Gluten Free Graham Crackers | Just Like Nabisco!

Gluten Free Graham Crackers | Just Like Nabisco!

The perfect recipe for gluten free graham crackers. All the taste and texture of a “real” graham cracker—just like Nabisco, but safely gluten free.

And absolutely perfect for making into graham cracker crumbs!

The perfect recipe for gluten free graham crackers. All the taste and texture of a "real" graham cracker—just like Nabisco, but safely gluten free. And absolutely perfect for making into graham cracker crumbs!

Making graham crackers instead of buying them

Did you know that you can buy gluten free graham crackers (at least in the U.S.)? There are a few brands that I’ve tried, and they’re all perfectly fine.

In fact, in my son’s sleep away camp he uses them to make s’mores along with his friends on bonfire nights. I’m so super grateful that they exist, since his camp is just not going to make their own gluten free graham crackers.

But making your own gluten free graham crackers that are just like the ones that Nabisco makes is way better. And it’s so easy to do. Plus, you can use them to make a no-bake chocolate eclair cake.

The perfect recipe for gluten free graham crackers. All the taste and texture of a "real" graham cracker—just like Nabisco, but safely gluten free. And absolutely perfect for making into graham cracker crumbs!

Make them your own

When you make your own, of course, you can make them with or without the cinnamon-sugar topping, and even with or without the ground cinnamon in the dough. Nothing makes a better cookie-crumb crust for lemon meringue pie than these crispy, crunchy, authentic grahams.

There are no hard-to-find ingredients in this recipe, and if you’re convinced you can’t roll out cookie or cracker dough like a pro, check out my detailed rolling tips that will have you rolling with the best of them in no time.

You can even make a chocolate variety, if that’s your favorite. Just use our recipe for gluten free chocolate graham crackers.

Gluten Free "Nabisco" Graham Crackers

Ingredients and Substitutions

Dairy: If you’re dairy free, you’re really in luck! These cookies are almost naturally dairy free. Just use nondairy milk.

I prefer unsweetened and unflavored almond milk, but really any nondairy gluten free milk will work just fine. I’ve tried nearly every type of dairy-free milk and they all work well.

Eggs: Since there is only one egg in this recipe, I feel pretty confident saying that a “chia egg” (1 tablespoon ground white chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel). I don’t recommend a “flax egg,” as flax has a strong flavor that would compete with the flavor balance in the recipe.

Warm weather months absolutely demand graham cracker crumbs. Now, you’ll be ready! Looking for more recipes that call for gluten free graham crackers? Try Gluten Free Key Lime Pie Bars, or The Easiest No Bake Cheesecake. You won’t believe how good they are!

The perfect recipe for gluten free graham crackers. All the taste and texture of a "real" graham cracker—just like Nabisco, but safely gluten free. And absolutely perfect for making into graham cracker crumbs!


Like this recipe?

Prep time: Cook time: Yield: About 20 cookies


2 cups (280 g) all purpose gluten free flour (I used Better Batter)

1 teaspoon xanthan gum (omit if your blend already contains it)

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1/8 teaspoon kosher salt

1 teaspoon ground cinnamon (optional)

1/4 cup (50 g) granulated sugar

1/3 cup (72 g) packed light brown sugar

6 tablespoons (73 g) nonhydrogenated vegetable shortening (I use Spectrum brand), melted and cooled

2 tablespoons (42 g) honey

2 tablespoons (42 g) unsulphured molasses

1/2 teaspoon pure vanilla extract

1 egg (50 g, weighed out of shell) at room temperature, beaten

2 to 4 tablespoons milk, at room temperature

Topping (optional)
1/2 cup (100 g) granulated sugar

1 1/2 teaspoons ground cinnamon


  • Preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.

  • Prepare and shape the dough. In a large bowl, place the flour, baking soda, baking powder, salt, optional cinnamon and granulated sugar, and whisk to combine well. Add the brown sugar and whisk again, working out any lumps. Create a well in the center of the dry ingredients and add the shortening, honey, molasses, vanilla, egg and 2 tablespoons of the milk, mixing to combine after each addition. Knead the dough together with your hands, adding more milk 1 teaspoonful at a time as necessary to help bring the dough together. Transfer the dough to a lightly floured piece of unbleached parchment paper and, sprinkling lightly with flour as necessary to prevent sticking, roll out the dough until it is about 1/4-inch thick. Cut into 2 x 4-inch rectangles (or use a 2 x 4-inch rectangular cutter to cut out shapes) and place them about 1-inch apart from one another on the prepared baking sheets. Gather and reroll the scraps to cut out more crackers until you’ve used up the dough.

