Ingredients

1/2 cup xylitol (or brown sugar, if you’re not sugar free)
1/4 cup erythritol (or 3 Tbsp. honey, if you’re not sugar free)
3 Tbsp. water
1 tsp. vanilla extract
1 cup gluten free flour blend (the recipe I use can be found here)
1 cup brown rice flour
1/4 cup quinoa flour
1 3/4 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. xanthan gum
1/2 tsp. salt
7 Tbsp. unsalted butter, chilled and cut into small cubes
cooking spray

Instructions

1. If you’re using regular sugar, then you can skip this step and add the brown sugar with the dry ingredients and the honey with the water and vanilla in a separate small bowl. Otherwise, in a small saucepan, add xylitol, erythritol, and water and cook over low heat, stirring regularly, for about 5 minutes or until the sweeteners are completely dissolved. Remove from heat, add the vanilla extract, and cool for about half an hour.

2. In a mixing bowl, combine the gluten free flour blend, brown rice flour, quinoa flour, cinnamon, baking powder, baking soda, xanthan gum, and salt. Mix until ingredients are evenly distributed. Using your fingers, work the butter into the dry ingredients until the mixture is a sandy texture.

3. Stir the cooled sweetener mixture (or the water, honey, and vanilla mixture if you’re not sugar free) into the dry mixture and mix until combined. If the dough is too dry, add a little more water, one teaspoon at a time. The dough should be soft and hold together well without being sticky. Pat the dough into a flat disc, wrap with plastic wrap, and refrigerate at least 1 hour.

4. Preheat the oven to 325 degrees F. Lightly spray a cookie sheet with cooking spray (to keep the parchment in place), and line it with oven parchment.

5. Cut off about 1/4 of the chilled dough and roll it out between two pieces of parchment that have been lightly floured with rice flour. Roll the dough out until it’s between 1/8 and 1/4 inch thick. Cut the dough into 2 x 3 inch pieces (or a similar size) using a knife or a pizza cutter, and prick lightly all over with a fork. Place on the parchment lined cookie sheet, making sure to leave a little room around each piece of dough. Bake for 20 to 25 minutes, or until golden brown and dry. Repeat for the remaining dough.

6. When all of the graham crackers are finished baking, turn off the oven and allow to cool down, place the crackers in a single layer on cookie sheets, and return them to the oven. Close the door and leave the crackers in the oven overnight. This will help to evaporate any leftover moisture and will make the graham crackers more crisp.