Gluten free graham cracker recipe
If you’re anything like me, you’ve probably found yourself staring at the shelves of store-bought graham crackers, wondering if there’s any hope for a store-bought gluten free graham crackers option that doesn’t taste like cardboard.
Well, let me tell you, making homemade gluten free graham cracker recipe at home is not only possible—it’s fun to make and tastes a whole lot better!
This gluten free graham cracker recipe is Ideal for making a delicious crust or just enjoying the crackers as they are, and I’m also thrilled to share some tweaks that make these graham crackers dairy-free, so everyone can join the party.
Table of Contents
Ingredients You Will Need
○ Gf Flour: Ah, gathering the ingredients—that’s always where the magic begins, right? Let me tell you, when I first decided to make a gluten-free graham cracker recipe, I wasn’t entirely sure what kind of gluten-free flour to use.
I ended up going with Bob’s Red Mill gluten-free flour blend because I heard good things, and honestly, it did not disappoint.
The texture was spot on—no crumbly mess here! It’s essential to use a good gluten-free flour blend to get that perfect graham cracker crunch that we all know and love.
When experimenting with different flours, I found that adding rice flour or xanthan gum to the gluten free flour blend really improved the crispiness of the crackers. Unlike traditional wheat flour, the gluten-free mix needed more tweaking, and using a blend that included graham flour helped me get that authentic texture.
This homemade graham cracker recipe, made with a mix of gluten-free ingredients, is a fantastic way to make graham cracker taste without the gluten.
○ Sweetener: Now, when it came to brown sugar, I was tempted to skimp and use whatever sweetener I had lying around like granulated sugar, but trust me, this ingredient is key. That rich, caramelized sweetness from the brown sugar really makes a difference.
And let’s not forget the butter (or dairy-free substitute). You could use regular butter, but I’m lactose-sensitive, so I went with a dairy-free option. I tried coconut oil too once, and it worked alright, but the flavor wasn’t quite as rich as I wanted—so if you can do butter, do it!
The honey? Oh, that’s what makes this recipe taste so much like a classic graham cracker. Honestly, without it, the crackers would be missing that signature taste.
The baking powder is what gives these crackers a bit of that airy texture. I learned my lesson when I forgot it once—let’s just say those crackers were not easy to chew. And, of course, salt. Don’t skip it. It balances the sweetness, and even though it’s a small ingredient, it makes a big difference in the overall flavor.
Guide to Make Homemade Gluten Free Graham Cracker Recipe
Mixing the Dry Ingredients
The first time I tackled this great recipe, I thought, “Oh, mixing dry ingredients—how hard could it be?” But let me tell you, it’s worth taking your time with this step.
I mixed my gluten-free flour blend with baking powder, salt, and brown sugar in a big bowl.
Here’s a pro tip: sift the flour first if you want a nice, smooth mix. Trust me, it helps avoid clumps. I learned that the hard way when I had little flour pockets in my dough that made some crackers taste extra… floury.
Blending Wet Ingredients
Adding the wet ingredients is where it gets fun—but also where you can mess things up if you’re not careful.
I softened the butter (not melted it—big difference) and added it to the dry mix along with honey. Now, at first, my dough was too crumbly, and I was like, “What did I do wrong?” Turns out I just needed to be patient and keep mixing.
The dough eventually came together, but it was a little sticky—which is exactly how it should be. If it feels dry, try adding just a teaspoon of water. Too sticky? Sprinkle in a bit more gluten-free flour.
Rolling & Cutting the Dough
Rolling out the dough was another adventure. Honestly, if you’ve never worked with gluten-free flour dough before, it can be challenging.
It doesn’t have that nice stretchy quality that wheat-based dough does, which means it can crack if you’re not careful. I made sure to roll the dough out on a lightly floured surface.
I aimed for about 1/4 inch thickness—thin enough to be crispy but thick enough to not fall apart.
Cutting the dought: I used a pizza cutter to make squares, but you could use a cookie cutter too. And here’s my favorite part—poking those little holes in the dough with a fork! Not just for looks, it actually helps the crackers bake evenly.
My first time making these, I totally forgot that part, and they came out looking puffy and uneven. The fork gives them that classic graham cracker look, and there’s something really satisfying about making those neat little rows of holes.
Baking Instructions
Alright, baking time. I preheated my oven to 350°F—let it get good and hot before you put the crackers in.
I put my dough pieces onto a baking sheet lined with parchment paper. This step is crucial to avoid sticking (learned that one the hard way too).
