Gluten Free Graham Crackers with Bourbon and Honey
November 25, 2015 at 4:55 pm By Chef Eric
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
In the bowl of a food processor, combine flour, sugar, baking powder, baking soda, and salt. Pulse a few times to combine.
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.
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.
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.
Preheat oven to 350F (175C). Line a sheet pan with lightly greased parchment paper.
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.
Bake for 18-25min, or until the edges begin to darken, turning the pan halfway through.
Let cool on the pan, then break apart and store in an airtight container.
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.