Sorghum Graham Crackers (Gluten-free, Vegan)

Crispy sorghum crackers that are not only gluten-free but also vegan. Make them from scratch in just over 30 minutes!

📝 Ingredients

• 1 3/4 cup sorghum flour
• 3/4 cup tapioca starch
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 6 tablespoons coconut oil, softened
• 3 tablespoons maple syrup (or liquid sweetener of choice)
• 1 teaspoon vanilla extract
• 1 tablespoon of water + more as needed

👨‍🍳 Instructions

1. 1Pre-heat oven to 325 deg. Fahrenheit (160 deg. Celsius) and line a baking sheet with parchment paper or a silpat.
2. 2In a large bowl, combine sorghum flour, tapioca starch, sugar, baking powder, cinnamon and salt. Add in softened coconut oil and then mix until the mixture is crumbly.
3. 3Stir in the maple syrup, vanilla and one tablespoon of water and work the mixture until you get a soft, pliable dough. (If the mixture is too wet, add an additional teaspoon of tapioca flour at a time; if the mixture if too dry, add an additional one teaspoon of water at a time).
4. 4Roll dough out on a surface sprinkled with tapioca starch or between two sheets of parchment paper to 1/2-inch thickness.
5. 5Cut dough into small rectangles and transfer them to the prepared baking sheet. Use a fork to prick three lines of holes in each rectangle of dough.
6. 6Bake crackers for 14 to 15 minutes, until the edges turn golden brown.
7. 7Let the sorghum graham crackers cool for a few minutes before transferring to a cooling rack.
8. 8Store crackers in an airtight container for up to a week.