Few foods make me feel as happy as a graham cracker does. As a child, one of my favorite after school snacks was a sleeve of graham crackers dunked in cold milk. In my book, they are a necessary component of childhood.
A childhood without graham crackers just isn’t acceptable to me.
In order to honor this sentiment I recently took it upon myself to create an allergy-friendly graham cracker. I didn’t want this to merely be an acceptable substitute, I wanted this to be a graham cracker that could give Honey Maid a run for their money.
This project was near and dear to my heart, so let’s just say that LOTS of graham crackers were made…..and eaten. A ridiculous amount. But the cracker I finally settled on is exactly how I want it to be. Sweet, crunchy, and golden, with the quintessential graham flavor. This is a cracker that holds up to a dunk and tastes as though it was kissed by the sun. Happiness.
Honey Graham Crackers
- 2 cups (280 grams) all-purpose gluten-free flour mix (click here to see the one I use)
- 1/3 cup (65 grams) dark brown sugar, packed
- ¾ teaspoon baking soda
- 1/2 teaspoon xanthan gum (I use Authentic Foods for a corn-free variety)
- ½ teaspoon salt
- 5 tablespoons (60 grams) non-hydrogenated shortening
- 3 tablespoons milk substitute or milk
- 3 tablespoons, mild tasting honey
- 1 tablespoon vanilla (use Frontier brand or homemade if you need to avoid corn)
- additional granulated sugar for sprinkling on graham crackers before baking
* If you want to make Cinnamon Graham Crackers, sprinkle the cut crackers with cinnamon-sugar before baking.
→ In the bowl of a standing mixer fitted with the paddle attachment, add the flour, dark brown sugar, baking soda, xanthan gum and salt. Mix on low for 20-30 seconds to evenly distribute the ingredients.
→ Add the shortening, milk substitute, honey and vanilla. Starting the mixer on low, cream the ingredients together for about 1 minute. Increase mixer speed to medium-low and continue to cream until a smooth, well-mixed dough forms. 1-2 minutes. * Things may look dry at first, but keep the mixer creaming! It will come together. If you really need to, add another tablespoon of the milk sub you are using.
→ Remove the dough from the mixer and wrap tightly in plastic wrap. Chill for about 1 hour or until the dough feels firm and cold.
→ Preheat oven to 350 degrees and line a sheet pan with parchment or a silicone baking mat. (you could also lightly grease a baking sheet)
→ Allow the dough to sit out at room temp for about 15 minutes to soften a bit. Roll the dough out 1/8 inch thick between two pieces of plastic wrap and cut in desired shapes. Score with a toothpick or bamboo skewer if you want the traditional graham cracker look. *if the dough seems like it is cracking while you work with it, knead it a bit in your hands to warm it up. This will help immensely!
→ Transfer to prepared baking sheet, sprinkle with a bit of granulated sugar (or sugar/cinnamon mix if desired) and bake on center rack in preheated oven for 8-10 minutes or until golden. They will seem soft when first taken out of the oven, but crisp up as they cool.
→ Cool on sheet pan for a few minutes and then transfer to wire racks. Store in an airtight container in the freezer.