My Sorghum Graham Crackers are the perfect gluten free, sorghum-sweetened alternative to traditional honey grahams. They’re super easy to make, bake up crispy and golden, and are perfect for grownups and kids alike! I think they make an incredible s’more and I know they make a wholesome snack too, perfect for lunchboxes!
I’ll just jump right in, mmkay?
So there are TWO reasons that I just had to make Sorghum Graham Crackers:
- I have a little one and graham crackers and babies just seem to go together in my mind, even if he can’t eat them just yet, and
- S’MORES. ‘Nuff said.
Now that we have that established, let’s chat!
Did you know that babies under age one can’t eat honey? It’s due to the risk of botulism and honey is pretty much the only food they can’t have before their first birthday. Interesting, yes?
So when I decided I wanted to make my favorite childhood cracker, but also make it accessible for the man cub, I knew I had to dash away that precious honey. Even if it’s baked in, it really isn’t worth the risk. Soooo…
In came sorghum!
I live in the south, so sorghum syrup is pretty well known around here. It’s sold in jars at our farmers markets right along with all of those giant tomatoes and fragrant peaches. It’s a sweet but rich syrup from the sorghum plant and I prefer it over molasses any day. Thus I’ve decided to make my grahams with sorghum and even used sorghum flour too.
The flours I’ve chosen are: brown rice, sorghum, buckwheat, and tapioca starch/flour. This was strategy, because I wanted a balance of sweet and earthy, and I feel like this mix really achieves that! If you don’t have each of these flours on hand though, feel free to exchange one or more with another gluten free grain flour. The ones I have chosen, though, to me taste the most like a true graham cracker.
And then, of course, we have to talk logistics. So, I grabbed the original recipe from Christina of Dessert for Two, and she made hers in the food processor. I hate the food processor and will do almost anything to avoid using it (ie having to clean it), so I just made mine in a big bowl with a pastry blender. Yup, just like making biscuits. You can use either method. And, of course, you can use a square cookie cutter or a knife to get rectangles, but I thought giant circles were just adorable. So mine are circles.
I’m sure these Sorghum Graham Crackers are only the start of me making “kiddo treats” for baby, though I hate the distinction of “kid food” versus “adult food” because I truly believe there’s no such thing. Anyways, I will probably try my damndest to make anything that I think of that he may want to take in his lunch pail one day…oh dear don’t make me cry…and these grahams were the perfect place to start practicing!
- 1 cup brown rice flour
- 1 cup sorghum flour
- ¼ cup buckwheat flour
- ¼ cup tapioca starch (flour)
- 1 tsp. xanthan gum
- ½ tsp. salt
- ½ cup coconut sugar
- 1 tsp. cinnamon
- 1 tsp. baking soda
- ½ cup unsalted butter, chilled and diced
- ¼ cup sorghum syrup
- ¼ cup + 3 Tbs. cold water
- Preheat your oven to 350 degrees F. Line a 2 baking sheets with parchment.
- In a large glass bowl, combine all of the dry ingredients and whisk together. Add the cold butter to the bowl and use a pastry blender to cut in the butter until tiny and blended in (less than pea sized). In another bowl, combine the water and the sorghum and whisk together. Slowly pour the wet ingredients into the dry ingredients while cutting in with the pastry blender. Then use your hands to pull it all together into a dough ball.
- Divide the dough in quarters. Between two pieces of parchment, roll out your first ball of dough until a bit less than ¼” thick. Use a cookie cutter (I used a 3+1/16” circle) to cut out your dough. You can use a knife if you’d rather cut rectangles. Peel away the surrounding dough and use a spatula to carefully transfer your cookies to the cookie sheet to bake. Prick them with a fork and use the back of a knife to score the middle (but not all the way through). Repeat until ALL of the dough is used up.
- Bake the grahams for 14-16 minutes, or until crispy (watch them so they don’t burn towards the end though). Let the cookie sheets cool on a wire rack until the grahams are cooled. Then transfer them directly to the wire racks so they finish cooling completely.
- Store your grahams in an airtight container. I keep mine in the fridge for a week and I put ½ the batch in the freezer.