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    Home / Desserts / Cookies

    4.9 from 15 reviews

    Gluten Free Graham Crackers

    By Alanna Taylor-Tobin on Oct 16, 2018 (updated Nov 1, 2022) / 53 Comments

    Jump to Recipe Print Recipe

    Light, crisp, and buttery. Cinnamon, brown sugar, vanilla, and honey all complement earthy teff and oat flours, making these homemade gluten free graham crackers extra addictive.

    Make a double batch and bake half of them into an extra-special gluten-free graham cracker crust!

    delicious Gluten Free Graham Crackers Recipe

    I grew up in the '80's, when fat was evil and carbs were a-ok. Graham crackers were regularly doled out at snacktime, both at school and at home, always accompanied by glasses of apple juice or milk. I always felt meh about the cardboardy little buggers, dreaming of chocolate covered ice cream bars or gooey chocolate chip cookies to satisfy my ever hangry sweet tooth.

    But recently I tried my hand at homemade graham crackers and everything changed.

    ingredients

    Homemade graham crackers are worlds away from their dry, packaged counterparts. These buttery babes boast a crisp, almost shortbread-like vibe, and they burst with flavor from nutty teff and oat flours kissed with cinnamon, honey, and brown sugar.

    They're perfectly satisfying eaten plain, next to a cup of tea or oat milk. They can also play a supporting role in the form of a graham cracker crust or s'mores, or sprinkled on these blueberry cheesecake popsicles. Bake up a batch of these and you'll never go back to store bought.

    Gluten Free Graham Cracker dough

    Which flours make the best gluten-free graham crackers?

    Inspired by a wheat and teff flour graham cracker recipe in Good to the Grain by Kim Boyce, I use a mix of teff, oat, and sweet rice flours in my gluten free graham crackers.

    • Teff flour is rich in protein (as well as fiber, vitamins, and minerals) and that protein helps baked goods hold together, just like gluten does. 
    • Soft, starchy oat flour helps these gf grahams bake up light and tender, adding a creamy, mellow taste similar to whole wheat.
    • Sweet rice flour (aka mochi flour or sticky rice flour) is stickier than regular white rice flour and creates structure, while cornstarch keeps them crisp and delicate.

    These three flours can be found at natural grocers or ordered online, but I've given suggestions for alternatives in the recipe headnote below.

    pricking Gluten Free Graham Crackers with fork

    Who invented graham crackers anyway?

    Sylvester Graham was a presbyterian minister who believed that eating a vegetarian diet rich in whole grains and living a lifestyle abstinent of pleasure brought one closer to god. I picture Sylvester Graham as a lean, mean man with thin lips and permanent RBF, perpetually scowling at those around him enjoying their lives. An extra-hearty form of whole wheat flour – graham flour – was named for Mr. Graham and used to make breads and crackers that he and his followers devoured.

    Sylvester Graham was onto something when it came to the health benefits of whole grains, but he got the whole self-deprivation thing wrong in one glaring respect. Whole grain flours taste BETTER than their bland, white counterparts. Delicious, in fact. Once you taste baked goods made (properly) with flavorful flours such as oat, teff, buckwheat, chestnut, and sorghum, you'll become spoiled and snobby like I did when I wrote Alternative Baker. You'll find conventional, refined baked goods lacking.

    Here's hoping Sylvester Graham knew exactly what he was up to, and secretly savored his tasty carbs. Otherwise, he's definitely rolling over in his grave at this luxurious version of his precious crackers.

    Gluten Free Graham Crackers before baking

    How to use your perfect gluten free graham crackers?

    Anywhere you'd use regular grahams!

    Grind them into a graham cracker crust:

    • Small-Batch Cheesecake with Elderflower Peaches
    • Small-Batch Honey Fig Cheesecake
    • Pumpkin Cheesecake Bars
    • Pumpkin Cream Tart
    • Gluten-Free Chocolate Peanut Butter Pie
    • No-Bake Blueberry Lavender Cheesecake
    • No-Bake Chocolate Mousse Bars
    • Mississippi Mud Pie
    • Magic Cookie Bars
    • Vegan Key Lime Pie
    • Nanaimo Bars
    • Coconut Pie
    • Rum Pie
    • S'mores Pie
    • Lemon Icebox Pie

    Sandwich them around chocolate and marshmallows for s'mores:

    • Campfire S'mores
    • S'mores Bark
    • S'Meaches 
    • Grown-Up S'mores

    Crush them up and put them in/on:

    • Blueberry Cheesecake Popsicles
    • Vanilla Peach Graham Cracker Ice Cream
    • S'mores Crunch Cocktail
    • Key Lime Popsicles

    Gluten Free Graham Crackers Recipe on baking tray

    Can I make dairy free or vegan graham crackers?

