Question 1

Can I use other wheat berries?

Accepted Answer

Yes! You can experiment with other soft wheat varieties if that’s what you have on hand.

Einkorn or spelt would both be delicious options, although the texture and amount of milk needed may vary slightly because different grains absorb moisture differently.

Question 2

Why aren't my graham crackers crispy?

Accepted Answer

The thickness of the dough and baking time both make a difference. Make sure you roll the dough thin, about 1/16 to ⅛-inch thick, and bake until the graham crackers are golden brown and crisp around the edges. They will also continue to crisp up as they cool completely.

Question 3

How thin should I roll graham cracker dough?

Accepted Answer

I recommend rolling the dough about 1/16 to ⅛-inch thick. The thinner you roll it, the crispier your graham crackers will be. Try to keep the thickness as even as possible so all of the crackers bake at about the same rate.

Question 4

Can I use these to make graham cracker crumbs?

Accepted Answer

Yes! Once the graham crackers are completely cool and crisp, add them to a food processor and pulse into fine crumbs. You can use the crumbs anywhere you would normally use store-bought graham cracker crumbs, including pie and cheesecake crusts or dessert bars.

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