Today’s Recipe: Gluten-free Graham Crackers

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GLUTEN-FREE GRAHAM CRACKERS

PREP TIME: 30 MINUTES
COOK TIME: 15-18 MINUTES
MAKES: 36 CRACKERS

2 cups brown rice flour
1 1/4 cups tapioca flour, plus more for dusting
1/2 cup dark brown sugar
1 t baking powder
1/2 t salt
1/4 t xanthan gum
6 T cold butter, cut into pieces
1/2 cup buttermilk
2 T honey

1. Preheat oven to 325°F. Line three large baking sheets with silicone baking mats or parchment paper.
2. In a large bowl or food processor, combine brown rice flour, tapioca flour, brown sugar, baking powder, salt, and xanthan gum. Cut in butter until mixture resembles course crumbs.
3. In a small bowl, combine buttermilk and honey.
4. Add buttermilk mixture to flour mixture. Mix until a smooth, pliable dough forms.
5. Lightly dust a clean work surface with tapioca flour. Roll dough out to 1/8”-thickness, dusting with tapioca flour as needed. Cut into crackers using a round 3″ cookie cutter.
6. Place crackers on prepared baking sheets. Using a toothpick, poke holes in the tops of crackers. Bake for 15-18 minutes, or until crackers are crisp. Transfer to a cooling rack and cool completely. Store in an airtight container.

For a little treat, we made chocolate and vanilla ice-cream sandwiches with our graham crackers. These can be enjoyed immediately or frozen for later use (if frozen for later use, crackers will soften).

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Gather ingredients.

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Preheat oven to 325°F. Line three large baking sheets with silicone baking mats or parchment paper. Add 2 cups brown rice flour to a large bowl or food processor.

graham-crackers_4657Add 1 1/4 cups tapioca flour.

graham-crackers_4665Add 1/2 cup dark brown sugar.

graham-crackers_4673Add 1 t baking powder.

graham-crackers_4683Add 1/2 t salt.

graham-crackers_4686Add 1/4 t xanthan gum.

graham-crackers_4690Stir or pulse to combine.

graham-crackers_4696Cut in 6 T cold butter until mixture resembles coarse crumbs.

graham-crackers_4697Add 1/2 cup buttermilk to a small bowl.

graham-crackers_4707Add 2 T honey.

graham-crackers_4711Mix well.

graham-crackers_4718Add buttermilk mixture to flour mixture. Mix until a smooth, pliable dough forms.

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graham-crackers_4726Lightly dust a clean work surface with tapioca flour. Roll dough out to 1/8”-thickness, dusting with tapioca flour as needed.

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graham-crackers_4747Cut into crackers using a round 3″ cookie cutter.

graham-crackers_4752Place crackers on prepared baking sheets. Using a toothpick, poke holes in the tops of crackers.

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graham-crackers_4769Bake for 15-18 minutes, or until crackers are crisp. Transfer to a cooling rack and cool completely. Store in an airtight container. Store in an airtight container. For a little treat, we made chocolate and vanilla ice cream sandwiches with our graham crackers. These can be enjoyed immediately or frozen for later use (if frozen for later use, crackers will soften).

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  1. Winnie Nielsen says:

    These GF graham crackers look fabulous! The other day we had an ice cream sandwich from a food truck and I was thinking they should offer a GF option because their homemade ice creams were to die for. I had their Key Lime flavor and with the regular graham cookie, they were top dog delicious!

  2. Deb says:

    Oh thank you so much Mary Jane for this receipts. I miss graham crackers so much. Now I can have S’mores with Farmgirl Sharon D. Homemade marshmallows. Yum!

  3. Deb says:

    I wrote recipe not receipts. Darn Kindle:-)

  4. Krista says:

    Ooo how delicious! Making ice cream sandwiches with the graham crackers sounds perfect! I think I would freeze for later and have soft graham cracker ice cream sandwiches. I also love eating graham crackers with icing as another treat.

  5. Darlene Ricotta says:

    Those look like great graham crackers, I am going to share this with my gluten free friends.
    Yummy!

    Darlene

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