Best 3 Graham Crackers Gluten Free Recipes

THE BEST GLUTEN-FREE GRAHAM CRACKERS

Steps:

• Preheat oven to 350°F. In the bowl of a food processor, combine brown rice flour, cornstarch, dark brown sugar, baking powder, and salt. Pulse to combine. (If you don't have a food processor, whisk dry ingredients together in a medium mixing bowl.)
• Add the butter. Pulse until flour mixture is coarse. No large pieces of butter should remain. (Or cut cold butter into flour mixture with a pastry cutter, two knives or by rubbing the butter between your fingers.)
• Add milk and honey. Pulse until dough forms. (Or stir using a wooden spoon.)
• Turn dough out onto a lightly rice floured piece of 12x16 parchment paper. Pat dough into a rectangle. Dust the top of the dough lightly with rice flour.
• Place another piece of 12-by-16-inch parchment paper on top of the dough. Roll dough out until it covers all of the paper. Dough rectangle will be about 1/8 inch thick.
• Carefully remove top piece of parchment paper. Transfer dough, with bottom parchment paper, to a 12 x 18 baking pan.
• Using a pizza wheel, score the dough into rectangles. (The rectangles should be 6 x 2 3/4 inches large for "standard" graham crackers and 3 by 2 3/4 for a "s'more" size graham cracker.) The graham crackers will break apart after baking. Do not worry if the dough seems to still be touching after scoring with the pizza wheel.
• Prick dough all over with a fork.
• Chill dough for 10 minutes. Bake for 15 minutes or until evenly brown.
• Remove graham crackers from the pan and place on a wire rack to cool. (I slide the parchment, with the crackers, directly onto the cooling rack.) Allow crackers to cool completely. Break along scored lines.

VEGAN GLUTEN-FREE GRAHAM CRACKERS

Steps:

• In a large bowl, beat butter-style sticks, brown sugar, agave and molasses until creamy and smooth, 3-4 minutes. In another bowl, whisk remaining ingredients; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; cover and refrigerate until firm enough to roll, about 30 minutes., Preheat oven to 350°. Roll each portion between 2 sheets of parchment into an 10x8-in. rectangle. Using a knife or fluted pastry wheel, cut each rectangle into twenty 2-in. squares. Place 1 in. apart on parchment-lined baking sheets. If desired, prick holes with a fork. Refrigerate until firm, about 20 minutes., Bake until edges are light brown, 10-12 minutes. If desired, re-prick holes with a fork. Cool completely on pans on wire racks. Store in an airtight container.

GLUTEN AND DAIRY-FREE GRAHAM CRACKERS

Steps:

• In a large bowl, whisk together the flour, sugar, cinnamon, baking powder, xanthan gum, baking soda, and salt.
• Cut in the shortening pieces until mixture resembles coarse crumbs.
• Stir in remaining ingredients. The dough will be crumbly, but you should be able to form it into a ball.
• Wrap the ball of dough in plastic wrap and refrigerate.
• Remove the dough, unwrap, and divide in half.
• Place half of the dough into a gallon-sized Ziploc bag. Roll out to the shape of the bag, approximately 1/8 inch thick. Have patience as the dough has a tendency to crumble.
• When dough is rolled out evenly, cut along sides of plastic bag and remove top.
• Carefully flip sheet of dough over onto a parchment lined baking sheet. Use a sharp knife to cut into squares. Prick each square with a fork.
• Repeat steps with remaining half of dough.
• Bake at 350 degrees F. for 12-15 minutes, or until lightly browned. When completely cooled, they should be crisp and crunchy, like a regular graham cracker.