Gluten Free Graham Crackers

 

 

These graham crackers make a tasty snack on their own, and they are also sturdy enough to use for s’mores. They will stay fresh for several days in a sealed container on the counter.

 

They are baked similar to biscotti so that you get nice, crispy cookies, even if the dough is rolled out on the thick side. The crackers are baked and removed from the oven. The oven is turned off, and the crackers are returned to the still-warm oven to finish drying out. The original bake time will vary based on the actual thickness of your crackers, so keep a close eye on them.

 

This recipe is my favorite iteration, but some basic substitutions will still yield a tasty result. I made a version with no oat flour (increase flax seed to ½ cup and omit oatmeal), and you can also use all butter instead of a mix of butter and coconut oil. The sugar can also be adjusted to taste. You may need to adjust the amount of milk that you add to make a nice pliable dough.

 

Ingredient notes:

 

  • This recipe contains gluten free oats. Some people on gluten free diets cannot tolerate oats, even if they are certified gluten free. If you are sharing these muffins, please let any GF dieters know that they contain oats!

 

  • I prefer to use Bob’s Red Mill gluten free oat flour because it gives me the most consistent recipe results. However you can make your own oat flour by pulsing gluten free oats in your blender.

 

Yield: 24 crackers that are about 3” x 3”

 

Ingredients:

  • ¼ c. flax seed meal (30 g)
  • ¼ c. oat flour (27 g)
  • 1 c brown rice flour (140 g)
  • ½ c. corn starch (70 g)
  • ½ c. potato starch (80 g)
  • ½ teaspoon xanthan gum
  • ½ teaspoon salt
  • 1.5 teaspoon baking powder
  • ½ teaspoon cinnamon
  • 1/3 c. packed brown sugar (65 g) (use ½ c. for sweeter crackers)

 

  • 4 Tablespoons butter


  • 2 Tablespoons coconut oil
  • 2 Tablespoons molasses
  • 1 egg
  • ¼ cup milk (may need slightly less or more)
  • approximately ½ cup white sugar for sprinkling on dough at the end


Other Equipment:

  • Parchment Paper
  • Food processor
  • Rolling pin
  • Spatula
  • pizza cutter (optional)

 


Instructions:

 

Preheat oven to 350ºF. Prepare two cookie sheets by lining them with parchment paper and trimming the paper so only the bottom of the sheet is covered and there is no excess going up the sides or hanging off the edges of the sheets. Set aside.

the dry team

 

 

Fit food processor with blade attachment and put all of the dry ingredients and the brown sugar into the bowl: flaxseed meal, oat flour,brown rice flour, corn starch, potato starch, xanthan gum, salt, baking powder, cinnamon, and brown sugar. Pulse to combine.

 

the wet team

 

 

Cut the butter into chunks and add it to the bowl. Pulse until the butter is in uniformly small pieces.

 

Add the liquid ingredients: coconut oil, molasses, egg, and milk. You may want to start with two tablespoons of milk, then add more as needed. Pulse to combine. Ideally the dough would form a uniform ball that is not very sticky. However, the dough is still perfectly usable if it ends up on the sticks side. My dough here was on the sticky side because I wanted to experiment with dumping all of the milk in at once.

 


 

 


Divide your dough evenly between your two cookie sheets. Spread the dough out with your spatula until it is about 8” x 8”. Slide the parchment paper off of the tray and onto your counter. Start with one sheet and sprinkle the top of the dough with white sugar. This should minimize the dough sticking while it is being rolled out. Place another (untrimmed) piece of parchment on top of the dough and roll the dough out to a uniform thickness of about 1/8” thick. Peel off the top later of parchment. The sugar should minimize sticking, but especially if you had a sticky dough to begin with, you may have trouble getting the paper off. If this is the case,slide the dough back onto your cookie sheet and put the cookie sheet in the fridge or freezer for ten minutes and then try peeling the paper off.

 



Once the paper is off, use a pizza wheel or a knife to score the dough into the cracker size that you want. Then slide the parchment and dough back onto the cookie sheet.


 

 


Roll out and score the other piece of dough, and then place both sheets in the preheated oven for 16-20 minutes. Cooking time will vary based on how thin your dough was and how uniformly you rolled it out, but you are looking for browning at the edge of your sheets. When they are done, pull them out of the oven and then turn your oven off. Set a timer for five minutes. After five minutes, re-score your crackers with a clean knife to separate them and spread them apart if you have room on your sheet. Return them to the (warm but OFF!) oven for another 20 minutes. Remove from oven and allow to cool.

