Gluten-Free Graham Crakers

Few foods make me feel as happy as a graham cracker does.  As a child, one of my favorite after school snacks was a sleeve of graham crackers dunked in cold milk.  In my book, they are a necessary component of childhood.

A childhood without graham crackers just isn’t acceptable to me.

In order to honor this sentiment I recently took it upon myself to create an allergy-friendly graham cracker.  I didn’t want this to merely be an acceptable substitute, I wanted this to be a graham cracker that could give Honey Maid a run for their money.

This project was near and dear to my heart, so let’s just say that LOTS of graham crackers were made…..and eaten.  A ridiculous amount.  But the cracker I finally settled on is exactly how I want it to be.  Sweet, crunchy, and golden, with the quintessential graham flavor.  This is a cracker that holds up to a dunk and tastes as though it was kissed by the sun.  Happiness.

Honey Graham Crackers

* If you want to make Cinnamon Graham Crackers, sprinkle the cut crackers with cinnamon-sugar before baking. 

→  In the bowl of a standing mixer fitted with the paddle attachment, add the flour, dark brown sugar, baking soda, xanthan gum and salt.  Mix on low for 20-30 seconds to evenly distribute the ingredients.

→  Add the shortening, milk substitute, honey and vanilla.  Starting the mixer on low, cream the ingredients together for about 1 minute.  Increase mixer speed to medium-low and continue to cream until a smooth, well-mixed dough forms.  1-2 minutes.  * Things may look dry at first, but keep the mixer creaming!  It will come together.  If you really need to, add another tablespoon of the milk sub you are using.

→  Remove the dough from the mixer and wrap tightly in plastic wrap.  Chill for about 1 hour or until the dough feels firm and cold.

→  Preheat oven to 350 degrees and line a sheet pan with parchment or a silicone baking mat.  (you could also lightly grease a baking sheet)

→  Allow the dough to sit out at room temp for about 15 minutes to soften a bit.  Roll the dough out 1/8 inch thick between two pieces of plastic wrap and cut in desired shapes.  Score with a toothpick or bamboo skewer if you want the traditional graham cracker look.   *if the dough seems like it is cracking while you work with it, knead it a bit in your hands to warm it up.  This will help immensely!

→ Transfer to prepared baking sheet, sprinkle with a bit of granulated sugar (or sugar/cinnamon mix if desired) and bake on center rack in preheated oven for 8-10 minutes or until golden.  They will seem soft when first taken out of the oven, but crisp up as they cool.

→  Cool on sheet pan for a few minutes and then transfer to wire racks.  Store in an airtight container in the freezer.

54 thoughts on “Gluten-Free Graham Crakers

  1. This looks yummy I will be giving these a try as well. I have a question about the vanilla I actually ordered my vanilla from authentic foods.com and I wanted to know if you have ever tried there vanilla flavor product?

    • Hi, Are you talking about the vanilla powder Authentic Foods sells? I usually avoid products that contain cellulose, because it can be from corn, but I noticed that they actually specify that it’s corn-free. That means that the cellulose in the product is from another source. I can’t advise on how it will taste, since I’ve never used it, but you may want to add the liquid that would have come from the vanilla (since this is a powder). It won’t matter too much in small quantities, but for this graham cracker recipe that calls for 1 tablespoon, you may want to add a tablespoon of water, if you use the vanilla powder instead of extract.

  2. super exciting! i completely agree about dunking the crackers in milk… even if it’s gluten-free crackers in rice milk. :) i’ve been intending to take these one, but yours are so perfect. i may have to give them a go without the gums, and see how they work. thanks so much for sharing.

  3. Me too, I wish I could be your daughter so I get to eat all kinds of delicious treats you have been making. I had never had a chance to eat homemade graham crackers. Your children are so lucky!!! Today I actually bake something and I feel like my enter day went away (which is exaggerated but I feel that way – haha). I hope I’d be able to manage baking AND cooking meals in one day…

    • You make me laugh Nami! You can be my daughter too! :) My kids love these graham crackers so much that I can’t bake them fast enough. They love spreading almond butter on them for an after school snack.

      That’s so great that you baked something. You really are a talented baker, even if you won’t admit it. ;)

  4. Thank you!! I have been wanting to make GF graham crackers for so long now. How can I convert these to a great pie crust recipe? Going to make them tonight!

    • Hey Diane! So great to have you visit the blog. :) These will make a lovely graham cracker crust. You can just crush them up in the food processor, add a bit of sugar and some melted butter and you’ll be good to go!

  5. These are really stunning! I completely agree with you – Graham Crackers are just a part of child hood….and I have such fond memories of them!

  6. I just found your site and am completely addicted. I want to spend every waking hour in the kitchen to try all your recipes. Unfortunately, I work full time, so I have to pick ONE to start with!? Sandwich bread? or Crackers? Bagels? Millet Rolls? It will be very difficult to decide! Thank you for such an excellent GF site!

    • Hi there, I’m so happy you have found Free Eats and I’m VERY appreciative of your enthusiasm. People like you are exactly why I keep doing this! Hmmmm, that’s a tough question, but I would definitely have to say the bagels or the millet rolls. I am so attached to both of those recipes and family members who aren’t gf actually beg me to make those two things for them. Feel free to ask questions as you use the recipes and let me know how things work for you! Depending on how long you’ve been baking gluten-free, gf breads are a challenge for some. I’ve tried to anticipate this and leave copious instructions (perhaps too many sometimes!) to guide you and photos of what the dough should look like. Back when I posted the Honey Millet Roll recipe I wasn’t posting “process” pictures, so there isn’t a picture of how that dough should look, but you could always refer to the photo of the dough/batter from my Gluten Free Sandwich Bread recipe (just FYI). Have fun and happy baking!

