I love graham crackers. They've always been one of my favorite snacks. The other day I was running around the house being all busy-like, and munching on a graham cracker. I realized that I was just like my two-year-old niece, running around the house playing with her big sister, Honey Maid in hand. I guess it runs in the family. Or maybe, deep on the inside, I'm really just a two-year-old little girl. Some days I wish I was...
This is not the first graham cracker recipe I have posted. You can check out my recipe for graham crackers made with almond flour in this post. Recently I had a reader ask if I had a nut-free recipe for graham crackers, so I directed her to another recipe that has worked well for me in the past: Gluten-Free Graham Crackers from Living Without. I decided to make my own version that is also dairy-free (vegan) and xanthan gum-free. It also is FODMAP-friendly, in limited quantities of course, since it does have sugar.
This recipe would work great with any gluten-free flour blend, but I found it most delicious with a basic sorghum blend. The sorghum is a wonderfully sweet flour that makes a perfect substitute for graham flour. See the bottom of this post for the flour blend recipe.
Sorghum 'Graham' Crackers
Gluten-Free, Vegan, Gum-Free, Low-FODMAP (limited quantities)
makes 28 - 30 crackers
2 1/2 cups (10 ounces) Sorghum Flour Blend (see recipe below)
1/2 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons vegan butter substitute (I like Earth Balance)
3 tablespoons pure maple syrup
1 teaspoon vanilla extract
1 tablespoon water (plus more as needed)
- Preheat oven to 325 degrees F. Line a large cookie sheet with parchment paper or a silicone pan liner.
- In a large bowl, combine the flour, sugar, baking powder, cinnamon, salt and baking soda. Using a pastry blender or fork, cut in the vegan butter until crumbly.
- Stir in the maple syrup, vanilla and one tablespoon water. Using your hands, work the mixture until it comes together in a soft pliable dough. The warmth of your hands will help, but if the dough is still too dry, slowly add some more water, a teaspoon at a time, just until the dough comes together. If dough ends up being too wet, refrigerate until not as sticky.
- Roll dough out on a floured surface or between two sheets of parchment paper (preferred method) to 1/8"-thickness. Cut into 3" x 2" rectangles and transfer to prepared cookie sheet. Prick with a fork if desired.
- Bake 14 to 15 minutes, or until edges turn golden-brown. Cool on cookie sheet for 1 to 2 minutes before transferring to cooling racks. If crackers bake together, cut them apart while still hot.
Sorghum Flour Blend
Blend together well in a large bowl:
2 cups sorghum flour
2/3 cup potato starch
1/3 cup tapioca starch
To measure, lightly spoon flour blend into measuring cup until heaping full. Level off with the back of a knife.