Best Graham Crackers Gluten Free Recipes

GLUTEN AND DAIRY-FREE GRAHAM CRACKERS

Steps:

• In a large bowl, whisk together the flour, sugar, cinnamon, baking powder, xanthan gum, baking soda, and salt.
• Cut in the shortening pieces until mixture resembles coarse crumbs.
• Stir in remaining ingredients. The dough will be crumbly, but you should be able to form it into a ball.
• Wrap the ball of dough in plastic wrap and refrigerate.
• Remove the dough, unwrap, and divide in half.
• Place half of the dough into a gallon-sized Ziploc bag. Roll out to the shape of the bag, approximately 1/8 inch thick. Have patience as the dough has a tendency to crumble.
• When dough is rolled out evenly, cut along sides of plastic bag and remove top.
• Carefully flip sheet of dough over onto a parchment lined baking sheet. Use a sharp knife to cut into squares. Prick each square with a fork.
• Repeat steps with remaining half of dough.
• Bake at 350 degrees F. for 12-15 minutes, or until lightly browned. When completely cooled, they should be crisp and crunchy, like a regular graham cracker.

CRISPY GLUTEN-FREE GRAHAM CRACKERS (VEGAN) | MINIMALIST BAKER RECIPES

Steps:

• Preheat the oven to 350 F (176 C) and line a large baking sheet with parchment paper.
• In a medium mixing bowl, whisk together the coconut sugar, baking soda, salt, cinnamon, maple syrup, molasses, and melted coconut oil until well combined and smooth.
• Add in the oat flour, arrowroot starch, and ground flax seeds and mix with a wooden spoon until the flour is completely incorporated. Your dough should not feel too tacky (sticking to your hands) or too dry (crumbly), but should hold its form. If the dough appears too dry, it likely just needs more mixing. If it feels sticky, it needs more oat flour.
• Place a sheet of parchment paper on a large cutting board or countertop. Place dough in the center and then place another sheet of parchment paper on top of the dough. Working from the center out, roll the dough into a large rectangle (~10 x 12 inches) about 1/16-inch thick. Rolling to this thickness makes these crackers crispy (our preferred texture) rather than soft. If you have any difficulty rolling the dough, place it in the fridge to chill for 10-20 minutes and then try again.
• Use a pizza cutter or knife to cut the dough into 2-inch x 3-inch rectangles (keep in mind they will expand slightly during baking). Then use a metal spatula lightly floured with oat flour to transfer to a baking sheet. If you have a hard time transferring or handling, pop in the refrigerator to chill for 5-10 minutes. Space crackers ~1 inch apart to allow for spreading.
• Continue rolling out and cutting remaining dough until you have used it all up. Prick each graham cracker twice with a fork. Recipe as written makes ~15 crackers (will vary based on how thinly they are rolled and whether modifying batch size).
• Bake for 10-14 minutes or until slightly firm and darker in color. Watch closely near the end to avoid burning.
• Let cool for 5-10 minutes on the baking sheet, then gently transfer to a cooling rack. Enjoy plain, make s'mores, or try our graham cracker crust!
• Once completely cooled, crackers can be stored in an airtight container for up to 2-3 days at room temperature, 7-10 days in the fridge, or 1-2 months in the freezer. Dough can also be frozen for up to 1 month and rolled/baked after defrosting in the fridge overnight.

GRAHAM CRACKERS (GLUTEN FREE)

Steps:

• In a large bowl, whisk together flours, sugar, cinnamon, baking powder, xanthan gum, baking soda and salt.
• Cut in butter using a pastry cutter or two knives until it resembles cornmeal.
• 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.
• Preheat oven to 325 degrees.
• Get out two cookie sheets and cover with wax or parchment paper. Spray lightly with non-stick cooking spray.
• 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.
• 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.).
• Very lightly sprinkle all over with sugar.
• 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.).