Gluten-Free Graham Crackers: Recipe & Store-Bought Guide! (2024)

Ingredient Notes and Substitutions

• Gluten-Free Flour Blend: This recipe works well with King Arthur Measure for Measure Gluten-free Flour Blend and also Namaste Perfect Flour Blend. I am confident Bob's 1:1 gluten-free flour or Pamela's Artisan blend would also produce good results. I do not recommend Cup4Cup for this recipe, the crackers get too brown during baking.
• Almond Flour: Don't skip the almond flour if possible! It lends a slightly nutty taste and crisp texture, similar to what whole wheat graham flour adds to traditional graham crackers. If you can't use almond flour, substitute gluten-free oat flour. Almond flour is great in cakes too, like this gluten-free peach upside down cake!
• Butter: To make dairy-free graham crackers, substitute Earth Balance Vegan Buttery Sticks. Do not use canola oil, coconut oil, or another liquid oil.
• We get a lot of the traditional graham flavor from cinnamon, which is naturally gluten-free, gluten-free molasses, and honey, which is also naturally gluten-free.
• Honey: Readers have noted that date syrup works well in this recipe as a vegan alternative. I think maple syrup would also be a suitable substitute.
• Additional Toppings: Before baking, feel free to sprinkle the top of the dough with coarse sugar or sugar mixed with cinnamon, if desired.

*See recipe card for full list of ingredients and amounts.

Step-by-Step Instructions

• Step 1: Blend the dry ingredients, then cut in the cold butter with a pastry knife.
• Step 2: Stir in the honey and water. Add just enough water to form a soft dough that comes together into a ball.
• Step 3: Roll the graham cracker dough to about ⅛-inch thickness. Use a ruler and sharp knife or pizza cutter, to cut the dough into roughly 2-inch squares. A square cookie cutter works as well.
• Step 4: Gently move the squares to a cookie sheet lined with a sheet of parchment paper. Line up the graham crackers so the sides are touching. Poke holes in the top of each cracker.
• Step 5: Pop the graham crackers into the freezer or refrigerator to firm up while the oven pre-heats. Then bake as directed in the recipe card below.

Pro-Tip: You can mix the dough in a stand mixer or food processor as well.

Tip for Crunchy Crackers

The secret to making homemade graham crackers that are crisp and crunchy is to bake the crackers twice! Do not skip this step!

The first bake sets the crackers. The second bake, at a lower temperature, will fully drive out all of the moisture, essentially dehydrating them. The result is a crisp graham cracker that stays that way!

Gluten-Free Graham Cracker Crumbs

If you'd like to use this recipe to make graham cracker crumbs for a graham cracker pie crust, you can streamline the process. Follow the steps in the recipe card, but you don't have to necessarily hassle with all of the shaping.

1. Roll the dough out thinly.
2. Place graham cracker sheets on a parchment lined baking sheet.
3. Bake according to baking times on recipe card below.
4. Remove from the oven and cool.
5. Use a food processor or rolling pin to crush the graham crackers.
6. Form your crust and bake according to your cheesecake or pie recipe.

I have not tried rolling this dough like pie dough and baking that way, so I can't say for sure if that would work.

Top Recipe Tips

• It's ok re-roll the dough. Re-roll any scraps until you've used up all the dough.
• Make the dough ahead and chill overnight if desired. The dough can be chilled before or after rolling it out. Cover the dough with plastic wrap to keep it from drying out.
• If you're having trouble rolling the dough, try chilling it. Work on a piece of parchment paper and use enough flour to prevent sticking when rolling out the dough.
• If your crackers are soft and not crunchy after cooling, they need to be baked longer. Be sure to follow the directions and bake the crackers twice. If after the second bake at 250°F, your crackers have cooled and are still not crisp and crunchy, bake them again at 250°F for another 5-10 minutes.
• If stored in an airtight container, the crackers will stay fresh for at least 1 week.

Do these crackers taste like a Honey Maid Graham Cracker?

Is graham flour gluten free?

Graham flour isnot gluten-free. It is a type of coarse-ground whole wheat flour. It contains all parts of the wheat grain; the bran, germ and endosperm. Graham flour was named afterSylvester Graham, who invented the flour and was an early advocate for eating healthy foods, especially whole grains.

Are graham crackers gluten-free?

Traditional graham crackers are not gluten-free. They are made with graham flour, which is a coarsely ground whole wheat flour.

Are Honey Maid graham crackers gluten-free?

Honey Maid graham crackers are not gluten-free. They are made with graham flour, which is a coarsely ground whole wheat flour, and all-purpose flour.

What graham crackers are gluten free?

Check your local grocery store for these brands; Schar Honeygrahams, Pamela's Gluten-free Graham Crackers, Simple Mills Sweet Thins, Kinninnick S'moreables, Nairn's oat crackers, or Mary's Gone Kookies graham-style snacks.

Gluten-Free Graham Crackers

Katie Olesen

Made with a touch of honey and a dash of almond flour, this easy gluten-free graham cracker recipe is sure to become a favorite! Make them in just one bowl with nine pantry ingredients. Use these crunchy crackers for snacking, s'mores, or even a gluten-free graham cracker crust!

Nutrition

Serving: 1crackerCalories: 62kcalCarbohydrates: 10gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 5mgSodium: 89mgPotassium: 5mgFiber: 1gSugar: 5gVitamin A: 58IUVitamin C: 1mgCalcium: 10mgIron: 1mg