Gluten-Free Graham Crackers

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!

PS: These are a great addition to any S'mores Board!

Ingredients

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:

Light Buckwheat Flour

Sorghum Flour

Corn Starch

Xanthan Gum

The Remaining Ingredients

The remaining items are simple ingredients, in carefully planned quantities and ratios:

Light brown sugar
Granulated sugar
Molasses
Honey
Baking powder
Baking soda
Ground cinnamon
Vanilla extract
Salt
Cold butter
Cold Milk

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!

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5 from 3 votes

Gluten-Free Graham Crackers

Gluten-Free Graham Crackers tend to be awful - and not recognizable as graham crackers. This recipe uses 1 “weird” ingredient to accurately replicate a traditional Graham cracker.. In taste AND texture!

Prep Time20 minutes mins

Cook Time12 minutes mins

Chill time1 hour hr

Total Time1 hour hr 32 minutes mins

Course: Dessert, Snack

Cuisine: American, Gluten-free

Servings: 50 2.5" Crackers

Calories: 84kcal

Author: admin

Equipment

• 2 Baking Sheets
• Parchment Paper
• Square Cookie Cutters (Optional)

Ingredients

• 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

Assembly

• ¼ teaspoon Cinnamon

Instructions

• 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

Nutrition

Calories: 84kcal | Carbohydrates: 7g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 58mg | Potassium: 23mg | Fiber: 1g | Sugar: 4g | Vitamin A: 59IU | Calcium: 20mg | Iron: 1mg

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