Printable Gluten-Free Graham Crackers
Crisp, lightly sweet, and perfectly spiced, these gluten-free graham crackers have a delicate snap with a tender, melt-in-your-mouth texture. Make these crackers with homemade freshness and a unique depth of flavor in no time.
Servings: 24 crackers
Calories: 76kcal
Ingredients
- 2 cups almond flour about 225 grams
- ½ cup brown sugar about 100 grams
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg
- 2 Tablespoons vegan butter melted
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 300°F. After lining rimmed baking sheets with unbleached parchment paper, put them aside.
- In a large mixing bowl, combine the almond flour, brown sugar, cinnamon, baking powder, and salt.
- Add the egg, vegan butter, and vanilla extract to the flour mixture, then stir with a wooden spoon until a stiff cookie dough forms.
- Sprinkle a little flour on the parchment paper. Next, transfer the dough onto the paper. Place another piece of parchment paper on top.
- Roll out the dough as uniformly as possible until it is between 1/4 and 1/8 inch thick. The dough should be around 12" by 10".
- Gently peel off the top parchment paper. Using a sharp knife, a pizza wheel, or your preferred cookie cutters, cut the dough into shapes. Then score it into four pieces down and six pieces across. Make 2-inch squares out of the dough.
- Next, place the whole parchment sheet onto a baking sheet. Then, using a fork, gently prick each graham cracker in 3 rows.
- Bake the crackers for 25 to 30 minutes, or until just starting to firm up and brown.
- Let the crackers cool in the pan for five minutes. They are incredibly tender and delicate after baking. Then, move the crackers to a cooling rack. Cooling causes them to crisp.
Notes
- Sift the almond flour for a super-smooth, crispy cookie.
- Measure the flour using the spoon-and-level method for optimal results.
- Chill the dough for 30 minutes if it's too soft. This way, it’s smooth, rollable, and shiny enough to cut crisp crackers without excessive sticking.
- Roll out the dough on parchment paper. Use two pieces so that you can get the dough nice and thin without it sticking to the counter.
- Allow the gluten-free graham crackers to cool completely in the turned-off oven. This allows them to dry completely and guarantees that they come out crisp.
Nutrition Estimate (Per 1 Cracker)
- Calories: 76 kcal
- Carbohydrate: 7g
- Protein: 2g
- Total Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 5g
- Cholesterol: 8mg
- Sodium: 53mg
- Potassium: 10mg
- Magnesium: 1mg
- Sugar: 5g
- Iron: 0mg
Storage Notes
After they have cooled, store them in an airtight container at room temperature for up to a week. If you want to keep some for later, simply put them in the freezer, and you'll have homemade graham crackers available whenever you’re craving them.Nutrition
Calories: 76kcal | Carbohydrates: 6g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 8mg | Sodium: 36mg | Potassium: 27mg | Fiber: 1g | Sugar: 4g | Vitamin A: 56IU | Vitamin C: 0.01mg | Calcium: 33mg | Iron: 0.4mg
