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Gluten-Free Graham Crackers

By Audrey Roberts

Published May 15, 2025

5

Read 31 Reviews

Prep 10 minutes mins

Cook 14 minutes mins

Servings 22 crackers

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These homemade gluten-free graham crackers are made with simple, wholesome ingredients you probably already have in your pantry. They have that classic honey-kissed flavor with a satisfying crunch, and they’re surprisingly easy to whip up. Whether you’re dunking them in milk, layering them into a cheesecake crust, or just enjoying them straight from the jar, this recipe proves you don’t have to miss out on the real graham cracker experience.

Bringing Back a Childhood Favorite

Graham crackers have always been a special childhood treat for me, especially in classic s’mores. As a baker, I also love using them to make dessert crusts, as I do in these gluten free s’mores cupcakes with marshmallow buttercream. But finding a good gluten-free version can be a challenge, so I set out to create an easy homemade recipe. Now, my kids can enjoy gluten-free graham crackers—and, most importantly, gluten-free s’mores—anytime they want!

5 from 14 votes

Gluten-Free Graham Crackers

By: Audrey Roberts

Servings: 22 crackers

Prep: 10 minutes mins

Cook: 14 minutes mins

Total: 24 minutes mins

These homemade gluten-free graham crackers are made with simple, wholesome ingredients you probably already have in your pantry. They have that classic honey-kissed flavor with a satisfying crunch, and they’re surprisingly easy to whip up.

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Ingredients 

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• ▢ 2 cups gluten-free all-purpose rice flour blend with xanthan gum, I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
• ▢ 1/4 cup brown sugar sugar
• ▢ 1/4 cup granulated sugar
• ▢ 1/2 teaspoon salt
• ▢ 1 teaspoon cinnamon
• ▢ 1/2 teaspoon gluten-free baking powder
• ▢ 1/4 teaspoon baking soda
• ▢ 1 large egg
• ▢ 3 tablespoons butter, dairy-free use Smart Balance Butter
• ▢ 1 teaspoon pure vanilla extract
• ▢ 2 tablespoons honey
• ▢ 1 tablespoon molasses
• ▢ 3 tablespoons milk, dairy-free use unsweetened almond or unsweetened coconut milk

US Customary – Metric

Instructions 

• Preheat the oven to 350°F (177°C) and line a cookie sheet with parchment paper.
• In a large mixing bowl combine the whole gluten-free flour, brown sugar, granulated sugar, salt, cinnamon, and baking powder, and baking soda.
• Add the egg, butter, honey, molasses, and milk to the flour mixture and mix until a stiff cookie dough forms.
• Divide the cookie dough in half to work with one piece at a time. Roll the dough into a square shape out to about 1/4" thick onto a piece of floured parchment paper.
• Using a pizza cutter, slice the cookie dough into 2 x 5-inch rectangles. (tip: use a ruler to measure) Carefully move the dough rectangles to a parchment-lined cookie sheet.
• Use a butter knife, score the rectangles down the center and across (do not cut in half). Repeat with the second half of the cookie dough. Using a fork, prick the cookie dough on either side of the scored lines. This will create the classic graham cracker cookie pattern
• Bake for 12 to 14 minutes. If you want a softer cracker bake for 12 minutes, crisper, 14 minutes.
• Remove the crackers from the oven and allow them to cool for 10 minutes. The crackers will crisp up as they cool down.
• Store the crackers in an air-tight container at room temperature for up to a week or freeze.

Notes

• *For the best results, use the spoon & level method when measuring gluten-free flour. Spoon the flour into a dry measuring cup, then level it off with the back of a knife. Avoid scooping directly from the bag, as it can pack in too much flour, altering the recipe. Always use a dry measuring cup, not a liquid one

Nutrition

Serving: 1gCalories: 75kcalCarbohydrates: 14gProtein: 1gFat: 2gSaturated Fat: 1gCholesterol: 13mgSodium: 77mgPotassium: 29mgFiber: 1gSugar: 7gVitamin A: 56IUCalcium: 18mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert

Cuisine: American

Tried this recipe?Mention @mamaknowsglutenfree or tag #mamaknowsglutenfree!

How to Make Gluten-Free Graham Crackers Step by Step

Gather the ingredients: Gather all the ingredients together. Preheat the oven to 350°F and line a cookie sheet with parchment paper.

Mix the dry ingredients: In a large mixing bowl, combine 2 cups gluten-free all-purpose rice flour blended with xanthan gum, 1/4 cup brown sugar, 1/4 cup granulated sugar, 1/2 tsp salt, 1 tsp cinnamon, 1/2 tsp gluten-free baking powder, and 1/4 tsp baking soda.

Add the wet ingredients: Add 1 large egg, 3 tbsp butter (for dairy-free, use Smart Balance Butter), 1 tsp pure vanilla extract, 2 tbsp honey, 1 tbsp molasses, and 3 tbsp milk (dairy-free options like unsweetened almond or coconut milk work well) to the flour mixture and mix until a stiff cookie dough forms.

Roll out the dough: Divide the cookie dough in half to work with one piece at a time. Roll the dough into a square shape about 1/4-inch thick onto a piece of floured parchment paper.

Cut the crackers: Using a pizza cutter, slice the cookie dough into 2 x 5-inch rectangles (tip: use a ruler to measure). Carefully move the dough rectangles to a parchment-lined cookie sheet.

Score and prick the dough: Use a butter knife to score the rectangles down the center and across (do not cut in half). Repeat with the second half of the cookie dough. Using a fork, prick the cookie dough on either side of the scored lines to create the classic graham cracker pattern.

Bake the crackers: Bake for 12 to 14 minutes. For a softer cracker, bake for 12 minutes; for a crisper cracker, bake for 14 minutes.

Serve and enjoy: Serve the graham crackers warm or at room temperature, and enjoy!

Serving Suggestions

There’s nothing better than having homemade gluten-free graham crackers on hand because they’re so versatile. I love using them for classic s’mores, graham cracker pie crust, or mini cheesecakes, simply enjoying them with a cup of coffee or tea. They also make the perfect base for ice cream sandwiches, no-bake desserts, or crumbled over yogurt and fruit for a little extra crunch. Whether I’m dipping them in peanut butter, spreading them with chocolate, or just snacking on them straight from the jar, these graham crackers always hit the spot.

Storage Instructions

Take the crackers out of the oven and let them cool for about 10 minutes—it’s hard to wait but trust me, they get even better as they crisp up! Once they’ve cooled, store them in an airtight container at room temperature, and they’ll stay fresh for up to a week. If you want to save some for later, just pop them in the freezer, and you’ll have homemade graham crackers ready whenever a craving hits.

More Kid-Friendly Gluten-Free Recipes

• Gluten-Free Crumbl Chocolate Chip Cookies
• Gluten-Free Peanut Butter Cookies
• Gluten-Free Granola Bars
• Gluten-Free Ritz Crackers
• Gluten-Free Corndogs