Gluten-Free Graham Crackers
These gluten-free graham crackers are thin, crisp, and snap just like traditional ones. They're the perfect match for gooey, chocolatey s'mores, with the classic texture you've been missing!
Equipment
- Stand Mixer with Paddle Attachment
Ingredients
- 2 cups Bob's Red Mill's 1 to 1 Gluten-Free Baking Flour See note
- ⅓ cup sugar
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1½ teaspoons cinnamon
- ¼ cup honey
- 1½ tablespoons molasses
- 6 tablespoons unsalted butter softened
- 2 tablespoons cold water
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In the bowl of a stand mixer, combine the gluten-free flour, sugar, baking soda, baking powder, kosher salt, and cinnamon. Mix to combine.
- Add the honey, molasses, and softened butter to the flour mixture. Beat on medium-low speed until the mixture looks like sand.
- Add the water and beat until a cookie dough forms.
- Form the cookie dough into a small rectangle and cut it in half. Form each half into an 8 by 6 inch rectangle. Wrap each one in plastic wrap and refrigerate for 30 minutes.
- Cut two pieces of parchment paper the size of a sheet pan.
- On a piece of parchment paper, roll one of the dough rectangles into a thin 10 by 14 inch rectangle. The dough will be very thin.
- Use a sharp knife to score the rolled out dough into 12 equal rectangles, like graham crackers. Use a fork to poke holes into each graham cracker.
- Bake for 18 minutes. Remove the pan from the oven and use a sharp knife to cut where the scoring is.
- Repeat with the remaining dough.
- Let the graham crackers cool completely. They get crispier as they cool.
Nutrition
Calories: 84kcalCarbohydrates: 14gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 8mgSodium: 81mgPotassium: 22mgFiber: 1gSugar: 7gVitamin A: 88IUVitamin C: 0.02mgCalcium: 16mgIron: 0.5mg
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