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Personalized Catering

Gluten Free Graham Crackers with Bourbon and Honey

November 25, 2015 at 4:55 pm By

Back in August I posted a blog about making biscuits and told you it was a great stepping stone for more advanced baking. A few weeks ago I took that same recipe and adapted it to be gluten free. Today I will show you how easy it is to make gluten free graham crackers with just a few simple additions.

This recipe was originally adapted from Alton Brown’s version of graham crackers. I scaled it down to fit in my mini food processor, and to also fit in a gallon-sized zip-top bag. I also used my homemade vanilla bourbon instead of milk. If you’ve run out, consider trying amaretto or spiced rum.


  • 5 ounces Bob’s Red Mill gluten free baking flour (about 1 cup)
  • 1.5 ounces brown sugar (about 1/4 cup)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground cinnamon
  • 1.5 ounces unsalted butter (3 tablespoons)
  • 1.5 ounces honey (2 tablespoons)
  • 1.5 ounces vanilla infused bourbon* (3 tablespoons)

*can substitute 3 tablespoons whiskey + ½ tsp vanilla


  • 1

    In the bowl of a food processor, combine flour, sugar, baking powder, baking soda, and salt. Pulse a few times to combine.

  • 2

    Cut the butter into a few small cubes and add it to the flour mixture. Pulse a few times until the mixture looks like sand.

  • 3

    Add the honey and half of the bourbon. Pulse a few times, then add more bourbon if needed. Continue pulsing until the mixture pulls together.

  • 4

    Lightly grease the inside of a 1 gallon zip-top bag. Transfer the dough into the bag, being careful of the blade. Press the dough into a flat sheet, then chill for at least 1 hour or over night.

  • 5

    Preheat oven to 350F (175C). Line a sheet pan with lightly greased parchment paper.

  • 6

    Cut off the edges of the zip-top bag. Carefully peal back the top layer, flip the dough onto the sheet pan, then remove the back layer. Dock the dough with a fork, then cut into squares.

  • 7

    Bake for 18-25min, or until the edges begin to darken, turning the pan halfway through.

  • 8

    Let cool on the pan, then break apart and store in an airtight container.

  • 9

    You could eat this with cheese, or make them into s’mores, and you would probably enjoy it. But what I really want you to do is grind them up into graham cracker crumbs and store them in your cupboard, you’ll thank me later.