Gluten Free Graham Crackers with Oat Flour & Teff Flour
Follow this well-tested recipe to make your very own gluten-free graham crackers from scratch at home! Light, crisp and buttery, these baked graham crackers are the tasty result of using a perfected blend of three gluten-free flours, including oat flour, teff flour and sweet rice flour.
Prep Time: 1 hourhour
Cook Time: 20 minutesminutes
Total: 1 hourhour20 minutesminutes
Servings: 24(2-inch) grahams
Ingredients
Dry ingredients
⅓cup(50 g) sweet rice flour*
⅓cup(45 g) teff or millet flour*
⅓cup(35 g) oat flour (plus more for rolling out the dough)*
2tablespoons(11 g) cornstarch*
¼cup(55 g) packed light brown sugar*
½teaspooncinnamon
½teaspoonbaking powder
¼teaspoonbaking soda
¼teaspoonfine sea salt
Wet ingredients
4tablespoons(55 g) salted or unsalted butter, diced*(or vegan butter such as Miyoko's to make them dairy-free)
1 ½tablespoonscool water (add a few drops more if needed until dough just starts to come together)
1 ½tablespoonshoney*(or maple syrup to make them vegan)
½teaspoonvanilla extract
coarse sugar such as demerara, for sprinkling
Instructions
Make the dough
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 disk and wrap in beeswax wrap or plastic wrap. Chill until firm, 20-30 minutes.
Shape
On piece of parchment paper dusted with oat flour, roll the dough into a rectangle to about ⅛-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 graham crackers where they are and prick them all over with a fork.
Chill until firm, 20 minutes.
Bake
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 graham crackers again with a knife and let them cool. If they 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 2 weeks.
Notes
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 GF flour blend.
Brown sugar: sub coconut sugar
Butter: sub vegan butter and decrease the salt if the butter is salty.
Honey: sub maple syrup.
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, then proceed with the recipe.
The baked 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.
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.