    Heck yeah! For dairy free graham crackers, just use a good vegan butter in place of the dairy butter (I prefer Miyoko's cultured vegan butter), and decrease the salt in the recipe by about half if the vegan butter is salted.

    For vegan graham crackers, use a different liquid sweetener in place of the honey such as maple syrup, corn syrup, date syrup, or coconut nectar.

    Gluten Free Graham Crackers on table

    What to do with the rest of that teff flour?

    • Gluten-Free Teff Brownies with Salted Tahini Frosting
    • Gluten-Free Chocolate Cake with Salted Peanut Butter Frosting
    • Gluten-Free Oatmeal Teff Chocolate Chip Cookies
    • Gluten-Free Chocolate Bundt Cake
    • Banana Teff Scones with Muscovado Glaze (from Alternative Baker)
    • Maple Teff Apple Pie with Walnut Crumble (from Alternative Baker)
    • Maple Bourbon Peach Cobbler with Cinnamon Teff Biscuits (from Alternative Baker)
    • Gluten-Free Chocolate Crepe Cake with Hazelnut Cream
    • Gluten-Free Coffee Chocolate Chunk Blondies
    • Gluten Free Teff Chocolate Chip Date Cookies

    plate of Gluten Free Graham Crackers

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make these gluten free graham crackers, I’d love to see. Tag your Instagram snaps  @The_Bojon_Gourmet  and  #bojongourmet.*

    gluten free graham crackers recipe
    4.87 from 15 reviews

    Gluten Free Graham Crackers

    Print Recipe Pin Recipe
    Light, crisp, and buttery. Cinnamon, brown sugar, vanilla, and honey all complement earthy teff and oat flours, making these homemade gluten free graham crackers extra addictive.
    Alanna Taylor-Tobin
    Prep Time: 1 hour hour
    Cook Time: 20 minutes minutes
    Total: 1 hour hour 20 minutes minutes
    Servings: 24 (2-inch) grahams

    Ingredients

    • 1/3 cup (50 g) sweet rice flour (see note for substitution suggestions below)
    • 1/3 cup (45 g) teff flour
    • 1/3 cup (35 g) oat flour (plus more for rolling out the dough)
    • 2 tablespoons (11 g) cornstarch
    • ¼ cup (55 g) packed light brown sugar (or use 1/4 cup / 30 g coconut sugar)
    • ½ teaspoon cinnamon
    • ½ teaspoon baking powder
    • ¼ teaspoon baking soda
    • ¼ teaspoon fine sea salt
    • 4 tablespoons (55 g) salted or unsalted butter, diced (or vegan butter such as Miyoko's to make them dairy-free)
    • 1 ½ tablespoons cool water (add a few drops more if needed until dough just starts to come together)
    • 1 ½ tablespoons honey (or maple syrup to make them vegan)
    • ½ teaspoon vanilla extract
    • coarse sugar such as demerara, for sprinkling

    Instructions

    • In the bowl of a food processor (or in a large bowl), combine the sweet rice flour, teff flour, oat flour, cornstarch, light brown sugar, cinnamon, baking powder, baking soda, and salt. Scatter the butter pieces over the top and pulse in (or rub with your fingertips) until the butter is incorporated and the mixture resembles the texture of polenta. Drizzle the water, honey, and vanilla over the flour mixture and pulse (or toss with a flexible spatula or your hands) until the dough just comes together, adding more water a few drops at a time if needed.
    • Knead the dough lightly in the bowl and gather it into ball. Flatten the dough ball into a disc and wrap in beeswax wrap or plastic wrap. Chill until firm, 20-30 minutes.
    • On piece of parchment paper dusted with oat flour, roll the dough into a rectangle to about 1/8- inch thick; it will be roughly 14 by 11 inches. As you work, when the dough begins sticking to the parchment, dust the top with more oat flour, sweep the excess away with a dry pastry brush, place a second piece of parchment on top, flip the whole thing over, and peel away the parchment. Dust the top with more flour and continue rolling.
    • Slide the dough, parchment and all, onto a rimless cookie sheet. Use a sharp chef’s knife or pastry cutter to cut the dough into squares or rectangles. Leave the crackers where they are and prick them all over with a fork. Chill until firm, 20 minutes.
    • Position a rack in the upper third of the oven and preheat to 325º F.
    • Sprinkle the cookies with the coarse sugar and bake until deep golden brown and fairly firm to the touch, 15-22 minutes. Cut the crackers again with a knife and let them cool. If the cookies aren’t fully crisp when cool, put them back in a low oven to further dry them out. Store airtight at room temperature for up to a week or two.

