It’s s’mores season! If you have any camping planned, I have just the thing for you: gluten free graham crackers. Now you too can partake in chocolate-smeared and crumb-dusted sticky happiness.
For reasons of necessity, this recipe is a little different than your usual honey graham. It was only in the middle of measuring out some buckwheat flour that I realized I would need honey, too. Well, I’ll be.
In rooting through a cabinet, I stumbled upon something entirely different: cane syrup. A friend brought us a bottle some time back, saying he was interested to see what I would do with it.
“What are you supposed to do with it?” I asked, equal parts charmed and intimidated by the thick amber syrup.
“We always just put it on biscuits,” he replied with a shrug.
I poured a little into a pumpkin cake batter, and we used quite a lot of it to make granola. Cane syrup is thicker than maple syrup, thinner and milder than molasses. The unique old-timey flavor is slightly baffling as far as culinary applications, though. From my brief research, you can use it in a marinade, in a pecan pie, or a spice cake. My friend was right, though: most people do just pour it on biscuits.
Happily, it turns out that cane syrup is a fantastic addition to graham crackers. My gluten-free flour blend for this recipe relies on buckwheat and millet flours, and these whole grains hold their own against the hefty molasses notes of the cane syrup.
On their own, these gluten-free grahams are just right. You can chomp down a handful unadorned or, as I did here, smear on a little chocolate ganache. Growing up (or as they say ’round these parts, When we was comin’ up), I was always envious of kids with Nutella and graham crackers in their lunchboxes, so you could say I’m making up for lost time as an adult.
If you want to make your own ganache, it’s stupid-easy. Measure out eight ounces of cream and heat it in a small saucepan. Once it’s steaming hot, pour in eight ounces of chocolate chips or chopped chocolate and whisk until smooth. Done. As long as you use a 1:1 chocolate to cream ratio, you can make as little or as much as you want. Dollop some ganache in some hot milk for a rich and creamy hot chocolate, chill it and make truffles, use for chocolate fondue, and of course, spread on a graham cracker.
With gluten free graham crackers on hand, a world of possibilities opens up. I have a few tricks up my sleeve for these, so keep an eye out for them in future posts. Until then, happy munching.
- 6 ounces (3/4 cup) butter
- 3.5 ounces (1/2 cup) brown sugar
- 3.5 ounces (1/3 cup) cane syrup
- 1 teaspoon vanilla
- 3 ounces (1/2 cup) buckwheat
- 4.25 ounces (1 cup) white rice flour
- 3.5 ounces (3/4 cup) tapioca starch
- 4 ounces (3/4 cup) millet flour
- 1 1/2 teaspoons xanthan gum
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 cup water
- Cream butter and brown sugar in a stand mixer with the paddle attachment, then beat in the cane syrup and vanilla. Add dry ingredients alternately with the water until a smooth dough forms. Wrap dough in plastic wrap and flatten into a disc. Refrigerate 2 hours until chilled.
- Preheat oven to 350F and get out two cookie sheets.
- Rip off a sheet of parchment about the size of a cookie sheet and dust with tapioca starch. This will be your rolling surface. Coat half the dough in the tapioca starch, then use a rolling pin to roll it into a 1/4"-thick rectangle. Cut into 3" squares, transfer to a cookie sheet, and prick with a fork.
- Bake 20 minutes, until just beginning to turn golden at the edges. Cool a few minutes on the pan, and then remove to a wire rack to cool completely. Store in an airtight container for up to a week or freeze.