I baked them for about 15 minutes, but I kept a close eye on them during those last few minutes. With gluten-free flour, there’s a fine line between perfectly golden and, well, burned.
When they’re done, let them cool completely. I know, it’s tough to wait, but this easy to make gf graham crackers get crispier as they cool.
How to Make a Homemade Gluten Free Graham Cracker Recipe Crust
Crust Preparation
Now, make gluten free graham cracker crust is the ultimate reward for getting these crackers just right. The first time I tried making a pie crust with these, I wasn’t sure if the crackers would hold up, but they totally did.
I started by crushing the crackers—either by hand (a rolling pin works great for this) or in a food processor until I had fine graham cracker crumbs. I combined them with some melted butter, which brought everything together.
Then came the fun part—pressing the mixture into the pie pan. Here’s a tip: use the back of a measuring cup to press the crumbs firmly and evenly into the pan. The first time I made a gluten-free pie crust, I didn’t press hard enough, and it all crumbled apart when I served it. So, press down well—especially along the edges!
Tips and Variations for Perfect Graham Crackers
Make It Dairy-Free
If you’re going dairy free, you’ve got a couple of good options. Coconut oil is great, though it will give your crackers a slight coconut flavor.
Personally, I think it adds a nice twist, but if you’re after that classic taste, go with a neutral-flavored dairy-free substitute like plant-based butter.
I’ve tried both ways, and while each has its merits, the butter substitute gives that richer flavor that’s closest to the classic graham cracker taste.
Store gluten-free Graham Crackers
Storage is pretty straightforward, but it’s important if you want your gluten-free graham crackers to stay crispy. Keep them in an airtight container at room temperature for up to a week.
If you’re like me and make way too many, don’t worry—these crackers freeze well too. Just pop them in a freezer-safe container, and when you want one, let it thaw at room temp. They still have that great crunch!
Conclusion
So there it is—my guide to making gluten-free graham crackers. From mixing to rolling, baking, and even making a crust, these crackers are surprisingly fun to make. Sure, there were some hiccups along the way (sticky dough, anyone?), but that’s what makes the experience even more rewarding.
Plus, nothing beats knowing exactly what’s in your food and getting that perfect bite of nostalgia with a gluten-free twist. Give it a shot, and hey—let me know how it goes!
you might also enjoy our Gluten Free Soda Crackers
gluten free graham crackers
Ingredients
- 1 ½ Cups Gluten-Free Flour Blend I use King Arthur Measure for Measure or Bob’s Red Mill 1:1 Gluten-Free Baking Flour. Adding a touch of almond flour (¼ cup) can improve the flavor and texture.
- ¼ Cup Brown Sugar Adds a rich, caramel-like sweetness.
- 2 Tablespoons Granulated Sugar Helps balance out the sweetness.
- ½ Teaspoon Baking Soda Provides lightness to the crackers.
- ½ Teaspoon Cinnamon Adds a warm flavor, similar to classic graham crackers.
- ½ Teaspoon Salt Balances the sweetness and enhances the flavors.
- 4 tablespoons Butter For a dairy-free version, substitute with Earth Balance Vegan Buttery Sticks or Spectrum nonhydrogenated vegetable shortening along with 1-2 teaspoons of unsweetened almond milk.
- 2 tablespoons Honey Essential for that classic graham cracker taste.
Instructions
- To make these gluten-free graham crackers, preheat your oven to 350°F (175°C) and lining a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- In a large bowl, combine these ingredients: gluten-free flour blend, almond flour (if using for better texture), brown sugar, granulated sugar, baking soda, cinnamon, and salt. Then, cut in the butter (or use a dairy-free substitute if needed) until the mixture resembles coarse crumbs.
- Stir in the honey and gradually add small amounts of water until a soft dough forms. Position the dough between two parchment paper sheets and roll it out to about ⅛ inch thickness. it to approximately ⅛ inch thickness. If the dough is sticky, sprinkle it with more gluten-free flour to make it easier to handle.
- Use a pizza cutter or a knife to divide the dough into rectangles of about 2.5 x 5 inches, then carefully place the pieces onto the prepared baking sheet. Use a fork to lightly pierce holes into each cracker, which helps them bake evenly.
- Bake the graham crackers in the oven for 15-18 minutes, or until they turn golden brown. on a baking sheet cool them for 5 minutes, then move them to a cooling rack until fully cooled, as they will crisp up as they cool.
- After completely cooling, keep it in a sealed container at room temperature for up to one week to maintain freshness.
