Commercial Gluten-Free Graham Crackers tend to be awful, but this recipe uses 1 “weird” ingredient to accurately replicate a traditional Graham cracker!
Note: This recipe was first posted on my original blog, Celebration Generation, on June 29, 2020. It was transferred over to this blog - existing comments and all - on 3/8/2021. It was updated on 3/3/2022
A few months before starting work on “Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking”, my husband and I went "camping" .. by which I mean we rented a tiny little 1 room cabin and cooked our food over a fire pit outside.
It was great... aside from the S'mores we made.
I'd never actually done S’mores before, so my husband showed me how it was done... but with gluten-free graham crackers.
Oh... those crackers were terrible. I actually picked them off the gooey marshmallows and tossed the gluten-free crackers, finding them completely inedible.
To add insult to injury, we'd ordered them online, as we couldn't find any gluten-free ones in local grocery stores - they weren't cheap!
There weren’t many gluten-free graham cracker brands to try, and none of them were much better than that first one.
So, obviously, I needed to come up with a homemade gluten free graham cracker recipe.
The problem with traditional graham crackers, specifically, is that they use a special type of flour - graham flour - that really doesn't have a gluten-free replacement.
Just using an all purpose gluten-free flour mix (as store bought brands of gluten-free graham crackers generally do) made up of the regular gluten-free flours won't give you anything resembling that unique flavour from the graham flour.
Rice Bran & the Gluten Free Flour Blend
Enter rice bran!
I'm not big on having weird ingredients in my books, but for something like this, I made an exception. This was key to making perfect recipe for homemade graham crackers.
That rice bran and a little Flax Meal, combined with the flours I've chosen for this, create a mix that is pretty much indistinguishable from the taste and texture of the original graham flour product.
Great flavour, the real deal!
Note: I’m told that Gluten Free Oat Bran works in place of the rice bran, if needed
You will also need the following:
The Remaining Ingredients
The remaining items are simple ingredients, in carefully planned quantities and ratios:
Light brown sugar
Put em all together, and BOOM - proper "graham" crackers!
How to Make Gluten Free Graham Crackers
Full recipe is in the recipe card at the end of this post, this is a more thorough walk through, with additional tips.
Measure bran, flours, corn starch, brown sugar, baking powder, flax meal, xanthan gum, salt, baking soda, and spices into the bowl of your food processor, blitz this flour mixture to combine.
Add molasses, honey, and vanilla extract, to the dry ingredients, blitz once more to combine.
Add butter, blitz a few times until mixture resembles gravel.
Stream in milk as you run the food processor, just long enough to start to bring it together as a dough – you may need to use a little more or less milk. Do NOT over-process it!
Remove dough from processor, knead lightly to bring it together as a ball. Wrap in plastic wrap, chill for 1 hour.
Preheat oven to 350 F (180 C), line a large baking sheet (s) with a piece of parchment paper
Generously sprinkle clean work surface with corn starch, roll chilled dough into a large rectangle, ⅛" thick.
Use cookie cutters or a pizza wheel to cut out squares or rectangles, place graham crackers 1" apart on prepared cookie sheet.
Prick top of each cookie several times with a fork.
In a small bowl, mix together sugar and cinnamon, sprinkle over prepared cookies.
Bake for about 12 minutes.
Allow cookies to cool for 5 minutes before removing from baking sheets. If you have a wire rack, you can place the hot pan on it - this lets it cool faster.
Allow to fully cool to room temperature before storing in an airtight container
Note: This recipe makes about Makes about 50 2.5" square crackers
Tips for Making GF Graham Crackers
- I use a Rolling pin with adjustable thickness guides, and LOVE IT. I find this the best way to have a perfectly uniform thickness, and wish I’d purchased this *years* ago!
- I used this set of square cookie cutters - the scalloped edge side - to make these crackers as photographed.
- You can use any size of cookie cutters you want, you may want to adjust the cooking time. Cookie cutters are the easiest way to get a consistent size to your crackers.
- If you don’t have square cutters, you can use a sharp knife or pizza cutter.
- Looking to make a gluten-free graham cracker crust?
This recipe can easily be used to make gluten free graham cracker crumbs for your pie crust, Nanaimo bars, etc. Just allow the baked cookies to FULLY cool, before running them through a food processor.
- These make really fabulous gluten-free s’mores. Just try to use good chocolate f you make S'mores off these. The traditional stuff is gross, in my spoiled, Canadian opinion. Chocolate should not be gritty!
More Gluten-Free Cookies!
Looking for even more fantastic gluten-free recipes that *everyone* will love? Look no further!
Gluten-Free Candy Cane Cookies
Gluten-Free Carrot Cake Cookies
Gluten-Free Chewy Banana Oatmeal Cookies
Gluten-Free Chewy Chocolate Cookies
Gluten-Free Chocolate Chip Cookies
Gluten-Free Fig Newtons
Gluten-Free Fruitcake Cookies
Gluten-Free Gingerbread Cookies
Gluten-Free Imperial Cookies
Gluten-Free Oatmeal Butterscotch Cardamom Cookies
Gluten Free Peanut Butter Cookies
Gluten-Free Pecan Pie Cookies
Gluten-Free Red Velvet Cookies
Gluten Free Shortbread Cookies
Gluten Free Snickerdoodles
Gluten-Free Sugar Cookies for Decorating
Gluten-Free Unicorn Poop Cookies
... and there’s even more - be sure to check out our Gluten-Free Cookies and Bars recipe section!
Share the Love!
Before you chow down, be sure to take some pics of your delicious gluten-free foods! If you Instagram it, be sure to tag me - @BeyondFlourBlog - or post it to My Facebook Page - so I can cheer you on!
Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!
Finally, if you love this recipe, please consider leaving a comment or star rating - I appreciate it!
Gluten-Free Graham Crackers
- 1 cup Rice Bran
- ½ cup Sorghum flour
- ½ cup Light buckwheat flour
- ½ cup Corn starch
- ½ cup Light brown sugar packed
- 1 tablespoon Baking powder
- 1 tablespoon Flax meal
- 1 teaspoon Xanthan gum
- ¾ teaspoon Salt l
- ½ teaspoon Baking soda
- ⅛-1/4 teaspoon Cinnamon
- 1 tablespoon Molasses
- 2 tablespoon Honey
- ½ teaspoon Vanilla extract
- ½ cup Cold butter
- ⅓ cup Cold Milk
- Corn starch for rolling
- 1 tablespoon Granulated sugar
- ¼ teaspoon Cinnamon
- Measure bran, flours, corn starch, brown sugar, baking powder, flax meal, xanthan gum, salt, baking soda, and spices into the bowl of your food processor, blitz to combine.
- Add molasses, honey, and vanilla extract, blitz once more to combine.
- Add butter, blitz a few times until mixture resembles gravel.
- Stream in milk as you run the food processor, just long enough to start to bring it together as a dough – you may need to use a little more or less milk. Do NOT over-process it!
- Remove dough from processor, knead lightly to bring it together as a ball. Wrap in plastic film, chill for 1 hour.
- Preheat oven to 350 F (180 C), line baking sheets with parchment paper
- Generously sprinkle clean work surface with corn starch, roll dough to ⅛" thick.
- Use cookie cutters or a pizza wheel to cut out squares or rectangles, place graham crackers 1" apart on greased baking sheets.
- Prick top of each cookie several times with a fork.
- Mix together sugar and cinnamon, sprinkle over prepared cookies.
- Bake for about 12 minutes.
- Allow cookies to cool for 5 minutes before removing from baking sheets. Cool completely before storing in an airtight container