Greetings, fellow home cooks! I understand if you have ever tried a gluten-free Graham crackers from the shop and have been disappointed by its flavour or texture. You can make your own at home, and they taste much better!
Gluten-Free Graham Crackers
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 30 minutes
- Cuisine: American
- Course: Snack/Dessert
- Difficulty Level: Easy
- Yield: 12-14 crackers
- Calories per Serving: ~120 calories
Ingredients
- 1 1/2 cups gluten-free all-purpose flour (I recommend a blend like Sachar or Partake for the best texture)
- 1/2 cup dark brown sugar (for that signature graham cracker sweetness)
- 1/4 cup unsalted butter, softened
- 1/4 cup honey (or maple syrup for a vegan version)
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 cup milk (any variety works, or substitute with almond milk for a dairy-free version)
- 1 large egg
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. This will help prevent the crackers from sticking and make cleanup easy.
- Mix the dry ingredients: In a medium bowl, whisk together the gluten-free flour, cinnamon, salt, and baking powder. Set aside.
- Cream the butter and sugar: Beat the butter and dark brown sugar with an electric or stand mixer until light and fluffy, about 2 minutes.
- Add the wet ingredients: To the butter and sugar mixture, add the honey (or maple syrup), milk, and egg. Beat until thoroughly combined.
- Combine the wet and dry ingredients: Gradually add the dry mixture to the wet ingredients until a dough forms. It should be slightly sticky but firm enough to roll out.
- Roll out the dough: Place the dough on parchment paper or a floured surface. Roll it out to about 1/8-inch thick. Use a sharp knife or pizza cutter to cut the dough into squares (about 2-inch by 2-inch pieces). If you want to get fancy, you can use a cookie cutter for fun shapes.
- Bake the crackers: Place the cut-out dough pieces onto the prepared baking sheet. Bake for 12-15 minutes or until the edges are golden brown and the crackers are crisp.
- Cool and enjoy: Let the crackers cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy them as a snack or use them to make a gluten-free graham cracker crust!
Tips and Variations
- Add-ins: Want to change things up? Add a little vanilla extract or a pinch of ginger for a unique twist.
- Dairy-Free Version: For a dairy-free version, use vegan butter and almond milk instead of regular butter and milk. Maple syrup works great in place of honey.
- No-Gluten-Free Flour: If you can’t find a suitable gluten-free flour, you can use a gluten-free graham-style cracker mix like Pamela’s Gluten-Free Graham Cracker Crust mix, but you’ll lose some of the homemade texture.
- Make-Ahead: These gluten-free graham crackers can be stored in an airtight container for up to a week or freeze them for up to 3 months. Just make sure they’re thoroughly cooled before storing.
Serving Suggestions
- Making gluten-free graham cracker crust for pies, cheesecakes, or tarts
- Pairing with chocolate and marshmallows for a gluten-free s’more party
- Snacking with a dollop of peanut butter or Nutella
- Dipping in your favourite gluten-free yoghurt or milk
FAQ
Are There Gluten-Free Substitutes for Graham Cracker Crust?
Yes! You can make a gluten-free graham cracker crust by crushing these homemade crackers or buying store-bought gluten-free graham crackers and mixing them with melted butter and sugar.
Are Honey Maid Graham Cracker Crumbs Gluten-Free?
No, Honey Maid graham crackers are not gluten-free. But you can easily substitute them with gluten-free versions from brands like Sachar or Partake.
Can I Make These Crackers Vegan?
Absolutely! Just swap out the butter for vegan butter and the honey for maple syrup. This will give you an entirely plant-based version of these graham crackers.
How Do I Store Gluten-Free Graham Crackers?
Store them in an airtight container at room temperature for up to a week. They also freeze well for up to three months!
Video Tutorial
Conclusion
I hope you give this gluten-free Graham crackers a try! It’s super simple, delicious, and can be used in various recipes. Whether you use these crackers for baking, snacking, or as a fun family project, I would love to know how you use them.
Gluten-Free Graham Crackers
Ingredients
You won’t need special equipment to make these—just essential kitchen tools. Here’s what you’ll need
- 1 1/2 cups gluten-free all-purpose flour I recommend a blend like Schar or Partake for the best texture
- 1/2 cup dark brown sugar for that signature graham cracker sweetness
- 1/4 cup unsalted butter softened
- 1/4 cup honey or maple syrup for a vegan version
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 cup milk any variety works, or substitute with almond milk for a dairy-free version
- 1 large egg
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. This will help prevent the crackers from sticking and make cleanup easy.
- Mix the dry ingredients: In a medium bowl, whisk together the gluten-free flour, cinnamon, salt, and baking powder. Set aside.
- Cream the butter and sugar: Beat the butter and dark brown sugar with an electric or stand mixer until light and fluffy, about 2 minutes.
- Add the wet ingredients: To the butter and sugar mixture, add the honey (or maple syrup), milk, and egg. Beat until thoroughly combined.
- Combine the wet and dry ingredients: Gradually add the dry mixture to the wet ingredients until a dough forms. It should be slightly sticky but firm enough to roll out.
- Roll out the dough: Place the dough on parchment paper or a floured surface. Roll it out to about 1/8-inch thick. Use a sharp knife or pizza cutter to cut the dough into squares (about 2-inch by 2-inch pieces). If you want to get fancy, you can use a cookie cutter for fun shapes.
- Bake the crackers: Place the cut-out dough pieces onto the prepared baking sheet. Bake for 12-15 minutes or until the edges are golden brown and the crackers are crisp.
- Cool and enjoy: Let the crackers cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy them as a snack or use them to make a gluten-free graham cracker crust!
Notes
- Dough Too Sticky? If your dough is too sticky to roll out, try chilling it in the fridge for 15-20 minutes. This helps it firm up and makes it easier to work with.
- Crispier Crackers? If you prefer extra crispy crackers, roll the dough thinner (about 1/16-inch thick) before baking. Keep an eye on them so they don’t burn!
- Flavour Variations: Add cocoa powder for chocolatey graham crackers or a sprinkle of sea salt for a savoury twist!
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