Sorghum crackers recipe

Sorghum Crackers

Sorghum (“sor-graham”) crackers, March 2011

These graham-like crackers are made with sorghum flour. You might call them “sor-graham” crackers. Homemade graham crackers have wonderful, complex flavors of wheat germ and bran that are unique to wheat. These sorghum crackers have a nice bright flavor from the sorghum flour. If you can’t eat gluten, they make a good substitute for snacking or ground up as a substitute for graham cracker crumbs in crusts for cheesecakes, pies or seven layer bars.

SORGHUM (“SOR-GRAHAM”) CRACKERS
Total time: 30 minutes (active time: 10 minutes)
Yield: About 2 dozen 2-inch crackers

1 1/2 cups Namaste gluten-free flour blend
1/2 cup sorghum flour (Bob’s Red Mill)
1 teaspoon salt
2 teaspoons baking powder
1/2 cup (1 stick) butter, softened
1/4 cup honey
2/3 cup brown sugar
2 teaspoons vanilla
2 tablespoons milk (more if needed)
Cinnamon and sugar (optional)

Preheat oven to 325°F. Lightly coat two baking sheets with oil or cooking spray.

In a medium bowl, whisk together the flours, salt, and baking powder. In a large mixing bowl or stand mixer bowl cream together the butter, honey, sugar, vanilla, and milk. Slowly add the dry ingredients to the butter mixture. Mix until well blended, at medium speed if using electric mixer. If dough does not hold together, add more milk, a teaspoon or two at a time.

On a floured surface or sheet of waxed paper, roll half of the dough 1/4-inch thick, dusting surface, dough, and rolling pin as necessary with sorghum flour. Trim edges straight on two sides and cut into 2-inch squares. Place squares on baking sheets, saving the scraps to re-roll. Roll other half of dough and scraps until dough is used up.

Pierce the tops of squares several times with a fork, jiggling the fork slightly to enlarge holes. Sprinkle with a little cinnamon and sugar if desired. Bake 9 to 11 minutes or until the edges are just beginning to brown. Cool on wire rack. Store in airtight container.

(Adapted from “Gluten-Free Honey Cinnamon Grahams,” at glutenfreerecipebox.com. Original recipe from Danna Korn and Connie Sarros’s “Gluten-Free Cooking For Dummies,” 2008.)

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13 Responses to “Sorghum crackers recipe”

  1. Eileen,

    Thanks for linking to my site. Love your adaption! Namaste is a great gluten-free all-purpose flour.

    Love your blog, as well!

    Carla

  2. Eileen thank you for leaving a comment on my blog! I wanted to see your recipes and I’m happy to find your graham crackers. I used to love them, but haven’t eaten any in years!
    Best wishes, Andrea

  3. Carmen says:

    Hi Ellen
    This sounds great. Want to make this now but can’t run out to my nearest natural health store for the flour blend. Is it possible to use just sorghum flour–Thanks so much!!

    • Eileen Beran says:

      Hi Carmen,
      Gluten-free baking is tricky and I’ve had more failures than I can count, so I would suggest for best results using the flour blend in the recipe. However, if you’re adventurous and don’t mind eating flat crackers (or worst-case having gluten-free bread crumbs), by all means go for it. At our house we usually eat our “flops” 🙂
      –Eileen

  4. Carla says:

    Thanks! The photo is actually from their book. I just cropped the photo. 🙂

  5. Bean says:

    I haven’t had graham crackers in FOREVER. I used to love eating them with peanut butter and honey (terribly healthy, I know :P) so now I really want to try making them! I love how they are egg free.

  6. Iris says:

    Those look absolutely delicious! I used to love eating graham crackers dipped in milk when I was a kid. Yum!

  7. Great adaption of the recipe! I love sorghum! That is the way I make my gluten-free graham crackers. Hmmm…more butter, too! Yum!

    I appreciate you linking to my recipe blog, however, I wanted to make sure credit is given to the original source:
    Original recipe excerpted from “Gluten Free Cooking For Dummies” by Danna Korn and Connie Sarros.

    Keep up the great creativity!

    • Thanks for the compliment, Carla, and for calling the omission to my attention. The source link is now on my post. Credit is certainly due Korn and Sarros for coming up with the great idea and to you for your lovely presentation. –Eileen

    • Ellen says:

      I am so tired of finding recipes for gluten free foods that are based on commercial flour blends. I will not buy a commercial flour blend.

      Why can’t the people who put out these recipes tell us what is in them, and let us make them, without having to, first, find a particular flour blend, and second, cough up for it? Just for one recipe, maybe?

      I buy the individual flours. I’m looking for a cracker recipe that uses sorghum flour because sorghum has a flavor that resembles wheat. But, as I said, I’m not going to buy a flour blend, and I’m not even really going to read your recipe, although it seems to be just what I’m looking for.

      Sincerely,

      Ellen McGuffie

      • Eileen Beran says:

        Ellen, I appreciate you coming to my blog and leaving a comment!

        I use proprietary blends as a last resort, usually after failures with other combinations. These blends can be convenient, but I understand a particular blend might not be available. This is a good reminder to me to make more of an effort to break down the recipes to give an “or” option, and I hope at some time to go back to the recipes that contain the branded blends and make the recipes more generic. Also, I name a blend if I know the recipe works with it. Other blends would likely work, but I could’t guarantee results.


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