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These homemade gluten-free graham crackers are nut-free, can be made dairy-free, and are better than anything you will get from a box!
There is so much to love about these homemade gluten-free graham crackers. Yes, you can buy store-bought gluten-free graham crackers pretty easily these days, but I honestly have found a brand that I love. Most of them contain almond flour, or they crumble from the packaging, making it pretty hard to enjoy a gluten-free s'more.
These gluten-free graham crackers hold their shape while still being those crispy little squares you remember them being. They are also nut-free and can be made dairy-free so that everyone can enjoy them.
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Are graham crackers gluten-free?
No, most store-bought graham crackers like Nabisco's Honey Made graham crackers are not gluten-free. Unless a brand specifies that their graham crackers are gluten-free, they will likely be made from wheat.
Don't worry; these ones taste a ton better, and sometimes finding the boxed gluten-free ones isn't always easy. Having a recipe to make my own gluten-free graham crackers means I can have them whenever I want them.
No more missed s'mores by the firepit in the summer or enjoying that no-bake pie that uses a graham cracker crust because I can make my own gluten-free graham cracker crust.
Ingredients.
It's easy to make these homemade gluten-free graham crackers with just a few ingredients.
- 1:1 Gluten-free Flour - I use King Arthur Brand
- Oat Flour - Make sure you are using gluten-free oat flour since not all oats are gluten-free. If you can't find gluten-free oat flour, you can make some by grinding up gluten-free old fashion oats in a food processor or blender. If you can't have oats, you can use equal parts almond flour in this recipe. They just won't be nut-free graham crackers anymore.
- Corn Starch
- Ligh Brown Sugar
- Sugar
- Honey
- Butter - To make these dairy-free graham crackers replace the butter with a dairy-free alternative like Earth Balance Sticks.
- Milk - Use dairy-free milk or water to stay dairy-free.
- Baking Soda
- Salt
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Steps.
You can make these gluten-free crackers in a few ways. You can do them by hand, in a stand mixer, or, my personal favorite, in the food processor.
- Mix the dry ingredients.
- Cut the butter into the dry ingredients.
- Mix in the honey.
- Add in the milk (or water) 1 tablespoon at a time, just until a soft dough is formed.
Cutting and shaping.
- Roll out the dough onto a piece of parchment paper.
- Cut the dough into squares or rectangles for a traditional shape or any shape you desire.
- Make sure your squares are still touching, and carefully transfer the parchment paper to a baking sheet.
- With a toothpick or a fork, poke holes into your graham crackers for that classic look.
- Place the baking sheet with the cut graham crackers into the freezer to chill while you preheat the oven.
- Re-roll any dough after cutting and repeat.
- Bake the crackers.
Why aren't my homemade graham crackers crispy?
Store-bought graham crackers are typically very crunchy, sometimes almost too much crunch; at least that's what my husband says. The good news is you can make these graham crackers both ways with a few tips and tricks.
- Soft graham crackers - Enjoy these gluten-free graham crackers after being baked. Soft graham crackers tend to hold more moisture, so they will only last about a week when stored at room temperature.
- Crunchy gluten-free crackers - If you want your gluten-free graham crackers a little bit more on the crunchy side, roll the crackers a little thinner; I typically roll them about an eighth of an inch for when I am making them crunchy.
If you want them even crispier, closer to the store-bought kind, then take them one step further and dehydrate them. Don't worry; you don't need anything fancy to do this because you will use your oven.
Dehydrating graham crackers.
Don't let this sound intimidating. It's not, and you don't even need a dehydrator to do it. This is a trick I learned a few years ago to help these gluten-free graham crackers last longer in the pantry. It also helps to take a soft, slightly chewy homemade graham cracker and make it a lot closer to the store-bought kind without them just falling apart.
In my opinion, don't skip this step!
- Once the graham crackers have baked, remove them from the oven.
- Reduce the oven temperature to 250 degrees.
- Leave the graham crackers on the baking sheet still touching.
- When the oven temperature is ready, return the graham crackers to the oven and bake for another 20 minutes.
- Remove the graham crackers from the oven and carefully break them apart.
