Gluten Free Graham Crackers + VIDEO

Enjoy graham crackers without any gluten. These have just the right amount of a tender crisp. They’re great dunked in milk or made into a s’more (or even a pie crust). If the store-bought is hard to find (or most often times expensive and very small in shape) enjoy making your own. These are no harder than a sugar cookie. Simply stir, shape and bake. This recipe is also free of: milk, peanut and tree nuts (with a soy free option too).

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WHY THIS HOMEMADE GRAHAM CRACKER IS AWESOME

When researching homemade gluten free graham crackers I noticed they used an all purpose gluten-free flour blend. Mine stands out because I also use a little bit of oat flour. Gluten-free flour doesn’t have much taste. And, if you’ve ever seen a regular homemade graham cracker recipe, you see it uses graham flour. Graham flour is a whole wheat flour that helps give it that distinct taste you’re used to getting. To me, the addition of oat flour helps mimic a more whole grain taste. That, plus the molasses gives it that golden brown, crispy cracker you’re hoping for.

Pre-gluten, my favorite graham cracker was Nabisco honey grahams, so I made sure to include some honey in this recipe for that call out to that naturally sweet taste.

Another thing that sets mine apart is most use white sugar. By using brown sugar, it gives the cookie more moisture, which helps them not dry out and gives it more of a tender crisp than a flat snap. I hate when I bite into a s’more and the entire cracker crumbles, this allows it a little more flexibility and give.

PLUS-you don’t need a stand mixer. This simple recipe can all be done by hand!

WHAT INGREDIENTS DO I NEED?

For this graham cracker recipe you need:

• All purpose gluten-free flour blend that contains xanthan
• Oat flour 
• Baking powder
• Baking soda
• Salt
• Brown sugar
• Honey
• Butter flavored shortening sticks
• Molasses
• Vanilla extract
• Egg
• Water

CAN I MAKE MY OWN OAT FLOUR?

Yes! No need to buy oat flour. I simply put my certified old fashioned oats in my high powdered blender (I use a blendtec) and pulse it until it’s a nice, soft flour. Easy!

TOOLS NEEDED: 

• Large mixing bowl
• Large mixing spoon
• Measuring cups and spoons
• Parchment paper, or silicone baking mat
• Rimmed cookie sheet
• Rectangular cookie cutter shape, or ruler. or other way to equally measure into even shapes (I like a pizza cutter)
• Rolling pin
• Fork for scoring
• Spatula 

HOW TO MAKE GLUTEN-FREE GRAHAM CRACKERS

1. Preheat: Preheat your oven to 350.
2. Stir: Measure and stir the dry ingredients in your large mixing bowl. Pour in your wet ingredients. Stir to combine. If the dough still isn’t coming together (should feel like a sugar cookie dough batter) you can add 1 to 2 TBSP more water. I like to knead it a bit to make sure it all comes together at the end.
3. Shape: Place the dough on a piece of parchment paper or silicone baking mat. Roll to around 1/4 inch thick. Cut out your desired size of rectangle using either a cookie cutter, or ruler and knife or pizza cutter. Once you have the silicone mat filled, (each rectangle shouldn’t touch each other) place the entire silicone mat (with cut shapes) onto a rimmed cookie sheet. (It takes me two cookie sheets). If you’re wanting to cut them in half, be sure to use a pizza cutter to leave an indentation down the middle (don’t press all of the way through, just half way through, so you can snap them in half once baked). Score each side with a fork if you’re looking for that classic look.
4. Bake: Bake 18-20 minutes, or until edges are starting to get golden and cookies feel done.
5. Cool: Take out of the oven and leave on the hot cookie sheet for five additional minutes. Then, using a spatula, move to a cooling wrack to finish cooling. Cookies will crisp up as they cool. 
6. Store: Eat plain, dip in milk, make s’mores or use in a pie crust recipe. These stay good at room temperature for up to 5 days, as long as they’re covered. Or, can freeze in an airtight container for up to two months. Thaw at room temperature. 

*Conversely, some people choose to roll the dough into one large rectangle, and just score where the crackers will be broken off. While this saves work up front, I find shaping them into individual rectangles works better. It gives the edges more color and crispness because the heat is getting to it directly to it, and that way you don’t have to worry about them not snapping right when trying to make many rectangles out of the one large one. You also don’t have to worry about the middle not getting as done. I’d only use this method if I was only going to turn around and use this for a pie crust.

