Graham Crackers Gluten Free
Indulge in the nostalgic crunch of classic graham crackers—completely gluten-free! This recipe combines the warmth of almond flour and cinnamon with the sweetness of honey and brown sugar, creating a perfectly balanced, lightly spiced treat. The dough comes together effortlessly with simple pantry staples, while the use of gluten-free all-purpose flour ensures a flawless texture that mimics traditional graham crackers. Ideal for making s'mores, pairing with your favorite dip, or enjoying as a snack on their own, these crackers are baked to golden perfection in just 15 minutes. With easy-to-follow steps and customizable options like dairy-free milk, these gluten-free graham crackers are a must-try for any kitchen.
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour (with xanthan gum)
- 0.5 cups Almond flour
- 0.5 cups Brown sugar (packed)
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Salt
- 6 tablespoons Unsalted butter (cold, cubed)
- 3 tablespoons Honey
- 2 tablespoons Milk (dairy or non-dairy)
- 1 teaspoon Pure vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, whisk together the gluten-free all-purpose flour, almond flour, brown sugar, baking soda, cinnamon, and salt until well combined.
Add the cold, cubed butter to the bowl. Use a pastry cutter or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
In a small bowl, whisk together the honey, milk, and vanilla extract. Pour this mixture into the dry ingredients and mix until a dough forms. If the dough is too dry, add an additional teaspoon of milk at a time until it comes together.
Divide the dough in half. Place one half of the dough between two sheets of parchment paper. Roll it out to 1/8-inch thickness. Remove the top piece of parchment paper.
Using a knife or pizza cutter, trim the edges to form a rectangle and then cut the dough into 2x2-inch squares. Use a fork to prick the surface of each square to create the classic graham cracker look.
Carefully transfer the parchment paper with the cut dough onto one of the prepared baking sheets. Repeat the process with the second half of the dough.
Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown. Watch carefully to avoid overbaking as the crackers will firm up as they cool.
Remove from the oven and let cool completely on the baking sheets before breaking them into squares along the cut lines.
Store the crackers in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
2244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.3 g | 122% | |
| Saturated Fat | 45.8 g | 229% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 188 mg | 63% | |
| Sodium | 1919 mg | 83% | |
| Total Carbohydrate | 318.1 g | 116% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 171.5 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 292 mg | 22% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 335 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
