Our gluten free graham cracker recipe is easy to make and tastes great. These are perfect for after school snacks, packed in a lunchbox, or served as s’mores! Dairy-free.
Made with an almond flour blend and shortening, these graham crackers are both gluten-free and dairy-free. The addition of cinnamon, honey and almond extract truly makes these graham crackers exceptional.
Best of all, kids can make this recipe all on their own. It is a perfect cooking activity for young chefs! For more kid cooking ideas, check out Gluten Free Peanut Butter Balls, Gluten Free Rice Krispy Treats and Homemade Gluten-Free Granola Bar.
Table of Contents
Ways To Use Gluten Free Graham Crackers
Not only are homemade graham crackers the ultimate snack and essential for s’mores, but they can also be crushed into graham cracker crumbs for all your baking needs.
These crackers may look intimidating to make, but they really are easy – and taste 100% better than most gluten free options on the market currently.
From topping Campfire Banana Boats and S’more Cones to turning into a pie crust for Easy Gluten Free Cheesecake or Coconut Cream Pie with Graham Cracker Crust. So many fun and delicious ways to use gluten-free graham crackers!
To get started, gather the equipment and ingredients then follow the step-by-step instructions. A printable recipe card is available below.
Ingredients
- 2 cups gluten free flour
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon baking powder ✅
- 1/2 teaspoon salt
- 6 tablespoons shortening, cut into pieces
- 1/4 cup honey
- 1 large egg
- 1-3 tablespoons almond milk (or cow’s milk)
- 1 teaspoon vanilla extract ✅
For Cinnamon Graham Crackers
- 1/4 teaspoon cinnamon
- 1 tablespoon granulated sugar
*Tested successful with Mama’s Almond Blend. Cannot guarantee similar results if a different brand is used as all gluten free flour blends are not created equal.
How To Make
Blend the ingredients: Add the flour, brown sugar, cinnamon, baking soda, and salt to the food processor. Mix until well blended. Add the shortening and blend until well combined. Add the honey, egg, 1 tablespoon almond milk, and vanilla. Blend, adding more milk if needed to get the dough to fully blend. Dough should be thick.
Divide the dough and freeze: Divide the dough into two pieces. Wrap the dough balls in plastic wrap. Flatten. Freeze for 1 hour, or chill overnight in the refrigerator.
Pro Tip: Chilling the dough makes it easier to roll out and slice into squares.
Preheat the oven and prep the pans: Preheat the oven to 350°F. Line the baking sheets with parchment paper.
Roll out the dough: Take one of the dough balls from the freezer. Place onto a piece of parchment paper then place another piece on top. Roll out with a rolling pin until about 1/4 inch thick. Using a pizza cutter, trim off the ends to make straight edges. Remove the extra dough. Mark off the shorter end every 2 inches or so. Mark the longer end every 3 inches.
Cut the graham crackers: Use the pizza cutter to cut 2 x 3 inch squares. Use a fork to make marks onto the graham cracker, 2 rows of 4 marks. Use the flipper to carefully place each square onto the lined baking sheet. Place the baking sheet into the freezer for 5 minutes, or refrigerator for 10 minutes. Repeat with the second dough ball. Refrigerate the extra scraps of dough to combine with the second scraps. Make sure the dough is chilled before rolling out.
Add the cinnamon and sugar: Mix the cinnamon and sugar then sprinkle on the chilled dough, if desired.
Bake: Bake the graham crackers for 14 minutes. The crackers crisp up as they cool.
Tips and Tricks
- Use a high-quality gluten-free flour blend: Choosing a good-quality blend specifically formulated for baking will greatly improve the texture and taste of your graham crackers. Look for a blend that contains a mix of gluten-free grains and starches.
- Chill the dough thoroughly: Properly chilling the dough helps with rolling it out and handling it. It also helps the graham crackers retain their shape while baking. If you have the time, chill the dough overnight for the best results.
