Homemade Gluten-free Graham Crackers: Crispy & Egg free!
I completely get it, a gluten-free Graham Cracker may sound awkward given that there is no graham flour in them :)! Trust me, these Egg free, Gluten-free Graham Crackers allow you to indulge into the simple, crunchy, crumbly goodness of graham crackers that we love.
Are Graham crackers Gluten-free?
Regular graham crackers are made with graham flour which is a wheat variety that is coarsely ground and hence are NOT gluten-free. Gluten-free graham crackers are made with a combination of gluten-free flours for the signature texture and taste.
Do gluten-free graham crackers taste different?
It is a myth that gluten-free graham crackers taste different. This recipe makes gluten-free graham crackers that taste very similar (actually better than) and have the signature crispy texture like that of the traditional graham crackers.
What is the secret to getting crispy Graham crackers?
The good news is most gluten-free flour blends including the one I’ve used, Bob’s Red Mill 1 for 1 are high in starch and make these crackers absolutely crispy. Here are some additional tips:
- Another great option is to use oat flour combined with rice flour, potato starch and corn starch for a nice crispy graham cracker.
- The use of granulated cane sugar enhances the crispiness.
- The use of softened butter instead of melted butter makes the cookies light and crispy.
How to make gluten-free graham crackers
Product Recommendations:
What gluten-free flour is a good substitute for graham flour?
I’d say there’s no single gluten-free flour that can be a substitute for graham flour. In my opinion, the best results are obtained by combining a few gluten-free flours and binding agents to get the light, crispy texture of graham flour. The gluten-free flours – oat flour, sorghum flour, oat flour, brown rice flour, white rice flour can also be used with binding agents like xanthan gum, psyllium husk, chia seeds or flaxseed and starches like potato starch, tapioca starch or corn starch to get gluten-free flour blend that makes baked goods very similar to the ones made using graham flour.
Can I use these graham crackers to make a cheesecake crust?
Absolutely! Not only are these graham crackers perfect for Smores but they also form an excellent crispy crust for a cheesecake! They can be ground in the food processor and then with some melted butter and additional sugar, they can be used as a base for a “No Bake” cheesecake or can also be baked for 10 minutes to get that perfectly crisp cheesecake base.
What ingredients do I need to make gluten-free graham crackers?
You can make a batch of 40+ crackers with just these handful of ingredients found in most gluten-free pantries.
- 2 cups Gluten-free flour All purpose blend
- 1/3 cup Granulated cane sugar
- 1/2 cup Brown sugar
- 1/2 cup Butter
- 6 tbsp Milk
- 1 tsp Vanilla extract
- 1/2 tsp Baking powder
- 1/4 tsp Kosher salt
Step by Step process of making gluten-free graham crackers
Preparation:
- Make sure the butter is at room temperature.
- Prepare a baking tray lined with parchment paper and set aside.
Making the dough:
- In a mixing bowl, Sieve gluten-free flour, baking powder and salt using a handmixer or a whisk.
- Now, add in softened butter and mix well. Then, add in granulated cane sugar, brown sugar and vanilla extract and mix well.
- Incorporate the butter into the flour until the flour is covered with butter.
- Mix well and press the mixture firmly to see if the dough holds together. Then, start adding milk into the mixture and use your hands to form a dough. I used 6 tbsp of milk to form the dough.
- Make sure you’re adding the milk gradually, take care not to make the dough sticky.
- Stop adding milk when the dough comes together as shown.
- Cover the dough with plastic wrap and put in the refrigerator for at least 15-20 minutes. This step helps retain the shape of the cookies when baked. We are not looking at freezing the dough but just so that the butter firms up and holds the shape.
Shaping and Baking:
- Preheat the oven to 350 deg F.
- Take out the dough from the refrigerator, and prepare the surface for rolling by placing a plastic wrap or parchment paper.
- Take a portion of the dough and place it in the middle of the plastic wrap, cover it, and flatten it using a rolling pin, applying pressure while also keeping the dough together.
- Roll out the dough into about 1/8 inch thickness and using a pizza cutter or knife cut them into rectangular shapes. Place the graham crackers onto the lined baking tray. Repeat the process for the remainder of the dough.
- Make small incisions/ holes on the surface of these crackers by using a knife/ fork or a skewer.
- Place the baking tray into the middle rack of the oven and bake for about 25 minutes or until the crackers are light brown.
- Turn off the oven and let them cool on a wire rack for 20 minutes.
Serving and Storing:
The graham crackers can be enjoyed by themselves for breakfast with your favorite beverage, they also taste great as sandwiches with chocolate cream or jam in between.
They can be stored at room temperature in an airtight container and enjoyed for about 7-10 days.
Related recipes:
Homemade Gluten-free Graham Crackers: Crispy & Egg free!
Equipment
- 1 Handmixer
- 1 Spatula
- Measuring Cups
Ingredients
- 2 cups Gluten-free flour
- ½ cup Brown sugar
- ⅓ cup Granulated cane sugar
- ½ cup Unsalted butter
- 1 tsp Vanilla extract
- ½ tsp Baking powder
- ¼ tsp Kosher salt
- 6 tbsp Milk 2%
Instructions
Preparation
- Make sure the butter is at room temperature. Prepare a baking tray lined with parchment paper and set aside.
Making the dough
- In a mixing bowl, Sieve gluten-free flour, baking powder and salt using a handmixer or a whisk. Now, add in softened butter and mix well. Then, add in granulated cane sugar, brown sugar and vanilla extract and mix well.
- Incorporate the butter into the flour until the flour is covered with butter.
- Start adding milk into the mixture and use your hands to form a dough. I used 6 tbsp of milk to form the dough.
- Make sure you're adding the milk gradually, take care not to make the dough sticky. Stop adding milk when the dough comes together as shown.
- Cover the dough with plastic wrap and put in the refrigerator for at least 15-20 minutes. This step helps retain the shape of the cookies when baked. We are not looking at freezing the dough but just so that the butter firms up and holds the shape.
Shaping and Baking
- Preheat the oven to 350 deg F. Take out the dough from the refrigerator, and prepare the surface for rolling by placing a plastic wrap or parchment paper.
- Take a portion of the dough and place it in the middle of the plastic wrap, cover it, and flatten it using a rolling pin, applying pressure while also keeping the dough together.
- Roll out the dough into about 1/8 inch thickness and using a pizza cutter or knife cut them into rectangular shapes. Place the graham crackers onto the lined baking tray. Repeat the process for the remainder of the dough.
- Make small incisions/ holes on the surface of these crackers by using a knife/ fork or a skewer. Place the baking tray into the middle rack of the oven and bake for about 25 minutes or until the crackers are light brown.
- Turn off the oven and let them cool on a wire rack for 20 minutes.
Serving and Storing
- The graham crackers can be enjoyed by themselves for breakfast with your favorite beverage, they also taste great as sandwiches with chocolate cream or jam in between.