Gluten-Free Graham Crackers (Dairy-Free)

What are Graham Crackers?

Originating in the United States, graham crackers are sweet crackers made with graham flour (coarse ground whole wheat flour).

Usually flavored with either honey or cinnamon, graham crackers tend to be brown in color (ranging from light brown to dark brown), and are similar to digestive biscuits.

These graham crackers are a main ingredient in S’mores, but the crumbs made by breaking up graham crackers are also used in graham cracker crusts (for making cheesecakes and pies).

Are Graham Crackers Gluten-Free?

Since traditional graham crackers are made with wheat flour (which contains gluten), they are not usually safe for Celiacs or those with gluten intolerances (unless specifically said to be gluten-free).

While you can buy storebought gluten-free graham crackers, they are not easily available. That’s why I wanted to make my own gluten-free graham crackers that are a perfect replacement for classic graham crackers.

Plus, the same dough can be used to make a gluten-free graham cracker crust.

Why This Recipe Works:

• Simple Ingredients: The ingredients required for making this gluten-free dairy-free graham crackers recipe are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: Preparing these gf graham crackers is relatively uncomplicated and anyone can make them even if it’s your first time!
• Totally Gluten-Free & Dairy-Free: The best part is that these homemade graham crackers are 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this homemade gluten-free graham crackers recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Gluten-Free All-Purpose Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch, or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour).
• Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in. If you are allergic to xanthan gum, you may use equal amounts of psyllium husk powder instead.
• Brown Sugar: I used dark brown sugar to add more color to these gluten-free dairy-free graham crackers, but you may also use light brown sugar, cane sugar, or coconut sugar instead.
• Baking Powder: Baking powder is the only leavening agent in this recipe and helps the cracker dough to rise. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
• Butter: I used unsalted dairy-free butter (vegan butter) to keep this recipe dairy-free. You may also use cold coconut oil if you prefer (if using coconut oil, I recommend using refined coconut oil which has a less pronounced coconut flavor compared to extra virgin coconut oil, which has a very strong coconut smell and taste). Alternatively, if you are not lactose-intolerant, go ahead and use regular butter instead.
• Almond Milk: I like using an unsweetened version of my homemade almond milk, but you can use any other type of non-dairy milk if you prefer (such as cashew milk, rice milk, coconut milk or oat milk). Alternatively, if you are not lactose-intolerant, go ahead and use regular milk instead.
• Egg: The egg helps to keep bind the ingredients better together, so make sure to add it in. If you are allergic to eggs, or would simply like to keep this recipe egg-free, you may try using acquafaba or an egg-replacer instead. I personally haven’t made this recipe without egg, so if you do, please let me know how it goes in the comments below, I’d love to know!
• Honey: I used honey for extra sweetness and added flavor. Alternatively, if you wish to keep this recipe vegan, you may use agave nectar or maple syrup instead.
• Molasses: I used blackstrap molasses for a typical graham cracker flavor, but you may also use light molasses or dark molasses if you prefer.

How to Make Gluten-Free Graham Crackers (Step by Step):

1. Preheat and Grease

Preheat oven to 350F and line a large baking sheet with parchment paper or a silpat.

2. Whisk Dry Ingredients

Whisk the gluten-free all-purpose flour, xanthan gum (if using), dark brown sugar, baking powder, and salt together in a medium mixing bowl.

3. Cut Cold Butter into Flour Mixture

Cut the cold dairy-free butter into the gluten-free flour mixture with a pastry cutter, two knives or by rubbing the butter between your fingers.

Work the butter into the flour until no large pieces of butter remain. You should get a texture that looks like coarse sand.

4. Add Wet Ingredients

Add 2 tablespoons of cold almond milk, egg, honey and the molasses. Use a wooden spoon and stir until a brown dough forms. 

(TIP: If the dough is still dry, add the additional tablespoon of milk. If dough is too wet, add a little bit more of gluten-free flour.)

5. Form Dough Ball

Shape the dough into a ball and place on a gluten-free floured piece of parchment paper.

6. Roll Out Dough

Sprinkle gluten of the dough ball with gluten-free flour and then place another sheet of parchment paper on top of the dough before rolling it out until you get a rectangle about 1/4 inch thick.

7. Cut Dough into Rectangles

Using a sharp knife or a pizza wheel, cut the dough into equal rectangles.

Gently transfer each rectangle onto the prepared parchment-lined baking sheet.

8. Poke Holes

Use a fork to prick holes into each rectangle for the classic graham cracker look.

9. Bake Graham Crackers

Bake the gluten-free graham crackers for 8 to 10 minutes until golden brown and crisp.

10. Cool Before Eating

Allow the gluten-free graham crackers to cool slightly before transferring to a cooling rack to cool completely before eating or storing.

