This recipe from Heavenly Homemakers, is a fantastic way to cut out the sugar and use a less processed ingredients. Your kids will love rolling them out, and since you can pre-make the mix, it can me ready to "roll" as soon as they come home from school. Serve with a glass of milk and listen to the cares of their day.

Whole Wheat Honey Graham Crackers

Ingredients

  • 2 ¼ cups whole wheat flour
  • ½ cup rapadura or sucanat (dehydrated cane sugar juice)
  • 1 t baking powder
  • ½ t baking soda
  • ½ t salt
  • ¼ t cinnamon
  • 4 T honey
  • ¼ cup of water
  • 1 t vanilla
  • 1 stick butter, melted

Method

Preheat oven to 350 degrees. Melt stick of butter in a pan on the stove. Set aside. In a mixing bowl, stir together the flour, sugar, baking powder, baking soda, salt and cinnamon. Add the liquids: honey, water, vanilla and melted butter.

Cut two pieces of parchment paper the size of the cookie sheet. Lay one piece of parchment paper on the cookie sheet. Place the ball of dough on the parchment paper. Lay the other piece of parchment paper on top of the ball of dough. Squish dough down a little with your fist. Use the rolling pin to roll the dough between the pieces of parchment paper. Roll until the dough covers the whole cookie sheet. Remove the top piece of parchment paper. Cut rolled dough into 2 inch squares, or cut shapes with cookie cutters, being sure to separate the shapes from the surrounding dough a little.

Bake in oven for 18 minutes. Turn oven off, but leave crackers in the oven to get crisp. Remove from oven after 30 minutes to one hour. Break graham crackers apart. Store in a air tight container.

I researched long and hard before I found this winning recipe. I adapted it from celiac.com and made some personal modifications. These are very "s'more" friendly and good enough to share with your gluten-eating friends... but so good you won't want to.

Gluten-Free Graham Crackers

Ingredients

  • 2 ¼ cup of gluten-free flour mix*
  • ¾ t xanthan gum
  • ½ t baking soda
  • ½ t salt
  • ½ cup of packed brown sugar
  • 7 T chilled butter-cut into pieces
  • 1 ¾ t cinnamon
  • 3 to 4 T cold water
  • 1 t baking powder (make sure it's gluten-free.)
  • 3 T honey
  • 1 t vanilla

Method

Mix together flour, brown sugar, cinnamon, baking powder, baking soda, xanthan gum, and salt. Using your fingers, work the butter into the dry ingredients. Stir in honey and vanilla. If dry, add a bit more water (one tablespoon at a time). Gather into a ball and refrigerate at least one hour.

Roll out to ⅛-inch to ¼-inch thick (use parchment paper for ease), cut into squares, prick lightly with fork and sprinkle with cinnamon sugar before baking.

Bake at 325 degrees for 12-15 minutes.

*Gluten-Free Flour Blend Is:

  • 3 parts corn starch
  • 3 parts white rice flour
  • 2 parts soy flour
  • 1 part masa flour

These graham crackers are perfect for stuffing inside your child's gluten free lunch or packing for road trips.

Of course, nothing beats a s'more. Except maybe an after school snack of graham crackers and milk. I'm getting hungry. Enjoy!