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Some things are definitely worth the trouble of making gluten-free and sugar-free. These graham crackers are one of them. For so long, I’ve wanted to make cheesecake with a real graham cracker crust. Not that crustless cheesecakes don’t have their benefits – they do. But I love the textural contrast of the soft, creamy cheesecake and the crunchy, sweet graham cracker crust.
Of course, to make the crust one must have sugar-free, gluten-free graham crackers. I finally made them. I don’t know why I waited so long. Store-bought graham crackers can’t even begin to compete with the homemade version - which is fresh, crispy, and light.
This dough rolls out easily, though you do need to treat it like a gluten-free dough. For extra help, read my pie crust post here.
So, expect to see cheesecake here – crust and all – very soon.
Other fun places to visit on Friday – Designs by Gollum’s Foodie Friday & Finer Things Friday at The Finer Things in Life.
Update 10/21/09 – This is linked to Kitchen Stewardship’s Superfood Carnival – Unprocessed Foods Edition.
What have you been longing to make but just haven’t made the time?
This recipe is adapted from Gluten-Free Baking by Rebecca Reilly.
Ingredients
- 1 cup high protein flour blend
- ½ cup brown rice flour
- ¾ cup quinoa flour
- 1 ¾ teaspoons cinnamon
- 1 teaspoon baking powder
- ¾ teaspoon xanthan gum
- ½ teaspoon baking soda
- ½ teaspoon salt
- 5 tablespoons cold, unsalted butter, diced
- 1/3 cup agave nectar
- 1 teaspoon good quality vanilla extract
- 3 to 5 tablespoons cold water
Instructions
- Sift flour blend, brown rice flour, quinoa flour, cinnamon, baking powder, xantham gum, baking soda, and salt into the bowl of a stand mixer fitted with the paddle attachment. Spread cold, diced butter evenly around the flour. Turn the mixer on stir until the butter is a very coarse meal, about the size of peas. With mixer off, add agave, vanilla, and 3 tablespoons of cold water. Turn mixer back on stir. If dough is too dry, drizzle more water with mixer running a tablespoon at a time until it just comes together. It may be a little shaggy. That’s ok.
- Form dough into a ball, wrap in plastic wrap, and place in the refrigerator for at least an hour.
- Preheat oven to 325 degrees Fahrenheit when you take the dough out of the refrigerator. Line two baking sheets with parchment paper and lightly spray with cooking oil.
- Cut dough into 4 pieces. Roll out one piece at a time between two sheets of waxed paper to ¼ – 1/8 inch thick. Cut into 3×2 rectangles with a sharp knife or a pizza cutter. Transfer to baking sheet and prick with the tines of a fork. Bake for 12 – 15 minutes until golden brown on both sides. Graham crackers will be soft when you take them out of the oven.
- Transfer to wire baking racks to cool. Store in an airtight container.
Lauren
posted on October 15, 2009 at 11:32 pm
I’ve been totally meaning to make some of these too =D. Looks like a great recipe!
Can’t wait to see the cheesecake!
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Katie @ Kitchen Stewardship
posted on October 16, 2009 at 2:53 am
I can’t believe those are homemade, Amy. They’re gorgeous! You’re officially my graham cracker hero – they’re on my list to try HM!
Katie
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Rainey
posted on October 16, 2009 at 3:32 am
Wow Amy those look fantastic… I use Agave all the time and I really like it better than sugar… I might give these a try… they look difficult or perhaps time consuming, but really worth the effort… Thanks for sharing that recipe and I love how I can just print from your page… Thanks again…Have a wonderful week end!
~Really Rainey~
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Alta
posted on October 16, 2009 at 7:18 am
Cool! While I’m not a big fan of munching on graham crackers by themselves, I do find they’re an intregal part of cheesecake dishes, and of course, SMORES! These look lovely. Might just have to make some, just for cheesecake.
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Kim, The Food Allergy Coach
posted on October 16, 2009 at 7:34 am
These look very professional! I have bookmarked this page for later use…
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Katrina (gluten free gidget)
posted on October 16, 2009 at 7:46 am
What is this high protein four blend? I usually buy Kinnikinnick’s Graham Crackers. (which, btw, are awesome!) But, I would love the challenge of making my own!
