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Crunchy, homemade gluten-free graham crackers arranged on a wooden surface.

Gluten-Free Graham Crackers

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 14
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

You won’t need special equipment to make these—just essential kitchen tools. Here’s what you’ll need
  • 1 1/2 cups gluten-free all-purpose flour I recommend a blend like Schar or Partake for the best texture
  • 1/2 cup dark brown sugar for that signature graham cracker sweetness
  • 1/4 cup unsalted butter softened
  • 1/4 cup honey or maple syrup for a vegan version
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 cup milk any variety works, or substitute with almond milk for a dairy-free version
  • 1 large egg

Method
 

  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. This will help prevent the crackers from sticking and make cleanup easy.
  2. Mix the dry ingredients: In a medium bowl, whisk together the gluten-free flour, cinnamon, salt, and baking powder. Set aside.
  3. Cream the butter and sugar: Beat the butter and dark brown sugar with an electric or stand mixer until light and fluffy, about 2 minutes.
  4. Add the wet ingredients: To the butter and sugar mixture, add the honey (or maple syrup), milk, and egg. Beat until thoroughly combined.
  5. Combine the wet and dry ingredients: Gradually add the dry mixture to the wet ingredients until a dough forms. It should be slightly sticky but firm enough to roll out.
  6. Roll out the dough: Place the dough on parchment paper or a floured surface. Roll it out to about 1/8-inch thick. Use a sharp knife or pizza cutter to cut the dough into squares (about 2-inch by 2-inch pieces). If you want to get fancy, you can use a cookie cutter for fun shapes.
  7. Bake the crackers: Place the cut-out dough pieces onto the prepared baking sheet. Bake for 12-15 minutes or until the edges are golden brown and the crackers are crisp.
  8. Cool and enjoy: Let the crackers cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy them as a snack or use them to make a gluten-free graham cracker crust!

Notes

  • Dough Too Sticky? If your dough is too sticky to roll out, try chilling it in the fridge for 15-20 minutes. This helps it firm up and makes it easier to work with.
  • Crispier Crackers? If you prefer extra crispy crackers, roll the dough thinner (about 1/16-inch thick) before baking. Keep an eye on them so they don’t burn!
  • Flavour Variations: Add cocoa powder for chocolatey graham crackers or a sprinkle of sea salt for a savoury twist!