Gluten Free Graham Crackers
Recipe type: Gluten Free
Cuisine: Baking
  • 2 cups brown rice (or 1½ cups of brown rice flour if bought)
  • ½ cup cornstarch
  • ⅓ cup rapadura sugar or regular brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 5 tablespoons butter, cold
  • 6 tablespoons milk
  • 3 tablespoons honey (or agave syrup for a less honey flavoured cracker)
  1. Preheat oven to 180°C (160C if fan-forced). Place brown rice in the TMX bowl and mill into flour with Speed 9 for a minute. If flour seems smooth enough, it can be used but otherwise mill for another 30 seconds. Flour will be warm to the touch so allow to cool a little.
  2. Combine all other dry ingredients with 1½ cups of the flour and combine well (Speed 3 for a few seconds if using the Thermomix)
  3. Add the butter. Blitz on Speed 3 for a few seconds until flour mixture is coarse. No large pieces of butter should remain.
  4. Add milk and honey. Blitz again on Speed 3 for a few seconds until a dough forms.
  5. Turn dough out onto a lightly rice floured piece of baking paper (large enough to roll dough out flat) and pat into a rectangle. Dust the top of the dough lightly with rice flour.
  6. Place another piece of baking paper on top of the dough. Roll dough out until it covers all of the paper. Dough should be about ½ cm in thickness or a little less.
  7. Carefully remove top piece of parchment paper and transfer dough, with bottom parchment paper, to a baking tray.
  8. Using a pizza wheel or a sharp knife score the dough into rectangles of your preferred size. The graham crackers will break apart after baking. Do not worry if the dough seems to still be touching after scoring with the pizza wheel.
  9. Prick dough all over with a fork and chill dough for 10 minutes.
  10. Bake for 15 minutes or until evenly brown.
  11. Remove graham crackers from the pan and place on a wire rack to cool completely before breaking them apart.
Recipe by Gastromony at