Frances Largeman-Roth shows you how to make homemade gluten free graham crackers. You'll never miss out on s'mores again!
In this episode of Gluten Free Tasty, Frances Largeman-Roth shows you how to make graham crackers. With this delicious gluten free homemade recipe, there's no need to buy packaged graham crackers anymore!
To begin, add unsalted butter at room temperature to the bowl of a stand mixer. Next you'll add some golden syrup for sweetness, as well as molasses for a deep, rich flavor. Add light brown sugar and begin mixing the wet ingredients.
You'll be using several different flours to create that unique graham cracker taste. In a separate bowl for dry ingredients, add brown rice flour, white rice flour, hazelnut flour and almond flour. Next you will add in some sweet rice flour, which will help the mixture stick together, salt, baking soda and ground cinnamon. Whisk the dry ingredients together.
You can now begin to gradually add the dry ingredients in small batches to the wet ingredients in the bowl of the stand mixer. Let this mix together for about 8 minutes, until fully incorporated. Scrape down your mixer to make sure you don't waste any of the graham cracker dough!
Wrap the graham cracker dough in plastic wrap, flatten it and place in the freezer to let it firm up. Next you'll place the dough between two sheets of wax paper to prevent sticking, and roll it to about 1/4 of an inch thickness. Remove the top layer of wax paper and use a square cookie cutter to punch out the graham cracker shapes. This is a perfect recipe to make with kids!
Transfer the dough from the wax paper to a silpat mat, making sure to leave some space between the graham crackers. Now you're ready to pop the graham crackers into the oven for about 16 minutes.
Let them rest on the baking sheet then cool the graham crackers on a wire rack. Now you have a delicious gluten free treat that is perfect for making s'mores!
- 2 sticks unsalted butter, room temperature
- 1 cup light brown sugar, packed
- 1 tbsp golden syrup
- 1 tbsp molasses (not black strap)
- 1 cup white rice flour
- 1 cup finely ground almond flour
- ½ cup brown rice flour
- ½ cup hazelnut flour
- 2 tbsp sweet rice flour
- 2 tsp cinnamon
- 1 tsp baking soda
- ½ tsp salt
In a mixer, cream butter, sugar and molasses, about 8 minutes. In a separate bowl whisk together flours, cinnamon, baking soda & salt. Gradually add the dry flour mixture to the butter mixture until well incorporated. Divide the dough in half and flatten into disks. Wrap in plastic film and place in the freezer for 10 minutes to firm up. Roll out the dough in between 2 sheets of wax paper. Use a 3 1/4" square fluted cutter to form the crackers. Place the formed cookies in the freezer while you roll out your second batch. Bake on a silicone mat for 16 minutes in a 350 degree oven, rotating halfway through. Allow the crackers to cool for 2 minutes on the baking sheet before transferring them to a wire rack. Makes about 21 crackers.
Nutrition Information Based on a Single Serving
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.