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
Ingredients
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)
Instructions
- 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.
Hi! These look so good. I had never even thought to make graham crackers at home. Next time I'm craving s'mores, I'd love to try these.
In the meantime, I'm looking to make some savory sorghum crackers–do you think this recipe would work without the sugar + spices/vanilla, or do you think the balance of wet-dry would be out of whack from omitting sugar? Sorry for the super specific question. I'd love to hear if you have any ideas.
Hi Jaime, I'm really not sure how these would turn out without the sugar. I guess the only way to know is to try it! Hope you find something that works!
Hi Dianne, have you tried turning these into crumbs to make a cheesecake crust?
Hi Dianne, have you tried turning these into crumbs to make a cheesecake crust?
Hi Margaret, No, I haven't made these into a crust, but I think it could work!
I really appreciate that your print recipes come out in a Word Document. Thank you so much!
Hi
Can I replace the potato starch with more tapioca starch (total tapioca starch quantity would be 1 cup)? Thanks.
I’m not sure how it would turn out with only tapioca starch, but you could try it.