Gluten free versions of our favorite snacks found in stores normally have a reputation for their cardboard texture and appearance. Mass produced graham crackers being one of them. With our gluten-free carob recipes, those days are way behind us now. Once you make these Gluten Free Carob Graham Crackers at home, you won’t look back again. When it comes to the flavor, the richness, and the nutrient profile, these crackers will inspire you to never buy the store-bought kind.
Homemade Carob Graham Crackers
There’s nothing like homemade graham crackers. With our version, we choose to believe that we’ve hit the healthy spot! This is because these popular treats are naturally sweetened using carob powder and organic maple. No refined sugar at all. Traditionally, graham crackers are made with graham flour, a stone ground whole wheat flour. It contains the oil, germ and fiber of whole wheat kernel. So if you have wheat intolerances or allergic to gluten, commercially available ones are not recommended. Moreover, the ones at the stores normally are filled with excessive amounts of sugar and preservatives. So on a larger health and food perspective, they are not the ideal treats that you want to serve your family with. This is where our graham cracker recipe comes in. Think of it as the homemade gourmet version.
How To Make Gluten Free Graham Crackers?
To make our carob graham crackers nutritious and absolutely gluten-free, we are using almond flour. It also takes care of the light and crunchy factor. The cracker-like texture that graham crackers are popular for comes from how the fat is added to the dough and the baking powder. Almond flour perfectly fits the bill. How about the unhealthy sugary aspect? Of course we are addressing that too! To hit all the notes successfully without making the crackers overly sweet, we are relying on reasonable amounts of maple and Australian Carobs. There is organic maple sugar in the dry ingredients and ample amount of maple syrup folded in the wet ingredients as well. Then there’s arrowroot powder in the picture. This is an essential addition for giving the cracker a little loft. The thickness is not dense.
The Real Deal About Carob Graham Crackers
With real vanilla, almond milk, cinnamon and butter, we can say that the end result is the real deal, if not way better. Please remember that through this recipe, we are offering you an alternative version of this popular snack. However, please manage your expectations. Wheat flour and almond flour sit in different departments. But these we can say. These are healthier. They are also richer in taste. No artificial sweeteners at all. The overall profile is delicious. Also, the so-called “snap” that graham cracker is known for is present.
The greater idea is to present an enjoyable solution. That those with gluten allergies or wheat intolerance concerns could also have a chance to enjoy these sweet treats that we grew fond of as kids. They are perfect as plain snacks and are also excellent to use as pie crust or cheesecake crust. Plus, how can we forget about classic s’mores, right?
RECIPE. Gluten Free Graham Crackers
Ingredients
- 2 1/2 cups almond flour
- 1/4 cup The Australian Carob Co. Roasted or Raw Carob Powder
- 2 tbsps organic real maple sugar
- 1 tbsp arrowroot powder
- 2 tsps baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 4 tbsps butter
- 1/4 cup egg whites
- 2 tbsps maple syrup
- 2 tbsps almond milk
- 1 tsp real pure vanilla extract
Instructions
- In a food processor, combine almond flour, arrowroot powder, carob powder, maple sugar, baking powder, cinnamon and salt. Pulse until well-combined.
- Add butter into the mix and pulse until a coarse mixture is achieved.
- Pour in the egg whites, maple syrup, almond milk and vanilla. Pulse until thoroughly combined and until a dough forms. It should be a smooth dough and not super sticky.
- Take the dough out of the food processor's bowl. Place it on a plastic wrap, cover it tightly, and let it chill inside the freezer for 15 minutes.
- Preheat oven to 350F.
- Remove the dough from the freezer. Prepare two sheets of parchment paper. Approximate the sizes based on the size of your baking tray.
- Turn dough out onto a lightly almond floured sheet of parchment paper. Pat the dough into a rectangle.
- Place the other sheet of parchment paper on top of the dough. Roll dough out to 1/8 of an inch thick.
- Carefully remove top piece of parchment paper. Transfer the rolled dough, with bottom parchment paper to the baking tray or cookie sheet.
- Using a fork or a pizza wheel, score the dough into rectangles. We scored ours to achieve 2 x 2 or 2 x 4-inch pieces once we break apart the cracker after baking.
- To achieve a graham cracker appearance, prick dough all over with a fork.
- Place in the oven and bake for 15 minutes or until evenly brown.
- Remove graham crackers from the pan and place on a wire rack to cool completely.
- Break along scored lines.
- Enjoy!
