Low FODMAP Homemade Graham Crackers
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Learn more āIngredients
24 servings
For the dough
- 1 Ā½ cups whole wheat flour
Ingredient noteA serving of up to about 3 3/4 teaspoons of whole wheat flour is low in FODMAPs. This recipe contains about 3 teaspoons per serving, which stays within that amount, so it is likely fine for many people. If you prefer to always avoid whole wheat flour, please tap it and change its rating to Red.
- Ā½ cup all-purpose flour
Ingredient noteA serving of up to about 2 tablespoons of flour is low in FODMAPs. This recipe contains only about 1 teaspoon per serving, making it likely Low FODMAP. If you prefer to always avoid flour, please tap it and change its rating to Red.
- Ā½ tsp baking soda
- Ā½ tsp baking powder
- 1 tsp ground cinnamon
- Ā¼ tsp salt
- 6 tbsp unsalted butter, softened
- ā cup packed dark brown sugar
- 3 tbsp honey
Ingredient noteA serving of up to about 1/2 teaspoon of honey is low in FODMAPs. This recipe contains only about 1/8 tablespoon per serving, making it likely Low FODMAP. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 tsp vanilla extract
- 2 tbsp whole milk
For the topping
- 1 tbsp granulated sugar
- Ā¼ tsp ground cinnamon
Instructions
- 1
Whisk together the whole wheat flour, all-purpose flour, baking soda, baking powder, 1 tsp cinnamon, and salt in a large mixing bowl until evenly combined. Set aside.
- 2
Beat the softened butter and brown sugar together with an electric hand mixer or stand mixer on medium speed until light and fluffy, about 2 minutes. Add the honey, vanilla extract, and milk, and beat on low until smooth, about 30 seconds.
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