{Gluten & Dairy Free} Graham Crackers & S’mores

Memorial Day Weekend is upon us, marking the official start to grilling and backyard parties.  What better way is there to celebrate the festivities than with a meal hot off the BBQ or campfire?

As soon as my children see that a fire has been lit in our fire pit they instantly cheer {and beg} for S’mores.

If you have food sensitives or food allergies in your family you may have previously avoided the beloved S’mores treat. But fear no more!

Now, you can roast marshmallows and make gooey S’mores all summer long.

Recipe: {Gluten Free & Dairy Free} Graham Crackers


  • 3/4 cup Spectrum shortening
  • 1/4 cup honey
  • 1 cup brown sugar
  • 1 teaspoon vanilla
  • 1/2 cup Teff flour
  • 1/2 cup Sorghum flour
  • 1 1/2 cup Brown Rice Flour Mix* (see note)
  • 1/2 teaspoon xanthan gum
  • 1 1/2 teaspoon salt
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon

*Note: To make a Brown Rice Flour Mix: combine 2 parts Brown rice flour (super fine ground), 2/3 parts Potato starch and 1/3 part Tapioca flour


  1. Preheat oven to 325°.   Get out two rectangle baking sheets.
  2. In the bowl of your mixer, combine the shortening, honey, brown sugar and vanilla.
  3. Add in the flours, xanthan gum, salt, baking powder and cinnamon. The dough should come together into a soft ball.
  4. Divide the dough into two equal balls (one for each pan).
  5. Roll each ball out it is about 1/8” – 1/4″ thick.  {NOTE: An easy way to roll out the dough is to place it between two pieces of parchment paper, then roll it to the desired thickness.  Remove the top piece of parchment paper, then place the dough, including the bottom piece of parchment, directly onto the pan. Reuse the top piece of parchment to roll out the following ball of dough. If you do not have parchment paper, roll the dough out and place it on greased baking sheets.}
  6. Using a pastry wheel with fluted edges (or a knife) cute the rolled dough into squares. You can prick the dough with a fork to give it the standard graham cracker appearance, if desired.
  7. Bake each pan for about 25 mins, or until dough begins to darken and is cooked through.
  8. While the graham crackers cool, run the pastry wheel (or knife) gently over the edges again to fully separate the squares from each other.

You are officially ready for the grilling and campfire season.

So, go roast some marshmallows with your friends and loved ones, then pull our your dairy free chocolate and these graham crackers.

I hope you enjoy your Memorial Day Weekend….and your S’mores!

Copyright ©2011 The Mixing Bowl Diary.


4 Comments Add yours

  1. megan says:

    This is so creative! Thanks for sharing

  2. Davina says:

    So excited to find this gluten-free recipe…I have been craving graham crackers…so this is perfect- thank you! I will be trying them soon. Have you tried not using the xanthan gum (I can’t eat that either) and using ground chia seed instead?

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