Dish by Dish Tips/Tricks:

• Cut into Size of Choice: Feel free to cut the cracker dough into smaller pieces to make more crackers.
• Cut into Different Shape: In this gluten-free graham cracker recipe, I cut the crackers into rectangles with a pizza cutter, but you can also make square or round crackers with a cookie cutter depending on how you like them.
• Graham Cracker Crumbs: If a recipe calls for graham cracker crumbs, feel free to break or process the crackers into crumbs using a food processor or electric blender.
• Gluten-Free S’mores: Make S’mores by sandwiching a piece of chocolate and a hot marshmallow between two graham crackers.

Recipe FAQs:

Gluten-Free Cookies to Make:

Other Gluten-Free Desserts To Enjoy:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Gluten-Free Graham Crackers (Dairy-Free)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Felicia Lim
• Total Time: 25 minutes
• Yield: 16 crackers 1x
• Diet: Gluten Free

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Description

Crispy gluten-free graham crackers that are sweetened with honey and taste absolutely delicious. Perfect for eating as a snack on their own, or enjoying as S’mores, or making a graham cracker crust. Totally dairy-free too!

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Ingredients

Scale 1x2x3x

• 2 cups gluten-free all-purpose flour + more for dusting
• 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend already has it)
• 1/3 cup dark brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons unsalted dairy-free butter, cold
• 3 tablespoons cold unsweetened almond milk, amount needed
• 1 egg
• 1 tablespoon honey
• 1 teaspoon molasses

Cook Mode Prevent your screen from going dark

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Instructions

1. Preheat and Grease: Preheat oven to 350F and line a large baking sheet with parchment paper or a silpat.
2. Whisk Dry Ingredients: Whisk the gluten-free all-purpose flour, xanthan gum (if using), dark brown sugar, baking powder, and salt together in a medium mixing bowl.
3. Cut Butter into Flour Mixture: Cut the cold dairy-free butter into the gluten-free flour mixture with a pastry cutter, two knives or by rubbing the butter between your fingers. Work the butter into the flour until no large pieces of butter remain. You should get a texture that looks like coarse sand.
4. Add Wet Ingredients: Add 2 tablespoons of cold almond milk, egg, honey and the molasses. Use a wooden spoon and stir until a brown dough forms. (TIP: If the dough is still dry, add the additional tablespoon of milk. If dough is too wet, add a little bit more of gluten-free flour.)
5. Form Dough Ball: Shape the dough into a ball and place on a gluten-free floured sheet of parchment paper.
6. Roll Out Dough: Sprinkle gluten of the dough ball with gluten-free flour and then place another sheet of parchment paper on top of the dough before rolling it out until you get a rectangle about 1/4 inch thick.
7. Cut Dough into Rectangles: Using a sharp knife or a pizza cutter, cut the dough into equal rectangles. Gently transfer each rectangle onto the prepared parchment-lined baking sheet.
8. Poke Holes: Use a fork to prick holes into each rectangle.
9. Bake Graham Crackers: Bake the gluten-free graham crackers for 8 to 10 minutes until golden brown and crisp.
10. Cool Before Eating: Allow the gluten-free graham crackers to cool slightly before transferring to a wire rack to cool completely.

Notes

Gluten-Free All-Purpose Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch, or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour).

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in. If you are allergic to xanthan gum, you may use equal amounts of psyllium husk powder instead.

Brown Sugar: I used dark brown sugar to add more color to the graham crackers, but you may also use light brown sugar, cane sugar, or coconut sugar instead.

Baking Powder: Baking powder is the only leavening agent in this recipe and helps the cracker dough to rise. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

Butter: I used unsalted dairy-free butter (vegan butter) to keep this recipe dairy-free. You may also use cold coconut oil if you prefer (if using coconut oil, I recommend using refined coconut oil which has a less pronounced coconut flavor compared to extra virgin coconut oil, which has a very strong coconut smell and taste). Alternatively, if you are not lactose-intolerant, go ahead and use regular butter instead.

Almond Milk: I like using an unsweetened version of my homemade almond milk, but you can use any other type of non-dairy milk if you prefer (such as cashew milk, rice milk, coconut milk or oat milk). Alternatively, if you are not lactose-intolerant, go ahead and use regular milk instead.

Egg: The egg helps to keep bind the ingredients better together, so make sure to add it in. If you are allergic to eggs, or would simply like to keep this recipe egg-free, you may try using acquafaba or an egg-replacer instead. I personally haven’t made this recipe without egg, so if you do, please let me know how it goes in the comments below, I’d love to know!

Honey: I used honey for extra sweetness and added flavor. Alternatively, if you wish to keep this recipe vegan, you may use agave nectar or maple syrup instead.

Molasses: I used blackstrap molasses for a typical graham cracker flavor, but you may also use light molasses or dark molasses if you prefer.

Storing: To store these gf graham crackers, place them in an airtight container and store them at room temperature for up to 1 week.

Preparing Dough Ahead: If you wish, you may prepare the dough beforehand, then wrap the dough ball in plastic wrap and then freeze the dough for up to two months. When you wish to make the graham crackers, let the dough thaw overnight in the refrigerator before rolling it out and cutting the dough into pieces and baking.

• Prep Time: 15 mins
• Cook Time: 10 mins
• Category: Cookies
• Method: Baking
• Cuisine: American