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.

[{"selector":"#anim-2e1eb25e-1d81-4967-b53f-2f7d00462856 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(7.812499744007886%, 0, 0) translate(25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.14,.34,.47,.9)","fill":"forwards"}] Get the recipe

Place the cold butter into the flour mixture.

[{"selector":"#anim-e2609939-4104-467c-85ba-13eeb1ffc7da [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(7.812499744007886%, 0, 0) translate(25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.14,.34,.47,.9)","fill":"forwards"}] Get the recipe

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

[{"selector":"#anim-4a077148-8133-48ca-930e-fbbad9513930 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(12.221475753230747%, 0, 0) translate(22.123893805309734%, 22.123893805309734%) scale(1.4424778761061947)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.14,.34,.47,.9)","fill":"forwards"}] Get the recipe

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

[{"selector":"#anim-2fa190dc-7b5c-4974-8705-4c853d4b62ea [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(11.818608798001911%, 0, 0) translate(21.92982456140351%, 21.92982456140351%) scale(1.4385964912280702)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.14,.34,.47,.9)","fill":"forwards"}] Get the recipe

Blend until a dough is formed.

[{"selector":"#anim-8f8be1dc-4541-4160-a4bb-c41e5085dd04 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(13.822260678941307%, 0, 0) translate(21.1864406779661%, 21.1864406779661%) scale(1.423728813559322)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.14,.34,.47,.9)","fill":"forwards"}] Get the recipe

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

[{"selector":"#anim-ca623d5e-7d2a-409e-9d72-548e8e27a8bc [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(12.332589057149901%, 0, 0) translate(22.32142857142857%, 22.221779331695807%) scale(1.4464285714285714)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.14,.34,.47,.9)","fill":"forwards"}] Get the recipe

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

[{"selector":"#anim-071b88f2-260c-4368-9a59-8f12cfafc99e [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(11.449459136049171%, 0, 0) translate(22.935779816513758%, 22.548966043528548%) scale(1.4587155963302751)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.14,.34,.47,.9)","fill":"forwards"}] Get the recipe

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.

[{"selector":"#anim-cd77bf6d-0b50-499f-84c1-a3cce85fb370 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(18.888274109741495%, 0, 0) translate(22.123893805309734%, 22.123893805309734%) scale(1.4424778761061947)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.14,.34,.47,.9)","fill":"forwards"}] Get the recipe

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

[{"selector":"#anim-25584794-182c-46df-952f-3237a96b6234 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(7.812499744007886%, 0, 0) translate(25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.14,.34,.47,.9)","fill":"forwards"}] Get the recipe

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

[{"selector":"#anim-b7c3dfcb-29da-4fad-af68-ddd45a8739bf [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(7.812499744007886%, 0, 0) translate(25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.14,.34,.47,.9)","fill":"forwards"}] Get the recipe

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

[{"selector":"#anim-78d70f43-3a9c-4eca-84c4-0da800f47e2a [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(7.812499744007886%, 0, 0) translate(25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.14,.34,.47,.9)","fill":"forwards"}] Get the recipe

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

[{"selector":"#anim-ab769ca8-555b-4270-b5db-6c3960dc67df [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(7.812499744007886%, 0, 0) translate(25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.14,.34,.47,.9)","fill":"forwards"}] Get the recipe

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.

[{"selector":"#anim-c3f80e97-c08c-45fd-9094-335a25e3c7c1 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(7.812499744007886%, 0, 0) translate(25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.14,.34,.47,.9)","fill":"forwards"}] Get the recipe

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

[{"selector":"#anim-17245af8-c025-4c54-ad4f-ceb501dacb8f [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(7.812499744007886%, 0, 0) translate(25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.14,.34,.47,.9)","fill":"forwards"}] Get the recipe

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

[{"selector":"#anim-eebee541-d67c-40e8-b465-b6eaecd9aec0 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(7.812499744007886%, 0, 0) translate(25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.14,.34,.47,.9)","fill":"forwards"}] Get the recipe

gluten-free graham crackers

www.adashofmegnut.com

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!

www.adashofmegnut.com

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

www.adashofmegnut.com

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.

www.adashofmegnut.com

Place the cold butter into the flour mixture.

www.adashofmegnut.com

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

www.adashofmegnut.com

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

www.adashofmegnut.com

Blend until a dough is formed.

www.adashofmegnut.com

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

www.adashofmegnut.com

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

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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.

www.adashofmegnut.com

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

www.adashofmegnut.com

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

www.adashofmegnut.com

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

www.adashofmegnut.com

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

www.adashofmegnut.com

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.

www.adashofmegnut.com

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

www.adashofmegnut.com

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

www.adashofmegnut.com

Grab the full recipe at the link below!

www.adashofmegnut.com