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Gluten Free Graham Crackers

Learn how to make Gluten Free Graham Crackers from scratch! They’re incredibly easy to make and use pantry ingredients. This graham cracker recipe is for Honey Grahams and Cinnamon Graham Crackers.

gluten free graham crackers stacked and piled on a round wire metal cooling rack

This post is sponsored by King Arthur Baking Company. Thank you for supporting the brands that support What The Fork Food Blog. All opinions are my own ♥

While store-bought gluten free graham crackers are now readily available at most stores, you still can’t go wrong by making them yourself. For one, it’s much more economical to make them homemade. And two, they’re SOO easy to make!

Graham crackers are the base for many different desserts, such as cheesecakes, pies, icebox cakes, bars, and more. Plus they make a great snack or addition to lunchboxes! They truly are a pantry staple.

The gluten free graham crackers that I’ve made for today’s recipe taste just like Honey Grahams. If you’ve been missing this childhood favorite, this version will not disappoint!

a stack of gluten free graham crackers on a round wire metal cooling rack


Are Graham Crackers Gluten Free?

No (and yes). Traditional store-bought graham crackers aren’t gluten free and are made with regular all-purpose flour and often whole wheat flour.

However, as mentioned before, there are several gluten free store-bought graham crackers available but they’re fairly expensive for the amount you get. You can easily make them at home, especially if you’re baking with a good gluten free flour blend, such as King Arthur Gluten-Free Measure for Measure Flour.

gluten free graham crackers on a round metal wire rack with a bag of King Arthur Gluten Free Measure for Measure Flour in the background

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Graham Cracker Ingredients

  • Gluten Free Flour – I used King Arthur Gluten-Free Measure for Measure Flour in this recipe.
    • King Arthur Gluten Free Measure for Measure Flour is excellent in baked goods making it an easy 1:1 swap for regular all-purpose flour in many types of recipes, especially since it already contains xanthan gum.
    • It works particularly well in this graham cracker recipe because the sorghum flour in the blend gives that traditional “whole wheat” flavor typical of graham crackers.
  • Granulated Sugar
  • Fine Sea Salt
  • Ground Cinnamon – flavors the graham crackers without giving them a full cinnamon-graham flavor.
  • Baking Powder – I always bake with aluminum-free baking powder.
  • Large Egg – does not have to be room temperature for this recipe.
  • Oil – I prefer baking with avocado oil but vegetable oil or canola oil will work fine. 
  • Honey – use local honey if you can!
  • Milk – regular (any %) or dairy-free
  • Cinnamon Sugar – optional, if you want to make cinnamon graham crackers similar to store-bought varieties. You can purchase pre-made Cinnamon Sugar or make it yourself.
    • To make your own Cinnamon Sugar, combine 1 tablespoon ground cinnamon with 1/4 cup granulated sugar (can be doubled or tripled). Mix well and store in an airtight container.

overhead shot of ingredients for Gluten Free Graham Crackers

Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.


Gluten Free Vegan Graham Crackers

These graham crackers can easily be made dairy-free if you use unsweetened coconut milk beverage (or your favorite unsweetened/unflavored plant-based milk) in the graham cracker dough. If you make cinnamon-sugar grahams, brush the top of the dough with water or plant-based milk to help the cinnamon-sugar mixture stick.

To make them vegan, use a flax egg to replace the egg or use your favorite egg substitute. Keep in mind when making the substitution, the main purpose of the egg in this recipe is for binding.


Equipment Needed to Make Homemade Graham Crackers

  • Bowls – a small and medium
  • Standard Baking Tools – mixing spoons, measuring spoons, and measuring cups
  • Wax Paper or Plastic Wrap
  • Parchment Paper for baking
  • Rolling Pin 
  • 2 Half-Sheet Pans
  • Pizza Wheel/Cutter or Sharp Knife – I prefer using a Pizza Cutter because it won’t cut through the parchment paper.
  • Pastry Brush (optional)
  • Cooling Rack

gluten free graham cracker dough in wax paper on a blue and white striped kitchen towel


How to Make Graham Crackers

Step 1. Whisk together the King Arthur Gluten Free Measure for Measure Flour, granulated sugar, salt, ground cinnamon, and baking powder in a medium bowl.

Step 2. In a small bowl, whisk together the egg, oil, honey, and 2 tablespoons of the milk. Add the wet ingredients to the dry ingredients and stir well until combined. If the dough is too dry, add an additional tablespoon of milk.

Step 3. Use your hands to gently knead the dough together into a ball until the dough is smooth. Form the dough into a disk and wrap in wax paper or plastic wrap and chill for 1 hour or overnight.

Step 4. When ready to bake, preheat the oven to 300 degrees.

Step 5. Divide the chilled dough in half. Cover with plastic wrap and roll each half of the dough out on a piece of parchment paper. The rolled-out dough should measure approximately 14″x10″ and be about 1/16″ thick.

