Description
This Gluten Free Graham Cracker recipe provides a delicious, crisp, and naturally sweet snack that is perfect for those avoiding gluten. Made with gluten free flour, cinnamon, honey, and a touch of vanilla, these crackers can be easily prepared at home with simple ingredients and baking techniques. They are perfect for snacking, s’mores, or as a base for desserts.
Ingredients
Dough Ingredients
- 2 cups gluten free flour
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons shortening, cut into pieces
- 1/4 cup honey
- 1 large egg
- 1-3 tablespoons almond milk (or regular milk)
- 1 teaspoon vanilla extract
Topping Ingredients
- 1/4 teaspoon cinnamon
- 1 tablespoon granulated sugar
Instructions
- Blend the ingredients. Add the gluten free flour, brown sugar, cinnamon, baking powder, and salt to a food processor. Pulse to combine. Add the shortening and blend until fully incorporated. Then add the honey, egg, 1 tablespoon almond milk, and vanilla extract. Blend the mixture, adding more almond milk as needed, to form a thick dough.
- Divide the dough and freeze. Divide the dough into two equal portions. Wrap each ball tightly in plastic wrap, flatten slightly, and freeze for 1 hour or chill overnight in the refrigerator to firm up.
- Preheat the oven and prepare pans. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper for easy cleanup and to prevent sticking.
- Roll out the dough. Take one piece of chilled dough and place it on a sheet of parchment paper. Cover with a second sheet of parchment paper and roll out with a rolling pin to about 1/4 inch thickness. Trim edges using a pizza cutter to create straight lines. Mark the shorter edge every 2 inches and the longer edge every 3 inches for cutting into rectangles.
- Cut the graham crackers. Using the pizza cutter, cut dough into 2 x 3 inch rectangles. Use a fork to poke two rows of four marks on each rectangle. Carefully transfer the pieces onto the lined baking sheet. Chill in the freezer for 5 minutes or refrigerator for 10 minutes. Repeat rolling and cutting with the second dough ball, including combining any scraps before rolling.
- Add cinnamon sugar topping. Mix the cinnamon and granulated sugar together, then sprinkle evenly over the chilled dough squares on the baking sheets.
- Bake the graham crackers. Bake in the preheated oven for 14 minutes. Remove and allow crackers to cool on the baking sheet; they will crisp up as they cool.
Notes
- Tested successfully with Mama’s Almond Flour Blend.
- Storing: Store the graham crackers in an airtight container at room temperature for up to one week.
- Freezing: Once completely cooled, freeze in a freezer bag for up to 3 months. Thaw before serving.
- Measuring Gluten Free Flour: Use the spoon and sweep method by spooning flour into the measuring cup and leveling with a knife for accurate measurement.
- Gluten Free Guide: Ingredients marked with ✅ should be verified to ensure they are gluten free.
- Kids Cooking Guide: Steps marked with a ⭐️ require adult supervision or assistance for young children.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