- Allow the graham crackers to cool for about five minutes.
- Test the crunch level and see if it's how you like them. If you want them more crunchy, you can place them back into the oven to dehydrate for another five minutes.
- Once they are done, allow them to cool entirely before storing.
Want more fun with your graham crackers?
My husband loves the cinnamon sugar graham crackers. If you do, too, sprinkle a little bit of a cinnamon and sugar mixture on top of your graham crackers before baking.
Storing homemade graham crackers.
These gluten-free crackers will last at room temperature in a sealed container for about a week if they are left not dehydrated and about two weeks if you dehydrate them.
I like to use any ones that aren't eaten within that time to make gluten-free graham cracker crumbs and then store them in the freezer, so I have them on hand.
Serving graham crackers.
- Store them in the pantry for a quick gluten-free snack for the kids to grab or pack along with them to the park or school.
- Pair them with a homemade marshmallow and some good chocolate for a delicious gluten-free s'more.
- Turn them into your own homemade gluten-free graham cracker crumbs and make a gluten-free graham cracker crust to enjoy a good gluten-free cheesecake or no-bake pie.
- Want a frozen gluten-free treat to enjoy? How about making some of my gluten-free cheesecake ice cream?
- The holidays will be here before we know it. Easily turn these into gluten-free chocolate covered graham crackers to add to your charcuterie tray with some homemade chocolate-covered strawberries, or give them away to neighbors and friends. They will think you went over the top!
More gluten-free desserts to try.
📖 Recipe
Homemade Gluten-free Graham Crackers
Ingredients
- 1 ¼ Cups 1:1 Gluten-free Flour 155 grams
- ¼ Cup Oat Flour 30 grams or Almond Flour.
- 2 Tablespoons Corn Starch
- ⅓ Cup Light Brown Sugar
- 2 Tablespoons Sugar
- 2 Tablespoons Honey
- 4 Tablespoons Butter At room temperature or dairy-free alternative.
- ½ Teaspoon Salt
- ⅓ Teaspoon Baking Powder
- 2-3 Tablespoons Milk Or water for dairy-free.
Instructions
Make the dough.
- Place the dry ingredients into a bowl, the bowl of a stand mixer or a food processor and mix.1 ¼ Cups 1:1 Gluten-free Flour, ¼ Cup Oat Flour, 2 Tablespoons Corn Starch, ⅓ Cup Light Brown Sugar, 2 Tablespoons Sugar, ½ Teaspoon Salt, ⅓ Teaspoon Baking Powder
- Cut the butter into the dry ingredients until it looks like wet sand.4 Tablespoons Butter
- Add the honey.2 Tablespoons Honey
- Add the milk 1 tablespoon at a time until the dough come together to form a soft dough.2-3 Tablespoons Milk
Roll and cut the dough.
- Roll out the dough onto a piece of parchment paper.
- Using a knife or pizza cutter, cut the dough into squares or rectangles, for a traditional shape, or any shape you desire.
- Making sure your squares are still touching, carefully transfer the parchment paper to a baking sheet.
- With a toothpick or a fork, poke holes into your graham crackers for that classic look.
- Place the baking sheet with the cut graham crackers into the freezer to chill while you preheat the oven.
- Re-roll any dough after cutting and repeat.
Bake the graham crackers.
- Preheat the oven to 350-degrees.
- Once the graham crackers have chilled for at least 15 minutes, place them in the oven.
- Bake the graham crackers for 10-12 minutes.
- Let your graham crackers cool before breaking them apart if you want them soft.
If you want your graham crackers crispier, dehydrate them.
- Once the graham crackers have baked, remove them from the oven.
- Reduce the oven temperature to 250 degrees.
- Leave the graham crackers on the baking sheet still touching.
- When the oven temperature is ready, return the graham crackers to the oven and bake for another 20 minutes.
- Remove the graham crackers from the oven and carefully break them apart.
- Allow the graham crackers to cool for about five minutes.
- Test the crunch level and see if it's how you like them. If you want them more crunchy you can place them back into the oven to dehydrate for another five minutes.
- Once they are done, allow them to cool entirely before storing.
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