Gluten Free Graham Crackers

Homemade Graham Crackers! Gluten free & dairy free option, too! Not only is it fun to make your favorites at home, but knowing you’re leaving the preservatives, inflammatory oils, and excess sugars behind makes it even more fun to enjoy!

Serves: 16

Ingredients

• 1 1/4 cups Gluten-Free Flour
• 1/4 cup Almond Flour
• 6 Tbsp Coconut Sugar
• 1 tsp Cinnamon, Ground
• 1/2 tsp Baking Soda
• 1/4 cup Butter, Salted, Or vegan butter
• 2 Tbsp Honey
• 2 Tbsp Water, Cold

Process

1. Combine dry ingredients
2. Use a pastry cutter or two knives to cut the butter into the flour mixture, until small crumbles
3. Add honey & cold water until dough is achieved
4. Refrigerate your dough for 30+min
5. Once chilled, place your dough ball into parchment paper. Place another parchment paper on top and use a rolling pin to flatten across a large baking sheet
6. Use a pizza cutter to cut into squares (it’s ok that they’re still touching)
7. Bake at 350 for 15min
8. Allow to cool and for oven to cool. After about 15 min, heat oven to 250 and bake an additional 25ish min until edges start to brown (this double baking method is great for thin crackers / baking so you can cook through without burning edges)
9. After removing from the oven, re-slice the edges to have your graham squares
10. Allow to cool on baking sheet for 10 min then transfer each square to cooking rack for a few until cooled
11. Enjoy!

Gluten Free Graham Crackers

Print Pin Rate

Prep Time: 35 minutes minutes

Servings: 16

Ingredients

• 1 1/4 cups Gluten-Free Flour
• 1/4 cup Almond Flour
• 6 Tbsp Coconut Sugar
• 1 tsp Cinnamon Ground
• 1/2 tsp Baking Soda
• 1/4 cup Butter Salted, Or vegan butter
• 2 Tbsp Honey
• 2 Tbsp Water Cold

Instructions

• Combine dry ingredients
• Use a pastry cutter or two knives to cut the butter into the flour mixture, until small crumbles
• Add honey & cold water until dough is achieved
• Refrigerate your dough for 30+min
• Once chilled, place your dough ball into parchment paper. Place another parchment paper on top and use a rolling pin to flatten across a large baking sheet
• Use a pizza cutter to cut into squares (it’s ok that they’re still touching)
• Bake at 350 for 15min
• Allow to cool and for oven to cool. After about 15 min, heat oven to 250 and bake an additional 25ish min until edges start to brown (this double baking method is great for thin crackers / baking so you can cook through without burning edges)
• After removing from the oven, re-slice the edges to have your graham squares
• Allow to cool on baking sheet for 10 min then transfer each square to cooking rack for a few until cooled
• Enjoy!