One thing I missed the most when I had to go gluten-free was graham crackers. Not only that, but I had to eliminate dairy as well. Store-bought graham crackers just didn't taste like the original. I wanted a crunchy, flavorful cracker that would be perfect for s'mores. Finally, after many tries, I got it! —Courtney Stultz, Weir, Kansas
Can You Vegan Gluten-Free Graham Crackers?
Freeze crackers in freezer containers, separating layers with parchment. To use, thaw before serving.
Ingredients
- 1 cup vegan butter-style sticks, softened
- 3/4 cup packed brown sugar
- 2 tablespoons agave nectar
- 1 tablespoon molasses
- 2 cups gluten-free all-purpose baking flour (without xanthan gum)
- 1 cup oat flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Directions
- In a large bowl, beat butter-style sticks, brown sugar, agave and molasses until creamy and smooth, 3-4 minutes. In another bowl, whisk remaining ingredients; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; cover and refrigerate until firm enough to roll, about 30 minutes.
- Preheat oven to 350°. Roll each portion between 2 sheets of parchment into an 10x8-in. rectangle. Using a knife or fluted pastry wheel, cut each rectangle into twenty 2-in. squares. Place 1 in. apart on parchment-lined baking sheets. If desired, prick holes with a fork. Refrigerate until firm, about 20 minutes.
- Bake until edges are light brown, 10-12 minutes. If desired, re-prick holes with a fork. Cool completely on pans on wire racks. Store in an airtight container.
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