Who would have believed that you could make authentic tasting gluten-free graham crackers so easily!
A few weeks ago, I mentioned that we had gone on our first camping trip, complete with building a campfire and roasting homemade marshmallows.
It was so much fun! But about three times that evening, Gabriel said “hey, maybe next time you could make gluten-free graham crackers, and we could have s’mores!”.
That was encouraging to me, because it meant that he was enjoying himself enough that he wanted to do it again (I’m always worried that I’m “dragging” him out on adventures with the kids and I).
But it also made me wonder how many years it’s been since Gabe has had a s’more – or a graham cracker at all for that matter.
I’d sure never made them before – because really! The very name – graham – implies wheat. How can you make a gluten-free graham cracker?!
But for Gabe’s sake, I’ll try (almost) anything once.
Unfortunately, I was surprised when I went looking for a recipe that so many of them included eggs in their crackers. Gabe’s allergic to chicken eggs, and duck eggs are hard to come by.
Then I realized that we might not need eggs. After all, eggs add moisture, and assist in the rising process, whereas you want your cracker to be dry and crunchy, with very little rise. Am I right?
So with very little experimentation, we hit upon success, and I am blow away by how much these taste exactly like the real thing! I have to credit the almond flour, cinnamon, and honey for that.
I’m not usually a huge fan of almond flour because it’s so expensive, but if you have it, I definitely recommend using it in this recipe! These crackers are PERFECT!
The crackers were such a huge success that I followed them up by making homemade marshmallows (with raw sugar to boot!), and bought some chocolate so the kids and I could surprise Gabe with s’mores.
You know what he said? “Nah, thanks, but I’m trying to quit eating so much sugar”.
What???? He changed his mind after I gave him the death stare. 😉
A little late for our camping trip, but so, so worth it!
Gluten-Free Graham Cracker Recipe
Gluten-Free Graham Cracker Recipe
These gluten-free graham crackers are so good, you won’t even tell the difference between them and regular, gluten-filled crackers!
Ingredients
- 1 1/2 cups gluten-free flour mix
- 1/2 cup almond flour
- 1/4 teaspoon xanthan gum
- 1/3 cup brown sugar or evaporated cane juice
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon cinnamon
- 6 Tablespoons cold butter
- 3 Tablespoons honey
- 3 Tablespoons cold water
- 1 teaspoon vanilla
Instructions
- Combine first six ingredients
- Cut in butter until mixture is very fine – no lumps left at all – pulsing in a food processor is perfect for this
- Mix in honey, water, and vanilla to make a stiff ball adding more, a tiny bit at a time if necessary
- Divide into two balls, and flatten into large discs.
- Cover and refrigerate for at least 15 minutes
- Preheat oven to 325º
- Remove graham cracker dough from refrigerator and roll out on parchment paper to 1/4″ thick
- Score with butter knife and prick with a fork
- Slide parchment onto cookie sheet and place in the center of oven
- Bake for 20-25 minutes until edges are slightly browned
- Remove from oven, and cut along scores with a sharp knife
- Allow to cook on cookie sheet
- Store in an air-tight container for up to several days
- Enjoy!
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Kristi Geere says
These sound great! I think you meant to say to take the dough out of the fridge and not the oven on step 7, though! Thanks for the recipe!
Elise says
Whooops! Thanks for catching my mistake!
Linda says
1/4 cup xanthan gum seems like a huge amount. Did you mean 1/4 teaspoon?
Elise says
Wow, sorry about that! Yep, it’s 1/4 teaspoon. 🙂
Shellie says
If my gluten free flour blend contains xantham gum, do I still need to add more?
Elise says
No, just omit what the recipe calls for.
Aliyanna says
Almond flour is pretty pricey where I am…could I use another flour…maybe teff or something???
Elise says
I haven’t personally tried using another flour, because the almond flour makes it taste SOOO good! But I think using another gluten-free flour such as rice, sorghum, quinoa, or teff would work just fine. 🙂
Margie says
i cant wait to try this recipe…i have tried soo many store brand gf so called graham crackers that taste nothing like it at all. we live on a farm as well with many camp fire nights i miss smores so bad.
Jennifer says
Have you tried making it dairy free?
Elise says
I haven’t, but coconut oil should work in place of the butter.
Meg Berthold says
Absolutely delish! And,a perfect blend of ingredients for both taste (yum!) and performance.I’m making a gingerbread-type house on a cake, and these are sturdy enough to accommodate the design. I was afraid of rolling them too thin, but no worries. Perfection! Thanks so much! I’ll be using this recipe for the holidays as well. Not having the egg in it is a great decision what I am doing. Your recipe is unique in that, and therefore is a great find for me. Kudos to you!
★★★★★
Elise says
How fun! It’s amazing how the right blend of ingredients can mimic wheat, right?!
Dawn says
Has anyone tried using some buckwheat flour? I am thinking it would help give the crackers a darker color and richer taste. We need to avoid almonds and honey, so I am thinking of either increasing the brown sugar or using maple syrup.