  • Prepare the (optional) topping: Combine the topping ingredients in a small bowl, and sprinkle the rectangles evenly with the cinnamon-sugar mixture.

  • Place the baking sheets, one at a time, in the center of the preheated oven and bake until the crackers are golden brown all over and dry and firm to the touch, about 15 minutes. Remove from the oven and allow to cool completely on the baking sheets. They will crisp as they cool. The crackers can be stored in a sealed glass container at room temperature and should maintain their texture for at least 5 days. For longer storage, seal them tightly in a freezer-safe wrap or bag and freeze for up to 2 months. Defrost at room temperature.

  • From the book Gluten-Free Classic Snacks: 100 Recipes for the Brand Name Treats You Love, by Nicole Hunn. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group.  Copyright © 2015.

    Originally published on the blog in 2015. Recipe unchanged, video and some photos new, text altered.


Comments are closed.

  • Natasha
    June 12, 2017 at 12:43 PM

    My go-to flour is Authentic Foods Classical Blend (originally formulated by Annalise Roberts), and the composition looks similar, except that the BetterBatter has both brown rice and sweet rice flours and pectin. Any idea how this would work? Thanks!

    • Nicole Hunn
      June 12, 2017 at 8:49 PM

      Hi, Natasha,

      Better Batter doesn’t have sweet rice flour. I’m afraid I’ve never tried that blend, so I can’t offer an opinion. Sorry!

  • Holly
    June 12, 2017 at 10:29 AM

    Recipes sound good but I need a dairy free, corn free, rice free and gluten free flour blend do to allergies. Is there one that I can I make one.

    • Nicole Hunn
      June 12, 2017 at 11:29 AM

      I’m afraid that all of my all purpose gluten free flour blends are rice-based, Holly. Sorry!

  • Cheryl
    June 11, 2017 at 2:34 PM

    Try Just Like Sugar for a non-glycemic sugar substitute. It measures just like sugar, and has brown and white varieties. I like the taste–no after taste. Ingredients are orange peel and chicory root.

    • Nicole Hunn
      June 12, 2017 at 6:38 AM

      That sounds really interesting, Cheryl. I’ll have to check it out!

  • Lois
    June 11, 2017 at 11:02 AM

    What is unsulphered molasses?

    • Nicole Hunn
      June 12, 2017 at 6:36 AM

      Unsulphured molasses is “regular” molasses, not light, not blackstrap, and not “sulphured,” which is a process by which molasses made from un-matured sugar cane is treated with sulphur during sugar extraction.

  • Wendy
    June 6, 2017 at 10:11 PM

    Can you use maple syrup instead of honey

    • Nicole Hunn
      June 7, 2017 at 9:20 AM

      If you’d like to try using maple syrup, I recommend reducing it by simmering it on the stove until it’s thickened. But you’ll have to experiment!

  • Kimberly Dunn
    June 5, 2017 at 6:42 PM

    Hello Nicole I have Bobs Red Mill 1 to 1 gfree flour can I use that instead of better batter….need to order more….don’t have enough for the recipe. Thank you.

  • Profulla
    June 5, 2017 at 12:15 PM

    Do you have a substitute for the molasses?

    • Nicole Hunn
      June 5, 2017 at 12:32 PM

      I’m afraid I don’t know of one, no, Profulla. Sorry! You can try using more honey, but the molasses adds a very specific taste.

  • Kristi Ann Schultz
    July 16, 2015 at 7:15 PM

    Anyone else have trouble with the dough being more like batter? I measured all my ingredients carefully, but ended up having to add an aditional cup of flour. Fabulous crackers though, definitely be making these again!

    • July 16, 2015 at 7:49 PM

      Unless you made any substitutions, Kristi, it sounds like an issue with your flour blend. They are definitely not all created equal! Please take a look at my gluten free flours page.

  • Jennifer S.
    July 16, 2015 at 1:43 PM

    yummy!!! I love s’mores! :)

  • Lisa Marie London
    July 15, 2015 at 2:07 PM

    Can coconut oil or butter be used instead of vegetable shortening?

    • July 15, 2015 at 9:08 PM

      You can try using virgin coconut oil in place of shortening, Lisa Marie. I haven’t tried it, though, so you’ll have to experiment!

  • July 15, 2015 at 12:51 PM

    Hi, Nicole. Thanks for the recipe. I just got back from vacation and S’mores was he only thing I missed out on, so I was going to look for a recipe and try to convert.

    I was surprised to not see ginger in the recipe — I don’t know why, just thought it would be in there. That said, I can’t wait to try these — planning the bonfire now!

    • July 15, 2015 at 9:08 PM

      You’re thinking of ginger snaps, Marianne! These are graham crackers. :)

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