glutenfreie Graham Crackergluten-free Graham Cracker

Update: Für das deutsche Rezept nach unten scrollen!

Last week I wrote about the Daring Baker’s challenge Nanaimo Bars, which were gluten-free. For that I needed gluten-free Graham Cracker, which I also made. And I promised they are worth an extra post. Here they are!

glutenfreie Graham Cracker

I loved the „Cracker“(which are another type of cookies and have nothing in common with other savoury crackers), since I tasted the dough out of the kitchen machine. It tasted full, but not heavy, little bit sweet and remembered me of some taste in my childhood… but I didn’t get it until now. I believe this special flavours comes from the sorghum flour I used.
You need rice, tapioca and sorghum flour. The rice and tapioca flour you can buy in an Asian store. The sorghum flour was much more difficult to found. But I discovered it in a large wholefood supermarket (Alnatura). They also had much more gluten-free flours.

By the way, does anyone know what you can bake with teff flour?

glutenfreie Graham Cracker

The dough was a little bit difficult to handle, because it was very sticky. More like a dough for a cake. But with a lot of rice flour for rolling it out, it’s no problem. You see that my cookies are not looking that beautiful. I hadn’t had the patience. Next time they will be prettier. But hey… shape’s not everything! Important is, that they taste fantastic!

In the picture below you see the finished dough in my kitchen machine.

glutenfreie Graham Cracker

After baking I stored them in an airtight container. If you let them cool completely after baking, they will get crisp. Because I didn’t wait, mine were a bit chewy. But for me that’s perfect for that cookie. The chewiness fits perfect with the flavour. Mine were also very thin, so if you like it thicker, go ahead! And do not forget to leave some space between the crackers, because they will expand while baking.
Of course you can change the gluten-free flours with normal wheat flours. I didn’t tried, but I wouldn’t, because they are great as they are!

glutenfreie Graham Cracker

Last week I wrote about the Daring Baker’s challenge Nanaimo Bars, which were gluten-free. For that I needed gluten-free Graham Cracker, which I also made. And I promised they are worth an extra post. Here they are!

gluten-free graham cracker

I loved the „Cracker“(which are another type of cookies and have nothing in common with other savoury crackers), since I tasted the dough out of the kitchen machine. It tasted full, but not heavy, little bit sweet and remembered me of some taste in my childhood… but I didn’t get it until now. I believe this special flavours comes from the sorghum flour I used.
You need rice, tapioca and sorghum flour. The rice and tapioca flour you can buy in an Asian store. The sorghum flour was much more difficult to found. But I discovered it in a large wholefood supermarket (Alnatura). They also had much more gluten-free flours.

By the way, does anyone know what you can bake with teff flour?

gluten-free graham cracker

The dough was a little bit difficult to handle, because it was very sticky. More like a dough for a cake. But with a lot of rice flour for rolling it out, it’s no problem. You see that my cookies are not looking that beautiful. I hadn’t had the patience. Next time they will be prettier. But hey… shape’s not everything! Important is, that they taste fantastic!

In the picture below you see the finished dough in my kitchen machine.

gluten-free graham cracker

After baking I stored them in an airtight container. If you let them cool completely after baking, they will get crisp. Because I didn’t wait, mine were a bit chewy. But for me that’s perfect for that cookie. The chewiness fits perfect with the flavour. Mine were also very thin, so if you like it thicker, go ahead! And do not forget to leave some space between the crackers, because they will expand while baking.
Of course you can change the gluten-free flours with normal wheat flours. I didn’t tried, but I wouldn’t, because they are great as they are!

gluten-free graham cracker

5 Gedanken zu „glutenfreie Graham Crackergluten-free Graham Cracker

  1. Hallo Lena,

    ich habe schon viele Rezepte mit Sorghummehl gesehen und diese bisher nie nachgebacken, weil ich das Mehl in Deutschland nicht gefunden habe. Meinst du Sorghum entspricht 1:1 Braunhirsemehl? Ich habe mir aus unserem Kalifornienurlaub eine Packung Sorghum mitgebracht, es sieht ganz anders aus…
    Naja, eigentlich geht es ja auch nur darum, dass die Cracker schmecken 😉
    Ich ersetze nur so oft glutenfreie Mehle im Rezept weil ich schon so viele offen habe mit anderen glutenfreien Mehlen und denke dann, dass ich jetzt auch nicht mehr wirklich sagen kann ob das Rezept gut ist, weil ich ja so viel abgewandelt habe. Und gerade ohne Gluten verändert eine andere Mehlsorte ja extrem viel.

    Jedenfalls bin ich froh, dass du ein Rezept mit Braunhirse kreiert hast, das kann ich in Deutschland wenigstens nachbacken 🙂

    Liebe Grüße
    Manu

    1. Hallo Manu,
      Braunhirse und Sorghumhirse ist nicht die gleiche Hirse. „Unsere“ Hirse entspricht der englischen „millet“ Hirse. Und dazu zählt auch die Braunhirse. Sorghummehl habe ich in Deutschland auch noch nicht entdecken können, leider. Da alle glutenfreien Mehl keine Klebereigenschaften aufweisen macht es eigentlich keinen Unterschied welches Mehl man verwendet. Verändern wird sich eigentlich nur der Geschmack. Die Bindung muss dann anderweitig erfolgen und bei Keksen geht es meistens zum Glück auch so ;).

      Ich freue mich, dass dir das Rezept gefällt! Hast du schon meine glutenfreien Butterkekse gesehen? Die sind auch ganz toll!

      Viele Grüße
      Lena

  2. Hallo Lena,
    mit der fehlenden Klebereigenschaft hast du Recht. Die Butterkekse habe ich im Hinterkopf, momentan warte ich noch auf eine Zeit in der ich mir Zucker und Kohlehydrate wieder vermehrt erlaube. Vorerst wird es wohl der Rosenkohl-Birne-Salat tun müssen 😉

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