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FODMAP Free Graham Crackers

FODMAP Free Graham crackers

FODMAP Free Graham Crackers
Author: 
Recipe type: Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10 crackers
 
Graham crackers are now available to FODMAP Free dieters! It will take you some time to make these (the dough needs to chill for at least 2 hours), but it's well worth the time!
Ingredients
  • 2½ cups plus 2 tablespoons all-purpose gluten free flour, sifted
  • 2½ teaspoons xanthan gum
  • 1 cup dark brown sugar, lightly packed
  • 1 teaspoon baking soda
  • ¾ teaspoon kosher or coarse sea salt
  • 7 tablespoons dairy free butter, cut into 1-inch cubes and frozen
  • ⅓ cup molasses (Grandma's original works well)
  • 5 tablespoons lactose free whole milk
  • 2 tablespoons clear vanilla extract
  • Topping (optional)
  • 3 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
Instructions
  1. Combine the flour, xanthan gum, brown sugar, baking soda, and salt in the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment. Pulse or mix on low to incorporate.
  2. Add the frozen butter substitute and pulse, or mix on low, until the mixture is the consistency of a coarse meal.
  3. In a small bowl, whisk together the molasses, milk, and vanilla.
  4. Add liquid mixture to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together (it will be very soft and sticky).
  5. Lay out a large piece of plastic wrap and dust it lightly with gluten free flour, then turn the dough out onto it and pat it into a rectangle about 1-inch thick.
  6. Wrap the dough and chill it until firm, about 2 hours or overnight.
  7. While the dough is chilling, prepare the topping -- combine the sugar and cinnamon in a small bowl and setting aside.
  8. Once the dough is well chilled, divide the dough in half and return one half to the refrigerator. Sprinkle an even layer of flour onto the work surface and roll the dough into a long rectangle about ⅛ inch thick. The dough will be sticky, so add more gluten free flour as necessary.
  9. Cut the dough into 4½ inch by 4 inch rectangles -- it's easiest to cut 4½ inch strips, then cut those strips into 4 in pieces. The actual size is unimportant, make them any size you want.
  10. Place the crackers on a parchment-lined (or wax paper lined) baking sheets and sprinkle with the topping.
  11. Chill until firm, about 30 to 45 minutes in the refrigerator or 15 to 20 minutes in the freezer. Repeat with the second batch of dough.
  12. Gather any scraps together into a ball, chill until firm, re-roll and cut into crackers.
  13. Preheat the oven to 350°F.
  14. Bake for 15 to 25 minutes, until browned and slightly firm to the touch, rotating the sheets halfway through to ensure even baking.
Notes
Optional:


To make crackers that look like traditional graham crackers, once the dough is on the cookie sheet, mark a vertical line down the middle of each cracker, being careful not to cut through the dough. Using a toothpick or skewer, prick the dough to form two dotted rows about ½ inch for each side of the dividing line.

2 comments

1 ping

  1. Squashablanca

    Are brown sugar and molasses low FODMAP? I thought only white sugar was recommended?

    1. LIVING FODMAP Free

      According to the IBS Group, brown sugar and molasses are low FODMAP and white sugar is FODMAP free.

  1. FODMAP Free Graham Crackers » Living FODMAP Free

    […] Let them eat graham crackers!  FODMAP Free dieters can now enjoy s’mores (with FODMAP free chocolate), graham cracker crust for your favorite pie or just plain graham crackers.  This recipe is a little time consuming and tedious, but worth it if you really need a graham cracker!  Get the recipe here […]

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