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Gluten-Free Graham Crackers

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Gluten-Free Graham Crackers
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Makes: 12 servings adjust

Directions

 

Step 1

Preheat oven to 350°F.

Ingredients

  • 1 12 cups Brown Rice Flour
  • 12 cup Cornstarch
  • 13 cup Dark Brown Sugar
  • 1 teaspoon Baking Powder
  • 12 teaspoon Salt

Step 2

In the bowl of a food processor, combine dry ingredients. Pulse to combine. (If you don't have a food processor, whisk dry ingredients together in a medium mixing bowl.)

Ingredients

  • 5 tablespoons Butter, cold
  • 6 tablespoons Milk
  • 3 tablespoons Honey

Step 3

Add the butter. Pulse until flour mixture is coarse. No large pieces of butter should remain. (Or cut cold butter into flour mixture with a pastry cutter, two knives or by rubbing the butter between your fingers.) Add milk and honey. Pulse until dough forms. (Or stir using a wooden spoon.)
 

Step 4

Turn dough out onto a lightly rice floured piece of 12x16 parchment paper. Pat dough into a rectangle. Dust the top of the dough lightly with rice flour. Place another piece of 12-by-16-inch parchment paper on top of the dough. Roll dough out until it covers all of the paper. Dough rectangle will be about 1/8 inch thick.
 

Step 5

Carefully remove top piece of parchment paper. Transfer dough, with bottom parchment paper, to a 12 x 18 baking pan. Using a pizza wheel, score the dough into rectangles. (The rectangles should be 6 x 2 3/4 inches large for "standard" graham crackers and 3 by 2 3/4 for a "s'more" size graham cracker.) The graham crackers will break apart after baking. Do not worry if the dough seems to still be touching after scoring with the pizza wheel.
 

Step 6

Prick dough all over with a fork. Chill dough for 10 minutes. Bake for 15 minutes or until evenly brown. Remove graham crackers from the pan and place on a wire rack to cool. (I slide the parchment, with the crackers, directly onto the cooling rack.) Allow crackers to cool completely. Break along scored lines.
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