gluten-free graham crackers

Making gluten-free graham crackers isn't difficult at all! With a few ingredients and a food processor, you can make your own homemade graham crackers perfect for s'mores, graham cracker crusts, and more! Dairy-free and vegan optional!

Let's make gluten-free graham crackers together! Gather your ingredients.

In a food processor, add the gluten-free flour blend, brown sugar, ground cinnamon, baking powder, baking soda, and salt. Pulse until the mixture is blended.

Place the cold butter into the flour mixture.

Pulse the food processor about 10-15 times, until the butter is in small pieces, the largest being about the size of a pea.

Add the honey, molasses, whole milk and vanilla extract to the food processor.

Blend until a dough is formed.

Place the dough on a piece of parchment paper the size of a half sheet pan, 11×15-inches large.

Place another piece of parchment paper on top of the dough.

Roll out the graham cracker dough until it’s a rectangle the size of the parchment sheet and rolled to ⅛ to ¼ of an inch thick. Peel back the top sheet of parchment paper.

Use a ruler to mark off every 2.5 inches on the dough.

With a pizza cutter or knife, cut the dough into squares, about 2.5 x 2.5 inches in size.

Use a fork or skewer to poke rows of holes in each square.

Slide the parchment paper with the dough on it onto the baking sheet. Refrigerate for 30 minutes to chill the dough.

Bake at 375°F (190°C) for 15-17 minutes, until the edges are slightly brown and crispy, and the top of the graham crackers no longer looks shiny.

Place the pan on a cooling rack and immediately reinforce the score lines by slicing through them again with a pizza cutter or knife.

Let cool before serving with gluten-free s'mores or crushing for a gluten-free graham cracker crust.

Grab the full recipe at the link below!