Graham Crackers & Gingerbread Men
Categories: Cookies, Recipes
Tags: , Allergy Friendly, Christmas, Dairy Free, GFCF, Gingerbread Men, Gluten Free Graham Crackers, Vegan, Vegetarian
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!
27 Comments
We'd love to hear yours!
Trackbacks/Pingbacks
-
-
06. Dec, 2010
[...] Gingerbread houses, Challah, oatmeal-raisin cookies, the Gluten-Free Cookie Swap, Jules’ new book, Free for All Cooking, and more gluten-free holiday baking excitement on DC’s CBS news! Check it out! [...]
-
-
14. May, 2011
[...] Bake out Jules Gluten Free™ Graham Cracker/Gingersnap Mix or use this great homemade recipe for plenty of delicious graham crackers or gingersnaps to make this crust and have lots left over [...]
-
-
10. Jul, 2011
[...] Jules Gluten Free homemade recipe for graham crackers [...]
-
-
01. Aug, 2011
[...] These are the best – you can also take the dough and make pop tarts from it, VERY yummy!!! http://blog.julesglutenfree.com/2009…aham-crackers/ Last edited by heathermae; Today at 04:12 [...]
-
-
17. Nov, 2011
[...] a.backlinks_title{ font-style:bold; font-size:150% } a.backlinks_title:hover{ text-decoration:underline; } a.morelink{ font-style:italic; font-size:75% color:#888; text-decoration:none; } ul.dates{ list-style-type:none; margin:1.5em 0 2em 0; border-top:1px solid #3D3D3D; } ul.dates .date{ color:#858585; padding:0 1.5em 0 0; } #split {}#single {}#splitalign {margin-left: auto; margin-right: auto;}#singlealign {margin-left: auto; margin-right: auto;}#splittitlebox {text-align: center;}#singletitlebox {text-align: center;}.linkboxtext {line-height: 1.4em;}.linkboxcontainer {padding: 7px 7px 7px 7px;background-color:#eeeeee;border-color:#000000;border-width:0px; border-style:solid;}.linkboxdisplay {padding: 7px 7px 7px 7px;}.linkboxdisplay td {text-align: center;}.linkboxdisplay a:link {text-decoration: none;}.linkboxdisplay a:hover {text-decoration: underline;} function opensplitdropdown() { document.getElementById('splittablelinks').style.display = ''; document.getElementById('splitmouse').style.display = 'none'; var titleincell = document.getElementById('titleincell').value; if (titleincell == 'yes') {document.getElementById('splittitletext').style.display = 'none';} } function closesplitdropdown() { document.getElementById('splittablelinks').style.display = 'none'; document.getElementById('splitmouse').style.display = ''; var titleincell = document.getElementById('titleincell').value; if (titleincell == 'yes') {document.getElementById('splittitletext').style.display = '';} } 7 easy gingerbread recipes : Bohemian RevolutionEasy Gingerbread RecipeHomemade Holiday Gifts of Food: Chocolate Gingerbread Biscotti RecipeSuperalzy & The Magician's Magical Gingerbread Monsters « Adventures of SuperalzyRecipes for molasses cookies : Bohemian RevolutionGraham Crackers & Gingerbread Men [...]
Leave a Comment
Here's your chance to speak.
- 5-lb bag of Jules flour
- 1-lb bag of Jules’ Oats
- 1.3-lb bag of Jules’ Cookie Mix
- .8-lb bag of Jules’ Cornbread Mix
- Nearly Normal Cooking e-book
- Cookie Mix e-book
- Bread Baking e-book
- FREE shipping!
New to Jules Gluten Free?
Say Hi to 50% OFF:
Xintia Preda said: on November 15, 2010
These look fantastic! I am going to make some tomorrow. I will make your pumpkin cheesecake too…looks too good!
Thank you for sharing your yummy recipes with us!
Regatds,
Xintia
Tracy said: on November 16, 2010
THANK YOU Jules! You always have great timing. My son’s teacher told me late last week that a parent is going to be bringing in Gingerbread cookies for the kids to decorate. Now I can make these and bring one in for him too!!!
Jules you have made things so much easier for me and have taken away a lot of stress!
Thank you.
Jules said: on November 18, 2010
I’m so happy to have helped! You’ll love this recipe, too!
Joanne said: on November 27, 2010
Jules, Is it possible to make a grahm cracker crumb crust without making the grahm crackers first and crushing them? I used to make a dessert with store bought grahm cracker crumbs. You just added sugar and butter and pressed it into the dish. Is that possible with your mix?
