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!
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).