I'll bet that when you search the internet for a graham cracker crust recipe, the recipe will tell you to use store-bought graham crackers as your base. What if you are trying to make a gluten free graham cracker crust? I've never actually discovered gluten free store-bought graham crackers except one time, but it may as well have been called cardboard crackers. So I realized that if I want to make a gluten free graham cracker crust, I'll have to make the graham crackers from scratch. Graham crackers are made with graham flour, a coarsely, exactingly ground whole wheat flour. In my recipe, I replace the graham flour with Blends by Orly London Blend (cookie flour). The combination of dark brown sugar , honey, cinnamon and vanilla makes perfect, better-than-store-bought graham crackers. You can replace the dark brown sugar with light brown sugar, but the cracker will have less of a deep molasses color and flavor. These moderately sweet graham cracker cookies are perfectly paired with a cup of afternoon tea or coffee. Best of all, you can use them to make gluten free s'mores!!
Orly's Gluten Free Homemade Graham Crackers
Recipe yields twelve 4 x 4.5-inch graham crackers
2 1/2 cups plus 2 tablespoons (375 grams) Blends by Orly London Blend
1 cup (176 grams) dark brown sugar, lightly packed
1 teaspoon (6 grams) baking soda
1/2 teaspoon salt (3 grams)
7 tablespoons (100 grams) unsalted cold butter, cut into 1-inch chunks
1/3 cup (114 grams) honey
5 tablespoons (80 grams) whole milk
2 tablespoons (26 grams) pure vanilla extract
3 tablespoons (43 grams) granulated sugar
1 teaspoon (5 grams) ground cinnamon
Heat: Adjust the oven rack to the upper and lower positions and preheat the oven to 350°F. Line two baking sheets with parchment paper.
Mix: Combine the London Blend, brown sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. mix on low speed until ingredients are blended. Add the butter and mix on low, until the mixture is the consistency of a coarse breadcrumbs. In a small bowl, whisk together the honey, milk, and vanilla extract. Add to the flour mixture and mix on low until the dough comes together. It will be very soft and sticky. Lay out a large piece of plastic wrap and dust it lightly with flour, then turn the dough out onto it and pat it into a rectangle about 1-inch thick. Wrap it, then chill it until firm, about 1 hour. Meanwhile, prepare the topping. Combe the sugar and cinnamon in a small bowl and setting aside.
Shape: Roll out the crackers: Divide the dough in half and return one half to the refrigerator. Sprinkle a layer of flour onto the work surface and the surface of the dough to prevent it from sticking. Use a non stick rolling pin to roll the dough into a long rectangle about 1/8 inch thick. If dough starts to stick, add more flour to the surface as necessary. Trim the edges of the rectangle to 4 inches wide. Working with the shorter side of the rectangle parallel to the work surface, cut the strip every 4 1/2 inches to make 4 crackers.
Place the crackers on one or two parchment-lined baking sheets and sprinkle with the topping. Chill until firm, about 30 to 45 minutes in the fridge. Repeat with the second batch of dough. Finally, gather any scraps together into a ball, chill until firm, and re-roll.
Decorate the crackers: Using a fork, toothpick or wooden skewer prick the dough to make dotted rows.
Bake for 15 to 20 minutes, until browned and slightly firm to the touch, rotating the sheets halfway through to ensure even baking.