Thank goodness for Smitten Kitchen! My friend and I wanted to make key lime pie, but you need a graham cracker crust for that and store-bought graham crackers certainly wouldn’t work. Luckily, Smitten Kitchen has a recipe that survived our gluten-free adaptation wonderfully. (If you want to make non-gluten-free graham crackers, I recommend following the original recipe instead of our modified version.)
Adapted from Smitten Kitchen
Yield: the equivalent of ten 4 x 4.5-inch crackers or forty-eight 2-inch squares
2 1/2 cups plus 2 tablespoons gluten-free flour
1 cup dark brown sugar OR 1 cup white sugar + 3 tablespoons molasses
1 teaspoon baking soda
3/4 teaspoon salt
7 tablespoons unsalted butter
1/3 cup honey
5 tablespoons milk
2 tablespoons vanilla extract
- Preheat oven to 350ºF. Line 2 large baking sheets with parchment paper.
- Fit a stand mixer with the paddle attachment. Stir together the flour, brown sugar (OR sugar + molasses), baking soda, and salt in the bowl.
- Add butter and mix on low speed. The mixture will resemble coarse meal.
- Add honey, milk, and vanilla extract and mix in on low speed. The dough will be soft and sticky.
- Dust a work surface and rolling pin with flour. Roll out the dough as best you can and then press it into the baking sheets. (If you’re going to mash it up for a pie crust anyway, it doesn’t matter how it looks.) The dough should be about 1/8 inch thick.
- Bake for 15-25 minutes, or longer if necessary. I recommend checking the crackers periodically and waiting until they feel slightly firm.