    Notes

    Flour substitution suggestions (by weight):
    Teff flour: sub brown rice, buckwheat, sorghum, millet, or more oat flour.
    Sweet rice flour: sub a GF all-purpose blend (I suggest Bob's Red Mill 1 to 1 which contains sweet rice flour)
    Oat flour: sub sorghum, brown rice, buckwheat, or millet flour, or an all-purpose flour blend. 
    Make-ahead: the dough can be wrapped tightly and chilled for up to several days, or frozen for up to a month or two. Defrost in the fridge overnight if frozen, and let soften at room temperature until rollable if chilled. The cookies keep well, airtight, for up to a week or two. If they get soft, just crisp them back up in a 325º oven for 5 minutes or so. Once they cool down, they should be crispier; if not, return them to the oven for a few more minutes. 
    This makes a smallish batch of cookies – and they go quick – so feel free to double the recipe if you like.
    Adapted from Genius Kitchen.
    Nutritional values are based on one of twenty-four servings.

    Nutrition

    Calories: 55kcalCarbohydrates: 9gProtein: 1gFat: 2gSaturated Fat: 1gCholesterol: 5mgSodium: 37mgPotassium: 19mgFiber: 1gSugar: 4gVitamin A: 60IUCalcium: 10mgIron: 0.2mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    plate of GF graham crackers with text overlay

    More Gluten-Free Cookie Recipes:

    • Soft and Chewy Gluten Free Chocolate Chip Cookies
    • Crunchy Gluten Free Biscotti with Hazelnuts & Chocolate
    • Gluten Free Brownie Cookies
    • Tahini Chocolate Chip Cookies (GF/Paleo/Vegan)
    • Gluten Free Lemon Bars
    • GF Ginger Molasses Cookies
    • Vegan & Gluten Free Almond Butter Chocolate Chip Cookies
    • Gluten Free Double Chocolate Buckwheat Cookies
    • Gluten Free Blondies with Cranberries and Chestnut Flour
    • Gluten Free Blondies with Coconut and Rum (aka Congo Bars) 
    • Gluten Free Rugelach
    • Gluten Free Triple Chocolate Cookies
    • Gluten Free Flourless Chocolate Chip Peanut Butter Cookies
    • Find more gluten-free cookie recipes in my cookbook Alternative Baker!

     

    You might also like...

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    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

    1. Pauline says

      October 18, 2018 at 5:32 pm

      I had never heard of Teff flour or Graham crackers but love the story and think they would be much more interesting than bought biscuits (crackers). Must give these a try. Thanks, Pauline

      Reply
      • Alanna says

        October 22, 2018 at 10:22 am

        No problem Pauline, I hope you get to make them someday as they are delicious!

        Reply
    2. Martin says

      October 19, 2018 at 6:42 am

      This is a great recipe. Is there a way to make the crackers crisp without having to wait for a week.

      Reply
    3. Elizabeth says

      October 22, 2018 at 6:51 am

      These are sooooo gorgeous. I love the simplicity of a good graham cracker, especially one brimming with flavor and nuttiness. My girls adore graham crackers too, and I can’t wait to try this recipe with them. A perfect activity for our suddenly chilly East Coast evenings.

      Reply
      • Alanna says

        October 22, 2018 at 10:20 am

        Not too complicated a recipe so perfect family activity! Let me know if you give it a try.