Jules said: on November 27, 2010
Hmmm. You certainly could make the graham dough and press it into the pie plate and bake it like that – the crust would be like one big graham cracker, not the traditional crumbled then pressed crust, but why not try it?! If it suits you, be sure to come back and tell us about it so others can try it too! I love creative thinking in the kitchen!
Karen said: on December 1, 2010
Hi Jules! I first want to say Thank You! I love your flour and your recipes. You’ve opened my eyes to a whole new world of gluten-free baking!
Did you use this recipe to make your pieces for your gingerbread house?? I’ve made gingerbread houses and even a train in the past, before my diagnosis, and would love to make one this year.
thanks again for all you do! Merry Christmas!!
Jules said: on December 1, 2010
Hi Karen, thanks so much! And yes, this is the recipe I use for my gingerbread house! More photos to come and I’m taking it on the news tomorrow, so video soon too! It’s a great recipe for so many things: gingerbread men and gingerbread houses + gingersnaps too! When made as graham crackers you can also use it to make cookies for s’mores and ice cream sandwiches and I even use this recipe for poptarts! It’s one of my all-time favorite recipes! Enjoy and Merry Christmas to you too!
Victoria said: on December 17, 2010
This is a great Graham cracker recipe! I’ve made it several times already for my gluten-free and dairy-free kids. They love them! And so are the non gluten-free kids in the neighborhood. Thank you so much for creating and posting the recipe.
amish bed frames said: on March 21, 2011
I have never really made crackers in the kitchen. This is really inspiring. I am definitely going to try this one.
Sarah Keeley MS RD LDN said: on October 24, 2011
I went to Jules’ presentation at the New England Conference today. What great recipes and great, funny presentation. Thanks for your good work to benefit the Celiac Community. The website is great and I can’t wait to make the graham crackers. I plan to put more high-fiber flour in them. I’ll tell you how they turn out.
Jules said: on October 26, 2011
Thanks so much Sarah! I’m so glad you enjoyed it – I was thrilled to be able to be there! Can’t wait to hear how you modify the graham cracker recipe – keep me posted!
Amy Zahniser said: on November 18, 2011
I have been missing traditional ginger cake cookies such as the ones made by Colonial Williamsburg. I used to make them with whole wheat flour (I loved the texture of them) and underbaked them so they were soft and moist instead of dry and crumbly. Do you have any suggestions? Can this recipe be made with a thicker cookie and, if so, how long should I bake them?
Thanks for all you do to provide wonderful recipes and alternatives for those of us with celiac or gluten intolerance issues!
Michelle H said: on December 22, 2011
When making the graham crust dough is it normal not to need all the water that the recipe states? I just made it for the first time and used only about a 1/4 cup.
The dough had a really soft texture but formed a nice ball so I was afraid if I added more water it would get too soft.
Jules said: on December 22, 2011
Michelle – sounds like you did the right thing. I err on the side of being wetter, since it needs to refrigerate for awhile before rolling out (and that tends to dry dough a bit), but not too wet. Conditions like humidity can even make a difference. Have fun baking!
Lynda said: on April 19, 2012
Your graham cracker mix is so easy and tasty, I don’t think I would ever try making them from scratch!
Jules said: on April 20, 2012
I know, Lynda! I don’t like making them from scratch anymore, either!
Alecia Parker said: on November 15, 2012
So excited about your new Gingerbread House making kit which I just ordered!!! I love making (and eating) your graham crackers/gingerbread men. I am already planning to use the recipe to make Gingerbread Hagrid’s Huts at my daughter’s Harry Potter themed birthday party. Now I will also be able to make traditional Gingerbread Houses with my kids. This is something they have always wanted to do, and never been able to. Thanks so much, Jules.
Alecia
Jules said: on November 15, 2012
Alecia – that sounds like so much fun! I just love making gingerbread houses with the kids (I’m not going to tell them about the Hagrid’s Huts idea – they’ll never want to go back to a plain ol’ gingerbread house again!
) and I’m so happy to be able to help others get to experience this wonderful activity again, safely, as well! Please post pictures of your Hagrid’s Huts! I can’t wait to see them!!!
Bonnie B said: on June 11, 2013
wonderful dough… I am making the graham cracker crumbs..How would I store them for future use? Do they need to be kept in the freezer or can they be kept in the cupboard?
Jules Shepard said: on June 11, 2013
So glad you’re loving the dough, Bonnie! I would definitely keep them in the freezer so you don’t have to worry about them losing their crunch.
Phylis Ryan said: on June 14, 2013
Just made your Graham mix, instead if rolling out the dough. I baked them off in a pizzelle maker. They came out thin and oh so crispy. I know not everyone has this gadget but it works great.
Jules Shepard said: on June 16, 2013
Wow, Phylis! What a fantastic idea! Yet another reason I need a pizzelle maker!