 

If your cookies are cool, but not crispy (rare, but can happen if you are closer to 1/4” than 1/8”), all is not lost! Continue drying them out in a 200ºF oven for another 20 minutes or so.


Once cool, store in a sealed container at room temperature.


Tired of plain graham crackers? These make great Disney-style chocolate and peanut butter covered desserts – other sites have recipes here and here.

 

 

 

Easy to print recipe:

Gluten Free Graham Crackers

Ingredient notes:

  •  This recipe contains gluten free oats. Some people on gluten free diets cannot tolerate oats, even if they are certified gluten free. If you are sharing these muffins, please let any GF dieters know that they contain oats!
  •  I prefer to use Bob’s Red Mill gluten free oat flour because it gives me the most consistent recipe results. However you can make your own oat flour by pulsing gluten free oats in your blender.

Yield: 24 crackers

 Ingredients:

  • ¼ c. flax seed meal (30 g)
  • ¼ c. oat flour (27 g)
  • 1 c brown rice flour (140 g)
  • ½ c. corn starch (70 g)
  • ½ c. potato starch (80 g)
  • ½ teaspoon xanthan gum
  • ½ teaspoon salt
  • 1.5 teaspoon baking powder
  • ½ teaspoon cinnamon
  • 1/3 c. packed brown sugar (65 g) (use ½ c. for sweeter crackers)
  • 4 Tablespoons butter
  • 2 Tablespoons coconut oil
  • 2 Tablespoons molasses
  • 1 egg
  • ¼ cup milk (may need slightly less or more)
  • approximately ½ cup white sugar for sprinkling on dough at the end

Other Equipment:

  • Parchment Paper
  • Food processor
  • Rolling pin
  • pizza cutter (optional)

Instructions:

Preheat oven to 350ºF. Prepare two cookie sheets by lining them with parchment paper and trimming the paper so only the bottom of the sheet is covered and there is no excess going up the sides or hanging off the edges of the sheets. Set aside.

Fit food processor with blade attachment and put all of the dry ingredients and the brown sugar into the bowl: flaxseed meal, oat flour,brown rice flour, corn starch, potato starch, xanthan gum, salt, baking powder, cinnamon, and brown sugar. Pulse to combine.

Cut the butter into chunks and add it to the bowl. Pulse until the butter is in uniformly small pieces.

Add the liquid ingredients: coconut oil, molasses, egg, and milk. You may want to start with two tablespoons of milk, then add more as needed. Pulse to combine. Ideally the dough would form a uniform ball that is not very sticky. However, the dough is still perfectly usable if it ends up on the sticks side.

Divide your dough evenly between your two cookie sheets. Spread the dough out with your spatula until it is about 8” x 8”. Slide the parchment paper off of the tray and onto your counter. Start with one sheet and sprinkle the top of the dough with white sugar. This should minimize the dough sticking while it is being rolled out. Place another (untrimmed) piece of parchment on top of the dough and roll the dough out to a uniform thickness of about 1/8” thick. Peel off the top later of parchment. The sugar should minimize sticking, but especially if you had a sticky dough to begin with, you may have trouble getting the paper off. If this is the case,slide the dough back onto your cookie sheet and put the cookie sheet in the fridge or freezer for ten minutes and then try peeling the paper off.

Once the paper is off, use a pizza wheel or a knife to score the dough into the cracker size that you want. Then slide the parchment and dough back onto the cookie sheet.

Roll out and score the other piece of dough, and then place both sheets in the preheated oven for 16-20 minutes. Cooking time will vary based on how thin your dough was and how uniformly you rolled it out, but you are looking for browning at the edge of your sheets. When they are done, pull them out of the oven and then turn your oven off. Set a timer for five minutes. After five minutes, re-score your crackers with a clean knife to separate them and spread them apart if you have room on your sheet. Return them to the (warm but OFF!) oven for another 20 minutes. Remove from oven and allow to cool.

If your cookies are cool, but not crispy (rare, but can happen if you are closer to 1/4” than 1/8”), all is not lost! Continue drying them out in a 200ºF oven for another 20 minutes or so.

Once cool, store in a sealed container at room temperature.

 

 

 

 

 

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