- Roll the dough evenly: When rolling out the dough between parchment paper, aim for an even thickness throughout. Using rolling pin bands or guides can help you achieve consistent thickness. This will ensure that all the graham crackers bake evenly.
- Keep the dough cold: If the dough becomes too soft and sticky while rolling or cutting, place it back in the freezer or refrigerator for a few minutes to firm up. Cold dough is easier to work with and holds its shape better.
- Use a sharp pizza cutter: A sharp pizza cutter or pastry wheel makes it easier to cut clean lines and squares. You can also use cookie cutters or create other shapes if desired.
- Dock the dough before baking: Using a fork or toothpick to make small indentations on the surface of each graham cracker will prevent them from puffing up too much during baking. This helps achieve a more authentic graham cracker appearance.
- Experiment with flavors: Feel free to get creative with the flavorings. Add a touch of nutmeg, ginger, or allspice to the cinnamon-sugar topping for a unique twist. You can also incorporate other extracts like almond or coconut to enhance the flavor profile.
- Adjust baking time: Keep a close eye on the graham crackers as they bake. Depending on your oven and desired level of crispness, you may need to adjust the baking time slightly. Bake them until they turn golden brown, but be careful not to overbake, as gluten-free baked goods can become dry quickly.
- Let them cool completely: Allow the graham crackers to cool completely on a wire rack before enjoying them. This will help them crisp up further and develop the characteristic texture.
- Store properly: To maintain their freshness and crispness, store the gluten-free graham crackers in an airtight container at room temperature. Adding a piece of parchment or wax paper between layers can prevent them from sticking together.
Kids In The Kitchen
Cooking tips and suggestions for kids making this recipe.
- You can use dairy free milk such as almond, soy, coconut or oat for this recipe or skim, 2% or whole milk.
- The 1 teaspoon of vanilla extract can be replaced with 1/2 teaspoon of almond extract.
- For seasonal graham crackers, mix 1 teaspoon of allspice or pumpkin pie spice into the cinnamon and sugar mixture. You could also add 1 Tablespoon of cocoa powder to the mixture for a hint of chocolate flavor.
Frequently Asked Questions
Ensure you are properly measuring your gluten-free flour blend (a blend that contains xanthan gum). Instead of scooping the measuring cup into the bag of flour, use the spoon and sweep method for measuring. Use a spoon to scoop flour into the measuring cup and then a knife to level out the top of the measuring cup once full. This will provide an accurate amount of flour for any given recipe.
It’s best to use a gluten-free flour blend that combines different types of flours and starches to achieve the desired texture. Using a single type of flour may result in a different texture and flavor. However, if you don’t have a blend available, you can experiment with a single flour like rice flour or almond flour, but be aware that the results may vary.
Yes, you can try using an egg substitute suitable for baking, such as applesauce, mashed banana, or commercial egg replacers. However, the texture and taste of the graham crackers may be slightly different without eggs.
Yes, you can adjust the thickness of the graham crackers according to your preference. Thinner crackers will be crisper, while thicker ones will have a more substantial texture. Keep in mind that the baking time may need to be adjusted accordingly.
Absolutely! You can get creative and add toppings like melted chocolate, peanut butter, or even sandwich them with marshmallow fluff for a homemade s’mores experience. Just make sure to add any fillings or toppings after baking and cooling the graham crackers.
