S’mores with Gluten Free Graham Crackers
It’s getting to be the loveliest time of year here in Texas. The days are still warm, but the nights are starting to cool off. And you know what cooler nights means: Camping! Campfire! S’mores!
Last year around this time, Marc and I decided we were going camping. Except… living far from your parents means you can’t mooch off their giant tent and camping supplies anymore. But I reeeeally wanted to go camping. We had an air mattress, and we borrowed a tent from a friend, so we were basically set, right? We just needed a few things from Target.
Mmmhmm, right. “A few things” turned into a great many things, some of them extremely important. Like a way to blow up the air mattress that didn’t require an outlet… turns out you can’t buy those at Target.
It was getting late, Maria was getting hangry, and we still had like a 45 minute drive to the campsite. We had a powwow (slash mini breakdown… I mean, I was hungry!) in the yoga mat aisle where we debated the the pros and cons of sleeping on cheap yoga mats… and I decided that I didn’t need to go camping that badly. So we turned around and went back home, but I wasn’t going to accept defeat that easily. We promptly set up the tent in the living room and proceeded to roast marshmallows over the stove and make s’mores with these graham crackers, obviously!
So basically, if you’re going camping: awesome. I’m so jealous. But if you’re not: don’t let that keep you from enjoying delicious s’mores on some gluten-free graham crackers! Grab a mallow, turn the stove on, and roast away!
S'mores with Gluten Free Graham Crackers
- 1 cup brown rice flour
- ¼ cup quinoa flour
- ¼ cup oat flour
- ½ cup tapioca starch
- 1/3 cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 5 tablespoons cold butter cut into cubes
- 3 tablespoons lactose free milk or your preferred type
- 2 tablespoons maple syrup
Preheat the oven to 350 F. If you own a pizza stone, I highly recommend using it — place it in the oven while it preheats.
In a medium mixing bowl, combine the dry ingredients (flours, starch, sugar, baking powder, and salt). Whisk to combine.
If you have a food processor, pour the flour mixture in and add the butter cubes. Pulse until butter is evenly mixed. (If you don't have a food processor, add the butter into the bowl and cut it in with a pastry cutter or your hands.)
Add the milk and maple syrup. Pulse or mix until a dough forms. You can see from the picture above what the uncooked dough consistency should be. If you feel like it's too soft or too crumbly, adjust accordingly by adding more flour or milk. It's going to be slightly soft and sticky, but you still need to be able to roll it out.
Tear off a piece of parchment paper that's at least 12x16" and sprinkle flour evenly on top of it. Place the dough on the parchment paper and flatten it slightly. Sprinkle flour over the top of the dough and lay a roughly equal size parchment paper piece on top.
Roll the dough in between the parchment papers until it measures 12" by 16" and about 1/8" thick (see notes for tips on rolling it out). Try to get it as close as possible. (You can tell from the picture above that mine was far from perfect. Those awkward end pieces just become tasting pieces - not a bad thing!)
Gently lift off the top parchment paper. Slide dough with bottom parchment paper onto the preheated pizza stone or a baking sheet.
Use a pizza cutter to cut the dough into 3" x 2 ¾" rectangles and prick dough with a fork. (Again, from the picture above it's obvious that I wasn't too stressed about getting them exact, you just want them graham cracker size-ish.)
Place the dough in the refrigerator to chill for 10 minutes (Don't skip this! It's important!)
Bake the graham crackers for 40-45 minutes or until edges are golden brown.
Take the crackers off the baking sheet and let them cool completely before breaking them along the cut lines.
Roast yourself some marshmallows and enjoy!
These guys are really very easy to make. The only difficult part is the rolling out process. It’s really important to chill the dough before you roll it out, as it’s pretty fragile. It’s also essential that you use parchment paper both beneath and on top of the dough while rolling. Chilling it helps, but it’s still fairly soft. I like to lift up the top parchment periodically to check on the thickness, and then I flour the top of the dough again. This also keeps it from sticking to the parchment paper when you remove it at the end.
Also, it's important to note that — while these are wheat & gluten free and suitable for people following the low FODMAP diet, they are still high in sugar. I speak from personal experience when I say that eating too many s'mores (or just crackers) will make you feel not so good. So enjoy responsibly!
You might also like
Oh yeah, you read that right. Flaky, delicious, gluten free pumpkin pie. Maybe you’re thinking, ok big deal? All pies are flaky and delicious. Well, let me tell you a little story about a gluten free pumpkin pie…
I’ve been meaning to share this recipe forever, because these guys are a rotating favorite around here. And that’s saying a lot, considering my aversion for making the same thing more than once…
Is it strawberry season where you are??! Growing up the midwest, my memories of strawberry season are that it was a very short amount of time — like a week — in the end of May or beginning of June. We always made it a point to go strawberry picking, but we never knew when Strawberry Week was going to be, so it was kind of a game…