    • Hi there,
      It is the sixth ingredient (down) in the list. 5 tablespoons of shortening. I use a non-hydrogenated one and would love to hear back if anyone tries using butter instead. I don’t eat dairy, so I haven’t tried it. I have a feeling they would be a teensy, tiny bit less crisp, but they would still be divine I’m sure. Just can’t guarantee that result! :)

  7. Hi there, I am wondering if there would be a way to use butter or Ghee instead of shortening in these? We don’t typically eat shortening and never had it on hand, but butter/ghee, well….. we got it!
    Thanks

    • Hi there, I can’t guarantee the results, because I didn’t test the recipe with butter, but I think it would work well. It may make them a bit more delicate and the dough may be more fragile. I would love to hear if you give it a go. I may even try it this week and I will report back. My son is able to eat dairy now (I still don’t) so I will make a batch for him. :) Thanks for stopping by.

      • Thanks! Yes, we have a bunch of raw dairy here in Austin, so I was thinking it might make them good, but I did pick up some shortening just in case.
        BTW, how did you get them so perfectly square? Was there a lot of waste?

      • To get them square I roll the dough out into a large rectangle and then use a pastry wheel (almost like a mini pizza cutter) to cut them into squares. So, there is actually no waste at all, because they come out like a big grid. Then I use a bamboo skewer (or butter knife) and make the “scored” line, and then poke them with the tip of the skewer to make the “dimples.” Any extra edges I just press together and re-roll…..the best part of gluten free dough is that you don’t have to worry about toughening it by overworking the gluten! :) Happy baking! Obviously they will still taste delicious without all those details, but I love making them look reminiscent of “real” graham crackers.

  8. My last attempt at graham crackers rose a LOT and came out as cake, not crackers, so I’m very excited to try this recipe. I have to make a few changes to make them grain-free, (no cane sugar, no rice, etc) but they look just like the real thing. Hoping I can get the nice brown color without the brown sugar. Thanks so much for sharing!

    • Oh, please let me know how it works out! If you share your results it may help others. :)
      Yes, these are very crunchy and cracker like….as a graham cracker should be. They even snap when you break them. Just let them cool because they actually get crisper upon coming to room temp.
      Thanks for stopping by!

      • These graham crackers were great – we’ve been using them all summer! My girls are soooo happy to have s’mores again (made with homemade grain-free marshmallows, of course). I used my own flour mix that is grain-free, added some cinnamon to the dough (we like cinnamon…), and tossed in some flaxseed to boost the texture. Thank-you so much!!

    • That’s a great question. I haven’t made that sub in this recipe but it would probably work ( I just can’t guarantee it). The resulting graham crackers will have a slightly different flavor and may not be quite as crunchy. If you give it a try, I would love to hear about it! Thanks for stopping by.

  9. WOW!! SO GOOD!! I did sub in coconut oil for shortening (equal amounts) an they turned out perfectly. Crispy, crunch with great taste! Thank you SO much for this recipe! My son will be SO happy!

    • Yay! That’s wonderful. Thank you for sharing your results because I know this will help others who would like to make that substitution. We just made a batch the other day and my son was happily dunking them in greek yogurt that was drizzled with honey. He claimed that it was his new favorite snack! Take care and thanks for the feedback. -Terris

      • How do you store the crackers? Fridge/freezer? How long do they stay fresh without freezing extras?
        I can only use rice flour and oil (no shortening or butter/margarine) think that’ll work? This recipe looks awesome! My son would be ecstatic if this works!!

      • Hi there, I usually store them in an airtight container in the freezer. Honestly they don’t last long around here. In the freezer we keep them for a month or so, and in the cupboard (tightly sealed) they will last for a few days. If you keep them longer they seem to absorb moisture from the air and loose their crisp snap. I can’t guarantee how they will work with those substitutions. Do you mean rice flour and not starches in the flour mix? If so, that may make them a bit denser. Substitutions really enter the realm of trial and error and experimentation. If you are flexible, have a sense of humor and realize that there may be failures, I would say give it a try. Wish I could be more helpful! Thanks for stopping by.

  10. Oh, how happy I am to find this recipe! I have seen at least half a dozen different online, but this looks by far to be the best. The store bought just doesn’t compare, and our weekly bonfires have been sadly lacking since the smores had to be removed. This is on the summer to-do list, thank you so much!

  11. Pingback: Grain-Free Graham Crackers | lifeofagrainfreemom

  12. My daughter is gluten free soy free and dairy free. She also seems to have trouble with processed oils, how do you feel about baking with lard? It’s seems to be my only option at this point. She is fine with olive oil, but for baking. I am new to gluten free baking. Thanks for any input you have.

    • That’s so hard with the oils! My son can only have Canola! I’m wondering if you can try the extra light olive oil. Have you used that before? I use that for cooking for the rest of us bc I don’t like the stein olive taste in the oil. Maybe you can bake with it!

  13. If my MP flour already has Xanthan Gum in it, do I still need to add the 1/2 tsp? I love Graham Crackers and have recently become GF and cannot wait to try this recipe!

    • Hi Maggie, Unfortunately I don’t know the answer to that. I only work with homemade mixes that are free of xanthan gum because I like to be able to control the amount in each recipe. For instance, my yeast breads or pizza crust recipe will require more xanthan gum per cup of flour than a quick bread, cake, or muffin recipe. The other problem that can arise is that many of the multi-purpose GF baking mixes have an additional leavener (baking soda usually) or different combination of flours and starches which will change results of your final baked good. So, for best results I always recommend that you use the mix I tested the recipe with. Of course, I understand that sometimes people are willing to give it a try and experiment with the flours they have available, knowing that the results may be different than mine. GF baking requires a good sense of adventure and humor, particularly in the beginning of the journey! Best, Terris

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