Best Kinds of Gluten-free Graham Crackers
Are you looking for a delicious gluten-free graham cracker?
I have two favorite brands, and here I will share those with you and the experience of using them for desserts.
The two are Pamela’s and S’moreables!
I’ve used both for a cheesecake crust, and they came out amazing! They don’t taste like they’re gluten-free, and that’s a total win!
So here’s a little about them:
Where can I buy these?
You can find these both on amazon. I’ve gotten S’morables at Wegmans and Pamela’s from Thrive Market. I haven’t seen Pamela in any stores, only online.
Would it be easier to make your own graham crackers?
Maybe. Store-bought ones are convenient and easy to use. If you have all the time in the world to make your own, go for it! But I think it’ll be easier for most people to spend a few bucks and have them ready to use.
Do they work for cheesecake?
Absolutely! I never used graham crackers for cheesecake crust until I moved down to NC, and it’s a game-changer! I have only used these brands to make cheesecakes, and they have never failed!
I remember the first time I used Pamela’s; I added too much butter to the mixture. It ended up being soft and hard to work with. I followed the cheesecake recipe’s measurements, not the one on the cracker box. The absorbent level is different for GF crackers than for normal ones. So keep that in mind!
I’ve used both kinds for big cheesecakes and mini cheesecakes.
How do they taste by themselves?
With Pamela’s they have a traditional texture and are great for a snack! I used to eat graham crackers with peanut butter on them. For S’moreables, they are better in desserts. The texture isn’t quite there, and I’ve heard they don’t taste very good by themselves. I don’t mind it, but I would prefer a Pamela’s if I were to have one for a snack. They do grind up very well in a food processor for crusts.
Which is better all around?
I’d say go for Pamela’s because they are “graham crackery.” Pamela’s also is a cleaner product by using butter vs. Canola oil. They have a better texture and look. But again, both are delicious, especially if you’re using them to make a crust. Neither will fail you!
That is all, let me know if you’ve tried either kind. Do you like them, or not?
~Becky 🙂
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