Gluten Free Graham Crackers
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.
Prep: 1 hour
Cook: 20 minutes
Total: 1 hour 20 minutes
Servings: 24 (2-inch) grahams
- 1/3 cup (50 g) sweet rice flour
- 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
- 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
- 1 ½ tablespoons cool water (add a few drops more if needed until dough just starts to come together)
- 1 ½ tablespoons honey
- ½ teaspoon vanilla extract
- coarse sugar such as demerara, for sprinkling
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. 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.
Teff flour adds its distinctive, whole grain flavor here. But if you can't find any, try subbing another GF flour such as buckwheat, sorghum, millet, brown rice, or more oat flour. Or try a gluten-free all-purpose blend in place of one or all of the flours.
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.
Calories: 55kcal | Carbohydrates: 9g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 37mg | Potassium: 19mg | Fiber: 1g | Sugar: 4g | Vitamin A: 60IU | Calcium: 10mg | Iron: 0.2mg