Gluten Free Dairy Free Graham Crackers With Teff (Recipe + Video)
Gluten free dairy free graham crackers with teff flour – crunchy crisp graham cracker alternative, complemented with maple and cinnamon flavor. These teff crackers taste similar to vegan graham crackers and are also soy free, egg free, dairy free and refined sugar free. This recipe yields perfect gluten free graham crackers without egg and honey or even graham flour and still, you'll get crispy gluten and dairy free graham crackers that kids can enjoy as well!
Combine the vegan butter and maple sugar using a spatula and mixing bowl, cream the mixture well. Add the flax egg, date syrup and vanilla and mix again.
Then add in the dry ingredients: the gluten free flours, cinnamon, salt and baking soda, until evenly combined and fully incorporated.
Scrape the dough onto a surface, knead a bit until it comes together. Chill the dough (wrapped) in the refrigerator for at least 15 minutes. If your kitchen is pretty cold, then there is no need to chill prior to baking.
Roll Out The Dough
Remove the chilled dough from the refrigerator. Unwrap the dough and roll it out between two parchment papers, into a rectangle, about 1/8 to 1/16 inch thick.
Cut The Crackers
Use a knife or a pizza cutter to trim the edges if you want or leave them. Save the scraps, you will re-roll and make a few extra graham crackers. Use a pizza cutter to make desired size pieces. Section and score your rectangle into smaller rectangles, but don’t separate them. Use a fork to poke holes all through the dough to give it that characteristic look of graham crackers. This will also keeps them from puffing up while baking.
Preheat the oven at 350F. Transfer the parchment paper holding the crackers on your prepared baking sheet and repeat the process with all your scraps. If your kitchen is really warm keep the baking tray in the fridge for 10-15 minutes while the oven is preheating. It will prevent the butter from melting too fast.
Bake The Crackers
Bake the gluten free graham crackers for 13-15 minutes (it depends on how thick you made them).The crackers will not look fully cooked when it's time to take them out of the oven. But they will harden as they cool so don’t over-bake. Tip: Cut the crackers with a pizza cutter again, while warm and soft, once hardened they will brake unevenly.
Let the crackers fully cool before storing,
Video
If you can't see the video, please disable your ad-blocker. Or visit my YouTube channel.
Notes
Tips For Making Perfect Vegan Gluten Free Graham Crackers
More Cinnamon Flavor: Mix some cinnamon with some maple sugar and sprinkle on top of the crackers just before baking.
Extra Crispy: When the crackers are done baking, turn off the oven, and open the oven door wide. After the majority of the oven’s heat has dissipated (after about 5 minutes), shut the oven door, and let it cool down for 15-20 minutes with the crackers inside.
Flours: You could substitute sorghum flour with gluten free oat flour. Try not to substitute teff flour with anything, it’s flavor is essential - it has a sweet, nutty, malt/ molasses-like flavor).
Sweetener: molasses is the traditional flavoring syrup used in graham crackers, but I’m using a healthier version here – date syrup (the only ingredient is dates), it has a similar but less bitter flavor.
Fat: Can't have a vegan butter? Try coconut cream instead.
Keep The Dough Cold: If your kitchen is really warm keep the baking tray in the fridge for 10-15 minutes while the oven is preheating. It will prevent the butter from melting too fast.
Make In Advance: Make the dough for these vegan graham crackers 1 day ahead of time. Or you could let it rest at least one hour in the fridge (wrapped).This will give the gluten free flour time to become entirely hydrated. When you’re ready to roll out your dough, let it sit for 5 minutes at room temperature before working with it, it will be more pliable.