Once you learn how to make your own graham crackers, you’ll never want to go back to mass produced store bought ones. These are sweetened with dark brown sugar and honey instead of high fructose corn syrup.
I’ve always wanted to make graham crackers. They looked so easy and so good. However, I learned that I don’t make the prettiest graham crackers. But that’s fine with me because I ended up grinding these up and made the best cheesecake crust with them!
What is Graham Flour?
Graham flour is named after Sylvester Graham in 1829 who believed that using the whole kernel was a healthier option to more processed wheat. It’s simply wheat flour that is unbleached and a lot less “processed”. The winter wheat kernel is ground together with the wheat, germ, and bran. This flour is almost brown and has a sweet taste to it.
What can I substitute Graham Flour with?
- Equal amounts of whole wheat flour which also contains gluten.
- Per cup needed, substitute 1/2 cup unsifted whole wheat flour + 1/2 cup unsifted all-purpose flour
- Use 1 cup minus 3 tablespoons all-purpose flour + 3 tablespoons wheat germ.
- Use 2/3 cup White flour + 1/3 cup Wheat bran + 1.5 teaspoon Wheat germ
Now, at first glance, don’t be fooled by “graham flour”. It’s not that easy to find, so if look instead for whole wheat pastry flour, go ahead and use that. It’s what I used to make these.
Does Graham Flour taste different from white flour?
The short answer is yes, graham flour definitely different to white flour. It’s a lot like whole wheat flour but graham flour will give you a darker color to your final baked product and will give it sweeter taste without added sweetener.
These graham crackers had a rich flavor that was almost nutty. There is also a slightly sweet flavor that was really good. Of course, that didn’t stop me from adding some honey to them.
More Recipes with Graham Flour
- Graham Flour Apple Coffee Cake Muffins
- Homemade Soft Graham Artisan Bread
- Banana Graham Muffins
- Graham Chocolate Chunk Cookies
This recipe is part one in a three-part series including Chocoalte Kahlua Cheesecake and Cheesecake with Praline Sauce.
These Graham Crackers are crispy and full of flavor. But don’t eat them all! Save some for the cheesecake crust.
- 1 1/2 cups all purpose flour
- 1 1/3 cups graham flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter, at room temperature
- 2/3 cup dark brown sugar
- 3 tablespoons honey
- Place the flours, baking soda, and salt into a bowl and set aside.
- Place the remaining ingredients into a mixer and beat for two minutes until light. Gradually add in the flour and blend until just combined and the dough starts to stick.
- Lay out a large piece of plastic wrap and place the the dough into the center. Cover with another sheet of plastic wrap and roll into a large disk. Refrigerate the dough for 2 hours or overnight.
- Preheat the oven to 350 degrees F and line two cookie sheets with parchment paper or silicone mats.
- Roll out the dough to 1/8 inch thickness and cut out cracker shapes. Place them on the cookie sheets and poke with a fork. Re-roll and make more crackers from the leftover dough.
- Bake the graham crackers and rotate the pan after 10 minutes then bake another 6 minutes.
- Cool on a wire rack and enjoy crispy after they are completely cool.
Recipe from Brown Eyed Baker.
Amount Per Serving: Calories: 195Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 24mgSodium: 123mgCarbohydrates: 25gFiber: 1gSugar: 10gProtein: 2g
Nutrition information isn’t always accurate.
Tuesday 15th of October 2013
I love making my own graham crackers. I'm pretty sure I cut mine with a knife and poked them with a fork as well. They don't look bad... Rustic is in, right??! :)
Thursday 17th of October 2013
Yes... Rustic. I like that. They are rustic graham crackers, lol!