The absolute easiest way to make amazing gluten-free graham crackers for munching or for pie crusts is to mix up a bag of Jules Gluten Free Graham Cracker/Gingersnap Mix. You can always make from scratch as well, following this recipe.
If you’re looking for gingerbread men or a gingersnap crust, simply modify this recipe by substituting molasses for honey and add 2 tsp. ginger and 1 tsp. cloves to the dough!
- 3/4 cup shortening or butter (Dairy-Free: Earth Balance® Shortening or Buttery Sticks/Soy-free: coconut oil)
- 1/4 cup agave nectar or honey (use molasses if making gingersnaps)
- 1 cup brown sugar
- 1 tsp. gluten-free vanilla extract
- 1 1/2 cups Jules Gluten Free™ All-Purpose Flour
- 1 cup white rice flour
- 1/2 cup buckwheat or brown rice flour
- dash of salt
- 2 tsp. cinnamon
- 3 tsp. gluten-free baking powder
- 1/2 cup cold water
- (2 tsp. ginger and 1 tsp. cloves if making gingersnaps)
Beat together the first four ingredients in one large bowl, and mix all of the remaining dry ingredients in another bowl. Slowly stir the dry mixture into the first bowl, adding water as necessary to create a consistency such that you could make a ball with the dough.
Divide the dough in half, cover and refrigerate or freeze for at least two hours or until very cold. Using all butter and/or without chilling first, this dough will be very sticky to work with.
Preheat oven to 325º F for static ovens, 300º F for convection.
Roll one half out onto a surface dusted with Jules Gluten Free™ All Purpose Flour. The dough should make a large 1/8 – 1/4 inch thick rectangle. You may roll it more thinly or more thickly, depending on how you prefer your cookies: the thinner the dough, the crispier the cookie.
Cut into smaller rectangles like graham crackers and lift with a spatula onto a baking sheet lined with parchment paper. Finally, prick each cracker with a fork in rows, as you would with a graham cracker. Sprinkle with cinnamon-sugar mixture before baking, if you like. To make gingerbread men, simply cut with those cutters instead of cutting rectangles.
*If you are making these crackers/snaps for a crust, there is no need to cut them into individual crackers or to make them look pretty. Simply roll the dough out directly onto parchment paper to the desired thickness (thinner is better for a crispy crust), bake and break apart into smaller pieces to crush into crust when cooled.
Bake for 20-30 minutes, or until they are lightly browned. Let them cool on the baking sheet 5 minutes before lifting to a cooling rack. (Makes fantastic s’mores too)
Yield: 100 – 125 crackers, depending on size.
*This recipe and over 149 more, also available in my new cookbook, Free for All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes the Whole Family Can Enjoy!