Gluten Free Graham Crackers

Irresistibly crisp and lightly sweet, these Gluten Free Graham Crackers have a rich, buttery flavor with a hint of honey and cinnamon. Whether you enjoy them dunked in milk, paired with chocolate and marshmallows for the best homemade s’mores ever, or crumbled into a delicious crust, these graham crackers are a must-try!

Recipe Ingredient Notes

Gluten Free Flour:  I tested this Gluten Free Graham Cracker recipe with King Arthur Measure for Measure, Bob’s Red Mill 1-to-1, and my own gluten-free flour blend. While each version turned out delicious, the dough made with King Arthur Measure for Measure was by far the easiest to work with. It wasn’t sticky, rolled out smoothly without extra flour, and the crackers held their shape beautifully while baking

Almond Flour: Traditional graham crackers are made with graham flour. It’s a coarser whole wheat flour that gives them their signature flavor and crunch. There’s no direct gluten-free substitute for graham flour. I found that almond flour worked well to mimic the texture and richness.

Honey: A key ingredient in traditional graham crackers, honey provides both sweetness and a distinct depth of flavor. It not only contributes to the crackers’ signature taste but also adds moisture, helping to create a crisp yet slightly chewy texture. The natural sugars in honey aid in browning, giving the crackers their characteristic golden hue.

Cinnamon: Just like Honey, Cinnamon is a staple when it comes to these crackers. It enhances the flavor and pairs very well with the honey. I use Cassia cinnamon, the variety most commonly sold in U.S. grocery stores but if you have some  Ceylon cinnamon, or "true cinnamon", on hand I recommend using it.

What are Graham Crackers?

Graham crackers are a type of sweet, crisp, and slightly nutty cracker made from graham flour, a whole wheat flour with a coarser texture. They are typically flavored with honey, cinnamon, and sometimes molasses. People use graham crackers in desserts like pie crusts and s’mores, but I love eating them on their own as a snack The combination of their sweet flavor and crunchy texture makes them a staple in many kitchens, especially in the United States.

Graham crackers are named after Sylvester Graham, a 19th-century Presbyterian minister and dietary reformer. Graham promoted a diet based on whole grains, believing they were healthier and more natural. He developed a type of coarse, whole wheat flour, which became known as "graham flour." Bakers used this flour to make crackers, which eventually became known as "Graham crackers" in his honor.

Gluten Free Graham Cracker Dough

Make sure the unsalted butter and the egg are at room temperature before starting with the Gluten Free Graham Cracker Dough. While other recipes recommend to refridgerate the cracker dough before rolling out, I find it is easier to roll out the dough right away. And then allow the rolled out sheets of graham cracker dough to chill in the fridge instead.

1. In a small bowl, whisk together the gluten-free multi-purpose flour, almond flour, baking soda, cinnamon and kosher salt. Set this aside for now.
2. Next combine the room temperature butter, light brown sugar, granulated sugar and honey in the bowl of the standmixer fitted with the paddle attachement.
3. At a medium - high speed cream the ingredients together for 2-3 minutes until they become fluffy and pale. Remember to pause halfway through and use a flexible spatula to scrape the sides of the bowl and the paddle.
4. Next, add the room temperature egg and the vanilla extract and mix until the ingredients are well combined.

5. Mix in the dry ingredients at a low speed into the wet ingredients until a very shaggy, rough looking dough forms. While you may consider increasing the speed, I recommend mixing the dough at a low-medium speed to avoid incorporating air into the dough.
6. Transfer the shaggy dough to a clean countertop and knead it briefly until it comes together into a smooth dough. It should not require additional liquid.

7. Divide the graham cracker dough in half, as rolling out smaller portions makes it easier to achieve an even thickness. Lightly dust a sheet of parchment paper with gluten-free flour, and sprinkle a little on the dough to prevent sticking.
8. Lay a second sheet of parchment paper on top. Using a rolling pin, roll the dough between the two sheets until it’s about ⅛ inch (3 millimeters) thick. Try to shape it into a square or rectangle if possible.
9. To prevent sticking and ensure even thickness, flip the dough over a few times while rolling. Peek under the parchment occasionally to check for evenness.
10. Once the dough reaches the desired thickness, keep it sandwiched between the parchment, transfer it to a sheet tray. Set it aside. Repeat the process with the second half of the dough.
11. Cover the rolled-out dough with a lid or plastic wrap and chill for at least 1 hour. This resting time enhances the flavor and helps the crackers hold their shape during baking. (At this stage, the dough sheets can be refrigerated for up to 2 days as long as they are covered well)

Cutting Gluten Free Graham Crackers

There’s no right or wrong way to cut graham crackers. You can use a cookie cutter, but I recommend sticking to a simple shape. I prefer rectangles because they allow me to cut the dough efficiently with minimal scraps.

1. Line two baking sheets with parchment paper - you can reuse the one you covered the dough with while rolling it out. The number of baking sheets needed will depend on the size of your graham crackers.
2. Using a ruler as a guide, cut the dough into even squares or rectangles with a sharp knife or a pizza cutter/pastry cutter. My crackers are about 2 x 3 inches, but you can make them any size. Just keep in mind that smaller crackers bake faster, while larger ones take longer. So make sure to adjust baking times accordingly.
3. Use a small offset knife to carefully transfer the crackers to the prepared baking sheets. Avoid overcrowding, and leave space between each cracker for proper airflow during baking.
4. Gather the dough scraps and set them aside - I like to roll them all out together at the end.
5. Once all the crackers are cut, use the back of a skewer to dock each one several times. A fork works too.
6. Place the baking sheets in the fridge while preheating the oven to 350°F. Chilling helps the crackers hold their shape during baking.

Baking Instructions

If you like, sprinkle the unbaked crackers with some cinnamon sugar or just plain granulated sugar before baking.

1. Once the oven is fully preheated to 350F, bake the graham crackers one sheet at a time. Keep the second tray in the refrigerator.
2. Bake the gluten free graham crackers for 13 - 14 minutes. Baking time depends on the size of the crackers and how thin you roll them out. The crackers should appear dry on the surface. Remember these crackers will crispen as they dry in the turned off oven.
3. Remove the baked crackers from the oven and let them cool on the baking sheet for 5 minutes. Then transfer them to a cooling rack.
4. Repeat the baking with the second tray of graham cracker dough.
5. After all the gluten free graham crackers are baked and on cooling racks, turn off the oven. I also open the oven door for 5 minutes to let it cool down quicker. Then, place the crackers (still on the cooling racks) back into the warm oven. I place the cooling racks directly on the oven racks to ensure the bottoms of the crackers dry out as well.
6. Allow the crackers to cool completely in the oven. This helps ensure the treats are fully dry and crunchy.

Storage & Freezing

Keeping anything crispy and crunchy can often be a challenge. Especially if you live in a hot or humid part of the world.

Homemade Gluten Free Graham Crackers should be nice and crisp for several days if not weeks, if you store them properly. Once fully cooled, place them in an airtight container. Store the container at room temperature for up to 1-2 weeks. Keep them away from direct sunlight or heat sources to maintain their crispness.

You can also freeze the cut graham cracker dough. I like to arrange the unbaked crackers on a sheet tray and place them in the freezer until fully frozen. Once frozen, I transfer them to an airtight container, putting pieces of parchment paper between the layers so they won't stick together. When ready to bake, bake them straight from the freezer. Add 2-3 extra minutes of baking time to the total baking time.

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.