While I was on the raw food diet earlier this year I dabbled with making flourless, dehydrated crackers using everything from buckwheat, almond meal and linseed. Some crackers came out quite nicely whereas others were interesting to put it mildly. They were still cracker-like though and very much appreciated during a time when all I seemed to be doing was eating slices of raw zucchini and handfuls of cashew nuts.
Now that I’ve simplified life by just being on a gluten free and low sugar diet, the range of things I can snack on has mercifully broadened again. This is also due in large part to being able to bake once more. One of the first things I wanted to make was sweet, salty, crispy graham grackers that I could munch on. I have a favourite wheat recipe for graham crackers (Malted Milk Jam & Graham Crackers) so the challenge was going to be making a gluten free version that tasted just as good.
Fans of graham crackers would know it’s the use of wholewheat flour that makes them so moreish so I wondered how that moreish-ness could be replicated with gluten free ingredients. I soon discovered from a quick surf around that brown rice flour was the key. Many recipes used a combination of flours (brown rice, sweet rice, sorghum etc,) and thickening agents (like the curious xantham gum) but I ended up following Gluten Free Baking‘s recipe which was super simple and only used brown rice flour. Given a regular graham cracker recipe is also simple, it made sense to me to keep the gluten free version as fuss free as possible too.
I believe it’s possible to buy rice flours at health food stores but if you happen to have a Thermomix, then this recipe is just perfect for you. I had some Low GI long grain brown rice in the pantry so milled up some flour in a jiffy. I used rapadura sugar instead of dark brown sugar but I’ll add a touch of the darker sugar next time for a touch more colour and flavour.
The recipe also includes honey but I’ll probably use agave syrup instead next time. The honey’s flavour wasn’t overwhelming but it was still very much noticeable and I prefer my graham crackers to have a more neutral flavoured sweetness. Hope that makes sense!
I didn’t roll my crackers out too thin at first as I wasn’t sure how they’d fare in the oven but the dough is wonderfully stable and I’ll make thinner ones from now on. Either way, they tasted great with a dollop of marshmallow creme (toasted of course) and a piece of Hershey’s milk chocolate. No wonder American people swoon over S’Mores :)
- 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)
- 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.
- Combine all other dry ingredients with 1½ cups of the flour and combine well (Speed 3 for a few seconds if using the Thermomix)
- Add the butter. Blitz on Speed 3 for a few seconds until flour mixture is coarse. No large pieces of butter should remain.
- Add milk and honey. Blitz again on Speed 3 for a few seconds until a dough forms.
- 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.
- 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.
- Carefully remove top piece of parchment paper and transfer dough, with bottom parchment paper, to a baking tray.
- 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.
- Prick dough all over with a fork and chill dough for 10 minutes.
- Bake for 15 minutes or until evenly brown.
- Remove graham crackers from the pan and place on a wire rack to cool completely before breaking them apart.