Gluten-Free Graham Crackers

A good “Gluten-Free Graham Cracker Recipe” is a must for your gluten free file.  It is one of those foods that can be used in a variety of dishes. And they are really good just to snack on.  We needed gluten-free graham crackers to make a graham cracker crust for a pie we were making our gluten-free family member.  We did find crumbs and cracker in the supermarket , but found them very expensive.  I had made graham crackers before and knew they were not hard to make so off to find a new recipe.

I’m always searching for new gluten-free recipes. Just because we have a gluten intolerant family member doesn’t mean they shouldn’t have yummy food to eat. We found this  great recipe on a fellow bloggers site, grainchanger.com, and tweaked it just a bit.  These are really wonderful crackers. I think they are better than the ones I made with wheat years ago.

 

1 1/2 cups ATK flour blend

1/2 cup almond meal

1/4 tsp xanthan gum

1/2 cup packed brown sugar

1 1/2 tsp baking powder

1 tsp cinnamon

7 tbsp COLD butter, cut into small pieces

3 tbsp honey

3 tbsp cold water

1 tsp vanilla

In a large mixing bowl, combine flour, almond meal, xanthan gum, brown sugar, baking powder and cinnamon. Cut butter into the flour mixture until the mixture has a coarse, uniform consistency. In a small bowl, stir together honey, water and vanilla.  Using a rubber spatula, mix the honey mixture into the flour mixture. Mix thoroughly. Divide in half and form two balls. Wrap balls in plastic wrap and refrigerate for at least 15 minutes. Remove dough from refrigerator. Cover each ball with a piece of plastic wrap (it helps prevent sticking)  roll each ball out onto parchment paper no thicker than 1/4″.  Using a pizza cutter or a small sharp knife cut dough into squares.

Poke with a fork in your desired pattern. I used them for crumbs so nothing fancy. Carefully slide piece of parchment paper and scored dough onto a baking sheet. Bake at 325 degrees for about 20 minutes or until the edges begin to turn a golden brown. Cool 10 minutes on the pan and carefully retrace the lines with a knife. Remove to a wire rack and cool completely.

They really do taste amazing an made a wonderful graham cracker crust. The pie recipe will come on another post, Lemon Curd Pie with Raspberries.

Enjoy!