Friday, April 24, 2015

Chocolate Dipped, Wheat Free (Gluten Free) Graham Crackers

Why Not out of a Box?

James is avoiding legumes, and so far, I have yet to find a wheat free graham cracker that does not have pea protein as an ingredient. I am open to suggestions! However, these are not that difficult and tasty to boot.

Free of: Peanuts, wheat/gluten, eggs, fish, shellfish, legumes (soy-see below)

Depending on comfort level/variation: tree nuts (contains coconut), milk (type of chocolate/shortening you use), soy (lecithin depending on type of chocolate)


1 c GF all purpose mix
1/4 c. seed meal*
1/4 c coconut flour
1 tsp xanthan gum
1 1/2 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 c butter*, cold, cut into chunks
3 T water
2 T molasses*
1 T honey*
1 t vanilla

*Ingredient notes:  I get seed meal from Gerbs Seeds but it can also be made by chopping your seeds to a powder in your food processor. If leave the processor on too long, you will end up with butter, so pulse the processor until the texture is a coarse powder.

To make this dairy free, use whatever safe solid shortening replacement you prefer.

To vary the taste of the end product, change the amount of the honey and molasses. The way it is written here, they will taste similar to a spice cookie. With all honey and no molasses, they will taste quite sweet, more like a traditional honey graham cracker. Use your preference are your guide.


1. Preheat the oven to 325°.
2. Line 1 or 2 cookie sheets with silicone baking sheets or parchment paper, depending on how thick your final crackers will be rolled out. If you want the crackers to be crisp (good for s'mores), you will need 2 cookie sheets. If you want a softer cracker (more cookie like and also, I think, good for ice cream sandwiches), you will only need 1. 
3.  In a food processor, add from flour mix through salt. Pulse once or twice to combine.
4. Add the butter (or shortening) and pulse until blended and resembles cornmeal.
5. Add the water, molasses, honey, and vanilla. Pulse until combine and a soft dough forms. 
6. Sprinkle powdered sugar on the silicone baking sheets (or parchment).
7. If you are using 1 cookie sheet, roll out the dough to about 1/4", using powdered sugar as necessary to keep the dough from sticking. If you are using 2 cookie sheets, divide the dough and roll each out to about 1/8" thick.

8. Use a pizza cutter to score the crackers into whatever shape you want. Then, poke with a fork in a regular pattern.
9. Bake for 15-20 min, depending on thickness, until edges begin to brown.
10. Remove from oven.
11. While still warm and on pan, use a sharp knife to cut along the scored lines. Allow to cool for 10 min. Then cool completely on a cooling rack.

12. Using the directions from this post, melt the chocolate of your choice.
13. Use a pastry brush to apply the chocolate and place in the refrigerator for approximately 4 min or until set.

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