Serious Eats: Recipes

Gluten-Free Tuesday: Graham Crackers

[Photographs: Elizabeth Barbone]

S'mores, crumb crusts, a quick ice cream sandwich. All of these treats are possible thanks to a humble childhood snack: the graham cracker. S'mores probably weren't what Sylvester Graham had in mind back in 1829 when he created a "honey health biscuit" made from whole grains. Most of today's graham crackers are made from refined wheat flour. If you are on a gluten-free diet, this is a problem. However, gluten-free grahams are easy to make at home. And even if you aren't gluten-free, making homemade graham crackers is a fun—and tasty—way to experience classic graham crackers in a new way.

Brown rice flour takes center stage here. It lends a nice "grain" flavor to the graham crackers without being overwhelming. Also in the lineup are brown sugar and honey. They add a nice sweetness without turning these graham crackers into cookies. (You'll notice that this recipe is egg-free. If you are vegan or have a dairy allergy, the dairy can be replaced with dairy-free alternatives and the honey can be replaced with another liquid sweetener; I like golden syrup.) Unlike other gluten-free recipes, this one doesn't require the structure that xanthan gum provides. So, it doesn't make an appearance in this recipe.

About the author: Elizabeth Barbone of joins us every other Tuesday with a new gluten-free recipe for you. Elizabeth is an alumna of the Culinary Institute of America and Mount Mary College. With her solid professional baking background, Elizabeth is known for creating gluten-free recipes that taste just like their wheat counterparts. She is the author of Easy Gluten-Free Baking.

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