Gluten-Free Graham Crackers | Dorothy Lane Market

Gluten-Free Graham Crackers

PREP TIME 20 mins
COOK TIME 35 mins
SERVINGS 10
Chef Carrie Walters
  • POSTED Sep 27th, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • 2 cups Bob's Red Mill Gluten-Free 1-to-1 Baking Flour
  • ¼ cup cane sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 4 Tbsp dairy-free butter substitute (or real butter), cold
  • ¼ cup egg whites
  • 2 Tbsp honey
  • 2 Tbsp water
  • 2 tsp cane sugar for topping

INSTRUCTIONS

1
In a food processor, combine the flour, sugar, baking powder, baking soda and salt. Pulse three times to combine. Next add the cold butter and pulse to form a coarse meal.
2
Next add the egg whites, honey and 2 tablespoons of water to the flour mixture. Blend to combine. Add additional water 1 tablespoon at a time if you need the moisture to bring the dough together. This should not be a super sticky dough, but a smooth dough that can be rolled out.
3
Place the dough on plastic wrap, form it into a square and wrap it tightly. Place the dough in the freezer for 15 minutes.
4
Preheat the oven to 350°F. Once chilled, removed the dough from the freezer. Using another sheet of plastic wrap, cover the dough and roll to ⅛ to ¼ of an inch thick. Cut the dough into 2 x 2 or 2 x 4-inch pieces.
5
Sprinkle with extra cane sugar. Score the dough with a fork.
6
Place in the oven and bake for 15 minutes, rotating the pan halfway through baking.
7
After 15 minutes, cut the dough again to make sure it’s separated.
8
Bake for an additional 5–10 minutes to brown.
9
Allow to cool on the pan for 5 minutes then place on a cooling rack to cool completely.

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Gluten-Free Graham Crackers

Dorothy Lane Market
PREP TIME 20 mins
COOK TIME 35 mins
SERVINGS 10

INGREDIENTS

  • 2 cups Bob's Red Mill Gluten-Free 1-to-1 Baking Flour
  • ¼ cup cane sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 4 Tbsp dairy-free butter substitute (or real butter), cold
  • ¼ cup egg whites
  • 2 Tbsp honey
  • 2 Tbsp water
  • 2 tsp cane sugar for topping

INSTRUCTIONS

1
In a food processor, combine the flour, sugar, baking powder, baking soda and salt. Pulse three times to combine. Next add the cold butter and pulse to form a coarse meal.
2
Next add the egg whites, honey and 2 tablespoons of water to the flour mixture. Blend to combine. Add additional water 1 tablespoon at a time if you need the moisture to bring the dough together. This should not be a super sticky dough, but a smooth dough that can be rolled out.
3
Place the dough on plastic wrap, form it into a square and wrap it tightly. Place the dough in the freezer for 15 minutes.
4
Preheat the oven to 350°F. Once chilled, removed the dough from the freezer. Using another sheet of plastic wrap, cover the dough and roll to ⅛ to ¼ of an inch thick. Cut the dough into 2 x 2 or 2 x 4-inch pieces.
5
Sprinkle with extra cane sugar. Score the dough with a fork.
6
Place in the oven and bake for 15 minutes, rotating the pan halfway through baking.
7
After 15 minutes, cut the dough again to make sure it’s separated.
8
Bake for an additional 5–10 minutes to brown.
9
Allow to cool on the pan for 5 minutes then place on a cooling rack to cool completely.

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