Make crisp and crunchy gluten-free graham crackers for snacks, s’mores, or a sweet treat that’s allergy-friendly and perfect for dunking in milk!
HOW TO MAKE IT
1 hr. 23 min.
INGREDIENTS: 2 1/4 cups gluten-free all purpose flour blend (I used Bob’s Red Mill 1-for-1 blend), plus more for dusting ¼ cup brown sugar ¼ cup granulated sugar ¼ tsp salt 1 tsp cinnamon ½ tsp baking powder (gluten free) ¼ tsp baking soda 1 egg 3 tbsp butter , softened 1 tsp vanilla extract 3 tbsp honey 1 tbsp molasses 2 tbsp milk
Preheat your oven to 350°F and line a large baking sheet with parchment paper to prevent sticking.
In a mixing bowl, combine the flour, both sugars, salt, cinnamon, baking powder and baking soda.
Add the softened butter, vanilla, honey, molasses and milk to the dry ingredients. Use an electric mixer to blend until you have a uniform dough.
Divide the dough into thirds. Wrap each third in plastic wrap and chill in the freezer for an hour.
Remove the chilled dough from the freezer and roll each piece on a lightly floured work surface into a 1/4-inch thick rectangle. Use a sharp knife or pizza cutter to divide the dough into 2×5-inch rectangles. Place the cookies on the prepared baking sheet.
Bake the graham crackers for 13 to 14 minutes or until the edges turn light golden brown. Remove the pan from the oven and let the cookies cool for 15 minutes. They’ll harden up as they cool.