gluten-free graham crackers

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Making gluten-free graham crackers isn't difficult at all! With a few ingredients and a food processor, you can make your own homemade graham crackers perfect for s'mores, graham cracker crusts, and more! Dairy-free and vegan optional!

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Let's make gluten-free graham crackers together! Gather your ingredients.

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In a food processor, add the gluten-free flour blend, brown sugar, ground cinnamon, baking powder, baking soda, and salt. Pulse until the mixture is blended.

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Place the cold butter into the flour mixture.

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Pulse the food processor about 10-15 times, until the butter is in small pieces, the largest being about the size of a pea.

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Add the honey, molasses, whole milk and vanilla extract to the food processor.

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Blend until a dough is formed.

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Place the dough on a piece of parchment paper the size of a half sheet pan, 11×15-inches large.

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Place another piece of parchment paper on top of the dough.

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Roll out the graham cracker dough until it’s a rectangle the size of the parchment sheet and rolled to ⅛ to ¼ of an inch thick. Peel back the top sheet of parchment paper.

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Use a ruler to mark off every 2.5 inches on the dough.

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With a pizza cutter or knife, cut the dough into squares, about 2.5 x 2.5 inches in size.

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Use a fork or skewer to poke rows of holes in each square.

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Slide the parchment paper with the dough on it onto the baking sheet. Refrigerate for 30 minutes to chill the dough.

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Bake at 375°F (190°C) for 15-17 minutes, until the edges are slightly brown and crispy, and the top of the graham crackers no longer looks shiny.

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Place the pan on a cooling rack and immediately reinforce the score lines by slicing through them again with a pizza cutter or knife.

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Let cool before serving with gluten-free s'mores or crushing for a gluten-free graham cracker crust.

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Grab the full recipe at the link below!

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