Gluten Free Cinnamon “Graham” Crackers

To go along with my agave marshmallows I made gluten free “graham” crackers again, this time changing the recipe up a little from last time. I think these were more successful and had a very similar mouth feel to wheat filled graham crackers. I took the time to roll them out and cut them into squares with a pizza cutter so they even look more like graham crackers than my last attempt. Again, they’re not super sweet but pair very well with marshmallows. Next I need to make chocolate sweetened with agave & then I can make s’mores. 🙂

GF "Graham" Crackers

1 1/2 cups rice bran
3/4 cup tapioca flour
1/2 cup coconut flour
1/2 cup date sugar
3/4 cup vegan margarine, melted
1/2 cup honey
1 Tbs baking powder
1 tsp ground cinnamon
1/2 tsp salt
1 tsp gluten free vanilla extract

Preheat oven to 325* F. In a medium mixing bowl combine dry ingredients and whisk together. In a larger bowl, add melted margarine, honey and vanilla. Stir well. Slowly add dry ingredients into the bowl of wet ingredients, stirring well until all ingredients are combined. Form dough into three balls. Roll each ball out between two pieces of parchment or waxed paper until 1/8″ thick. Cut into 1 1/2″ squares with a pizza cutter. Using a spatula, carefully transfer crackers onto a parchment paper covered cookie sheet. Space crackers about 1/2″ apart. Lightly dock the crackers with a folk (poke holes in the dough). Bake for 18-25 minutes, until they are evenly browned and allow to cool before using or storing.

About Vandy Roadifer

Vandy Roadifer has a M.S. in Human Nutrition and lives with complex chronic illnesses, which includes many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
This entry was posted in Dairy Free, Dessert, Gluten Free, Sugar Free. Bookmark the permalink.

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