More Gluten-Free Baking Ideas
- Gluten Free Peanut Butter Balls
- Gluten Free Peanut Butter Blossoms
- Boiled Icing
- Gluten Free Rice Krispy Treats
- Easy Peanut Butter Fudge Recipe
- Mini Flourless Chocolate Cake
- Gluten-Free Pecan Pie
- Gluten-Free Pumpkin Bars
- Banana Spring Rolls
- Gluten-Free Pumpkin Roll
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Gluten Free Graham Cracker Recipe
Equipment
- Food processor or stand mixer
- fork
- ruler
- 2 baking sheets
Ingredients
- 2 cups gluten free flour
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon baking powder ✅
- 1/2 teaspoon salt
- 6 tablespoons shortening, cut into pieces
- 1/4 cup honey
- 1 large egg
- 1-3 tablespoons almond milk (or regular milk)
- 1 teaspoon vanilla extract ✅
For Cinnamon Graham Crackers
- 1/4 teaspoon cinnamon
- 1 tablespoon granulated sugar
Instructions
- ⭐️Blend the ingredients. Add the flour, brown sugar, cinnamon, baking soda, and salt to the food processor. Mix until well blended. Add the shortening and blend until well combined. Add the honey, egg, 1 tablespoon almond milk, and vanilla. Blend, adding more milk if needed to get the dough to fully blend. Dough should be thick.2 cups gluten free flour, 1/2 cup brown sugar, 1 teaspoon cinnamon, 1 teaspoon baking powder, 1/2 teaspoon salt, 6 tablespoons shortening, cut into pieces, 1/4 cup honey, 1 large egg, 1-3 tablespoons almond milk (or regular milk), 1 teaspoon vanilla extract
- Divide the dough and freeze. Divide the dough into two peices. Wrap the dough balls in plastic wrap. Flatten. Freeze for 1 hour, or chill overnight in the refrigerator.
- Preheat the oven and prep the pans. Preheat the oven to 350°F. Line the baking sheets with parchment paper.
- Roll out the dough. Take one of the dough balls from the freezer. Place onto a piece of parchement paper then place another piece on top. Roll out with a rolling pin until about 1/4 inch thick. Using a pizza cutter, trim off the ends to make straight edges. Remove the extra dough. Mark off the shorter end every 2 inches or so. Mark the longer end every 3 inches.
- Cut the graham crackers. Use the pizza cutter to cut 2 x 3 inch squares. Use a fork to make marks onto the graham cracker, 2 rows of 4 marks. Use the flipper to carefully place each square onto the lined baking sheet. Place the baking sheet into the freezer for 5 minutes, or refrigerator for 10 minutes. Repeat with the second dough ball. Refrigerate the extra scraps of dough to combine with the second scraps. Make sure the dough is chilled before rolling out.
- Add the cinnamon and sugar. Mix the cinnamon and sugar together then sprinkle on the chilled dough.1/4 teaspoon cinnamon, 1 tablespoon granulated sugar
- ⭐️Bake. Bake the graham crackers for 14 minutes. The crackers crisp up as they cool.
Notes
Storing
This recipe will last up to one week when stored in an airtight container at room temperature.Freezing
When completely cool, place in a freezer bag for up to 3 months. Thaw when ready to use.Measuring Gluten Free Flour
Instead of scooping the measuring cup into the bag of flour, use the spoon and sweep method for measuring. Use a spoon to scoop flour into the measuring cup and then a knife to level out the top of the measuring cup once full. This will provide an accurate amount of flour for any given recipe. Gluten Free Guide: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten. Kids Cooking Guide:The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.Nutrition
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Hannah says
Do you think I could substitute beef tallow instead of the shortening?
Jodi Danen, RDN says
Hi Hannah, I don’t think this would work as the beefy flavor of tallow works best in savory dishes. That said, I’ve never tried it so I’m not 100% sure what the end product would taste like.
Jackie Raga says
I can’t use honey is there any thing I can substitute for it? This is for the gluten free graham crackers
Jodi Danen, RDN says
Hi Jackie! I can’t say for sure since I haven’t tried it but if I were to swap the honey out I’d try replacing it with maple syrup instead and see if that works. Good luck and let me know if you give that a try!
Karyn says
Can I use dairy free butter instead of shortening?
Jodi Danen, RDN says
Hi Karyn, I wish I had a better answer for you but I’m not sure how that would turn out. If you do give it a try let me know how it turns out so I can let others know too. Thanks so much!