oat flour graham crackers;

oat flour graham crackers;

Crispy homemade graham crackers made with oat flour, maple syrup, molasses, and cinnamon for a crunchy, delicious cracker. These gluten free graham crackers are perfect dipped in chocolate, eaten with s'mores, or crushed into a graham cracker crust.

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Oat flour graham crackers are ten times more flavorful than your store-bought options–and gluten-free to boot! They’re nutty and crisp with a snap, with toasty flavors like cinnamon, maple, and molasses. They make amazing s’mores or use them in any recipe as a gluten-free graham cracker crust. The possibilities are endless. Of course, that’s assuming you don’t just nibble your way through the graham crackers by themselves.

I never know how flavorful graham crackers could be until I made my own. I honestly can’t wait for summer to make my own s’mores kits. Toasty marshmallow-topped on these delicious, crunchy crackers make for the perfect bite. They’re a bit harder than store-bought graham crackers, but I like that extra crunch. It’s extra satisfying and makes it easy to blend it up to make a crust.

The key to making oat flour graham crackers is getting the consistency right. You want the dough to be soft to the touch, but not sticky at all. Keep mixing the dough until it comes together and is no longer crumbly. When you use your hands to pat the dough into a ball it should shape nicely but not stick to your hands. Even un-floured. If you do find it sticky, add a bit of extra oat flour and mix it together.

You won’t need to flour your surface if you use parchment paper. If you sandwich the dough between two pieces of parchment paper it won’t stick to your table or the rolling pin. I found the dough does stick to a rolling pin without the parchment paper. The downside of using parchment paper is that it slides around on my tabletops. Honestly, the best solution I found was getting my partner to help and hold down the edges. But as an alternative, get something heavy and weigh down two edges. Alternatively, a silicone mat instead of the bottom layer of parchment paper can help with the sliding.

If you find the dough too soft or hard to roll, throw the dough in the refrigerator for 15-20 minutes and try again. I like to make my graham crackers a little thicker, more toward ¼”, but you can go as thin as you’d like. Make sure you adjust the baking time and watch them closely to prevent burning. Make sure to take them out of the oven just as the edges begin to brown. Remove them from the sheet pan and lay on a cooling rack or parchment paper on the counter to help immediately stop the cooking.

The oat flour graham crackers will spread a tiny bit while baking, but not very much. I chose to trim two of the edges of each cracker immediately after removing from the oven. This step is absolutely not necessary and tedious if you don’t care. I did it because I was looking to get some graham cracker crumbs for sprinkling on chocolate, and I think it makes them look nice. It’s definitely an optional step though, I promise they taste delicious without.

secrets to success;

• Make sure the consistency of your graham cracker dough is moist but not sticky. You should be able to pack the dough into a ball and not have anything stick to your hands, even without flouring them. If you find the dough is too sticky, add extra oat flour, but make sure not to add too much and over dry it out.
• Feel free to dust with cinnamon sugar before baking if desired! I honestly find the crackers don’t need it because they’re so flavorful on their own. But if you like the dusted sugar on top, do it!
• I like to add a bit of texture on the graham crackers by pricking them with a fork. I think it gives them a rustic cute look. I also chose to trim two edges of my graham cracker immediately after removing from the oven. It’s an absolutely optional (and tedious) step, but I like how they look when you can see the height.

Looking for other DIY essentials?

• Gluten free sandwich bread is a great option that uses oat flour as well!
• For your summer BBQs, pull out the best burger rub! Make a big batch and keep it stocked in your pantry, you won’t regret it.
• For an easy option that will have your whole house smelling like cinnamon for hours, make these slow cooker candied cinnamon nuts.

oat flour graham crackers;

Crispy homemade graham crackers made with oat flour, maple syrup, molasses, and cinnamon for a crunchy, delicious cracker. These gluten free graham crackers are perfect dipped in chocolate, eaten with s'mores, or crushed into a graham cracker crust.

Prep Time: 25 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 40 minutes minutes

Oven Temp: 350°

Servings: 18

Author: bestwithchocolate.com

5 from 1 vote

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Ingredients

• 2 Tbsp sugar
• ½ tsp baking soda
• ¼ tsp salt
• ¼ tsp cinnamon
• ¼ cup maple syrup
• 1 Tbsp molasses
• 2½ Tbsp melted coconut oil
• 1¼ cups oat flour
• ¼ cup cornstarch (or sub arrowroot starch, or tapioca starch)
• 1½ tsp ground flax seeds

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Instructions

• In a medium mixing bowl, add 2 Tbsp sugar, ½ tsp baking soda, ¼ tsp salt, ¼ tsp cinnamon, ¼ cup maple syrup, 1 Tbsp molasses, and 2½ Tbsp melted coconut oil. Mix until smooth.
• Add 1¼ cup oat flour, ¼ cup cornstarch, and 1½ Tbsp ground flax seeds. Mix until fully incorporated. The dough should be moist but not sticky. If you use un-floured hands to form it into a ball, it should not stick to your hands at all. If too sticky, you can add a bit extra oat flour.
• Form dough into a ball. Place it between two sheets of parchment paper and roll to about ¼-⅛" thick depending on your preference. You can refrigerate the dough and chill for 15 minutes to help with the process. I find the parchment paper slides around on a counter, so it helps to weigh down two of the corners or get someone to help and hold the parchment paper.
• Use a pizza cutter, bench scraper, or knife to cut the dough into 2"x3" rectangles. Transfer to a baking sheet lined with parchment paper. Recipe makes approximately 18 crackers depending on preferred thickness.
• Roll up any scraps and reroll dough until finished. Prick each graham cracker with a fork in two rolls.
• Bake 10-14 minutes at 350°F in the oven. I recommend setting your timer for a minute or two less, and watching the last few minutes to avoid burning.
• Remove to a wire rack, or parchment paper or silicone on the counter to immediately stop the cooking.
• (Optional) Trim two of the edges on each cracker immediately upon removing from the oven. This step is incredibly tedious, and I recommend skipping it. It will give you a small pile of graham cracker crumbs great for sprinkling, and it gives the graham crackers a more traditional look.

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