Do you consider graham crackers to be cookies or crackers?
Although they’re called ‘graham crackers’, many recipes so are loaded with oil, sugar or honey it’s tough to classify them as anything but a dessert-like treat.
I grew up eating them every day as a snack when I came home from school (clearly I considered them a cracker). In retrospect, that wasn’t the healthiest choice – though I do wonder if the graham crackers of the 80s were missing the corn syrups, hydrogenated oils and artificial flavours that are the norm today.
In any case, these crackers were a lovely throwback to my childhood. Unfortunately, I accidentally overbaked them – they crisp up significantly as they cool, so take them out of the oven even if they look too soft. I also skipped dusting them with cinnamon sugar, but I’ll take this extra step next time as they weren’t sweet enough for me.
This is the first recipe where I measured ingredients by weight. The Gluten-Free Girl swears by this method – she says it produces far more precise and successful baked goods. I used my cheapo, non-electronic kitchen scale here, so I think I need a better one before I can judge this method accurately.
Do you bake by weight, or measure in cups? And do you notice a difference either way?
Gluten-free Graham Crackers
From Gluten-Free Girl and the Chef
2.5 ounces sorghum flour (½ cup, plus 2 tbsp)
2.5 ounces brown rice flour (1/3 cup, plus 1 tbsp)
2.5 ounces tapioca flour (1 tbsp shy of 1/3 cup)
2.5 ounces sweet rice flour (1/3 cup, plus 2 tbsp)
1 tsp cinnamon
1 tsp baking powder
¾ tsp xanthan gum
½ tsp salt
3.5 ounces Earth Balance (7 tbsp)
3 ounces mild-flavored honey (1/4 cup)
3 to 6 tbsp cold water
Measure out the sorghum, brown rice, tapioca and sweet rice flours. Put into a food processor and whirl them up. Add the cinnamon, baking powder, xanthan gum and salt. Mix until everything is well combined.
Cut Earth Balance into small pieces. Add to the flours in the food processor and pulse until everything is incorporated. The mixture should have a coarse, sandy texture, like cornmeal.
Stir together the honey and 3 tablespoons of the water. With the food processor running, pour in the honeyed water. Let the food processor run for a few minutes, allowing the dough to form a ball. The final dough should be soft and pliable, even a bit wet. If it still has not come together entirely after a few minutes of processing, add the remaining cold water, a tablespoon at a time.
Put the dough in a suitable container (or wrap with plastic wrap) and put it in the refrigerator for 15 minutes.
Preheat the oven to 325 degrees F. Line a sheet tray with parchment paper. Have another piece of parchment paper, same size, ready as well.
Put the ball of dough onto the parchment-lined sheet tray. Cover it with the other piece of parchment paper. Carefully, roll out the dough until it is about 1/4-inch thick. Cut the dough into pieces. If you want the final crackers dusted with cinnamon sugar, do that here. Refrigerate the dough for 15 minutes.
Pull the tray from the refrigerator. Using the tines of a fork, prick holes into the crackers in a regular pattern that looks good to you.
Bake the graham crackers until they are golden-warm brown and starting to be hard, about 15 to 20 minutes. Allow them to cool on the sheet tray until they are cool to the touch and hardened even more, about 30 minutes.