Gluten-Free Graham Crackers

4.86 from 21 votes

Prep Time20

Cook Time18

chilling time15

Total Time53

Course: Dessert, Snack

Cuisine: American

Keyword: Crackers, graham crackers

Servings:

Calories: 56kcal

Author: Alina Eisenhauer

In a medium sized bowl, combine the flour, sugar, flax, baking powder, baking soda and salt. Whisk to combine.
Add the butter and, using a pastry cutter or your finger tips, work the butter into the flour until it resembles coarse meal. Pieces should be the size of peas or smaller.
Mix the water and honey together.
Add the honey/water mix to the batter, and stir with a fork until well combined.
Press and knead until there are no dry bits, and you have a cohesive dough. The dough should be smooth enough to roll out and be slightly tacky but not sticky. Place dough on plastic wrap. Form into a square, wrap tightly and freeze for 15 minutes (or refrigerate for 30 minutes to 24 hours).
Preheat oven to 350 degrees. Remove dough from freezer. Lightly dust your work surface and your dough with flour, and roll out to a square that is roughly 16x16-inches square and ⅛-¼-inch thickness.* Dust your work surface as needed to keep the dough from sticking as you roll.
Trim the edges so that they are straight and you have a 15x15-inch square. Cut the dough into three-inch square pieces. Place on parchment-lined baking sheets, and pierce dough with a fork in lines.
Bake for 18-20 minutes, rotating the pan halfway through. When done, the crackers will be light golden brown. They will still have a little bit of give when touched, but they will harden up as soon as they cool. Remove to a parchment-lined cooling rack and cool for five minutes.
Store at room temperature in an airtight container.

*The crackers will puff a bit when they bake, so roll them out about half of the thickness you want for your final crackers.