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(Vegan, GF!!) Homemade Graham Crackers!
Pleasantly Light and Crisp, a Triumph of Gluten Free Baking
Excellent homemade gluten free vegan graham cracker recipe from Alessandra at Cucina Libera. Many thanks for boosting our gluten free baking efforts!
Even without honey, the flavor is exactly how I remember graham crackers. Unlike gluten graham crackers, these don't create that gummy sticky paste in your mouth.
Instead, they are pleasantly light and crisp, and don't require keeping a beverage within close reach.
Total prep & cook time: 60 min
8 Crackers
Nutrition Data Per Cracker, 36g: 134 cal, 25 fat cal, 3g fat, 117mg sodium, 12g carb, 0g fiber, 7g sugars, 0g protein, 0 cholesterol, Estimated Glycemic Load 7
Ingredients:
- 1 Cup (125g) All-Purpose Gluten Free Flour (I used my own blend of Sorghum, Buckwheat, Tapioca & Potato)
- 1/3 tsp Baking Powder (or 1/8 tsp Baking Soda + 1/4 tsp Cream of Tartar)
- 1/4 tsp Sea Salt
- 5 Tbsp (50g) Coconut Palm Sugar
- 1 Tbsp (15g) Unsulfured Molasses
- 1 Tbsp (21g) Coconut Nectar or Agave
- 2 Tbsp (28g) Earth Balance Coconut Spread (or your preferred vegan buttery spread)
- 1 Tbsp (15g) Vanilla Extract
- Additional Tapioca Flour for dusting
- 1/2 tsp Cinnamon + 1 Tbsp Coconut Sugar for topping (optional)
Directions:
- Preheat oven to 325F/160C
- Lightly grease a baking sheet (rectangular works best) and set aside
- In a mixing bowl, combine flour baking powder and salt. Mix well
- In a separate cup or small bowl, mix together coconut sugar and molasses, until thoroughly combined. The resulting mixture should be the consistency of brown sugar. Add your brown sugar into the flour mixture, and mix well
- In another separate small bowl, beat/cream together (very cold) buttery spread, agave and vanilla - a fork works quite nicely
- Add the mixture to the dry ingredients, and mix until the dough is smooth and uniform. You can use a food processor for this step, as well. Shape the dough into a ball and dust lightly with tapioca flour
- Turn the dough onto a lightly "floured" sheet of parchment or wax paper and flatten into a rectangular shape. Thickness isn't important, but you can aim for approximately 1/2 to 3/4
- Cover with another sheet of parchment/wax paper, dust lightly with tapioca, if necessary, and allow the dough to chill and rest in the refrigerator for 20-30 minutes
- Remove the dough from the fridge, and place directly onto your lightly-greased baking sheet. Carefully roll out into a rectangle, between 1/8 and 1/4 inch thickness
- Try to work quickly in order to keep the dough from becoming too warm. Dust with tapioca, as needed; even when chilled, the dough can still be sticky
- You can also place the dough back into the fridge for a bit, if it gets too unruly
- Once your dough is rolled out, cut your grahams into any size or shape you prefer. You want space between your grahams so they don't stick to each other. If you're going for the classic rectangular shape, use a pizza cutter or pastry wheel to cut 1/2 inch (or greater) strips between your grahams. Carefully peel up the strips, and use the dough to re-roll into more grahams
- Sprinkle with cinnamon sugar, if desired, and bake for 10-12 minutes. The grahams should be lightly and evenly browned; you don't want the edges to darken
- Allow the grahams to cool on the baking sheet; they will continue to firm up as they cool. Then carefully remove them from the sheet with a metal spatula
Recipe Tips:
Mini-caveat: these little guys require a bit of patience, but only because the dough is sticky and can be difficult to work with. The results are so, so worth it though.
Enjoy them as they are; top them with a few slices of banana; try ripe banana and dark chocolate for a twist on the traditional s'more, or grab your favorite vegan marshmallows, if you're not into "twists".
When baking them strictly for pie crust, I'd (highly) recommend just rolling out a few sheets/blobs/what-have-you. Skip trying to cut out nice even rectangles; it will make your life easier.
Savvy Veg Note: 8 vegan GF graham crackers? Really? We would double or triple this recipe!
Create a Fabulous Day!
Alessandra of Cucina Libera is a long-time vegan, with a penchant for coconuts, an adoration of leafy greens, and multiple food allergies and sensitivities.
Instead of seeing her diet as limiting, she embraces the opportunity to create healthy, real food recipes that are decadently delicious, and will please even �conventional� eaters.
After years of creative culinary experiments � made easier by greater awareness of allergy-friendly ingredients, and easier access - Alessandra started Cucina Libera (loosely translated as liberated kitchen), to share her gluten free, allergy friendly vegan recipes and conscious living ideas.
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