the City.  (Oh how I miss living near a Whole Foods and Trader Joe's).


The store-bought gluten free grahams tasted ok, for a cookie, but they didn’t really embody the graham cracker flavor I remembered. Plus they were way too thick and not nearly wide enough to be made into a s’more.  And they were expensive.


I figured that if I wanted to make any s’mores this summer (or any of the other classic desserts that require a graham cracker crust), I would have to make my own gluten free grahams.


Several years ago, I made gluten free graham crackers for a Daring Bakers Challenge. I remember that particular recipe being rather difficult to make--the dough was a bit temperamental to roll out & properly shape. And it called for a particular variety of flour that I no longer keep on hand.


I did some research online & found several recipes that could work.  One in particular stood out: it was a very straight forward graham cracker recipe that used ingredients I already had on hand.  The recipe had excellent reviews, which I took as a positive indicator of the recipe’s potential.  I still thought there may be some tweaking to do, but I generally try to follow a recipe fairly exactly the first time I make it.  Then, I taste & decide what I think would work better before I try my variations.


This recipe required almost no adjustments at all!  My only change was to bake the crackers longer because I prefer a crispier texture, especially if I’m going to eat them as s’mores or crush them to make a crust.


I’m very excited to have this easy, successful, inexpensive recipe in my gluten free recipe arsenal.  The possibilities of future recipes utilizing these humble graham crackers is very bright...  Check back for a future post on how I used some of them!


Gluten Free Graham Crackers
adapted from Serious Eats 

240 g Brown Rice Flour 
1 oz Corn Starch
2.45 oz Dark Brown Sugar
1 tsp Baking Powder
1/2 tsp Salt

2.5 oz 5 Tbl Butter, cold

2.6 oz 6 Tbl Milk
2.25 oz/3 Tbl Honey

  1. Preheat the oven to 350 F. 
  2. In a food processor, pulse together the dry ingredients until the ingredients are well combined.  
  3. Add the butter to the dry ingredients & pulse until the butter becomes small pea-sized pieces.  
  4. Add the milk & honey. To easily scale the honey, line a small rammekin-type dish with plastic wrap, leaving a generous overhang.  One the proper weight is added, gather the overhang & lift the honey out of the dish.  Twist into a little packet.  When ready to addWhile still holding the top plastic, pierce the bottom of the packet, only once, & squeeze into the food processor. 
  5. Pulse all the ingredients together until the mixture forms a dough.  
  6. Dump the dough out onto a piece of parchment paper at least 12x16.  Use the parchment to hand mix the dough, just a bit, and form the dough into a rectangle. 
  7. Place a second sheet of parchment paper on top & carefully roll out the dough to a 12x16” rectangle.  The final product will be approximately 1/8” thick. 
  8. Remove the top layer of parchment and slide the bottom sheet (dough and all) onto a sheet pan.  
  9. Chill the dough in the refrigerator for 10 minutes.  
  10. After chilling, remove from the refrigerator & place the parchment back onto the counter.  Use a pastry wheel, or sharp knife to cut the dough into rectangle shapes. It is ok if the rectangles touch.  3”x3” is a great s’more size.  Dock the dough with the tines of a fork
  11. Bake for 9 minutes, rotate the pan & bake for another 9 to 11 minutes or until the crackers are lightly brown & crispy (I tasted a corner to confirm).  
  12. Cool on a cooling rack before breaking into individual crackers. 
  13. Store finished crackers in airtight containers, or freeze for longevity.  Crackers may soften over time.  Pop them back into the oven (or toaster oven) to re-crisp, if necessary. 
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25 comments:

  1. great photos, and I'm sure the crackers are delicious

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  2. Crackers are looking perfect. A gluten-free diet can have a variety of health benefits.

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  3. I miss graham crackers so much I will definitely have to try this.
    I don't bake a lot so I have to ask: In your ingredient list, what does BP stand for?

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    1. Sorry about that! BP stands for baking powder :) Happy Baking!

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  4. Has anyone tried making these yet? How did they come out? I want to use them as pie crusts so I am thinking of not cutting them into crackers will this work? Thanks

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    1. I made these and they are fantastic! I cut them into crackers and then crushed the odd pieces into crumbs.

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    2. Glad they worked well for you! I do think the cuts help the crackers to bake more evenly & more quickly (the cuts allow the oven air to circulate better), so even if you're not planning to use them as whole crackers, I'd still make the cuts!

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  5. Has anyone tried making these yet? How did they come out? I want to use them as pie crusts so I am thinking of not cutting them into crackers will this work? Thanks

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  7. Could you please give conversion of grams to cups? I know it's better to use weight measurements, but I haven't gotten a scale yet! 😊

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    1. I too would like to know if there is a cup conversion. I would love to make these but also do not have a scale.:)

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  8. Hi, can anyone tell me what "1 tsp BP" is? I wasn't sure what BP stands for. Thank you!

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    1. Oh, my mistake- Just saw someone else had asked that question. BP is baking powder. Thanks again! Can't wait to try these. I'll be back with our results :)

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  9. Hi, does anyone know the conversions for the corn starch and dark brown sugar?
    Thank you!

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  10. These look delicious! I miss graham crackers so much! I also would like to know the conversions for the weights.

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  11. I'm so glad that I found this, it looks so delicious, Laura. Thanks for sharing!
    Could it work by replacing the butter with other thing like seed butter or coconut oil?

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    1. I'm not sure about seed butter or coconut oil. I would imagine that palm shortening might be your best bet? Good luck :)

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  12. This recipe looks great. I am exploring food intolerances/sensitivities and think corn may be one of the culprits. Do you think I could replace the cornstarch with arrowroot powder or tapioca starch? i love graham crackers and making homemade marshmallows. Can't wait to try them. Thanks in advance.

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  13. do you know what I could use instead of the brown sugar grand son is not only gluten free but fructose fee also. So brown sugar is out do to the molasses in it

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  14. how do you get it to not stick to the parchment? It's a very sticky dough (that tastes delicious) but I can't get it unstuck from the parchment (half is on one piece, half is on the other)

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    1. You're probably using wax paper. I haven't found anything that sticks to parchment. Parchment and wax paper are way different.

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  15. I had to change a little your recipe, according to my own diet. I used golden syrup instead of honey, which gave a nice caramel taste, I used almond milk and added some ground flax seed, because I like my crackers not to crispy. But a huge thank you for your recipe that gave me a base to work on. The result was perfect and I so enjoyed having my crackers (that were for once edible) with a nice cup of tea!

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  16. I looked up the conversions for the brown rice flour and corn starch. 240 grams = 1 cup and 1 oz.=2TBS. I haven't tried to make these yet, but now that I have the conversions I will definitely try them!

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  17. Has anyone tried using tapioca starch instead of corn starch? I'm corn-free and it's hard to find :)

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