Graham crackers are one of those things that I never thought I’d make at home. As it turns out, they’re as easy as pie! (Seriously, if you can roll out pie crust and/or sugar cookies you’ve got the most difficult part of the recipe mastered.)
While you can find packaged, gluten-free grahams at Whole Foods or other well-stocked grocers, I haven’t been terribly pleased with their flavor and texture. Whether you make these to nibble on with a tall glass of ice-cold milk, for the foundation of s’mores or to pulverize into a graham cracker crust for a key lime pie or cheesecake, I think you’ll be really pleased with the result.
What’s your favorite use for grahams?
Active Preparation Time: 30 minutes
Inactive Preparation Time: 1 hour+
Cooking Time: 10-12 minutes/>
Makes: 6 dozen
- 73 grams (1/2 cup plus 5 teaspoons) Millet Flour, plus more for rolling
- 73 grams (1/2 cup plus 5 teaspoons) Garbanzo Fava Flour
- 96 grams (1/2 cup) Potato Starch
- 38 grams (1/4 cup plus 2 teaspoons) Arrowroot Starch
- 3/4 teaspoon Xanthan Gum
- 1/4 teaspoon Cinnamon (optional, but recommended)
- 2 teaspoons Baking Powder
- 1/2 teaspoon Kosher Salt
- 24 grams (1/4 cup) Instant Nonfat Dry Milk (Carnation)
- 128 grams (2/3 cup) Dark Brown Sugar, lightly packed
- 57 grams (4 tablespoons) Unsalted Butter, melted and cooled
- 84 grams (1/4 cup) Honey
- 14 grams (1 tablespoon) Half & Half
- 21 grams (11/2 tablespoons) Vanilla Extract
In a medium bowl, whisk together dry ingredients (millet flour through baking powder); set aside. In a small bowl, whisk together wet ingredients (salt through vanilla extract). Pour wet ingredients into flour mixture; stir with a wooden spoon just until combined.
Divide dough in half, place each ball on two large sheets of plastic wrap; pat dough into two, 1/2” thick rectangles (use additional millet flour, as needed). Wrap tightly then place in freezer until firm but still pliable enough to roll (30 minutes to 1 hour).
Roll Out and Make Cutouts:
Line a small baking sheet (about 9×13”) with a piece of plastic wrap, make sure it’s smooth (no wrinkles). Once dough has chilled, remove 1 package to a well-floured (with millet) clean countertop or Roul’pat. Working quickly, roll dough into a large sheet 1/8” thick (or thinner, be aware that the baking time will be less than that indicated in the recipe).
Using a 2” round cookie cutter (fluted or smooth), cut shapes out of the dough and remove with a thin, offset spatula to the small baking sheet. Re-roll and cut out scraps. Separate layers of rolled cookies with sheets of plastic wrap.
Roll out second package of dough as described above. Place all cutouts in the freezer to re-chill for at least 30 minutes (up to overnight, cover baking sheet).
After cutouts are sufficiently chilled, preheat oven to 350°F. Line a large, rimmed baking sheet with a Silpat or parchment paper. Arrange cutouts on cookie sheet leaving about 1/4” space between them (they don’t spread).
Bake cookies for 10-12 minutes or until golden brown around the edges. Allow baked cookies to cool on the pan for two minutes before removing to cooling racks. Repeat with remaining cutouts (make sure that the sheet pan is no warmer than room temp!).
Serve and Store:
Once cookies are cooled, consume immediately or wrap tightly with plastic wrap and place in a freezer bag. Store in the freezer until ready to use, they defrost very quickly unwrapped at room temperature.