I’ve got the perfect gluten free, vegan graham cracker for you. These come together quickly and freeze beautifully, so make a double batch. Forget the weird, partially-hydrogenated store-bought brand. These grahams have a complex layer of flavors that you’ll only get with homemade goodies. Do you have a favorite pie that requires a graham cracker crust? Look no further. Crumble these cookies up and follow any graham cracker crust recipe. Just in time for the Holidays!
GRAHAM CRACKERS
Adapted from The Complete Book of Gluten-Free Cooking by Jennifer Cinquepalmi
My dear sister-in-law, who isn’t gluten intolerant or Celiac, attended a series of gluten free cooking classes hosted by the author of this cookbook. How cool is that? Anyways, she would call me raving about the recipes and gave me the cookbook as a gift. You should see my copy. It is tattered and splattered upon like any well-loved cookbook. The author’s yeast breads are amazing, far and away the best I’ve had, whether store-bought or hand made.
I used coconut oil for this recipe, which imparts a subtle buttery note without tasting like coconut and makes cookies vegan and casein (milk protein) free. Feel free to substitute butter or Spectrum organic shortening, but vegetable oil won’t work. Try them with s’mores!!
1 1/2 cups sorghum or brown rice flour
1/2 cup potato starch
1/4 cup tapioca starch
1/2 cup brown sugar
1 1/2 teaspoons cinnamon
3/4 teaspoon xanthan gum
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup coconut oil
3 tablespoons water
3 tablespoons honey
1 teaspoon vanilla
- Preheat oven to 325.
- Oil an 11″ x 17″ rimmed cookie sheet.
- Mix first 9, dry ingredients through salt. Whisk to incorporate.
- Add remaining wet ingredients. Mix well.
- Roll dough out on oiled cookie sheet to even thickness using a rolling pin or a non-rimmed drinking glass. Dough should cover the pan.
- Using a fork, prick the dough up and down the pan in an even pattern.
- Bake 15 minutes. Remove from oven and immediately score the crackers into squares while still hot and soft. Allow to cool 10 minutes (Mine are never crispy enough after this initial baking. This could be do to high altitude. Once cooled for 10 minutes I use a spatula to flip the crackers over and bake an additional 5 minutes).
LARA SHOLL 
Reblogged this on Palupi Utami.
Can I use gluten free flour in place of the brown rice flour? I just have it already so I was wondering if its the same. Thanks! I can’t wait to try this!
Hi Angela, I totally understand wanting to use what you have! Just substitute your GF mix for the total amount of gluten-free flours listed in the recipe, in this case 2 1/4 cups of gluten-free mix. Oh, and omit the 3/4 teaspoon of xanthum gum listed above if your mix has some in it, otherwise the cookies will get gummy. They should turn out great! Thanks for stopping by!
Hello I am super excited about finding this GF grahm cracker recipe because I live in Costa Rica and have yet to find GF grahms which is sad because I am a huge smores fan. But I had a question…can I substitute all of those GF flour with an all purpose gf flour? Its very hard to find gf products here but I did find an all purpose gf flour I like. I didnt know exactly if I could replace it or if I would need to tweak it a bit? I woukd greatly appreciate any suggestions!
Hi Brienna,
Yes, a gluten free mix should work fine! What brand of mix do you have? I might be familiar with its properties. Otherwise, my ratio of flours is pretty typical to what you’d see in a mix. Just substitute 2 1/4 cups of gluten free mix for this recipe and possibly omit the xanthan gum. Does your mix already have xanthan gum in it? If so, I wouldn’t add any to the recipe until you’ve tested it first. These cookies should be crisp and a little crumbly like a real graham, too much xanthan gum makes things gummy.
Let me know how things turn out. Gluten-free baking has so many variables to consider. Best of luck 🙂
Thank you very much for this recipe…I used 4tbs cold butter & 3 Tbs coconut oil! They were amazing!
Hi Lara! Should the coconut oil be melted or solid when added to the mixture? Thanks!
Hi Becca, it should be melted. Thanks for pointing that out! I’ll update the post. I hope you like them!