Gluten-Free Graham Crackers
Delicious, crispy Gluten-Free Graham Crackers are now at your fingertips with this amazing recipe. And they’ve never been better.
Servings: 30 Crackers
Ingredients
- 2 cups Gluten-free flour
- 1 teaspoon Baking powder
- ⅓ cups Dark brown sugar
- ½ teaspoon Salt
- 3 oz Butter
- 3 oz Milk
- 3 tablespoon Honey
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone baking mat and set aside.
- In a large mixing bowl, whisk together the gluten-free flour, baking powder, dark brown sugar, and salt until well combined.
- Add the room temperature butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
- Add the milk and honey into the dry ingredients. Stir until a dough forms. If the dough seems too dry, you can add a little more milk, one tablespoon at a time, until it comes together.
- Transfer the dough onto a lightly floured surface and knead it gently until smooth. Divide the dough in half.
- Roll out one portion of the dough between two sheets of parchment paper until it's about ⅛ inch thick. Use a knife or a pizza cutter to trim the edges and cut the dough into rectangles or squares, as desired.
- Transfer the cut-out dough shapes onto the prepared baking sheet, leaving a little space between each cracker.
- Use a fork to prick the surface of each cracker a few times to prevent them from puffing up too much during baking.
- Repeat the process with the remaining dough until it's all used up.
- Bake the crackers in the preheated oven for 12-15 minutes, or until they are golden brown around the edges.
- Remove the baking sheet from the oven and let the crackers cool completely on the pan.
- Once cooled, break the crackers apart along the scored lines.
- Store the gluten-free graham crackers in an airtight container at room temperature for up to one week.