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carrie
posted on October 16, 2009 at 7:51 am
Graham crackers!! I haven’t made them in ages Amy and this is the perfect season for them!! I agree with you that they make SUCH a delicious pie crust and of course smore’s are the best!!
I definitely need to try your version with agave nectar!! Nice job!
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Sandy Gillett
posted on October 16, 2009 at 7:52 am
These are beautiful Amy! I’ve been looking at GF Graham Crackers in the market but didn’t know if they would be worth the purchase. These definitely look worth it. I like to eat them plain or with a little almond butter. They make a good snack. (I love the gingham checks!)
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Ari-Food Intolerances Cook
posted on October 16, 2009 at 8:50 am
Amy! I’ve been wanting to make graham crackers forever-actually I’ve messed around with a couple of recipes but with no real success! This recipe looks really good! What did you use for the high protein flour blend? Is it just bean flours or something like teff etc? Thanks!
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Audra
posted on October 16, 2009 at 9:05 am
These look so yummy! The store bought ones are good, but seem to be “lacking” something. I’ll have to try these!
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Amy
posted on October 16, 2009 at 9:17 am
@Ari-Food Intolerances Cook, I forgot to link to my flour blend page. Thanks for keeping me on my toes.
It’s linked now…so you can get the recipe there. But it’s a mix of brown rice flour, garbanzo bean flour, potato starch, and tapioca flours. It works beautifully, especially when you have to roll out a dough.
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Amy
posted on October 16, 2009 at 9:19 am
@carrie, Thanks, Carrie. I’d love to see your spin on these so if you make them shoot me the link. Thanks for stopping by.
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Amy
posted on October 16, 2009 at 9:19 am
@Katrina (gluten free gidget), I forgot to link it…it’s linked now.
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Amy
posted on October 16, 2009 at 9:20 am
@Alta, I don’t snack on them either. These were made so I can make a cheesecake but Joe has been enjoying them with ice cream for the last two nights. Would love to see your spin on them.
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Amy
posted on October 16, 2009 at 9:22 am
@Rainey, They’re time consuming but not difficult. If you’re like me, though, the time spent in the kitchen is almost meditative so I don’t mind at all. I hope you have a wonderful weekend too.
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Mary
posted on October 16, 2009 at 11:13 am
You are very patient. I’m sure these are wonderful – they look professional – but they take so much time. I hope you are having a great day.
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ButterYum
posted on October 16, 2009 at 11:17 am
I’ve been wanting to make my own graham crackers for such a long time. Thanks for sharing.
ButterYum
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Amy
posted on October 16, 2009 at 1:35 pm
@Mary, Yes, they take a long time – but sometimes you make those sacrifices when you can’t eat the graham crackers in the store. They actually freeze beautifully so I make a double batch and freeze some for later.
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Liz@HoosierHomemade
posted on October 16, 2009 at 9:53 pm
Wow, I have to say I have never thought of making my own. Yours look awesome! Thanks for sharing!
~Liz
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gfe--gluten free easily
posted on October 16, 2009 at 11:06 pm
Beautiful! I’m inviting you and your hubby to go camping with us when you come out East. Then we can have S’mores made with your graham crackers.
Being a lazy type, I’m still trying to figure out how to use the ingredients to make the same crust without actually making the graham crackers. LOL
Shirley
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Amy @ Finer Things
posted on October 17, 2009 at 6:48 am
I’ve made my own once or twice. Haven’t bought them in ages. Yours look beautiful!
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Jenn AKA The Leftover Queen
posted on October 17, 2009 at 11:51 am
Wow, Amy, these look great! I know what you mean about wanting to make something with graham cracker crust or s’mores. The graham crackers at the store are full of nasty ingredients and so I have had to forego them all together. But this gives me hope. I will have to make some!
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Amy
posted on October 17, 2009 at 6:45 pm
@Jenn AKA The Leftover Queen, I agree completely – gluten-free, nut-free, or just your standard shelf item, some store-bought items are just not what we want them to be. My best choice is to not eat it. There are so many other wonderful foods that nourish instead of harm.
