Gluten Free Honey Grahams · GF (12 large rectangles or 24 squares)
You can substitute regular all purpose flour for some or all of the flours in this recipe, if you can’t find the other flours. I like this blend though because the kinako (roasted soy flour) and buckwheat flours give the grahams a nutty quality that whole wheat or graham flour would normally contribute. All of these flours are easily purchased at any Japanese or Korean market.
Read about the evolution of this recipe here.
2 1/4 oz buckwheat flour (in an Asian market, look for “sobako”)
1 1/4 oz kinako
1 1/4 oz mochiko (sweet rice flour)
1 1/4 oz tapioca starch
3 1/2 ounces brown sugar
1/4 tsp nutmeg
1/8 tsp cinnamon
1/2 tsp kosher salt
1/2 tsp baking soda
1 3/4 ounces melted butter or coconut oil
2 ounces honey
1 ounce cream
1 Tbsp vanilla
1.75 ounces sugar
1/2 tsp ground cinnamon
pinch of salt
optional: the scrapings of 1 vanilla bean
Rev that oven to 350° as usual, and have a greased or parchment lined sheet pan standing by.
This couldn’t be easier: mix everything together. Done.
Chill at least 10 minutes before rolling. (If you’re using coconut oil, keep a sharp eye on the chill time. Coconut oil goes from liquid to rock hard in minutes!)
When the dough has chilled a bit, dust the counter top with a bit of powdered sugar and roll the dough to a 1/4”. Roll it up onto your pin and transfer to a greased cookie sheet.
This dough is super forgiving of patchwork, so you can transfer in section and mush it together on the pan.
Once you’ve got the dough settled, brush it lightly with water. In a small bowl, combine all of the ingredients for the sugar sprinkle and mix with a fork. Now sprinkle it evenly over the graham cracker dough.
Use a fork to dock the dough all over. This dough really wants to bubble up, so prick the dough really well. Also think about how a graham cracker looks, those neat rows of perforations? Aim for that.
Then, use a bench knife or pizza roller to cut the sheet of dough into graham cracker sized rectangles or squares. The dough will bake and largely merge back together, but these cuts will a) guide your cuts of the finished cookie and b) help those cuts have a neater edge, as the baked, somewhat brittle cookie will be prone to shattering if not pre-cut.
Bake the cookies for 10 minutes or until puffed and firm to the touch. When they come out of the oven, immediately use the bench knife or a pizza cutter to re-cut the crackers along the lines you previously made. Cool the crackers on the pan for a few minutes. Then, lift the grahams up with a fork or a spatula and transfer to a cookie rack to cool completely.
Store in an airtight container for a week or longer.
Mar 29, 2011 · 11:08 PM
I made them today too! We were baking together in spirit. So glad you enjoyed them, thanks for letting me know how they turned out.
May 23, 2011 · 9:41 PM
Wendi, haha. I’ve made it with 100% all purpose flour before, it turns out great. Having lived in Japan, I’m a sucker for anything with kinako, but I know it’s probably a chore for most people to find it. Good luck with the grahams, have fun!
Jun 11, 2011 · 6:07 PM
@Megyn, hopefully everything will taste normal too! To me, gluten free baking is just a side effect of utilizing lots of fun ingredients. If I only use wheat flour, I’m not doing myself any favors professionally, I’m not learning and I’m not creating. So I love to experiment with different flours- not to cater to a GF crowd per se but to learn and find different tools and tricks to incorporate to make me a better baker. Different kinds of flours contribute different flavors and textures; rather than try and figure out ways to “force” them to mimic wheat flour, I try to find ways to use them to their own best advantage. It’s fun to me.
Dec 02, 2011 · 11:52 AM
I love that you only have to cut it after you’ve pressed the dough into the pan. Much easier than rolling out the dough and cutting out individual crackers & transferring to a cookie sheet… thanks Stella! Oh, and can the cream be substituted with milk?
· Sumaiyyah · http://everylittlecrumb.blogspot.com
Dec 02, 2011 · 6:42 PM
@Sumaiyyah, absolutely. It may be a little less tender, but should be a pretty negligible difference. Good luck!
Jan 02, 2012 · 2:30 PM
@Susan, oh no! They should definitely not be soft! It sounds like they were just a touch underbaked. When they come out of the oven they will be a touch soft and pliable, but they crisp up significantly as they cool. Your oven may be off just a bit, perhaps it wasn’t running as hot as the dial says? At any rate, bake until they are puffed and golden and just starting to darken around the edges of the pan.
Sep 07, 2012 · 8:22 PM
Hi Anna! Absolutely, it should work out just fine. You’re such a good friend!
May 20, 2013 · 12:50 PM
I’ve a friend who’s nearly completed a 26 week fire academy program who needed a GF pick-me-up to get through these last few weeks. I couldn’t find Sobako in my asian market so I subbed in Sorghum Flour. They were insanely good. I have most of them to her paired with pineapple habanero marshmallows so she could have a little ‘controlled burn’. (sorry!)
· Rebel Shell · http://www.rebelskitchen.com
May 22, 2013 · 5:37 PM
Hey Rebel Shell! Thanks so much for sharing, I’m glad to know that sorghum flour can work in place of the buckwheat/sobako. Congrats to your friend!
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