Gluten-Free Graham Crackers

These homemade gluten-free graham crackers are made with a simple honey-molasses dough that comes together in a food processor. The flavor is warm, lightly spiced with cinnamon, and close to the classic graham crackers you remember. Roll the dough out on parchment paper, cut it into squares, chill, and bake until crisp and golden.

They work for everything you’d use regular graham crackers for. Crush them into crumbs for a gluten-free graham cracker crust, stack them with chocolate and marshmallows for s’mores, or eat them on their own as a snack.

Why You’ll Love This Recipe

• Tastes like the real thing. Honey and molasses give these graham crackers that warm, classic flavor that most gluten-free versions miss. A touch of cinnamon rounds it out.
• Food processor does the work. The dough comes together in minutes. Pulse the dry ingredients, add cold butter, then the wet ingredients. No cutting in butter by hand, unless you want to.
• Great for crusts and s’mores. Crush them into crumbs for a gluten-free graham cracker crust , or use them whole for s’mores. They crisp up enough to snap cleanly once cooled.

Ingredient Notes

• Gluten-Free Flour Blend – I’ve tested this recipe with both Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour and King Arthur Gluten-Free Measure for Measure Flour. Both already contain xanthan gum, so you don’t need to add it separately.
• Unsalted butter – Use cold butter cut into small cubes. The food processor breaks it into pea-sized pieces, which is what gives the dough its texture. Don’t let the butter soften before adding it. For a dairy-free option, use a non-dairy butter like Smart Balance and freeze it before cubing so it stays firm enough to pulse.
• Honey and Molasses – These two together are what make a graham cracker taste like a graham cracker. Honey brings the sweetness and molasses adds that deeper, slightly caramelized flavor. Don’t skip the molasses, as the flavor won’t be the same. If you need to substitute the honey to make this recipe vegan, use agave syrup.
• Whole Milk – Just 3 tablespoons to bring the dough together. Any milk works here, including non-dairy if needed.

How to Get Crispy Graham Crackers Every Time

The thickness of the dough determines whether your graham crackers turn out crispy or soft. Roll the dough between two sheets of parchment paper until it’s about ⅛ inch thick and fills the size of the parchment sheet. If the dough is thicker than ¼ inch, the crackers will stay soft and chewy in the center.

Recipe FAQs

Traditional graham crackers are not gluten-free. They’re made with graham flour, which is a coarse wheat flour. This recipe uses a gluten-free flour blend as a 1-to-1 swap to get the same flavor and texture without the wheat.

Yes, you can make these gluten-free graham crackers also dairy-free. To do so, use a non-dairy butter, like SmartBalance. Non-dairy butters tend to be softer than regular butter, so I like to freeze the butter before using. Use a non-dairy milk, like almond milk.

To make this recipe vegan, follow the dairy-free instructions. Additionally, swap the honey for agave nectar. Also, be sure to check that your sugar is vegan as some sugars are processed with bone char, which makes it not vegan.

Yes. Bake for 14 to 15 minutes instead of the full 17, and roll the dough slightly thicker, closer to ¼ inch. They’ll come out soft and chewy, more like a graham cracker cookie.

Expert Tips

• Keep the butter cold. Cut it into small cubes straight from the fridge and pulse it into the flour mixture quickly. If the butter softens before baking, the crackers will spread and won’t crisp up the same way.
• Use parchment paper to avoid a mess. Graham cracker dough is sticky. Roll it between two sheets of parchment so it never touches your rolling pin or counter. The bottom sheet slides right onto the baking sheet when you’re ready to chill and bake.
• Re-score immediately after baking. As soon as the pan comes out of the oven, run a sharp knife or pizza cutter along the lines you cut before baking. The crackers will still be soft at this point. Let them cool completely on the pan, and they’ll crisp up and snap apart cleanly along the scored lines.

Storage Tips

Room Temperature : Store graham crackers in an airtight container at room temperature for up to a week. Don’t store them in the refrigerator, as they’ll absorb moisture and soften.

Freezer : Graham crackers freeze well for up to 3 months. Flash freeze them in a single layer on a parchment-lined baking sheet for about an hour, then transfer to a freezer-safe bag or container. Thaw at room temperature for about an hour before using.

Serving Suggestions

These graham crackers are a great base for a homemade gluten-free graham cracker crust . Crush them into fine crumbs and use them in a gluten-free key lime pie or a gluten-free cheesecake . For s’mores, use the whole crackers with chocolate and toasted marshmallows, or try them in air fryer s’mores .