Gluten-Free Graham Crackers with Oat Flour
Ingredients
- 1/4 cup honey
- 3 tablespoons light olive oil
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- 1 egg
- 1-3/4 cup oat flour
- 1/2 cup tapioca flour
- 1 tablespoon ground flaxseed
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). In a medium mixing bowl, whisk together 1/4 cup honey, 1/3 cup light olive oil, 1 tablespoon molasses, 1 tablespoon of flaxseed, 1 teaspoon vanilla extract and 1 egg until smooth and well combined.
- In the same bowl, add 1-1/2 cups oat flour, 1/2 cup tapioca flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon cinnamon. Mix until the dough comes together and falls off the beaters in large clumps. If the dough drips off easily, add 1-2 tablespoons more oat flour.
- Cut two sheets of parchment paper the size of your cookie sheet. Place one sheet on your work surface and lightly spray with nonstick cooking spray. Spread half the dough in a rectangular shape on the parchment, cover with the second sheet, and roll evenly to 1/8-inch thick.
- Using a pizza cutter or knife, score the dough into your desired cracker size. I like to cut strips 2.25 inches wide to match traditional graham crackers. Use a fork or skewer to press holes in each scored cracker to prevent air bubbles during baking. Scrape away excess dough around the edges and add it back to your mixing bowl.
- Transfer the parchment with scored crackers to a baking sheet. Bake for 10-13 minutes until golden brown, watching carefully as they can quickly overbake. Cooking time varies depending on thickness, so keep an eye on them.
- Repeat the rolling and scoring process with the remaining dough and bake the second batch. Allow crackers to cool on the pan for a few minutes, then transfer the parchment to a wire rack to cool completely before breaking or slicing apart.
Video
Notes
Roll between parchment paper: This keeps your workspace clean and ensures even thickness without adding extra flour that could make the crackers dry.
Don't skip the holes: Poking holes in each cracker prevents them from puffing up unevenly and helps them bake to that perfect crispy texture.
Watch the oven closely: These can go from golden to burnt quickly, so check them at 10 minutes and adjust time based on your desired level of crispiness.
Score before baking: Scoring the crackers while the dough is soft makes much cleaner edges than trying to cut them after baking.
Test the dough consistency: The dough should hold together when rolled but not be so wet that it sticks to everything—adjust with flour as needed.
Did you make this recipe?Please let me know in the comments below how it turned out :)