        Reply
      • Alanna says

        October 22, 2018 at 10:20 am

        Not too complicated a recipe so perfect family activity! Let me know if you give it a try :)

        Reply
    4. Sara @ Cake Over Steak says

      October 22, 2018 at 9:40 am

      These look amazing! I've been eyeing up your book more lately as I've been experimenting with a GF diet. Now I just need to get my hands on some of these fancy flours and really go to town. :-)

      Reply
      • Alanna says

        October 22, 2018 at 10:11 am

        They taste just as good as they look! I really hope you enjoy them :)

        Reply
    5. bella says

      October 22, 2018 at 12:14 pm

      Its been way too long since I have had a graham cracker and these look and sound amazing! Gorgeous styling per usual Alanna <3

      Reply
      • The Bojon Gourmet says

        October 25, 2018 at 3:55 pm

        Aw, thanks SO much! :)

        Reply
    6. Sarah @ Snixy Kitchen says

      October 22, 2018 at 10:59 pm

      These sound so good! I need a batch of these. And some marshmallows stat. Are you bringing me a homemade box of graham crackers on Thursday pretty please??? <3

      Reply
    7. Joanne says

      November 24, 2018 at 10:29 pm

      Can I substitute potato or tapioca starch for the corn starch?

      Reply
      • Alanna says

        November 25, 2018 at 9:52 am

        I think either would work! Potato starch tends to stale quickly, so I'd go with tapioca. Please let me know if it works!

        Reply
    8. Lisa says

      November 28, 2018 at 6:02 am

      I made these last night and they are awesome. I didn't have teff flour, so I substituted amaranth flour, which worked really well. The recipe seems endlessly adaptable and they're perfect for school snacks. Thanks for the recipe!

      Reply
      • The Bojon Gourmet says

        November 28, 2018 at 10:05 am

        Aw, thanks so much! So happy to hear that this substitute worked well.

        Reply
    9. Giorgia says

      December 09, 2018 at 5:47 am

      Hi Alanna! I'd like to bake these graham crackers, but I hardly find sweet rice flour. Could you please suggest me with what I could replace it? Regular rice flour with a hint of rice starch for example? Thank you so much! Giorgia

      Reply
      • Alanna says

        December 09, 2018 at 10:14 pm

        Hi Giorgia, sorry you're having trouble finding sweet rice flour - it's my GF baking secret weapon! I would try a blend of regular white rice flour and tapioca starch (maybe roughly 1 part tapioca to 4 parts flour). You could also use a GF all-purpose blend which should have some starchy, sticky ingredients in it. Please let me know what you try!

        Reply
        • Giorgia says

          December 10, 2018 at 10:01 am

          Thank you so much Alanna! The problem with sweet rice flour here in Italy is that it is almost impossible to find. I will try with rice flour and tapioca starch. But I prefer not to use GF blends, I don't like them very much. I will let you know!

          Reply
        • Giorgia says

          December 10, 2018 at 10:04 am

          Thank you for your reply Alanna! I will try to mix rice flour with tapioca starch, because I prefer not to use GF blends. The problem with sweet rice flour here in Italy is that it is almost impossible to find... I will let you know! Thank u!

          Reply
    10. Anita Sabados says

      August 19, 2019 at 10:25 am

      These worked out great! I made s'mores in my oven using these and it was a hit!

      Reply
      • Alanna says

        August 20, 2019 at 11:19 pm

        Oven s'mores - genius!! So glad you like the grahams!

        Reply
    11. Bebe says

      August 20, 2019 at 8:12 pm

      These GF Graham Crackers were reminiscent of my childhood, however, so much healthier without the Gluten. I love the profile the Teff Flour gives to this updated classic and the honey comes through beautifully! The texture was absolutely perfect as well! I used these in a S’mores Parfait and it made the dessert so much more flavorful and special! I’ll definitely make these again!

      Reply
      • Alanna says

        August 20, 2019 at 11:18 pm

        Aw thank you for making these Bebe! I'm so glad you like the recipe!

        Reply
    12. SJ says

      September 17, 2019 at 5:40 pm

      Do NOT make a single batch of these. You'll need at least double but more likely triple. I couldn't quite make 24 crackers that were 2 by 2 inch and 1/8 inch thick.
      I made these two ways: one with teff flour and one with chestnut flour. They both came out great. If I wanted to make these with mesquite flour, should I increase the weight by 30% (I'm using the chocolate chip cookies 4 ways as reference)? And for changes to the temperature, should I decrease the temp to 300? Or should I roll it out to 1/4 inch thick and leave the temp at 325 (using the mesquite gingersnap cookies in AB as reference)?

