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Soaked Gluten Free Graham Crackers (gluten free, egg free, dairy free, nut free, corn free)

No need to reach for a box. These soaked gluten free graham crackers are easy to make and properly prepared. Your kids will love them. And so will you!

Soaked Gluten Free Graham Crackers | Just Take A Bite

If you’ve been reading my blog for very long you know that I have a small obsession with graham crackers.

I don’t know why.  But they have been one of my absolute favorite foods for many many years now.

They are my go-to snack when I don’t feel well.  Not too sweet.  But just sweet enough.  Always the perfect treat.
I’ve made quite a few varieties of graham crackers over the years.  Every time I have a new dietary restriction I think…will I have to give up my beloved graham crackers?!

Recently I started eating gluten free.  Which means I can’t have my yummy homemade whole wheat grahams.

So of course I got to work creating a gluten free version.  Pure heaven.

Buy Healthy Snacks to Go eBook Recipes Online

These crackers are very easy to make, the grains are soaked (which makes them easier to digest) and they are very allergen friendly.

No eggs, dairy, gluten, rice, corn, oats or nuts.  I think they are even vegan (although I don’t know much about it…is honey vegan?).

I’m so happy that I don’t have to give up one of my favorite foods…and that I can eat it without getting a stomach ache (or a whole host of other symptoms).

Do you like graham crackers?

Give these soaked gluten free graham crackers a try.  Even if you don’t have to eat gluten free these are a great snack to get some variety in your diet.

Want to learn more ways to feed nutritious food to kids with allergies or picky eaters?

Check out my book Why Won’t My Child Eat?!

Soaked Gluten Free Graham Crackers | Just Take A Bite

 

Soaked Gluten Free Graham Crackers
Yields 40
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Ingredients
  1. 1 1/2 cups "whole grain" gluten free flour(s) (amaranth, brown rice, teff, sorghum, garbanzo bean, oat)
  2. 1/2 cup starchy gluten free flour (tapioca, cassava, white rice, arrowroot, potato starch)
  3. 1/2 cup coconut oil, butter, lard or tallow, melted
  4. 1 cup warm water
  5. 1 Tbsp. lemon juice
  6. 1/3 cup cane sugar
  7. 4 Tbsp. honey
  8. 2 Tbsp. molasses (you can skip this and add more honey or use maple syrup)
  9. 1 tsp. baking soda
  10. 1/2 tsp. sea salt
Instructions
  1. Mix the flours, oil, water and lemon juice. Cover and let soak for 24 hours.
  2. Heat oven to 350 degrees. Line two baking sheets with parchment paper.
  3. Add the remaining ingredients to the flour mixture. Mix until well combined.
  4. Add more sugar, honey or molasses to make them sweeter if desired.
  5. Spread half of the batter on each pan.
  6. Bake 10 minutes.
  7. Using a pizza cutter, cut into squares (if they are sticking to the pizza cutter try again in 3-5 minutes). Return to the oven for 5 minutes.
  8. Remove from the oven and transfer the crackers on the parchment paper to dehydrator trays. Dry at highest heat setting until crisp, removing the parchment paper part way through (about 6 - 8 hours).
  9. Let cool. Store in an airtight container.
Notes
  1. These crackers freeze well.
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In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

14 comments

  1. Mary Voogt says:

    I have not done them fully in the oven, but I’m pretty sure it would work. You’d just have to keep a close eye on them. They would probably be done faster in the oven.

  2. joanna says:

    Does the sugar play any role in texture? Can I reduce the amount. I made these last night and they turned out i think. My father in law liked them so much he asked to make a whole batch just for him. They were a bit too sweet for me and kind of had a burned sugar taste. I used coconut sugar and palm shortening so maybe why the weird taste but FIL sure liked them.

    • Mary says:

      Joanna,

      You could reduce the sugar a bit and they would probably be just fine. Maybe try 1/3 cup or 1/4 cup and see what happens. I personally like cane sugar better because it has a milder/more neutral flavor. I’m glad your FIL liked them! I just made a fresh batch myself yesterday 🙂 They are going quickly.

  3. C.Z. says:

    I just finished these for a graham crust. They are delicious! I will have to make another batch this week just for snacking.

  4. Sarah says:

    I am wondering about the flours. I don’t have a gluten-free flour mix, but I have some of the whole grains by themselves and I have cassava flour, white rice (can make into flour) and arrowroot. Can it be just one of those ingredients as a flour or does it have to be a combination? If so, can you share the ratios? Thanks!

    • Use whatever combination of flours you have on hand, Sarah. I usually use two or three mixed together. Like the recipe says, make 1/2 cup a “white” or starchy flour like tapioca, arrowroot or white rice. The other 1 1/2 cups can be whatever you like. I usually mix a grain (sorghum/brown rice/oat) and a seed (amaranth, quinoa, millet). But just about anything will work. And the 1 1/2 cups can definitely be just one kind of flour (though not another starchy one).

  5. Amy says:

    Have you ever tried using oil such as sunflower oil instead of coconut oil/butter/lard? My son with severe allergies can only have sunflower oil and wondering how it would effect the recipe… thank you I am very eager to try these esp as we live overseas and there are no graham crackers of any kind.

  6. Jill says:

    what happened to the pumpkin spice graham cracker recipe?! We loved that one…. any chance you could direct me to it…. ppllleeaaasssseeeee 🙂

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