Gluten-Free Honey Graham Crackers

Not too sweet and spiced how you want them these simple to make gluten free graham style crackers are delicious on their own and amazing in pie crusts.

My sense of smell is slowly returning and with it the desire to cook. It’s amazing how not hungry I am when I can’t smell which is a great thing at the fair because fried dough isn’t tempting without an olfactory push. With both St. Patricks day and Pi day approaching my thoughts have turned to all things Irish, green, and Pie related. And that is why I started dreaming of key lime. And for me at least key lime pie demands to be made with a graham cracker crust.

How, pray tell, did this lead me, who buys 50 pound bags of flour, to make gluten free graham crackers? Because years ago my neighbor, who has celiac disease, asked me to make her a gluten free pie. And sometimes overachiever that I am I had to first make gluten free graham crackers. And that worked out perfectly because all the scraps aren’t really scraps at all but rather pie crust to be and the graham crackers are crisp and comforting and make the house smell like cinnamon (I’m working from memory on that one because today the baking smell was just a tease, there and then gone.) So it’s a twofer.

I used my ravioli press to make the crackers.

Gluten-Free Honey Graham Crackers

ingredients

• 2.5 ounces sorghum flour
• 2.5 ounces brown rice flour, ground super fine,
• 2.5 ounces tapioca flour
• 2.5 ounces sweet rice flour
• 1tsp. cinnamon (I used ½ tsp. cinnamon, ½ tsp. cardamom, 1 tsp. coriander, and ¼ tsp. black pepper)
• 1 tsp. baking powder
• 1/2 tsp. xanthan gum
• 1/4 tsp. guar gum
• 1/2 tsp. salt
• 3.5 ounces chilled unsalted butter
• 3 ounces honey (1/4 cup)
• 3 to 6 tablespoons cold water
• cinnamon sugar to sprinkle on top

instructions

In the bowl of a food processor combine the dry ingredients

Since I did little or no adapting of this recipe and I really don’t feel like writing out the instructions the only fair thing to do is to link to the source at this point.

I had to bake the cookies for considerably longer, more like 30 minutes. But I might have rolled them out a bit on the thick side.

I did change up the spices a bit, cutting down on the cinnamon and adding cardamom, coriander, and black pepper (no little kids in our house) but otherwise this is as written on the Gluten Free Girl Website

Click here to get the complete recipe with instructions.