      Reply
      • Alanna says

        September 17, 2019 at 9:23 pm

        Awwww, I read the first line of your comment and thought you meant "don't make these" hahaha. I'm so glad you love them! I find them super addictive myself. :) Chestnut flour sounds delicious here! And mesquite - yesssss. I think increasing the weight of the mesquite by 30% and lowering the oven temp to 300º sounds like a good place to start experimenting. Please come back and let me know how it goes! I want to try all of those variations now too. :D

        Reply
    13. Stephanie says

      October 20, 2019 at 1:10 pm

      I followed the recipe and these turned out to be perfect. THANK YOU!

      Reply
      • Alanna says

        October 21, 2019 at 9:31 am

        I'm so glad to hear that! Thanks for the note. If you feel inspired to give it a star rating, that helps other people find the recipe too. :)

        Reply
    14. Callie says

      February 16, 2020 at 5:51 pm

      I can’t wait to try these for s’mores this summer!

      Reply
      • Alanna says

        February 17, 2020 at 11:29 am

        Yes, do it!!

        Reply
    15. Patrick says

      March 11, 2020 at 6:24 pm

      I feel like these would be amazing with the banana pudding I made the other day! they look great!

      Reply
      • Alanna says

        March 25, 2020 at 9:35 pm

        I love that idea! Thanks for the great suggestion.

        Reply
    16. Susan Dubose says

      May 11, 2020 at 6:32 pm

      I don’t eat gluten free but I like to cook for people who are gluten free. These are amazing! I would even eat then. Bless you for this recipe! My friends were big fans too!!!

      Reply
      • Alanna says

        May 25, 2020 at 6:31 pm

        I'm so glad you liked it! Thanks a bunch for the sweet note.

        Reply
    17. Amanda Gries says

      June 06, 2020 at 9:36 pm

      This recipe turned out so well! The texture is so reminiscent of a glutinous graham cracker unlike the store bought GF crackers. I’ve been unable to locate Sweet White Rice flour since Covid, so I substituted Arrowhead Mills GF APF for the white rice and I used coconut sugar. The other thing I did, is I left the crackers in the oven after turning it off at 22 minutes to let them crisp up as the oven cooled. Thank you for the amazing recipe! This is going to be a go-to in our house!

      Reply
      • Alanna says

        June 07, 2020 at 10:00 pm

        Those modifications sound spot on! I bet coconut sugar adds a lovely flavor, I'll have to try that next time. Thanks a bunch for the note!

        Reply
    18. sarah says

      June 18, 2020 at 1:16 pm

      These are incredible as written! They’re deliciously grainy, nutty and buttery. I’m so thankful to have found your blog! Makes eating gluten free a treat :)

      Reply
      • Alanna says

        June 19, 2020 at 8:42 pm

        Aw this makes my day! Thanks so much for trying my recipe and for the sweet words. :)

        Reply
    19. Krystal says

      June 27, 2020 at 12:00 am

      Hi,

      Is there an alternative for the butter if trying to make the recipe vegan? Thank you!

      Reply
      • Alanna says

        June 28, 2020 at 8:24 pm

        Yes! This is from the post:
        For dairy free graham crackers, just use a good vegan butter in place of the dairy butter (I prefer Miyoko’s cultured vegan butter), decrease the salt in the recipe by about half if the vegan butter is salted. For vegan graham crackers, use a different liquid sweetener in place of the honey such as maple syrup, corn syrup, date syrup, or coconut nectar.

        Let me know how it goes!

        Reply
    20. Lori says

      July 05, 2020 at 6:47 pm

      These were fantastic. Taste just like the real thing, if not better. A great snack for my toddler and very easy to prepare. Thanks for sharing this great recipe!

      Reply
    21. Cindy says

      October 22, 2020 at 11:38 am

      Finally.....I found a gluten-free graham cracker recipe that won't fall apart the minute you try to take it out of the pan! And the recipe still worked when I substituted the butter for non-dairy which a lot of times tends to affect how the final product turns out. I am so happy! And they are so good! We will be making these again and doubling the recipe for sure. I will probably cut back slightly on the sugar since we tend to like less sugary in our recipes. The most exciting part about it besides that they don't crumble is....We can make smore's out of them because they don't fall apart!!

