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    Scott Adams

    Graham Crackers (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    1 cup gluten-free flour mix*
    ¾ teaspoon xanthan gum
    1 cup brown rice flour
    ½ teaspoon baking soda
    ¼ cup soy or quinoa flour
    ½ teaspoon salt
    ½ cup packed brown sugar
    7 tablespoon chilled butter-cut into pieces
    1 ¾ teaspoons cinnamon
    3 to 4 tablespoons cold water
    1 teaspoon baking powder
    3 tablespoons honey
    1 teaspoon vanilla



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    Mix together flours, brown sugar, cinnamon, powder, soda, xanthan gum, and salt. Using your fingers, work the butter into the dry ingredients. Stir in 3 tablespoons, honey and vanilla. If dry add a bit more water (1 tablespoon at a time). Gather into a soft ball sized ball and refrigerate at least one hour (I usually leave it overnight, covered).

    Roll out to 1/8 to ¼ inch thick (I use parchment paper), cut into squares, prick lightly with fork and sprinkle with cinnamon sugar before baking. (I skip the last step if we are going to frost them).

    Bake at 325F for 12-15 minutes.

    * Bette Hagmans Four Flour Mix (from The Gluten-Free Gourmet Bakes Bread).
    Garfava Bean Flour 2/3 part
    Sorghum Flour 1/3 part
    Cornstarch 1 part
    Tapioca Flour 1 part

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  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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