Ooey, gooey s’mores. The marshmallows dripping off, the chocolate melted just perfect. Mmmm. Graham crackers, marshmallow and chocolate are a match made in heaven. While marshmallows and chocolate is pretty easy to find (yay!), gluten free graham crackers are another story.
Fortunately, making your own is actually surprisingly easy. And if you have a food processor, they are very easy!
If you’ve never made graham crackers before, this no-compromise graham cracker recipe is exactly what you need. They are delicious on their own, or, with your favorite topping. You can even use them to make the crust for your favorite pie, or the base for a cheesecake, you can be as creative as you like with these versatile delights.
Plus these are a great recipe for the kids to help with too.
Roll up your sleeves and get your ingredients out… these little beauties take about an hour, from start to finish.
Gluten Free Graham Crackers Recipe
Note: If you are using a food processor, start with A. and then move to part C. Without a food processor, start at B. and then move to C.
1 1/2 cups brown rice flour
1/2 cup cornstarch
1/3 cup dark brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
5 tablespoons cold butter, cut into chunks
6 tablespoons milk
3 tablespoons honey
Set aside a 12 x 18 baking pan.
A. With a food processor:
Add all the dry ingredients to the bowl and pulse to mix.
Add the chunks of butter and pulse until the mixture resembles crumbs.
Add the milk and honey and pulse again until a dough forms.
B. Without a food processor:
In a medium size bowl, mix the dry ingredients.
Using a pastry cutter, cut in the butter until the mixture looks like coarse crumbs.
Add the milk and honey and, with a wooden spoon, mix until a dough forms.
C. Turn the dough out onto a piece of 12 x 16 parchment paper, sprinkled lightly with flour.
Pat the dough into a rectangle. Sprinkle the top very lightly with rice flour.
Place another piece of 12-by-16-inch parchment paper on top of the dough. Roll the dough out until it covers all of the paper. Sprinkle with a tad bit more flour, if needed.
The dough should be about 1/8 inch thick.
Remove the top piece of parchment paper.
Transfer the dough, with the bottom paper, to a 12 x 18 baking pan.
Using a pizza cutter, score the dough into rectangles. If you want to have accurately measured graham crackers, the rectangles should be 6 x 2 3/4 inches for standard graham crackers and 3 by 2 3/4 for the smaller graham crackers. The dough will still be touching after cutting with the pizza cutter. We’ll break them apart after baking.
Prick the dough with a fork to give it that graham cracker look.
Chill the dough for 10 minutes in the refrigerator. Preheat the oven to 350°F while it’s chilling.
Bake the graham crackers for 15 minutes or until evenly brown.
Remove the baked graham crackers from the pan to cool completely – simply slide the parchment paper onto a wire rack.
Once they’ve cooled, gently break them along the scored lines.
So now that you’re enjoying your batch of graham crackers, why not spread the word and pass this recipe on to friends and family so they too can share in this delightful treat.
And here are the essentials you’ll need: