These gluten-free graham crackers are pure perfection. They have the classic crumb, texture, taste, and crispy crunch of their gluten-full counterpart. S’mores, pie crusts, and snacks, here we come!
I loooooooooove s’mores (and that many o’s doesn’t even begin do my love justice) but what’s a s’more without a graham cracker? S’sad doesn’t even begin to describe it.
And ohhhhh I have had my fill of graham-less s’mores in my gluten-free days. Which, since I know you’re wondering, is just a toasted marshmallow with a chocolate square shoved inside. Not a bad option, but it’s no s’more.
Looking forward to lake house visits this summer (my parent’s own an adorable little lake house in NW Pennsylvania) which involve campfires every single night — aka s’more HEAVEN — I decided I couldn’t go one more campfire without developing the perfect gluten-free graham cracker annnnnd …(drumroll please)…
YOU GUYS. I did it!
These graham crackers have the perfect crumb and crisp crunch, all while maintaining the strength and structure of it’s gluten-full twinsie. Shoutout to my favorite secret weapon of a gluten-free baking ingredient – almond meal – for providing the perfect graham texture and mouthfeel.
Now, I know there are purchasable gluten-free graham cracker options out there but they aren’t always the easiest to track down.
Last Mother’s Day I made a key lime pie for my sweet mother-in-law (her favorite type of pie) and drove around to 4 — yes, 4 — grocery stores looking for gluten-free graham crackers to make the graham cracker crust with NO LUCK. Not even at Whole Foods! I settled on crushing up Annie’s gluten-free snickerdoodle bunnies in place of graham crackers which worked surprisingly well, but I’m pretty sure I had to buy 3 bags, at around 5 bucks a pop. And even after all that money and effort spent, I still didn’t have a true graham cracker crust.
HIGH FIVES for no more wasted Saturday afternoons graham-hunting! With these little guys, you will never have to fret about where-on-earth to find gluten-free grahams.
In fact, it would probably take you less time to whip up a batch than to drive to one store that you knew had them in stock. Yessssss.
I know what you’re thinking: all that trouble just for s’mores and/or a graham cracker crust? Oh no, you can obviously eat them straight up and ohhhh my goodness they are good. But suggestion: if you do intend to use them for s’mores or a pie crust, do NOT sample one first. Because you will scarf them all down and have none left for s’moring or crusting.
No experience with that one whatsoever. Ahem.
And as for the “trouble” aspect: these little crackers are really no trouble at all. When I first was thinking about making these I admit I had the idea to cut each cracker out individually (like sugar cookies) and ohhhhhhhh the gluten-free cut-out anxiety that ensued (if you’ve made gluten-free cut-outs, I’m sure you feel me on this). But then I realized that these crackers just needed to be cut/scored, not cut out and moved, which maaaay have produced a booty-shaking happy-dance for at least a solid minute in the middle of my kitchen ← the true life of a gluten-free baker.
Other than the chilling time required, which really isn’t much, these little brown beauties don’t take much more time to whip up than your regular ol’ run-of-the-mill cookies. (Yes, I realize that these are crackers, not cookies, but if you ask me, they really belong in the cookie category, not the cracker category. But that’s another discussion for another day.)
Pro tip: Don’t just make a single batch. You’ll want to at least double it. They freeze beautifully, so while you’re in the process of making one batch, why not make TWO so you always have grahams on hand for pie crusts and s’moremergencies?
They’ll keep perfectly in your freezer for at least 3 months as long as they are packed and sealed up well – though I doubt they will last that long because, If you’re anything like me, you’re not above microwave s’mores….. almost e-v-e-r-y night.
- 1 ½ cups gluten-free all-purpose flour
- ½ cup almond meal
- ¼ teaspoon xanthan gum
- ½ cup packed brown sugar
- 1 ½ teaspoon baking powder (gluten-free)
- 1 teaspoon cinnamon
- 7 Tablespoons COLD butter
- 3 Tablespoons honey
- 3 Tablespoons cold water
- 1 teaspoon vanilla (gluten-free)
- Preheat your oven to 325 degrees.
- Line a large baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, combine the flour, almond meal, xanthan gum, brown sugar, baking powder and cinnamon.
- Cut the butter into very small cubes (or grate) and then cut the butter into the flour mixture with a pastry cutter or two forks. Combine until the mixture has a coarse, uniform consistency (no lumps!)
- In a separate, small bowl, combine the honey, water, and vanilla, stirring well. Then add the honey mixture to the large bowl, and mix thoroughly with a rubber spatula. Once combined, separate into two balls of dough.
- Wrap in plastic wrap, and refrigerate the dough for at least 15 minutes.
- Remove one ball of dough from the refrigerator, and place on the parchment-lined baking sheet. Cover the dough with one large piece of plastic wrap (helps to prevent the dough from sticking) and roll the dough out to about ¼ inch thickness. Using a pizza cutter, cut the dough into squares, and then poke each square with a fork to make your desired pattern.
- Bake for 20-25 minutes, or until golden brown and firm. Remove from the oven and allow them to cool on the baking sheet for at least 10 minutes.
- Using your pizza cutter, gently retrace the lines you cut to make the squares, in order to separate the cookies. Transfer to a cooling rack to continue to cool for another 20 minutes.
- Repeat steps 7-9 with the second ball of dough.