Gluten-Free Graham Crackers
Makes 20-24 Crackers
Ingredients
Dry Ingredients
- 6 oz light buckwheat flour
- 2 oz teff flour
- 2 oz sweet brown rice flour
- 2 oz rice bran flour
- 2 oz rapadura sugar (or brown sugar)
- ½ tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
Wet Ingredients
- 3 oz virgin coconut oil, melted and slightly cooled
- ⅓ cup amber agave syrup (honey or maple syrup can be used)
- ⅓ cup water, slightly warm
- 1 tbsp vanilla
Special Equipment
- food processor
- parchment paper
How-to
- Preheat oven to 325º (for convection oven, preheat to 300º)
- Combine dry ingredients in the bowl of a food processor or mixer and set aside
- Combine wet ingredients and mix until blended. Add wet ingredients in food processor over dry ingredients. Pulse until well combined. Dough will be a slightly sticky mass
- Allow to sit for at least 30 minutes for the flour to absorb some of the liquid. If the dough is still wet, knead in a little more teff or buckwheat flour. It should NOT be wet to the touch
- Roll out to about ⅛" on a sheet of parchment. With a knife, score dough into a Graham-cracker-sized grid (or cut with round cutters for another look). Dock dough (make holes in dough) with a fork or docker. Transfer to a sheet pan
- Brush surface with water and sprinkle with rapadura or sugar. Allow to sit for 5 minutes
- Bake in a 325º oven for 25-30 minutes or until dry. Do not burn - very bitter if overcooked
- If you want to cut shapes, while still hot cut with a shaped cutter or a knife
- Let cool
*For drier Grahams (for crumbs to make a crust, etc.) place back in oven when cool & allow to dry out