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5 from 1 vote

Homemade Graham Crackers

Author: Pamela, adapted from several sources, but mostly influenced by Nancy Silverton's recipe (from 101cookbooks.com) and Heavenlyhomemakers.com

Ingredients

  • 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

Instructions

  • Preheat oven to 350 degrees.
  • In the bowl of a food processor or mixer, pulse or stir the dry ingredients until combined.
  • Add the butter pieces to the dry mixture and pulse or process until it looks like coarse meal.
  • 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.
  • Roll out one ball of dough between two sheets of parchment paper to a 10 x 12” rectangle or about 1/8” 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.
  • 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.
  • Cool completely and store in an airtight container.

Notes

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.