Saturday, October 11, 2014

Gluten Free 'Graham' Crackers!

Hi all! I hope everything is going well and you're ready for some graham crackers! I got inspired to come up with this recipe when my love said one day that he used to love graham crackers. So I thought to myself, "well, a gluten free and vegan version shouldn't be that hard." I got to researching and lo and behold I came upon a graham cracker recipe that wasn't gluten free or vegan but it still gave me the foundation to this recipe. It was Alton Brown's Graham Cracker recipe. I love looking at his baking recipes because he bakes by weight, not volume, which makes it much easier to convert to gluten free and vegan. Woot woot! Gotta love baking by weight. :)

Anyhoo, I concluded that the ratio he used for the crackers was approximately this:
Flour : Sugar : Fat : Liquid
  9     :    6     :   3  :   1.5
I adjusted the amounts and ratio for my tastes (such as slightly decreasing the amount of fat and sweetener) but they still came out awesome! So, if you'd like to play around with this ratio and create another cracker of your own, feel free to do so! It's so much fun! :)

Although, to be honest, I wouldn't call modern day graham crackers, 'crackers', considering they have more of a shortbread consistency than what the original graham cracker did, which was simply graham flour (which is unbleached wheat flour with added wheat bran and wheat germ), water and maybe a little bit of sweetener. They were the invention of Sylvester Graham, who was a Presbyterian minister, who said that eating bland foods and a mostly plant based diet, would decrease one's sexual urges. He actually had quite a following. But to be honest, I think that sexual urges and being sexual in general are part of human nature. I mean, there is a time and place for everything, but one's sexuality is a beautiful thing and I think we should embrace it. Although, I do think it was awesome that he promoted a predominantly plant based diet, I don't necessarily agree with all his teachings. But to each his own and I respect anyone in their beliefs, as long as they aren't hurting themselves or others.

Well, back to the recipe! Here it goes! :)

Gluten Free 'Graham' Crackers 

Prep Time: ~20 minutes (not including rest time for dough)
Servings: ~6 (depending on how hungry you are!)

100 grams (7/8 cup) certified gluten free oat flour
25 grams (3 tablespoons) teff flour
25 grams (2 1/2 tablespoons) buckwheat flour
14 grams (2 tablespoons) ground flax seed
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/4 teaspoon fine pink Himalayan salt
45 grams (3 tablespoons) coconut butter, softened
45 grams (5 1/2 tablespoons) coconut sugar
40 grams (2 tablespoons) molasses
30 grams (2 tablespoons) almond milk (OR other nondairy milk OR water)
1/2 teaspoon vanilla extract

In a large bowl, whisk the oat flour, teff flour, buckwheat flour, flax, cinnamon, baking powder and salt until thoroughly combined. Set aside.
In a small blender, blend the coconut butter, coconut sugar, molasses, almond milk, and vanilla until smooth. Add this mixture to the bowl of flour and whisk until combined. 
Form the dough into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate for 30 minutes. 
After the dough has been sitting in the fridge, preheat the oven to 350F (177C). 
Roll the dough between two pieces of parchment until the dough is about 1/8 inch thick. Try to make it into a squarish shape but if you can't it will still be delicious! Score the dough into squares using a knife or pizza cutter (or use a cookie cutter and make fun shapes!) and poke the dough with a fork all over the top. 
Bake in oven for about 12 minutes, or until the edges start to brown (make sure they don't get too brown! They get brown quick!). Let cool on baking sheet and break up into pieces on the score lines. Enjoy the crunchy goodness! :)


  • Feel free to swap out different whole grain gluten free flours for the gluten free oat flour, teff flour and buckwheat flour. I wanted to use gluten free oat flour because it reminds me of the way whole wheat tastes and I just love using buckwheat and teff. But feel free to use millet flour, finely ground brown rice flour, quinoa flour, sorghum flour, etc. It will result in a slightly different flavor than the recipe, but I'm sure it will still be yumsters! I would steer clear of bean flours because they will most likely result in a bean-y taste. Nut flours would be wonderful here too, but you may need to adjust the amount for this recipe as nut flours absorb liquids differently than grain flours do. 
  • Molasses gives such a great depth of flavor to this recipe and, in my opinion, really gives the crackers their signature flavor. But if you'd prefer, you could use maple syrup, unprocessed honey (if you eat honey), or sorghum syrup for the molasses. Use whatever you have! :)

Yummy in my tummy!!
Here is the nutritional information for these crackers from CRON-O-Meter. These crackers are relatively low in fat and high in iron, magnesium, manganese, copper, potassium and selenium! Not bad for an almost cookie snack/dessert! My love enjoys these with some almond milk (or some coconut milk) and said they would be awesome as a cereal. Sounds good to me! :)

Thank you all so much for stopping by and checking out the recipe. Please let me know if you've tried it! I would love to hear any feedback. Much love and I hope you have an awesome day! :)

Rawnessa <3

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  1. YOU ARE AMAZING!!!! I have been craving graham crackers since August!!!!!!! Clairvoyant awesome culinary goddess.

  2. Aww! Thanks Ada! It was so good seeing you! I can't wait to see you again! We have to set up a lunch date. :) Take care girl! xo