Gluten-Free Graham Crackers

Gluten-Free Graham Crackers

This Gluten-Free Graham Crackers recipe uses oat flour, brown rice flour, molasses, and cinnamon for a delicious, sweet cracker. Vegan.

Course Dessert, Snack

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 30

Cook Time 10

Chilling Time 30

Total Time 1 10

Servings

Calories 99kcal

Author Tessa

Equipment

Ingredients

1 ½ cups (145g) gluten-free oat flour
¾ cup (100g) brown rice flour
2 tablespoons (12g) arrowroot starch
3 tablespoons (36g) coconut sugar
3 tablespoons (30g) organic cane sugar, plus extra for sprinkling
1 teaspoon ground cinnamon
¼ teaspoon salt
½ teaspoon baking powder
4 tablespoons vegan butter
1 tablespoon unsulphured molasses
2 tablespoons maple syrup
½ teaspoon pure vanilla extract
2 tablespoons unsweetened almond milk or non-dairy milk of choice

Instructions

Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
Place an additional piece of parchment paper (about 12x16) on a pastry or cutting board and sprinkle some oat flour on top.
Add oat flour, brown rice flour, arrowroot starch, coconut and organic cane sugar, cinnamon, salt, and baking powder to the bowl of a food processor. Pulse to combine ingredients and then add 4 tablespoons vegan butter sliced into small pieces.
Process again by pulsing until mixture becomes coarser and clumpy. Add molasses, maple syrup, vanilla extract, and two tablespoons almond milk.
Pulse until mixture comes together and creates a dough. Squeeze the dough with your hands to check if it comes together and stays together. If it is too dry, add an additional teaspoon of almond milk as needed. If it is too wet, add a tablespoon or two of oat flour at a time as needed.
Turn dough out onto flour parchment paper. Dough might be sticky. Sprinkle with extra oat flour, patting and shaping into a ball until not longer sticky. Wrap dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
Place dough back onto floured parchment and cover with an additional piece of parchment paper. Press down dough then roll out into a rectangle about an ⅛ to a ¼ inch thick.
Use a pizza slicer or sharp knife and slice off uneven ends. Score dough into squares (about 2x3) and gently transfer each square to the prepared baking sheet. Reroll scraps and score into squares until all dough has been used.
If making thinner graham crackers, instead of transferring each square, transfer the entire piece of parchment with the scored dough onto the prepared baking sheet. They will separate into squares after baking.
Pierce each square a few times with a fork. Sprinkle with additional organic cane sugar. Bake for 8-10 minutes. Check the graham crackers at the 7-8 minute mark. Thinner grahams will bake up faster and will be crispier. Thicker grahams will need about 10 minutes and result in a softer graham.
Allow crackers to cool on the baking sheet. Store in an airtight container for up to one week.

Notes

Adapted from my Savory Oat Crackers.

Nutrition