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Brenda Wilkey
posted on October 18, 2009 at 9:39 pm
I can’t eat a cheesecake without the crust. I have tried but I just love to savor the crumbs. The Kinnikinnick ones are great but very pricey. I usually mix them with GF gingersnaps (which happen to be a ton cheaper). I did buy a pastry cutter that has been sitting in my drawer for months. Now will be the perfect time to whip it out and see how it works.
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Amy
posted on October 18, 2009 at 9:59 pm
@Brenda Wilkey, I learned how to make pastry with a pastry cutter but now I use my KitchenAid. Some people love their food processor, too, but I am a stand-mixer kind of gal.
Thanks so much for stopping by.
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Amy
posted on October 20, 2009 at 8:40 am
@gfe–gluten free easily, Maybe I should write about my short-cut attempts more often but I always try to minimize my kitchen time. I actually did try to just roll these out in a sheet and bake them (about 5 inches x 8 inches) and the edges burnt before the middle was cooked.
If anyone can figure out a way to bake these babies without having to roll, cut, roll, cut I’d love to know.
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Katie @ Kitchen Stewardship
posted on October 27, 2009 at 12:00 am
Thanks for linking up, Amy! That’s a whole bunch of ingredients I don’t have around, but I’m glad to have GF recipes to share with others.
Katie
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Iris
posted on January 3, 2010 at 10:13 pm
I am still so impressed at the fact that you made your own graham crackers…
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Jill
posted on September 27, 2010 at 11:04 pm
I have happy children now! Since discovering your amazing blog 1 month ago, I now have a ss & gf kitchen! My husband and toddlers are very supportive, especially with all of your yummy treats! My batch certainly didn’t make 2-3 dozen, though. Good grief. I think it maybe made 1? Too thick or too big? I’m excited about the freezing idea. THANK YOU!
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Amy Reply:
September 28th, 2010 at 9:17 am
@Jill, It could be either, Jill. I make them thin & use my ruler to measure when I cut them into 2 x 3 inch rectangles.
Glad you like them.
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Erika
posted on January 3, 2011 at 2:58 pm
Nothing like waiting till the last minute to figure out what I’m going to do about supplying S’s preschool class with crackers – I just can’t bring myself to bring in regular crackers for them and gluten free ones for her (or rather rice cakes since I’ve yet to find any decent crackers) – I’m going to give these a try!
Do you think I can use earth balance instead of butter since we’re also dairy free?
Thanks for the recipe Amy!
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Amy Reply:
January 3rd, 2011 at 4:17 pm
@Erika, Yes, I’ve used Earth Balance in place of butter many times, just never in this particular recipe. (The sticks, not the tub stuff.) These graham crackers are so yummy – I know you’ll love them. Let me know how it turns out.
hugs!
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Chickiepea's Blog: Eating for Autoimmune Health
posted on February 1, 2011 at 12:45 pm
I have to work on this one for us. We don’t do bean flour or xantham, but I think I could still adapt it to hold together if I think I can, I think I can , I think I can… LOL Will get back to you!
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Amy Reply:
February 3rd, 2011 at 6:34 pm
@Chickiepea’s Blog: Eating for Autoimmune Health, Can’t wait to hear back.
Hugs,
Amy
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Christianne
posted on April 18, 2011 at 11:29 am
Truly beautiful, artisinal at that! I’m afraid i can’t help you in your decision as I would love both versions.
I think you will just have to make two different tarts and let Joe decide
hee hee, Christianne
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Sandra
posted on March 27, 2012 at 6:33 pm
Do most people really have stand mixers these days? How would I do this in a food processor? I might remember how to use a pastry cutter LOL. Also my doctor wants me to cut out potatoes as well – does potato starch have a low GI? Is there something else I can substitute for potato starch?
Just found your site and I love it – can’t wait to start trying your recipes.
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Shaina
posted on June 28, 2012 at 8:46 pm
Can I replace the bean flour with anything else??
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