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September 25, 2012

Graham Crackers [gluten free version]

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After making the whole wheat graham crackers, I wanted to bake the gluten free version as soon as possible.  And let me tell you, you can't even tell these are wheat-free!  They are sweet, crunchy and addictive, just like the boxes you'd find in the store.  Except, these are homemade, made with love and care, and are much better for you (no artificial sweeteners, trans fats and preservatives)!

Gluten Free Graham Crackers:  [low fat, low sugar]
(makes ~41, 2" crackers)      adapted from the whole wheat version

   120g (1 cup) Oat Flour
   120g (3/4 cup) Brown Rice Flour (plus extra for rolling)
   96g (1/2 cup) Granulated Erythritol (or dry sweetener of choice)
   1 tsp Cinnamon
   1/2 tsp Baking Soda
   1/4 tsp Xanthan Gum
   1/4 tsp Salt

   1 Jumbo Egg
   42g (2 tbs) Pure Maple Syrup
   42g (2 tbs) Molasses
   30g (2 tbs) Unsweetened Applesauce
   14g (1 tbs) Grapeseed Oil (or any other neutral oil)

1.  Preheat the oven to 375 degrees and line a cookie sheet with parchment paper.
2.  In a medium-sized bowl, whisk together the oat flour, brown rice flour, erythritol, cinnamon, baking soda, xanthan gum and salt.
3.  In a large bowl, whisk together the egg, maple syrup, molasses, applesauce and oil.  Dump in the dry ingredients and fold together.  Knead the mixture until you get one solid dough ball.
4.  Roll out the dough on a floured surface (I taped down a square of parchment paper onto my counter) until a little less than 1/4" thick.  Use a cookie cutter to form the cracker shapes and transfer onto the prepared baking sheet.  Bake for ~10-12 minutes, then transfer onto a wire cooling rack.  Reroll the dough until all the dough is used up.

Can you believe the stats?  These crackers are both healthy and tasty!



  1. Mmmm these look good, I'm curious to try a vegan version without the egg, I know they may have trouble holding together...but maybe a good dose of chia seed will do the trick? I think graham crackers are similar to Digestive Biscuits we have here in the UK.

    1. I'm pretty sure a flax egg or chia egg will work, as long as the dough rolls out nicely it should turn into decent crackers/digestive biscuits.

  2. P.S what do you use to produce your nutrition stats label? Also, does it calculate it pretty accurately?

    1. I use this program:

      It's ALMOST 100% accurate, the only thing I don't like is how it rounds up for calories, fat and sugar. However, that is what the FDA requires for products (or at least, here in the US). I definitely love the program :)


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