An easy recipe for gluten-free Graham crackers. With only a few simple ingredients you can make homemade Graham crackers! The recipe also has a dairy-free option. 
Gluten-Free Graham Crackers
Baking your own gluten-free Graham crackers are so easy! You can see just how easy it is to make homemade gluten-free Grham crackers in the recipe video.
Graham crackers are used in the very popular S’mores dessert. Graham crackers are one of those special treats from my childhood. As a baker, I love using Graham crackers to make crusts for desserts too.
Finding gluten-free Graham crackers can sometimes be a challenge, so I set out to make an easy recipe for homemade gluten-free Graham crackers. Now my kids can have gluten-free Graham crackers, and most importantly gluten-free S’mores any time they want.
Are Graham Crackers Gluten-Free?
Traditional Graham crackers are made with graham flour, which is a course wheat flour. So traditional Graham crackers, like Nabisco’s Honey Made, are not gluten-free.
There are several brands of gluten-free Graham crackers on the market you can buy like Schär, Pamela’s and Kinnikinnick. But it is super easy to make homemade gluten-free Graham crackers!
How To Make Gluten-Free Graham Crackers
- 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. (photo 1)
- Add the egg, butter, honey, molasses, and milk to the flour mixture and mix until a stiff cookie dough forms. (photo 2, 3, 4)
- 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. (photo 5)
- Using a pizza cutter, slice the cookie dough into 2 x 5-inch rectangles. Tip: use a ruler to measure out (photo 6 & 7)
- Carefully move the dough rectangles to a parchment-lined cookie sheet.
- Using 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. (photo 8)
- Using a fork, prick the cookie dough on either side of the scored lines. This will create the classic graham cracker cookie pattern. (photo 9)
- Bake for 12 to 14 minutes. If you want a softer cracker, bake for 14 minutes. For a crisper cracker, bake for 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. (photo 10)
- Store the crackers in an air-tight container at room temperature for up to a week or freeze.
Can I use these Graham crackers to make a gluten-free graham cracker crust?
You sure can! These homemade gluten-free Graham crackers are perfect for making a crust.
Gluten-Free Flour
My favorite all-purpose gluten-free flour is 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.
These gluten-free Graham crackers are made with an all-purpose rice flour cup for cup blend that already has xanthan gum it.
Most gluten-free all-purpose flour blends have xanthan gum already in them. It is the addition of xanthan gum that helps replace the elasticity and texture of gluten.
Make sure to check to see if the brand of gluten-free flour you are using has xanthan gum in it. If it does, do not add extra xanthan gum to the recipe or you will get gummy crackers!
This Graham cracker recipe will not work with almond or coconut flour.
Tip For Measuring Gluten-Free Flour
Gluten-free flour is different than traditional wheat flour in many ways. I have found the best way to measure gluten-free flour is the “spoon & level” method.
I use a spoon to scoop the flour out of the bag and into the measuring cup. Then I use the back of a knife to level off the top of the measuring cup.
Please do not scoop the gluten-free flour directly out of the bag with your measuring cup. If you do, you could end up with more flour than is called for in the recipe.
Also, use a measuring cup made for dry ingredients (not a pyrex liquid measuring cup).
Gluten-Free and Dairy-Free Graham Crackers
I have also included a dairy-free option for my gluten-free graham cracker recipe. Myself, my husband, and my youngest son are also dairy-free, so I always try and offer a dairy-free option for my recipes.
For the dairy-free version of this recipe, I used Smart Balance butter and unsweetened almond milk. So, now you too can enjoy a gluten-free and dairy-free graham cracker. I promise that it is just as delicious as dairy-free butter and dairy-free milk.
Some of my favorite dairy-free alternatives that I like to bake with are unsweetened almond, cashew or coconut milk. I also like baking with coconut oil or Smart Balance butter.
What Gluten-Free Desserts Use Graham Crackers?
These gluten-free Graham crackers can be used in any recipe that calls for graham crackers. They are most famous for making S’mores.
Gluten-free graham crackers are often used to make an easy gluten-free crust. Here are some easy gluten-free desserts that use a gluten-free graham cracker crust.
Easy Gluten-Free Graham Cracker Recipe
Making gluten-free Graham crackers at home is so easy! They are sweet and lightly crisp around the edges.
These gluten-free Graham crackers are perfect for making S’mores, as a snack, or for use in dessert recipes.
More Gluten-Free Dessert Recipes To Try!
- Cinnamon Roll Cake {Gluten-Free, Dairy-Free Option}
- Easy Gluten-Free Banana Bread {Dairy-Free Option}
Let’s Connect! You can FOLLOW ME on Facebook, Instagram, Pinterest, or YouTube!
★Did you make this recipe? Please give it a star rating below in the comments!★
Gluten-Free Graham Crackers {Dairy-Free Option}
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.
Video
Notes
- I like Pillsbury glutne-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.
- For the dairy-free option I used Smart Balance Butter and unsweetned almond milk.
- Store in an air-tight container for up to 1 week.
- The crackers can be frozen by placing in a freezer bag.
- Mama says, "check all of you lables!"
Heidi says
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!
Andrea says
Love this recipe! Thank you so much!
jane says
very very tasty, will try other recipes on this site
Heather Olsen says
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!!