Gluten-Free Graham Crackers
Published
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.
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. 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!
Gluten-Free Graham Crackers
Ingredients
- 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
Instructions
- Preheat the oven to 350°F 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
Thanks! I’ve been looking for graham crackers for some pie recipes I have. Unfortunately the kids didn’t like the commercial ones I tried!
Thanks for another great GF recipe. I have been wanting a graham cracker for a long time and thanks to you, I can. Ty for always sharing your recipes and tips.👍😀
I am intolerant to dairy and eggs as well as gluten. What can I substitute for these ingredients? would psyllium husk work for the egg and a neutral oil for the butter?
Hi Maureen, you can try Smart Balance Butter, unsweetened almond or unsweetened coconut milk for dairy. For the egg, you might try a flax egg.
Excellent! I used lactose-free milk and substituted the honey and molasses for two tablespoons of maple syrup
Do you think these would work with the no bake eclair pudding cake that is so popular? Last time I tried it with gf graham crackers it was a soggy mess. Would these do the trick?
Hi Kim, we haven’t tried that, but these crackers hold up pretty well!
Thank you so much for the recipe, they are so good and easy. I just discovered yours recipes by a friend. I am so happy
Thank you for the recipe! Might be a silly question, but if I intend to process these into graham cracker crumbs and wanted to skip the cutting, do I have to bake them for a different amount of time?
Yes, they will need to bake a bit longer if not cut!
These were very good!! Thanks for sharing this recipe!
Are these soft baked crackers? I’m look for something like an ice cream sandwich soft to Mimic the slam pb&j sandwiches
Hi Nicole! You can get softer crackers by baking them for around 12 minutes, as opposed to 14 minutes.
I can believe how easy these were. They taste just like they should.
I loved this recipe so much. I was able to adjust to sizes I liked and it tasted good too! I don’t like the gluten free gram crackers at my stores. Totally worth it!!!
So glad I found this recipe! Cooking out today and sad because no s’mores than I made these. A big Thank you! Delicious!!
Delicious! These are so good I don’t even need the rest of the s’more… well, mostly. 😉
These are awesome! Thank you, Audrey! My GF sweethearts have missed a favorite pecan pie that is built largely on graham cracker crumbs. I couldn’t find any locally (we have used Schar and Pamela’s in the past.) These beat the pants off of the premade GF graham crackers. And, they were easy to make! My 9 year old daughter made them while I was busy with bigger Thanksgiving prep! (She says “I am sooo glad that Mrs. Audrey makes so many great recipes!”<3 TheHendrii
These are wonderful! The only things I would add to the instructions are: what form is the butter? I wasn’t sure so I did very softened but not melted. And I would prob use two cookie sheets to ensure they can be rolled out thin enough to make them crispier. Other than that, I made exactly the recipe and will definitely make again! They had a great flavor and we loved the hint of cinnamon . Thank you so much!
Love this recipe! Thank you so much!
very very tasty, will try other recipes on this site
These were fantastic! I followed the recipe as is, which is difficult for me to not freestyle a bit! I rolled the dough too thick and had to mess with the cook time a bit to get the crisp I wanted, but the flavor and texture was awesome. The hubby even said they were the best graham crackers he’s had! We decided on the fly to make smores at home, so I whipped these up quick, while making dinner. Thank you for such as easy tasty treat!!