      Reply
      • Alanna says

        October 23, 2020 at 12:18 pm

        This makes me so happy!! I'm really glad you found this recipe and that you love them!

        Reply
    22. Sachiko says

      February 20, 2021 at 9:43 pm

      I just made these tonight. I loved earthy flavors and crispness! I would definitely make these again❤️ Thank you for the amazing recipe.

      Reply
      • Alanna says

        February 21, 2021 at 3:06 pm

        I'm so glad you like them! Thanks a bunch for the sweet note. Feel free to add a star rating if you're inclined! It helps other folks find my recipes. :)

        Reply
    23. Val says

      March 11, 2021 at 4:04 pm

      Best graham crackers ever. May try a chocolate variation to make a crust for peanut butter pie.

      Reply
    24. Alene says

      September 01, 2021 at 8:25 am

      I'm going to drive you nuts with this, but now I can't eat gf Graham crackers sold commercially because of the rice flour. Can't eat Bob's 1 to 1 either. What do you think I could replace the rice flour with in this one? It's only 1/3 of a cup! Thank you in advance!

      Reply
      • Alanna says

        September 01, 2021 at 10:00 am

        Not at all, please keep asking! I bet cassava flour would work here too if you have some. Almond flour could also work, but you'd likely need to add a tablespoon or two more flour since it's less absorbent than sweet rice flour. Chestnut flour could be another idea! It's soft and starchy like wheat flour. Please let me know what you experiment with!

        Reply
    25. Stephanie says

      October 21, 2021 at 4:17 pm

      I have made this recipe at least a handful of times with Wellness Mama's homemade marshmallows and store bought semisweet chocolate. I always have trouble with the kneading part as the dough doesn't go far. It remains thick in the center and thins out on the borders. Definitely not a 14 by 11 spread for me. It's more like 8 by 5 in a random shape. Anyway, I highly recommend doubling and making extra to freeze because there are so many ingredients to bother with and its irresistible, so might as well. Thanks.

      Reply
      • Alanna says

        October 21, 2021 at 6:32 pm

        Hi Stephanie,

        I'm so glad you love these graham crackers (and s'mores made with them - YUM!) But I'm sorry you're having a tough time rolling them out. I'd love to help troubleshoot!

        Is the dough soft and sticking in the middle when you roll it? If so, pop it in the fridge for a few and make sure to flour the underside of the dough as you roll. Start by placing the rolling pin in the center of the dough and pushing outwards as you roll, to encourage rolling out the center rather than just the edges. Flip the dough over and dust with flour as you work.

        Let me know if this helps at all! And yes, I definitely recommend making a double batch!

        Reply
    26. Claire says

      December 09, 2021 at 2:48 pm

      Ok, I am a little late to this party, but I made these today. I too may have to lock them in a cabinet. But like Frog and Toad, I have no willpower, and I will unlock the cabinet and eat them all. And unlike Frog and Toad, I will not give them to the birds so I can have willpower.

      These are delicious. I had to substitute arrowroot for cornstarch, and nutmeg for cinnamon and I think I may have rolled them to thin, but they are still DELICIOUS.

      Thank you for this recipe which will now mean that I can have a crispy cookie at my disposal at any time. Who could want anything more?

      Another home run Alanna.

      Reply
      • Alanna says

        December 09, 2021 at 6:29 pm

        Aw thanks for trying my recipe Claire! I'm so glad you love them and that those subs worked. I can imagine how addicting these would be with nutmeg in them - yum!! Hope we can have a tea and cookie date someday soon. <333

        Reply
    27. Kellie says

      May 28, 2023 at 7:19 am

      These are the best graham crackers ever! I love the teff mixed with the oat flour. simply fantastic. They do not crumble nor do they have a grainy texture. I used date sugar instead of coconut and it was the perfect amount of sweetness.

      Reply
      • Alanna Taylor-Tobin says

        May 28, 2023 at 4:50 pm

        I'm so glad you love the grahams! I love how those two flours work together here too. Date sugar sounds like a delicious sub – thank you for sharing that you tried it and that it worked!

        Reply

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    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

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"Better than any gluten-full coffee cake I ever had. This recipe is a keeper. THANK YOU!!" 

"So this is the best coffee cake I’ve ever had, GF or otherwise! Another genius recipe!"

