Graham Crackers Gluten Free Recipes

SUGAR FREE GLUTEN FREE GRAHAM CRACKER CRUST RECIPE

Steps:

• Preheat your oven to 400 degrees and line the bottom of a 9 inch pie plate or Springform pan with parchment paper.
• In a large bowl, stir together the flour, 1/4 cup of the Monkfruit (reserving the rest for later) the baking powder and salt.
• Add in the egg yolk, 1 Tbsp of the coconut oil (reserving the rest for later) and the molasses. Use your hands to mix until very crumbly.
• Spread onto a large baking sheet with sides. Make sure to really break it all up so it's spread into very small crumbs (like large grains of sand) in an even single layer. Bake for 4 minutes, stir and then bake another 3-4 minutes (watching VERY closely as it burns fast!) until deep brown, but not burned. Let cool on the counter for 15 minutes and then place the pan into the refrigerator to chill for 20 minutes. Reduce your oven temperature to 375 degrees.
• Once chilled, add the crumbs into a large food processor, along with the remaining 2 Tbsp of monkfruit, and process until broken down and very crumbly. With the food processor running, stream in the remaining 1 Tbsp of coconut oil and process until the crumbs begin to stick together.
• Press evenly into the pie plate, making sure the bottom is thin with the edges a little thicker. Bake for another 11-13 minutes, until deep golden brown. Let cool on the counter completely and then transfer to the freezer to chill until it is TOTALLY hard, about 40-60 minutes. ***
• Use as needed! ****

THE BEST GLUTEN-FREE GRAHAM CRACKERS

Steps:

• Preheat oven to 350°F. In the bowl of a food processor, combine brown rice flour, cornstarch, dark brown sugar, baking powder, and salt. Pulse to combine. (If you don't have a food processor, whisk dry ingredients together in a medium mixing bowl.)
• Add the butter. Pulse until flour mixture is coarse. No large pieces of butter should remain. (Or cut cold butter into flour mixture with a pastry cutter, two knives or by rubbing the butter between your fingers.)
• Add milk and honey. Pulse until dough forms. (Or stir using a wooden spoon.)
• Turn dough out onto a lightly rice floured piece of 12x16 parchment paper. Pat dough into a rectangle. Dust the top of the dough lightly with rice flour.
• Place another piece of 12-by-16-inch parchment paper on top of the dough. Roll dough out until it covers all of the paper. Dough rectangle will be about 1/8 inch thick.
• Carefully remove top piece of parchment paper. Transfer dough, with bottom parchment paper, to a 12 x 18 baking pan.
• Using a pizza wheel, score the dough into rectangles. (The rectangles should be 6 x 2 3/4 inches large for "standard" graham crackers and 3 by 2 3/4 for a "s'more" size graham cracker.) The graham crackers will break apart after baking. Do not worry if the dough seems to still be touching after scoring with the pizza wheel.
• Prick dough all over with a fork.
• Chill dough for 10 minutes. Bake for 15 minutes or until evenly brown.
• Remove graham crackers from the pan and place on a wire rack to cool. (I slide the parchment, with the crackers, directly onto the cooling rack.) Allow crackers to cool completely. Break along scored lines.

GLUTEN FREE DAIRY FREE GRAHAM CRACKERS WITH TEFF (RECIPE + VIDEO)

Steps:

• Combine the vegan butter and maple sugar using a spatula and mixing bowl, cream the mixture well. Add the flax egg, date syrup and vanilla and mix again.
• Then add in the dry ingredients: the gluten free flours, cinnamon, salt and baking soda, until evenly combined and fully incorporated.
• Scrape the dough onto a surface, knead a bit until it comes together. Chill the dough (wrapped) in the refrigerator for at least 15 minutes. If your kitchen is pretty cold, then there is no need to chill prior to baking.
• Remove the chilled dough from the refrigerator. Unwrap the dough and roll it out between two parchment papers, into a rectangle, about 1/8 to 1/16 inch thick.
• Use a knife or a pizza cutter to trim the edges if you want or leave them. Save the scraps, you will re-roll and make a few extra graham crackers. Use a pizza cutter to make desired size pieces. Section and score your rectangle into smaller rectangles, but don't separate them. Use a fork to poke holes all through the dough to give it that characteristic look of graham crackers. This will also keeps them from puffing up while baking.
• Preheat the oven at 350F. Transfer the parchment paper holding the crackers on your prepared baking sheet and repeat the process with all your scraps. If your kitchen is really warm keep the baking tray in the fridge for 10-15 minutes while the oven is preheating. It will prevent the butter from melting too fast.
• Bake the gluten free graham crackers for 13-15 minutes (it depends on how thick you made them).The crackers will not look fully cooked when it's time to take them out of the oven. But they will harden as they cool so don't over-bake. Tip: Cut the crackers with a pizza cutter again, while warm and soft, once hardened they will brake unevenly.
• Let the crackers fully cool before storing,

CRISPY GLUTEN-FREE GRAHAM CRACKERS (VEGAN)

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.