For those following a gluten-free diet, the memories of campfire s'mores and broken graham cracker crusts may look a little ...

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy removal of crackers. Prepare the Dry Ingredients: In a medium mixing bowl or in the bowl ...

Graham developed his own special process for baking with finely ground, unbleached wheat flour, wheat bran and coarsely ground germ. He first made the cracker in Bound Brook, NJ, in 1829.

The original recipe, first published in The Post in 1984, called for graham flour, which is whole-wheat flour. Make Ahead: The crackers can be stored in an airtight container for up to a week.

Graham crackers are made from enriched wheat flour, whole grain wheat flour, sugar, canola or palm oil, a leavening agent like baking soda, and salt. Depending on the brand, graham crackers may ...

Stripped of its healthful germ, Graham saw white flour as a poor substitute for whole wheat. It did not give the teeth or the stomach a proper workout and it led to a "lazy colon." In A Treatise ...

Yield: 14 (5 by 2 1/2-inch) rectangles Note: The original recipe, first published in the Post in 1984, called for graham flour, which is whole-wheat flour. Make ahead: The crackers can be stored ...