Be Stitched Baking {Gluten-free Graham Crackers}

These gluten-free graham crackers taste better than any store bought kind I had growing up.  In my opinion, these are better than any white refined flour and gluten-laden version I’ve had too!  This is the first time I have baked using weight measurements rather than cups for the flours.  I wish that more recipes were written this way.  I will be making these again soon!

{Gluten-free Graham Crackers}

recipe modified from the version seen here

2.5 ounces almond flour

2.5 ounces sorghum flour

2.5 ounces tapioca flour

2.5 ounces super fine brown rice flour

1/4 c turbinado

1 t cinnamon

1 t baking powder

3/4 t xanthan gum

1/2 t sea salt

7 T unsalted cold butter

1/4 c honey

3 T cold water


Preheat the oven to 325 degrees.  Take out parchment paper and a rolling pin while you are at it.

Measure out and weigh all of the dry ingredients.  Add to a food processor.

Spin the dry ingredients around for a few seconds until they are mixed together well.  Dice up the butter and add to the flour mixture.  Pulse until just combined.  This will look like wet sand.  In a small bowl, combine the water and honey.  With food processor on, slowly add the honey mixture.  Process dough until it is in a ball.  Chill the ball of dough in the fridge for 15-20 minutes.

Once chilled, take the dough out and divide into two parts.  Roll out each part between two sheets of parchment paper until you reach the thinness of a cracker.  Cut the dough into cracker sizes, and sprinkle with turbinado and cinnamon.

Try to refrain from eating the dough.  Bake on parchment paper at 325 for 15 minutes.  Take the pan out of of the oven, and break up the crackers so that they are spread out from each other.  Bake an additional 5-10 minutes until you reach desired browness.  I like these crackers more on the toasted side, so I baked each batch 25-30 minutes.  Repeat with second half of dough.

The burnt edge scraps were my favorite…

But the pretty square ones weren’t too bad either!


2 thoughts on “Be Stitched Baking {Gluten-free Graham Crackers}

  1. Pingback: Be Stitched Baking {Gluten-free No Bake Cheesecake} « be stitched

  2. Pingback: Brown Sugar and Spice Crackers « Feed Your Thyroid the Right Foods

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s