Gluten-Free Graham Crackers
Total Time
1 hour and 30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.45 out of 5 stars
(18)
Ingredients
4 servings
- 3/4 cup buckwheat flour
- 1/4 cup + 2 tablespoons tapioca starch
- 5 tablespoons coconut sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/8 teaspoon ground cloves
- 1/8 teaspoon sea salt
- 1/4 cup milk (I use almond, but any dairy or non-dairy milk is fine)
- 2 tablespoons melted coconut oil
- Optional: turbinado sugar for sprinkling on top
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Preparation
Step 1
In a large mixing bowl sift together flours, sugar, spices and baking soda. Stir to combine.
Step 2
Pour in milk and stir in until thoroughly combined.
Step 3
Pour in coconut oil and then using your hands, quickly work the oil into the dough.
Step 4
Knead the dough until all is thoroughly combined and you are able to form a uniform ball.
Step 5
Cover the dough and place into the refrigerator for 1 hour.
Step 6
Preheat the oven to 350°F.
Step 7
Line a cookie sheet with parchment paper.
Step 8
Remove your dough ball from the refrigerator and place it on your parchment lined pan. Flatten the dough with your hands and then cover with a second sheet of parchment paper.
Step 9
Using a rolling pin, gently roll out the dough, making sure it remains between the two sheets of parchment, until the dough is 1/4-1/2 inch thick.
Step 10
Slowly peel away the top layer of parchment paper.
Step 11
Using a pizza cutter or sharp knife, slice the dough into shapes of choice.
Step 12
Using a fork, prick the tops of the crackers to create little holes.
Step 13
Optionally, sprinkle the tops with a little turbinado sugar.
Step 14
Bake for 20 minutes, or until the edges are just beginning to brown.
Step 15
Remove from the oven and let cool completely before breaking along your cut marks and serving.
Step 16
Enjoy!
Step 17
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