These graham crackers are not cooked yet.
Gluten-Free Graham Crackers
original recipe from Country Life Vegetarian Cookbook
modified by Wardeh Harmon
- 1/3 cup grapeseed oil
- 1/3 cup molasses and agave syrup (or honey), combined
- 2-1/4 cups buckwheat flour
- 1-1/2 teaspoons cinnamon
- 1/4 teaspoon sea salt
- a few tablespoons of filtered water, if needed
Preheat oven to 350 degrees. Combine all ingredients. Add additional water until dough holds together. Turn baking sheet over so the underside is up. Grease with grapeseed oil. Flatten dough out on underside of baking sheet. Use rolling pin to smooth and fill out over entire sheet. You may need to grease the rolling pin. Score with knife into 2 by 3 inch crackers. Poke each cracker with a fork 2 or 3 times. Bake for 10 minutes. Let cool. Transfer to airtight container.
What brand of buckwheat flour do you use? Your graham crackers look a nice reddish borwn color. I have Arrowhead Mills buckwheat flour, and it is REALLY, REALLY dark. Almost purple-black. I’ve stopped using it because it turns everything I put it into an unappetizing color.
I am grinding my own buckwheat and I used the hulled buckwheat, so the flour is light-colored. The graham crackers are actually dark because of the molasses.
And did you make these on a pizza stone? It looks, in the picture, like you might have.
Yes, I did.
Also, why do you prefer grapeseed oil?
I prefer it because it has a high smoke point, a mild flavor, and it is a heart-healthy oil.
~Wardeh
These look good. I tried making graham crackers (not this recipe) in the dehydrator, but they came out more like a thin cake than a cracker. Still tasted like a graham cracker.
Wardeh,
is this 1/3 EACH of the molasses and agave syrup- or combined 1/3 total. We are having ‘backyard camping’ this weekend and are going to try to make grill smores:)
amy
Hi, Amy. That is 1/3 cup total of the molasses and agave. I usually get a 1/3 cup measuring cup, fill it halfway with one of the sweeteners and then the rest of the way with the other. Have fun camping!
I made some of these last weekend. They were OK fresh but nasty a day later. I thin i made them too thick. any toughts? Also do you refrigerate grapeseed oil? i had thought i had asked you that but couldn’t find the post.
thanks
amy
Hi, Amy. I’m sorry they weren’t good the 2nd day. I can’t think why. I don’t refrigerate my grapeseed oil, because I use it frequently. I sent you an email with my answer to your question regarding the grapeseed oil — perhaps it went to your bulk mail box? I will resend it to you. Love, Wardeh
hi Wardeh,
thanks for the response…i checked my emails including spam but nothing. oh well- i can just post via here. will be trying the graham crackers again. I’m also doing my own version of the cleaning…. i was on the Christian homekeeper blog and saw it. I have a long way to go so I’m just going to focus on decluttering the rooms of choice. This mess wasn’t made in a day! i’m actually much improved from years ago- it is a process.
amy
Oh, yes, it is a process! I’m learning from my husband. He likes things clean. He’s a good influence on me! I hate to clean, but love it clean. I about halfway there, I’d say. I’m not talking about this Fall Cleaning, either. I mean, in developing good habits!
It does take time to clean things out and then to maintain it, that’s what takes a change of habit. God bless! Love, Wardeh P.S. So you didn’t get the emails I forwarded today, either? This is frustrating!
what do you put on the pizza stone to keep the crackers from sticking?
Hi, Kelly! Well, my pizza stone is somewhat seasoned, so I don’t put anything on it. The first dozen times I used the pizza stone (prior to this time) I lightly rubbed with oil. You don’t want it too seasoned or the oils will leak right through and drip on the bottom of the oven. At least that is what happens with my stone if I grease anymore. Hope this helps. Love, Wardeh
thanks for the info! i have a stone but it’s not seasoned. i never think to use it. just want to make sure i have this right… to season it i don’t wash it with soap, just hot water?
Right! You let the seasoning build up over time. To clean, you scrape the chunks off, you can even scrub, but no soap because the soap will pull the oils out and destroy the seasoning. Love, Wardeh
These are great! I made them for my boys this morning and they loved them. We used to buy Midel graham crackers, but we’ve stopped giving our 2yo son wheat. I was excited to find this recipe for gluten-free graham crackers. My son’s Sunday School class has graham crackers for snack every week and he always has to take an alternative. Now he can take these.
I didn’t have grapeseed oil, so I used high oleic safflower oil. And we don’t use molasses so I did half agave, half honey for the sweetener. We liked the flavor a lot.
I’m excited to find this grahm cracker recipie for my dtr who has multiple food allergies. I don’t have a pizza stone right now. What’s the best alternative bake ware for this recipie? Thank you so much!
Kim
Hi, Kimberly! I’d suggest the underside of a baking sheet, preferably stainless steel. Or, use a layer of parchment paper if using aluminum baking sheet. It is important to use the underside, though, or you won’t be able to roll them out.
Love, Wardeh