5
Jun

Crunchy Graham Crackers (Gluten-Free)

You’ve been waiting all quarantine for this gluten-free Crunchy Graham Crackers recipe, so I pushed it up in the list of other recipes I had in the queue to get it to you earlier. Hopefully you can make them with your family, and enjoy something that is comforting and familiar this weekend. 

What a strange, unsettling, and grief-stricken time we find ourselves in. 2020 has definitely not proven to be the year of rest and healing I had prayed for while in the hospital in November. But sadly – it is what it is. As a family, we are going to move through 2020 like we have in the past with the tragedies of child loss and chronic illness. Tragedies that we have faced in our own lives over the last 13 years.

We will face it head-on with grace for ourselves, and those around with us. With hope and faith in Jesus that He will use all suffering for good. With boldness to be constant learners, and a dedication to make a difference.

And with comforting and healing food that nourishes our bodies. Food that brings us around the table (both personally and physically in our own home – and digitally with all of you), and invites conversation and unity.

Gluten-Free Graham Crackers on a white plate on gray marble counter next to a glass of milk

Why Crunchy Graham Crackers?

Well. Because Graham Crackers are nostalgic. They're simple and they're comforting. They're something I'm willing to bet we all ate as kids. No matter what our background is. Because no matter who you are and what you're grieving right now, food is still a necessity, and one that is tied to innocence and good memories. And that feels especially needed right now.

And because these guys can be used for s'mores, around a campfire or fire pit (or even your backyard grill), where conducive but uncomfortable conversations can be opened.

We already had a difficult discussion with Asher last week, and have continued to hold the dialogue open all week. I ordered some books for the younger kids that I'm planning on reading around the fire pit this weekend while we have S'mores. I think providing a safe and familiar setting like this, while we open up some new things to our kids can be really grounding. And memorable.

Perfecting the Recipe

After about 13 tries during these 80+ days of quarantine, I finally got it! They were fine on the first try, but I'm a perfectionist and wanted you to have the very best gluten-free and grain-free Crunchy Graham Crackers possible. One that had a good crumb and crunch. One that held up to gooey marshmallows and warm chocolate. That didn't crumble as soon as you bit into it.

We put them to test by dunking them in Almond Milk. And with a few hilltop fires, sandwiching then around one of my fluffy homemade paleo marshmallows and a few squares of dairy-free chocolate.

Homemade gluten freen graham crackers served with a glass of milk

Crunchy vs. Chewy

I have a recipe for chewy honey graham crackers in my first book, Against All Grain (page 212), if that's more your style. While we love that first recipe, I am excited to have a gluten-free version that is crisp and crunchy the way I remember them as a kid.

It took some time to figure out how to get almond flour and coconut flour to behave correctly and really get crunchy. Those are both very soft flours by nature, and they absorb any humidity in the air, which causes cookies to normally get soft – even if they came out of the oven crispy.

The first and final steps of the recipe are crucial to keeping these guys crunchy. First – creaming the butter and sugars for 4 minutes puts a lot of air into the dough – helping these crisp up in the oven the first time. Don't skip it!

Second- dehydrating the crackers after they've baked the first time will keep them fresh for over 2 weeks. I've had a bag in pantry for nearly 3 now, and they're still crisp as a cucumber and nowhere near stale.

In addition to dunking and sandwiching, these were also tested in pies as a Graham Cracker crust. Just use them as you would store-bought graham crackers – crushed up with butter or ghee and pressed into the bottom of a pie plate.

 

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Crunchy Graham Crackers (Gluten-Free)



AUTHOR:

SERVES: 10

Cuisine: American

Category: Snack

PREP TIME: 15 mins

COOK TIME: 70 mins TOTAL TIME: 85 mins

Ingredients:

*please note – I did not test this recipe using another fat, as butter is an essential flavor in traditional grahams. However, based on my experience with recipes in the past, I think palm shortening or ghee would work well as a substitute.

Instructions:

  1. In the bowl of a stand mixer using the beater attachment, or using a handheld electric mixer, cream the butter, coconut sugar and honey for 4 minutes on high, until airy, smooth and creamy.
  2. Meanwhile, combine the almond flour, arrowroot powder, coconut flour, baking powder, cinnamon, and sea salt in a small bowl.
  3. Add the dry ingredients to the creamed butter and beat on high for 30 seconds, until well combined.
  4. Combine the dough into a ball and wrap it tightly in plastic wrap. Using the palms of your hands, flatten the ball into a 1-inch thick disc. Refrigerate the dough for 2 hours.
  5. Preheat oven to 325F. 
  6. Roll the dough to a little less than 1/4-inch thickness out between 2 pieces of parchment paper. Using a pizza cutter, cut the circle into a large rectangle. Cut the rectangle into 6 equal rectangles. Use the pizza cutter to lightly score the middle of each rectangle to make 2 squares, then again to make 4 equal smaller rectangles, being careful not to cut all the way through. Use a barbecue skewer or a fork to prick the dough all over, keeping the marks surface-level, not cutting all the way through.
  7. Gently remove any excess dough and carefully transfer the parchment paper with the crackers onto a baking tray. Do not attempt to space the rectangles as this dough is very soft and will not transfer well. Bake the entire rectangle with the smaller rectangles as one piece. Repeat with remaining dough.
  8. Bake the crackers for 11 minutes, rotating the pan half-way through. Remove the crackers from the oven and use the pizza cutter or a knife to reinforce the cuts for each full rectangular graham cracker. Allow the crackers to cool completely on a wire rack, about 30 minutes.
  9. The crackers will be crunchy at this point, but will lose their crunch after a day or 2. To keep them crunchy for up to 14 days, take the following steps:
  10. Once the crackers have cooled completely on the wire rack, turn the oven to 200F on the convection setting, or 200F for regular ovens. Place the wire rack with the crackers directly on the center rack of the oven. Dry the crackers in the low oven for 1 hour. Remove and let the crackers cool again.
  11. Now they will be super crunchy and will stay that way for s’mores, dunking in almond milk, or to use in a pie crust!

Store the crackers in an airtight container at room temperature for up to 2 weeks.



Keywords: Summer, gluten free, against all grain, camping, graham crackers, against all grain, danielle walker, healthy diet, paleo, clean eating, healthy recipes, s'mores, campfire


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