Monday, August 1, 2011

Buckwheat Graham Crackers

If you haven't gotten into buckwheat flour already...well...get on it! A gluten-freeer's best friend. I liken it to wheat flour except denser with less starchiness. You can substitute buckwheat flour for wheat flour in cookies, pancakes, and crackers without adding xanthan gum, potato starch etc. other gluten-free ingredients. Buckwheat can make your baked goods a little dry, as most gluten-free bakes tastes. But that's a small compromise for the ease and benefit that comes with using buckwheat flour (did I mention it's cheap?).

Buckwheat doesn't crumble like brown rice flour, it actually keeps its shape pretty well. Not as well as wheat flour mind you, but close enough.

I mostly use light buckwheat flour, cause the dark is well..dark and more gritty.

1 cup light buckwheat flour
1/2 tsp baking soda
1/2 tsp cinnamon
Pinch of salt
2 tbsp coconut oil
1/3 cup coconut sugar
1/2 tsp vanilla extract
1/4 cup water

Cream coconut oil and sugar together. Add vanilla extract. In a separate bowl combine all dry ingredients.
Add water sparingly until a doughy consistency is achieved. Don't add too much! Once you combine the dough with your hands you may find if becomes wetter that way. Form dough into a 1 inch round disc shape, wrap in plastic wrap and put in fridge. Roll out completely flat on a piece of parchment by placing plastic wrap on top and rolling it out with a rolling pin. Peel off plastic wrap. Cut into rectangles and poke a couple times with a fork. Bake at 350F for 25 minutes.

Slabs of graham

Graham-lita





























These are literally exactly like boxed graham crackers. Wahaaaa!


We love our grahams!

We submitted these to Ricki's Wellness Weekend, submit your own recipe that promtoes wellness too!

28 comments:

  1. i've been wanting to make crackers for awhile! awesome recipe :D. i have these really cute cracker cutters too lol. i actually have a sensitivity to buckwheat, gasp, so i'm gonna have to try finding another gluten-free flour to make it with. any suggestions?

    hmm i've been noticing that with my GF baked goods too, that the texture just isn't the same. its a bit drier, a bit more firm, and not as pretty. but definitely healthier. so when i bake for other people, i usually just do the gluten version. lol.

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  2. Thanks for posting on Ricki's Wellness Weekends! These are perfect for spreading with nut butter and sprinkling with cinnamon for a really lazy healthy breakfast!

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  3. @Junia: hey Junia! i would suggest sorghum flour although i've never used it myself personally i hear its very similar to wheat. good luck! ya i usually bake with wheat for other people. unless i have a fantabulous gf recipe that i know will guarantee to turn out well...hey kinda like these grahams! lol

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  4. Hi!! Wow, your recipes are always so amazing. I've already tried few of your recipes, and I just can't wait to try the other things! This looks like an easy, flavorful recipe, and I'm definitely bookmarking it:)

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  5. the crackers look perfect!.. thanks for posting on wellness weekend.. i am just starting to collect a couple of great gf recipes to try, and this one goes into the list 4 sure!.

    Richa @ http://hobbyandmore.blogspot.com/

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  6. good grief, that's brilliant!

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  7. I am very impressed with this recipe. They really look like graham crackers! Yum!

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  8. After seeing this earlier today I couldn't wait to try them and made a batch after dinner. They were great! I haven't eaten graham crackers in years and don't remember what they taste like but my gluten-eating family seemed to think they were very similar!

    Thanks so much for sharing this recipe. I imagine we'll be making a lot of these.

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  9. Wow - I made these with coconut flour and they are delicious! I dipped them in almond butter and honey - I just subbed about 2/3 cup coconut flour and used almond milk instead of water
    so tasty - thanks!!! I have missed the crunchy texture of crackers :)

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  10. Wow. Even before I went gluten free, I didn't have graham crackers in years because they don't sell them locally, nor do they sell graham flour. I can't wait to try this out! It looks totally awesome!

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  11. I finally made it just now! It's really great! It was my first time using Coconut Sugar, and wow, the whole house smelled lovely! Thanks for the recipe :)

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  12. How long do you put the dough in the fridge? That info seems to be missing from the recipe. I'm guessing an hour or so?

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  13. @ Allison: I would say to chill it for maybe 15 minutes just until the coconut oil becomes hard again

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  14. Great- thanks a lot! I can't wait to try these crackers. The buckwheat flour I have on hand is Bob's Red Mill organic whole grain buckwheat flour. The crackers will be dark, but I imagine still tasty!

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  15. What brand of buckwheat flour do you use? I've tried 2 different brands, they are both the darker variety, and have found them to be way too bitter.

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  16. @Ashley: Most of the time we grind our own flour out of raw buckwheat groats which comes out very light. We also are able to find light buckwheat flour in most bulk food stores. You could also do an online search and see if you can buy online!

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  17. Hi! Would using xylitol in place of the coconut sugar make a huge difference? Coconut sugar is so expensive at my local store, I can't bring myself to dish out the cash for a tub, haha.

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  18. I am so excited about this recipe--my allergy son can't have coconut, so I used butter and regular sugar (I know not as healthy)--I also didn't have parchemtn paper, so I greased the pan really well-

    after about 12 minutes they were burnt around the edges (guess this was because of the butter and regular sugar still yummy though) also they stuck to the pan, but I am going to use them to make a gluten free cheescake crust so the sticking isn't such a big deal.

    I think I am going to roll them out and use cookie cutters like they are sugar cookie dough...... or go out and buy parchement paper :) Thanks for this wonderful recipe.

    I am going to try them with this no bake cheesecake:
    http://thefarmchicks.typepad.com/farmchicks/holiday-thanksgiving/

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    Replies
    1. awesome! these would be perfect for cheesecake crust, great idea!

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  19. Love the recipe! And what is more, so do the hubby and kids!!

    Question: has anyone tried freezing the "dough" at the refrigerate stage? I'm thinking in terms of mixing up a quadruple batch and freezing the disks to thaw and bake as needed. However, I'm new to the gluten-free stage and wondering if that would work?

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  20. Replies
    1. yes you could use sunflower/safflower oil they won't be as dense and may break apart more easily but it should def work fine!

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    2. I just made the recipe with sunflower oil and it worked well!

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  21. Hi! This is a great post and recipe. Beautiful pictures. I just made the graham crackers this weekend and wrote about it and liked you at http://www.theworktop.com/2013/09/graham-crackers-with-buckwheat-flour-gluten-free/. Thanks for sharing!

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  22. Omg these are delicious! Thank you so much! And I love that they are economical too.

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  23. hello :)! can i use honey instead of coconut sugar? its really expencive where i live at...

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    Replies
    1. I have never made these with a syrupy sweetener, you could try! Honey would certainly give it that honey-graham taste. You could try organic brown sugar (sucunat) too! :)

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  24. These are amazing!!!!!

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