I’ll admit: I don’t typically improvise when baking. I rely on recipes I trust and tweak them carefully—usually one or two changes at a time so the results stay edible. That said, I did take a quick look at a couple of graham cracker recipes and then decided to experiment. Graham crackers aren’t complicated, but I’m still pleased with how these turned out.
In the first photo I made what I call Graham Buttons. I get bored rolling dough and cutting cookies, so with the remaining dough I pinched off 1½–2 teaspoon pieces, rolled them into balls, flattened them with the bottom of a floured cup, and then poked holes with a chopstick. It may take about the same time as rolling and cutting, but I find it less annoying—and kids love squishing dough more than rolling it.
These crackers are excellent with a smear of peanut butter. I tried sandwiching peanut butter between a couple of buttons, but they ended up a little thick—so I recommend serving the grahams with a jar of peanut butter and a cold glass of milk. Classic and hard to beat.
I also ran a giveaway featuring an electric grain mill from WonderMill. I still use and recommend my mill—if you’re gluten-free, you can grind many gluten-free grains, rice, lentils, and beans. Check the manufacturer’s guidance for items that aren’t suitable for the mill, such as certain nuts and seeds that are better processed in a food processor.
Giveaway: now closed
There were three ways to enter: a mandatory comment naming your favorite whole grain or gluten-free flour, and two optional entries such as liking WonderMill on Facebook or following Food Doodles on social media and leaving separate comments for each entry. The giveaway was open to U.S. mailing addresses and closed on the specified date. The winner was contacted by email.
Giveaway: now closed
100% Whole Wheat Graham Crackers
- 1 cup whole wheat pastry flour (soft wheat, white or red)
- 1 cup whole wheat bread flour, coarsely ground if possible (from hard wheat; alternative: use all pastry flour and add 1/4 cup)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 teaspoon cinnamon
- 1/4 cup coconut oil or another flavorless oil
- 1/4 cup honey (or another liquid sweetener)
- 2 tablespoons blackstrap molasses (or regular baking molasses)
- 1/4 cup brown sugar
- 1 teaspoon vanilla
- 2 tablespoons milk (almond milk works well)
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a bowl, whisk together the flours, baking soda, baking powder, salt, and cinnamon. In a separate small bowl, combine the oil (melt the coconut oil if using), honey, molasses, brown sugar, vanilla, and milk. Mix well, then add the wet mixture to the dry ingredients and stir until incorporated. Add an extra tablespoon of milk only if the dough seems too dry.
For rolled crackers: divide the dough into two pieces, wrap each in plastic, and chill for about 30 minutes (or freeze for 10 minutes). Roll one piece at a time to about 1/8″ thickness on a well-floured surface (or roll between plastic on a silicone mat). Trim uneven edges and cut into even squares or rectangles. Transfer pieces to the prepared baking sheet about 1/2″ apart and prick each with a fork. Bake 11–12 minutes, turning the pan halfway, until edges are just golden. Cool on the pan for 5 minutes, then transfer to a rack to cool completely. Store in an airtight container at room temperature.
For graham buttons: do not chill. Pinch off 1½–2 teaspoon portions, roll into balls, and flatten with the floured bottom of a cup to 1/8″–1/4″ thickness. Poke four holes in the center with a chopstick and bake 12–13 minutes until the edges are lightly golden.
If the crackers are slightly soft after cooling, dry them in a 250–300°F oven for 5–10 minutes to crisp them up.