Mock Graham Crackers

5 star Avg. rating 5 from 4 votes.

Recipe Information

Recipe Created By: Cheryl Nakao


1 1/3 cups brown rice flour
1 cup white rice flour
1/3 cup tapioca flour
1/3 cup potato starch
1 tsp baking powder
1/2 tsp baking soda
3/4 cup packed brown sugar
1/2 cup shortening
1/3 cup honey
1 tsp vanilla
1/2 cup rice milk
3 Tbsp sugar
1 tsp cinnamon
pinch salt


Stir together the brown rice flour, white rice flour, tapioca flour, potato starch, baking powder, baking soda and salt.

Cream together brown sugar, granulated sugar, and shortening until light. Beat in honey and vanilla until fluffy.

Alternate adding flour mixture and rice milk to the creamed mix, mixing well after each addition. Mixture will be very soft.

Divide mixture in half, and press into a 1/4-1/8″ layer cookie sheet. (I use airbakes, if you’re using something else you might want to grease it lightly.) Cut into squares or rectangles using a pizza cutter and poke each square with a fork a few times.

Bake at 350 °F for 15-20 minutes until slightly firm. Let them cool completely on the cookie sheets.



May be able to substitute coconut oil or margarine for the shortening.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

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