"This was such a hit last night served as a dinner dessert. People were having seconds and thirds! It was absolutely delicious, fluffy and moist and flavorful with a crunch from the pecans on top." 

"This coffee cake is so good - a light, tender crumb and with a pleasant touch of lemon. If I didn’t know it was gluten free I wouldn’t even suspect so."

Recipe linked the_bojon_gourmet. If you make it, please let me know how you like it! 

https://bojongourmet.com/gluten-free-blueberry-coffee-cake-streusel/

#singluten #glutenfreerecipes #glutenfreecake #blueberrycake #coffeecake
    Gluten-free sponge cake is so easy to make. This a Gluten-free sponge cake is so easy to make. This airy cake can be turned into #victoriaspongecake, tiramisu, tres leches, or layered with your favorite frosting and toppings. 

This version with whipped mascarpone, berry chia jam, and fresh berries was actually our wedding cake!

A trio of flours - millet, sweet rice, and oat - give the cake a mild, neutral flavor with a moist & springy crumb. 

The cake layers are naturally dairy-free and can be sweetened with maple syrup instead of sugar if you prefer.

Recipe linked the_bojon_gourmet 

https://bojongourmet.com/gluten-free-sponge-cake-dairy-free/

🎥: nadia.creativity & rdaphoto 

#victoriasponge #victoriaspongecake🍰 #glutenfreecake #glutenfreecakes #spongecake #chiffoncake #glutenfreespongecake #recipereel
    This gluten-free strawberry rhubarb crisp uses an This gluten-free strawberry rhubarb crisp uses an unusual technique to create an exceptionally crunchy streusel. Watch to see how it’s done! 
 
Full recipe linked the_bojon_gourmet 

#strawberryrhubarb #rhubarb #glutenfreecrisps #glutenfreebaking #recipereels 

https://bojongourmet.com/gluten-free-strawberry-rhubarb-crumble/
    If you liked the gluten-free scones that I shared If you liked the gluten-free scones that I shared recently, you're going to love these gluten-free strawberry #shortcakes! 🍓

Tender almond flour biscuits (adapted from the scone recipe) are smothered with billows of whipped cream (shown here with culinayogurt for an easy DF option) and juicy strawberries. They're buttery, creamy, bright-tasting, and not too sweet.

Shortcakes make an ideal dessert for spring gatherings because the components can all be prepared ahead and assembled when you're ready to serve up dessert. 

Feel free to play around with different berries. Add other flavors to the biscuits (I especially love the lemon ginger variation from the scone recipe here). Or add a splash of liqueur to the fruit. 

Recipe linked the_bojon_gourmet 

Bojon appétit!

https://bojongourmet.com/gluten-free-strawberry-shortcake/

#glutenfreebaking #glutenfreebiscuits #glutenfreescones #strawberryshortcake #f52farmstand
    Tender, buttery gluten-free #scones 🧈 These ba Tender, buttery gluten-free #scones 🧈

These bake up sturdy and moist thanks to a blend of gluten-free flours: sweet rice, almond, oat, and tapioca. Made in about an hour with endless mix-in suggestions. 

I’ve been baking scones for 20+ years and I’ve compiled all my top tips and tricks into this post, linked the_bojon_gourmet 

Bojon appétit! 

🎥: nadia.creativity & rdaphoto 

https://bojongourmet.com/gluten-free-scones-almond-flour/

#recipereel #recipereels #glutenfreebaking #sconesofinstagram #sconesrecipe
    Bake up a batch of these lemon blueberry swirl bis Bake up a batch of these lemon blueberry swirl biscuits to share with family or friends for a springtime treat! 

The recipe starts with buttery biscuit dough made with a trio of gluten-free flours and fresh lemon zest. Cultured butter from vermontcreamery has a clean, bright flavor and a high fat content, which, when rubbed into the dough, creates tender, buttery biscuits. 

Roll the dough up with fresh blueberries, cut them crosswise, and bake. The berries condense into jammy pockets encased in swirls of buttery dough. Top with an easy 3-ingredient mascarpone glaze for maximum deliciousness.

The biscuits can also be prepped overnight and popped in the oven day-of for an effortless brunch addition. 

Get the recipe vermontcreamery. Bojon appétit!

#recipereels #glutenfreebaking #biscuits #almondflourrecipes

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