Check out these homemade, easy to make Gluten Free Graham Crackers! Instead of using using graham flour or wheat flour as is usually found in graham crackers recipes – this one uses gluten free all purpose flour and gram flour (also known as besan or garbanzo flour) made from chickpeas! | Gluten Free + Gum Free + Vegan Option
Quick Questions – since these use gram flour instead of graham flour should we call these Gram Crackers instead? Well, whatever we choose to call them make sure to throw delicious in as well. Delicious, easy-to-make, and totally moorish!
How to Make these Gluten Free Graham Crackers?
Like most great cookie recipes – start out by creaming together your butter and sugar before adding in any additional wet ingredients. In this case, just milk and vanilla are needed. Keep in mind that both the butter and milk can be swapped out for dairy free/vegan alternatives if needed. I haven’t yet tried this recipe using coconut oil but I’ll update you when I do.
After mixing all of the wet ingredients add in the dry: gluten free all purpose flour, gram flour, baking soda, cinnamon and salt. Mix it all up until a thick soft dough forms then form into a disc, wrap up and chill for at least 30 minutes. The chill time is important here to keep the dough from spreading too much as it bakes so don’t skip this step as much as you may want to!
Roll & Baking the Dough
Once your dough has had time to chill, roll it out between two lightly floured pieces of baking paper. For perfectly even crackers use a ruler to slice your dough into equal sized pieces. Use a fork to prick holes across the top of each cracker – this will help the cookies bake evenly and not puff up too much as it bakes.
For crispier graham crackers:
Transfer each sliced cookie to your prepared baking sheet leaving space in between each cracker.
For slightly softer crackers:
Gently slide the baking paper with the rolled and and sliced dough onto your baking sheet. Let the cookies bake in one big piece and then slice the cookies into individual pieces after removing it from the oven.
When you’re all set bake for about 10-12 minutes until the cookies are firm and darkened and that’s it: homemade, easy-to-make gluten free graham crackers!
These crackers keep well for about two weeks if stored in an airtight container. Unbaked dough can also be kept wrapped up tightly in the fridge for one week if you want to prep these cookies ahead of time.
Don’t forget to @asaucykitchen on instagram if you try these gluten free graham crackers! We love seeing what you make! You can also post your pictures to my facebook page!
- 7 tbsp (100 g) butter (dairy or non dairy) softened
- 3/4 cup (165 g) dark brown sugar
- 2 tsp (10 ml) vanilla extract
- 2 tbsp milk (30 ml), any type - dairy or non dairy
- 1 1/2 cup (210 g) gluten free all purpose flour
- 1 cup (98 g) gram flour (also know as chickpea flour or besan flour)
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- Add the butter and brown sugar to a large mixing bowl and beat together with an electric mixer for about 1 minute.
- Add the vanilla extract and milk and mix another 30 seconds or so until combined.
- Add the flours, cinnamon, baking soda and salt to the bowl and mix once more until a thick, soft dough forms.
- With your hands shape the dough into a disc, wrap in plastic wrap and place in the refrigerator for 30 minutes to chill.
Roll & Bake
- Adjust oven rack to middle of the oven and preheat to 350°F/180°C.
- Rip out a large sheet of parchment paper and lay out on your work surface. Lightly flour the paper with flour.
- Remove the the chilled dough from the fridge, cut in half and place one half of the dough on top of the paper then place another sheet of parchment paper over the top so that the dough is sat between two pieces of baking paper. Roll out the dough between the paper until it's 1/8 inch thick.
- Peel back the top piece of paper and use a sharp knife or pizza cutter to cut the dough into 3x4 inch rectangles (or whatever size you'd prefer). Prick holes across the surface of each cracker with a fork.
- Next transfer the crackers to baking sheets. For crispier crackers: transfer each cracker individually to a lined baking sheet making sure to leave an inch in between. For softer crackers: Gently slide the baking parchment with the crackers still attached onto a large baking sheet. The graham crackers can bake as one giant cookie and then be sliced into individual crackers later. See pictures above for visual.
- Place in the middle of the oven and bake 10-12 minutes until firm and darkened. Immediately cut along the pre-scored lines then leave to cool on the baking sheet.
- Crackers can be stored in an airtight container for 2 weeks or wrapped tightly in the freezer for 3 months.
- Dough can be kept wrapped in the fridge for up to one week before using - make sure to let the dough sit at room temperature about 30 minutes before rolling if it's been kept in the fridge long.
- Molasses is an ingredient often found in graham crackers. I recommend using dark brown sugar because it's sweeter and has a higher molasses content than light brown sugar. If you want to use light brown sugar instead - use 1 cup lightly packed light brown sugar + 1 tablespoon molasses.