Homemade Gluten Free & Vegan Graham Crackers
These gluten free and vegan graham crackers are perfect for snacking, making s’mores, or crumb pie crust.Note: Use the unit converter if needed. This recipe is measured by weight (metric) for accuracy.
Equipment
- Digital scale
- Rolling Pin
- measuring dough strip optional
Ingredients
- 450 g no gum gluten free flour blend
- 10 g psyllium powder
- 80 g muscovado sugar
- 3 g ground cinnamon
- 10 g baking powder
- 4 g salt
- 60 g molasses organic
- 150 g oat milk
- 80 g olive oil
Instructions
Mixing the Cracker Dough
- In a bowl, whisk together gluten free flour, psyllium powder, muscovado, cinnamon, baking powder, and salt.
- Add in the molasses, oat milk, and olive oil. Mix using a spatula or hand until the dough forms a ball. If using a stand mixer, mix with a paddle attachment until the dough clumps together.
- Divide dough into two discs, wrap in plastic, and refrigerate for at least 45 minutes or more.
Cutting and Baking
- Roll each chilled disc between parchment papers to about 4 mm (0.15 in) thickness. Cut the dough into 5×5 cm (2×2 in) squares, then prick each square with a fork to prevent bubbling. This step is unnecessary when baking the dough cold.
- Preheat the oven to 175°C (350°C) while the cut cracker dough chills in the fridge.
- Arrange cut crackers on the baking sheet with spaces between them. Bake for 13-15 minutes until golden.
- Let crackers cool completely before use.
Notes
Storage
- Keep the crackers in a clean and dry container at room temperature for up to a week, or freeze for up to 3 months.
- Cut cracker dough can also be frozen for future use.
Tried this recipe?Let us know how it was!