Gluten free graham crackers don't have to suck and with this copycat recipe, you can have a healthy wheat free treat that's perfect for summer smores and snacking!
Preheat your oven to 350F degrees and line two large baking sheets with parchment paper.
In the bowl of a stand mixer, cream together the sugar and brown sugar with the whisk attachment until they're light and fluffy.
Scrape down the sides and add in the eggs, molasses, and vanilla. Mix until combined.
Switch the attachment for the paddle and add in the buckwheat flour, a little at a time until all is combined. It helps to do this on low speed and gradually getting faster. You want the end texture to be similar to a pie crust.
Divide the dough in half and flour a work surface. Lay 1 half on the flour and roll it out, sprinkling the top with more flour as needed to keep it from sticking. It will be sticky. TIP: Making a piece of precut parchment paper be your work surface saves effort during transportation to the pan!
Roll the dough out into a long rectangle about the size of your baking sheet. About ¼ inch thick, like a real graham cracker. Don't make it too thin or it will be brittle and break. Don't make it too thick or it will puff up and be like a thin cake.
Using a pizza roller or knife cut out the shapes desired. With a fork, stab air holes in the crackers. This helps the dough to cook evenly and give it a natural look. Trim up any edges if desired.
Bake at 350° for 15-20 minutes, or until a golden brown color. Careful not to let burn. The tops won't feel stiff to the touch until after they cool completely.
Let cool completely on the pan before transferring.