WHAT TYPE OF MOLASSES DO I NEED?

I used Grandma’s Original Unsulphured Molasses or Brer Rabit Unsulphured Molasses. Any unsulphured molasses brand should do. Unsulphured means it has no additives.

WHAT TYPE OF GLUTEN-FREE FLOUR SHOULD I USE?

I like to keep things budget-friendly, so I use Walmart’s Great Value All Purpose Gluten-Free Flour. For best results, I’d recommend this. Though, you could try another blend, but it could affect the texture. If you’re going to experiment, I’d recommend sticking to high-quality blends that are mostly: rice, potato and tapioca starch, like King Arthur. 

WHAT TYPE OF SHORTENING SHOULD I USE?

I like to use Crisco buttery sticks so that there is more flavor, instead of a plain shortening. If you cannot do soy, you could swap in palm shortening.

CAN I USE THESE GRAHAM CRACKERS IN PIE CRUSTS?

Absolutely! I actually prefer graham cracker crusts (also known as cookie crusts) over pastry crusts. I think they’re a million times easier and more flavorful. To make these crackers into a pie crust, follow these directions:

1. Weigh out 6.5 ounces of the graham crackers. 
2. Place the crackers in a food processor and pulse until a fine crumb. Or, place in a sealed zip loc baggie and hit with a rolling pin until they reach a fine crumb. Pour into a bowl.
3. Melt 1/3 cup butter (or vegan butter) and stir into the crumbs. Add 1/2 TBSP sugar. Mix well.
4. Press into a pie tin and bake at 350 for for 8-10 minutes. Allow it to cool and fill with your favorite filling. 

*You can also use this recipe for cheesecakes crusts too! Just swap out the pie tin for a springform pan. Depending on the size of the springform pan, and how high you like the sides, you may want to double the recipe.

You could use these graham cracker crumbs in these recipes:

• Strawberry jello pie
• S’mores brownie bars
• S’mores parfait cups
• Pumpkin Mousse Pie

4 TYPES OF BOUGHT GLUTEN-FREE GRAHAM CRACKERS

There are times when you need to run to the store for a last minute dessert and don’t have time to make everything from scratch. I’ve found four brands that carry gluten-free graham crackers: Kinnickinick’s Smoreable’s, Pamela’s Honey Grahams, Partake Classic Grahams, and Schar’s Honeygrams . We always pick Schar’s, as it’s easy to find at Walmart and has a good taste (though I do hate how small they are for s’mores!).

CAN I MAKE THE GRAHAM CRACKERS CINNAMON AND SUGAR?

Nabisco, the classic gluten-filled brand of graham crackers, also offers a cinnamon variety. While I don’t personally care for it, because I like plain graham crackers for pie crusts and s’mores, you may want to replicate this. In that case, you’ll want to add 1 teaspoon of ground cinnamon to the batter, as well as a topping comprised of:  1/2 cup sugar mixed with 1 and 1/2 teaspoons cinnamon for the coating. To place the coating, once the dough is shaped and on the cookie sheet, sprinkle the topping all over the crackers and bake as originally directed.

CAN I MAKE THIS GLUTEN AND DAIRY FREE CRACKER EGG FREE TOO?

This recipe is gluten, dairy, peanut and tree nut free (with the soy free option above). However, I have not recipe tested this to make it egg free. My best guess would be to use one Ener-G egg replacer. If that works, this would make these not only gluten-free, but vegan too. If you make it egg free, be sure to comment below to help other future readers out too.

CAN I MAKE A GLUTEN-FREE DAIRY-FREE S’MORE?

Yes! My son has both gluten and dairy allergies, so when we make s’mores we can use these, or the Schar, and instead of a Hershey’s chocolate bar, we use an Enjoy Life chocolate bar, and marshmallows are naturally free of both gluten and dairy, so he can use the regular brand for that. It makes summer sleep away camp still feel as normal as possible.

DO I HAVE A VIDEO SHOWING HOW TO MAKE THESE?

Yes I do. Visual learners rejoice. This video shows you from beginning to end how to successfully make these gluten-free graham crackers. The video should auto populate, but if it doesn’t, it’s also embedded at the bottom of the recipe card. If that doesn’t work, you can always watch it on my YouTube channel.

DON’T FORGET TO PIN IT, SO YOU DON’T LOSE IT. BE SURE WHILE YOU’RE THERE TO CHECK OUT MY OTHER GLUTEN-FREE PINS.