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–+ servings
Graham cracker squares spread out on a piece of parchment paper.
5 from 2 votes

Gluten-Free Graham Crackers

Homemade gluten-free graham crackers made with honey, molasses, and cinnamon for that classic graham cracker flavor. The dough comes together in a food processor, rolls out between parchment paper, and bakes until crisp and golden. Perfect for s'mores or crushing into crumbs for a graham cracker crust.
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Prep Time 20 minutes
Cook Time 17 minutes
Inactive Time 50 minutes
Total Time 1 hour 27 minutes
Servings 24 graham crackers
Metric - US Customary

Ingredients

  • 2 cups (280 g) gluten-free flour blend - Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag), which contains xanthan gum
  • ½ cup (100 g) brown sugar
  • ½ teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ cup (113 g) unsalted butter - chilled and cubed
  • ¼ cup (85 g) honey
  • 1 tablespoon (20 g) molasses
  • 3 tablespoons (45 g) whole milk
  • 1 teaspoon (5 g) vanilla extract

**Use the toggle button above to turn the instruction photos on and off!

Instructions

Make the Dough:

  • Preheat the oven to 375°F (190°C).
  • Add 2 cups (280 g) gluten-free flour blend, ½ cup (100 g) brown sugar, ½ teaspoon ground cinnamon, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon kosher salt to a food processor. Pulse until blended.
    A food processor with gluten-free flour, brown sugar, salt, and cinnamon in it.
  • Add ½ cup (113 g) unsalted butter(chilled and cubed) to the food processor. Pulse 10 to 15 times, until the butter is broken into small pieces no larger than a pea.
    A food processor with gluten-free flour and butter chunks in it.
  • Add ¼ cup (85 g) honey, 1 tablespoon (20 g) molasses, 3 tablespoons (45 g) whole milk, and 1 teaspoon (5 g) vanilla extract. Pulse until a smooth dough forms.
    A food processor with a blade in it with gluten-free graham cracker dough.

Roll and Cut:

  • Place the dough onto a piece of parchment paper cut to the size of a half sheet pan (about 11 x 15 inches). Place a second piece of parchment paper on top.
    A round piece of graham cracker dough covered by a piece of parchment paper.
  • Roll the dough out into a rectangle the size of the parchment paper, about ⅛ to ¼ inch thick. Peel back the top sheet of parchment.
    Graham cracker rolled out with a piece of parchment paper on top of it with a rolling pin next to it.
  • Using a pizza cutter or knife, cut the dough into 2.5-inch squares. You should get about 24 squares.
    Rolled out graham cracker dough cut into small squares on top of a piece of parchment paper.
  • Use a fork to poke rows of holes in each square.
    A fork poking holes into graham cracker dough.
  • Slide the parchment paper with the dough onto a baking sheet. Refrigerate for 30 minutes.
    Graham cracker dough cut into squares on top of a baking sheet ready for baking.

Bake:

  • Bake at 375°F for 15 to 17 minutes, until the edges are golden brown and the tops no longer look shiny.
    Baked graham crackers on a baking sheet.
  • Place the pan on a cooling rack and immediately re-score the lines by running a sharp knife or pizza cutter through them again. Let the graham crackers cool completely on the pan. They will crisp up as they cool.
    Baked graham crackers that have been scored with a knife on a baking sheet.

Video

Notes

  • Flour: This recipe was tested with both Bob's Red Mill 1-to-1 Gluten-Free Baking Flour and King Arthur Gluten-Free Measure for Measure Flour. The gram weight listed (280g) is based on Bob's Red Mill. King Arthur measures differently by volume, so if you're using that blend, weigh your flour to 280g rather than relying on the cup measurement. Both blends already contain xanthan gum.
  • Crispy vs. soft: For crispy graham crackers, roll the dough to ⅛ inch thick and bake for the full 17 minutes. For softer, chewier crackers, roll closer to ¼ inch thick and bake for 14 to 15 minutes.
  • Dairy-free and vegan: Substitute a non-dairy butter (I recommend Smart Balance) and any non-dairy milk. Freeze the non-dairy butter before cubing so it stays firm. For vegan, also swap the honey for agave syrup.

Nutrition

Calories: 99kcal | Carbohydrates: 16g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 76mg | Potassium: 42mg | Fiber: 1g | Sugar: 8g | Vitamin A: 120IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
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