LOW FODMAP GRAHAM-STYLE CRACKERS Recipe

YIELD: 20 CRACKERS

You’d think that graham crackers would be out of the question on a low-FODMAP eating plan. After all, Graham is a type of wheat flour, and that means, unfortunately, that it’s not a low-FODMAP food. I came up with a recipe that comes pretty close to the traditional graham crackers you’ve loved since kindergarten.

LOW FODMAP GRAHAM-STYLE CRACKERS Ingredients

  • 2 CUPS (324 G) BASIC FLOUR BLEND
  • ⅓ CUP (75 G) PACKED BROWN SUGAR
  • 1 TEASPOON BAKING POWDER
  • 1 TEASPOON GROUND CINNAMON
  • ½ TEASPOON SALT
  • ¼ TEASPOON BAKING SODA
  • 4 TABLESPOONS (55 G) UNSALTED BUTTER OR
  • VEGAN MARGARINE, CHILLED
  • ¼ CUP (60 ML) PURE MAPLE SYRUP
  • 1 TEASPOON PURE VANILLA EXTRACT
  • 1 TABLESPOON (15 ML) WATER, PLUS MORE IF NEEDED

LOW FODMAP GRAHAM-STYLE CRACKERS Steps

  1. Preheat the oven to 325°F (160°C, or gas mark 3).
  2. Line a large cookie sheet with parchment paper.
  3. In a large bowl, combine the Basic Flour Blend,
    brown sugar, baking powder, cinnamon, salt, and baking soda.
  4. Using a pastry blender or fork, cut in the butter until crumbly.
  5. In a small bowl, combine the maple syrup, vanilla, and water.
  6. Add to the flour mixture. Using your hands, work the mixture until it comes together
    in a soft, pliable dough.
  7. Add more water, a teaspoon at a time, if needed, to make a pliable dough.
  8. Roll the dough out on a well-floured surface (using the flour blend) or between sheets of
    parchment paper to a ⅛-inch (3 mm) thickness.
  9. Cut into 2 x 3-inch (5 x 7.5 cm) rectangles and transfer to the prepared cookie sheet, placing
    each rectangle ½ inch (1.2 cm) apart. Prick with a fork, if desired.
  10. Bake for 26 to 28 minutes until the edges turn golden brown.
  11. Let the crackers cool for 1 to 2 minutes on the cookie sheet before transferring them to a wire rack.

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LOW FODMAP GRAHAM-STYLE CRACKERS Recipe

Prep Time: 15 mins
Cook Time: 30 mins
Yields: 20

LOW FODMAP GRAHAM-STYLE CRACKERS Ingredients

  • 2 CUPS (324 G) BASIC FLOUR BLEND
  • ⅓ CUP (75 G) PACKED BROWN SUGAR
  • 1 TEASPOON BAKING POWDER
  • 1 TEASPOON GROUND CINNAMON
  • ½ TEASPOON SALT
  • ¼ TEASPOON BAKING SODA
  • 4 TABLESPOONS (55 G) UNSALTED BUTTER OR VEGAN MARGARINE, CHILLED
  • ¼ CUP (60 ML) PURE MAPLE SYRUP
  • 1 TEASPOON PURE VANILLA EXTRACT
  • 1 TABLESPOON (15 ML) WATER, PLUS MORE IF NEEDED

LOW FODMAP GRAHAM-STYLE CRACKERS Method

  1. Preheat the oven to 325°F (160°C, or gas mark 3).
  2. Line a large cookie sheet with parchment paper.
  3. In a large bowl, combine the Basic Flour Blend, brown sugar, baking powder, cinnamon, salt, and baking soda.
  4. Using a pastry blender or fork, cut in the butter until crumbly.
  5. In a small bowl, combine the maple syrup, vanilla, and water.
  6. Add to the flour mixture.
  7. Using your hands, work the mixture until it comes together in a soft, pliable dough.
  8. Add more water, a teaspoon at a time, if needed, to make a pliable dough.
  9. Roll the dough out on a well-floured surface (using the flour blend) or between sheets of parchment paper to a ⅛-inch (3 mm) thickness.
  10. Cut into 2 x 3-inch (5 x 7.5 cm) rectangles and transfer to the prepared cookie sheet, placing each rectangle ½ inch (1.2 cm) apart.
  11. Prick with a fork, if desired.
  12. Bake for 26 to 28 minutes until the edges turn golden brown.
  13. Let the crackers cool for 1 to 2 minutes on the cookie sheet before transferring them to a wire rack.

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LOW FODMAP GRAHAM-STYLE CRACKERS Recipe

author-avatar

Hello My Name is Penny Shore and I am a registered fodmap dietitian from Jolly London. I am eager to present Quality Fodmap Diet information and Great Low Fodmap Recipes.

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