Homemade Graham Crackers
Serves: makes 24 3 x 3½ -inch crackers
  • 1 ¼ cups whole wheat, whole wheat pastry, white whole wheat or spelt flour
  • 1 ¼ cups brown rice flour (or just use all wheat/spelt flour)
  • ½ cup coconut palm sugar, sucanat or brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon sea salt
  • ½ cup (1 stick) unsalted butter, cold and cut into pieces
  • ¼ cup honey
  • ¼ cup milk, non-dairy milk or water
  • 1 teaspoon pure vanilla extract
  1. Preheat oven to 350 degrees.
  2. In the bowl of a food processor or mixer, pulse or stir the dry ingredients until combined.
  3. Add the butter pieces to the dry mixture and pulse or process until it looks like coarse meal.
  4. Add the honey, water, and vanilla and process until a ball of dough comes together. Pull the ball of dough out of the food processor and cut it in half. It is a very soft dough. But if it’s super sticky or if your kitchen is warm, refrigerate the dough 30 minutes.
  5. Roll out one ball of dough between two sheets of parchment paper to a 10 x 12” rectangle or about ⅛” thick. Remove the top sheet of parchment and slide the bottom sheet of parchment with the rolled out dough to a baking sheet. With a pizza wheel or a sharp knife, cut the dough into rectangles. If desired, prick the dough with the tines of a fork to create the classic graham cracker “dots.” Repeat with second ball of dough.
  6. Bake for 18-22 minutes or until the edges are starting to turn brown. Remove from oven and cut crackers again along the same lines with a pizza wheel or knife. Allow to cool on the pans for about 2 minutes. Separate crackers from each other and cool on racks. If some crackers seem a little thicker than others, put them back in the warm oven with the heat OFF for 10 more minutes and up to an hour. This will dry them out a bit and ensure that they will be crispy.
  7. Cool completely and store in an airtight container.
To make gluten-free graham crackers, use 2 ½ cups all-purpose gluten-free flour blend, such as King Arthur plus ½ teaspoon of xanthan gum in place of the wheat and rice flours.
Recipe by Pamela Salzman at https://pamelasalzman.com/homemade-graham-crackers-recipe/