Graham Crackers

  • 1 ½ Cups Rice Flour
  • 1 Cup Oat Flour
  • 1 teaspoon Xanthan Gum
  • 1 Cup Brown Sugar, lightly packed
  • 1 teaspoon Baking Soda
  • ¾ teaspoon Salt
  • 7 Tablespoons Butter, Cut in 1 inch cubes and frozen
  •  Cup Honey, Clover or mild flavor
  • ¼ Cup Milk, Full Fat
  • 2 Tablespoons Vanilla, Yes Tablespoon
  • 3 Tablespoons Sugar
  • 1 teaspoon Cinnamon


Combine flours,xanthan, brown sugar,soda and salt in mixer bowl. Mix on low. Add butter mix until mixture course meal texture. Add honey, milk and vanilla, mix until dough just comes together.


Dust plastic wrap with rice flour and lay dough onto plastic, pat into rectangle 1 inch thick. Wrap and chill a couple of hours or even overnight.


Roll out Crackers: Divide dough in half, place half not working in refrigerator. Rice flour work surface, and roll the dough to 1/8 inch thick about 4 inch wide, add plenty of flour if sticky. From short side cut strip ever 4.5 inches to make 4 crackers.


Place crackers on greased or parchment lined pans. Sprinkle with cinnamon sugar if desire. Place in fridge for 30 minutes. Roll out second batch. Gather scrapes and chill until firm and reroll.


Preheat oven to 350.


Place pans on top and middle racks (bottom rack tends to brown bottom too fast) Bake 15-25 minutes, until browned and slightly firm to the touch.


Make look like crackers: Mark vertical line down middl of each cracker, don’t cut through dough, use skewer and press it into dough. then use skewer to poke holes in rows .


Cut into Shapes- Stars, bears, circles….:


Use as crust for: Cheesecake, line bottom of spring form and cook, then put cheescake on top. Line pie pan and bake. :


Talk to me

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s