Enjoy graham crackers without any gluten. These have a tender crisp, perfect for dunking in milk, making s’mores, or turning into a pie crust. Store-bought gluten-free grahams can be pricey or hard to find, but these homemade crackers are as easy as a sugar cookie: stir, shape, and bake. This recipe is free of milk, peanuts, and tree nuts, and offers a soy-free option.
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Why This Homemade Graham Cracker Works
Many gluten-free graham cracker recipes rely solely on an all-purpose gluten-free blend. This version adds a small amount of oat flour to bring a subtle whole-grain flavor that mimics traditional graham flour. The molasses contributes the familiar deep golden color and toasty flavor, while a touch of honey gives a nod to classic honey grahams. Using brown sugar instead of white helps retain moisture and creates a tender crisp rather than a brittle snap—ideal for s’mores where you want the cracker to hold together. Best of all, you don’t need a stand mixer; this dough comes together easily by hand.
Ingredients
For these gluten-free graham crackers you will need:
- All-purpose gluten-free flour blend that contains xanthan gum
- Certified gluten-free oat flour (or make your own)
- Baking powder
- Baking soda
- Salt
- Brown sugar
- Honey
- Butter-flavored shortening (or palm shortening for soy-free)
- Molasses (unsulphured)
- Vanilla extract
- Egg
- Water
Make Your Own Oat Flour
You can easily make oat flour at home by pulsing certified gluten-free old-fashioned oats in a high-powered blender until they become a fine flour. It’s quick, economical, and works perfectly in this recipe.
Tools Needed
- Large mixing bowl and spoon
- Measuring cups and spoons
- Parchment paper or silicone baking mat
- Rimmed cookie sheet
- Rectangular cookie cutter, ruler, or pizza cutter for even shapes
- Rolling pin
- Fork for scoring
- Spatula
How to Make Gluten-Free Graham Crackers
- Preheat: Heat the oven to 350°F (175°C).
- Stir: Whisk or stir the dry ingredients together in a large bowl. Add the wet ingredients and mix until the dough comes together; it should feel similar to sugar cookie dough. If needed, add 1–2 tablespoons of water and knead briefly until smooth.
- Shape: Place dough on parchment paper or a silicone mat and roll to about 1/4-inch thickness. Cut into rectangles with a cookie cutter, ruler and knife, or pizza cutter. Arrange cut pieces on a rimmed baking sheet so they don’t touch. If you want smaller crackers, lightly score with a pizza cutter down the center (only halfway through) so they snap easily after baking. Use a fork to create the classic cracker holes if desired.
- Bake: Bake for 18–20 minutes, until edges begin to brown and crackers feel set.
- Cool: Let the crackers rest on the hot baking sheet for five minutes, then transfer to a wire rack to cool completely. They will crisp as they cool.
- Store: Keep at room temperature in an airtight container for up to five days, or freeze in an airtight container for up to two months. Thaw at room temperature.
Note: You can roll the dough into one large rectangle and score it into squares, but cutting individual rectangles before baking usually yields more evenly browned, crisper edges and a more consistent snap.
Which Molasses to Use
Choose an unsulphured molasses for best flavor—unsulphured varieties have no additives and deliver a clean, robust molasses taste that complements the crackers.
Which Gluten-Free Flour Blend to Use
A reliable, budget-friendly all-purpose gluten-free blend that includes xanthan gum delivers consistent results. High-quality blends with rice flour, potato starch, and tapioca starch also work well, but changing the blend may alter texture slightly.
Shortening Options
Butter-flavored shortening adds a richer, buttery note compared with plain shortening. For a soy-free version, substitute palm shortening or use a dairy-free butter alternative that suits your dietary needs.
Use in Pie Crusts
These crackers make an excellent pie or cheesecake crust. To transform them into a crust:
- Weigh about 6.5 ounces of crackers, or measure crushed crumbs until you have an equivalent amount.
- Pulse the crackers in a food processor to a fine crumb, or crush them in a sealed bag with a rolling pin.
- Melt 1/3 cup butter or vegan butter and mix with the crumbs and 1/2 tablespoon sugar. Press into a pie tin.
- Bake at 350°F for 8–10 minutes, let cool, and fill with your chosen filling.
This method also works for cheesecake crusts—use a springform pan and increase the crumbs if you want higher sides.
Store-Bought Gluten-Free Graham Options
If you need a last-minute option, several brands offer gluten-free graham crackers. Availability varies by store, but look for reputable brands labeled gluten-free—pack size and flavor can differ, so check ingredient lists for allergens.
Cinnamon & Sugar Variation
To make cinnamon grahams, add 1 teaspoon ground cinnamon to the dough. For a topping, mix 1/2 cup sugar with 1 1/2 teaspoons cinnamon and sprinkle over the shaped crackers before baking.
Egg-Free and Vegan Possibilities
This recipe is gluten-, dairy-, peanut-, and tree nut-free with a soy-free option. Egg-free substitutions haven’t been extensively tested here; a commercial egg replacer (for example, Ener-G) is a reasonable starting point if you want to try a vegan version. If you experiment successfully, share your results so others can benefit.
Gluten-Free, Dairy-Free S’mores
These crackers work perfectly for s’mores. Pair them with a dairy-free chocolate bar and standard marshmallows (most marshmallows are gluten- and dairy-free) for an allergy-friendly treat that keeps summer traditions intact.
Video Tutorial
A step-by-step video is available for visual learners and demonstrates the full process from mixing to baking. The video complements the instructions above and helps ensure consistent results.
Gluten Free Graham Crackers
18
15 minutes
20 minutes
5 minutes
These crisp, golden, gluten-free graham crackers are great for dunking in milk, making s’mores, or using in a pie crust. They are milk-, peanut-, and tree nut-free, with a soy-free option.
Ingredients
- 1 and 3/4 cup all-purpose gluten-free flour
- 1/4 cup certified gluten-free oat flour (or homemade)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup brown sugar
- 2 tbsp honey
- 2 tbsp molasses
- 6 tbsp butter-flavored shortening, melted (72 g) or alternative
- 1 tsp vanilla extract
- 1 egg
- 3 tbsp water, up to 5 tbsp if needed
- 1 tsp xanthan gum if not included in your flour blend
Instructions
- Preheat oven to 350°F (175°C).
- Combine dry ingredients in a large bowl. Add wet ingredients and stir until a dough forms; add 1–2 tablespoons water if necessary and knead briefly.
- Roll dough to 1/4-inch thickness on parchment or a silicone mat. Cut into rectangles and arrange on a rimmed baking sheet without touching.
- Optional: lightly score down the center to make breakable halves and use a fork to add traditional holes.
- Bake 18–20 minutes, until edges are golden and crackers feel set.
- Let rest on the baking sheet 5 minutes, then transfer to a wire rack to cool and crisp.
- Store in an airtight container at room temperature up to 5 days, or freeze up to two months.
*Shaping individual rectangles before baking gives more even browning and a better snap than baking one large slab and breaking it later. Use the slab method if you plan to crush the crackers for a crust.
Notes
Tweaked and inspired by other gluten-free bakers. Watch the video for best results. If baking for someone with severe allergies, always verify each ingredient and brand to ensure safety and avoid cross-contact.
Don’t forget to pin this recipe so you can find it again.