Step 6. Carefully transfer each piece of rolled-out dough (still on the parchment paper) to a half-sheet baking pan. Use a sharp knife or pizza cutter to cut each piece of dough into 3″x2″ rectangles and trim the edges. **Do not separate the pieces.** Then prick each rectangle 2-3 times with a fork.

Step 7. Bake the graham cracker sheets for 30 minutes, rotating the pans halfway through.

Step 8. Once the graham crackers have baked, turn off the oven, and open the door for 5 minutes. After 5 minutes, close the oven door, keep the oven off, and let the graham crackers dry in the oven for 25-35 minutes. The graham crackers will continue to brown and crisp.

Step 9. Remove the graham crackers from the oven and carefully break the crackers into pieces along the scored lines. This will give them that classic, jagged-edged look. Cool the graham crackers completely on a wire rack before storing them in an airtight container.

gluten free graham cracker dough on a parchment lined-baking sheet ready to be baked


Tips for Making Graham Crackers from Scratch

  • Be sure to roll the graham cracker dough out thin enough. The thicker the dough, the longer it will take to bake and dry out. You don’t want the dough to be any thicker than 1/16″
  • Draw a 14″x10″ rectangle on the back of your parchment paper to use as a guide when rolling out the dough. 
  • The dough is slightly sticky so be sure to cover it with plastic wrap before rolling out.
    • You’ll also want to make sure you make your cuts quickly so the dough doesn’t stick to your knife or pizza cutter.
  • Trim along the edges of the graham crackers, if desired.
  • Do not separate the graham crackers or scrap edges before baking. The scored lines will make it easy to break the graham crackers apart and will give them the characteristic broken-edge look.

gluten free graham crackers arranged on a blue and white enamel baking tray


Tasty Ways to Use Gluten Free Graham Crackers

gluten free graham crackers on a round wood tray with chocolate bars and marshmallows


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gluten free graham crackers stacked and piled on a round wire metal cooling rack

Gluten Free Graham Crackers

Yield: 24 crackers
Prep Time: 15 minutes
Cook Time: 30 minutes
Additional Time: 1 hour 40 minutes
Total Time: 2 hours 25 minutes

Learn how to make Gluten Free Graham Crackers from scratch! They're incredibly easy to make and use pantry ingredients. This graham cracker recipe is for Honey Grahams and Cinnamon Graham Crackers.

Ingredients

  • 2 cups King Arthur Gluten Free Measure for Measure Flour
  • 1/4 cup granulated sugar
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon aluminum-free baking powder
  • 1 large egg
  • 1/4 cup avocado oil (or vegetable oil)
  • 1/4 cup honey
  • 2-3 tablespoons milk (dairy free or regular)
  • Cinnamon-Sugar for topping (optional)

Instructions

  1. Whisk together the King Arthur Gluten Free Measure for Measure Flour, granulated sugar, salt, ground cinnamon, and baking powder in a medium bowl.
  2. In a small bowl, whisk together the egg, oil, honey, and 2 tablespoons of the milk. Add the wet ingredients to the dry ingredients and stir well until combined. If the dough is too dry, add an additional tablespoon of milk.
  3. Use your hands to gently knead the dough together into a ball until the dough is smooth. Form the dough into a disk and wrap in wax paper or plastic wrap and chill for 1 hour or overnight.
  4. When ready to bake, preheat the oven to 300 degrees.
  5. Divide the chilled dough in half. Roll each half of the dough out on a piece of parchment paper. The rolled-out dough should measure approximately 14"x10" and be about 1/16" thick.
  6. Carefully transfer each piece of rolled-out dough (still on the parchment paper) to a half-sheet baking pan. Use a sharp knife or pizza-cutter to cut each piece of dough into 3"x2" rectangles and trim the edges. **Do not separate the pieces.** Then prick each rectangle 2-3 times with a fork.
  7. Bake the graham cracker sheets for 30 minutes, rotating the pans halfway through.
  8. Once the graham crackers have baked, turn off the oven, and open the door for 5 minutes. After 5 minutes, close the oven door, keep the oven off, and let the graham crackers dry in the oven for 25-35 minutes. The graham crackers will continue to brown and crisp.
  9. Remove the graham crackers from the oven and carefully break the crackers into pieces along the scored lines. This will give them that classic, jagged-edged look. Cool the graham crackers completely on a wire rack before storing them in an airtight container.

Notes

  1. Please read the directions all the way through before starting this recipe. The majority of the time it takes to make these graham crackers is inactive time.
  2. My graham crackers stayed fresh for up to 2 weeks stored in an air-tight container at room temperature. Freeze in a freezer bag for longer shelf life.
  3. Recipe adapted from King Arthur.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 217

Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs. Calories based on 12 servings per recipe.

Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.

gluten free graham crackers on a round metal wire rack with a bag of King Arthur Gluten Free Measure for Measure Flour in the background

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Carol Harris

Sunday 18th of April 2021

I don't have a half sheet baking pan. Will a full sheet work and just use one side?

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