My mother-in-law recently found out that she has Celiac disease, so we’ve been on marathon baking runs trying to find awesome recipes that she will enjoy. One of her favourite snacks is graham crackers and milk, so I set out to find a graham cracker recipe that is gluten free and doesn’t taste like the store bought ones, that quite frankly, taste like stale dog food. I found a recipe, changed it up a little bit, and got these. They actually taste better than store bought graham crackers. So there you go!
Gluten Free Graham Crackers:
2 1/4 cups gluten-free flour mix (I used Pamela’s baking and pancake mix)
1/2 cup packed brown sugar
2 generous tsp cinnamon
1 tsp baking powder
1/2 tsp xanthan gum
7 Tbsp butter or margarine, cut into piece
3 Tbsp cold water
3 Tbps honey
1 tsp vanilla
Additional white sugar
In a large bowl, whisk together the dry ingredients.
Cut in butter using a pastry cutter or two knives until is resembles cornmeal
Stir in water, honey, and vanilla. Dough should form a firm ball. If it is too dry, gradually add small amounts of water.
(OPTIONAL: Refrigerate dough until cold. It makes for a more crispy cookie, but I’ve done it both ways and both work)
Preheat oven to 325
Line a large cookie sheet with wax paper and spray with a non-stick spray.
Place dough on cookie sheet. Use a floured rolling pin to roll out to about 1/8” thick.
Score dough with a pizza cutter or knife and prick all over with a fork.
(OPTIONAL: Sprinkle with additional sugar)
Bake for 20 minutes or until golden brown and starting the harden. Re-score the dough. Place back in oven but turn off heat and leave in warm oven. Check every now and then for desired crispiness. Let cool for at least 5 minutes before breaking apart.