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Graham Crackers (gluten Free)

Graham Crackers (gluten Free)

Cooking Time

Preparation Time : 30

Cook Time : 30

Total Time : 60


Serves 20

  • 2cups gluten-free flour (1 part each of bean flour, tapioca flour & cornstarch)

  • 1⁄4 cup sweet rice flour (Mochiko is gluten free)

  • 1⁄2 cup packed brown sugar

  • 1 3⁄4 teaspoons cinnamon

  • 1teaspoon baking powder

  • 1⁄2 teaspoon baking soda

  • 1⁄2 teaspoon xanthan gum

  • 1⁄2 teaspoon salt

  • 7tablespoons butter or 7 tablespoons margarine, cut into pieces

  • 3tablespoons cold water

  • 3tablespoons honey

  • 1teaspoon vanilla

  • sugar


  • 01

    In a large bowl, whisk together flours, sugar, cinnamon, baking powder, xanthan gum, baking soda and salt.

  • 02

    Cut in butter using a pastry cutter or two knives until it resembles cornmeal.

  • 03

    Stir in cold water, honey and vanilla. Dough should form a ball. If dough is too dry, add more cold water a tbsp at a time.

  • 04

    Preheat oven to 325 degrees.

  • 05

    Get out two cookie sheets and cover with wax or parchment paper. Spray lightly with non-stick cooking spray.

  • 06

    Gather dough into a ball and divide in half. Using a lightly floured cloth covered rolling pin (I use sweet rice flour), roll half of the dough into a rectangle on one of the cookie sheets to about a 1/8" thick. Repeat with the other half.

  • 07

    Score dough with a pizza cutter (or knife) into desired shapes and prick all over with a fork. (I like to use plastic forks for pricking since they tend to make rounder and thicker holes.).

  • 08

    Very lightly sprinkle all over with sugar.

  • 09

    Bake for 20 minutes or until golden brown and starting to harden. Let cool for 5 minutes before breaking apart. (If not fully crispened, put back in turned off warm oven until crisp.).



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