This is the perfect recipe for gluten free graham crackers, with all the taste and texture of a “real” graham cracker—just like Nabisco, but safely gluten free.
They’re absolutely perfect for making into gluten free graham cracker crumbs, and all the things that graham cracker crumbs make possible, like no bake desserts and cookie crust pies. The possibilities are endless for these humble little gf cookies!
Why it’s worth making gluten free 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.
How to customize these gluten free graham crackers
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.
Substitutions for these gluten free graham cracker ingredients
Gluten free dairy free graham crackers
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.
Gluten free egg free graham crackers
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!
How to make absolutely perfect gluten free graham crackers, step by step
Gluten Free Graham Crackers | Just Like Nabisco!
Ingredients
For the dough
- 2 cups (280 g) all purpose gluten free flour blend (I used Better Batter)
- 1 teaspoon xanthan gum omit if your blend already contains it
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ⅛ teaspoon kosher salt
- 1 teaspoon ground cinnamon optional
- ¼ cup (50 g) granulated sugar
- ⅓ 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
- ½ teaspoon pure vanilla extract
- 1 (50 g (weighed out of shell)) egg at room temperature, beaten
- 2 to 4 tablespoons milk at room temperature
For the topping (optional)
- ½ cup (100 g) granulated sugar
- 1 ½ teaspoons ground cinnamon
Instructions
- Preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
Make the dough.
- 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.
Notes
Originally published on the blog in 2015. Recipe unchanged, video and some photos new, text altered.
Gluten Free Graham Crackers | Just Like Nabisco!
Ingredients
For the dough
- 2 cups (280 g) all purpose gluten free flour blend (I used Better Batter)
- 1 teaspoon xanthan gum omit if your blend already contains it
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ⅛ teaspoon kosher salt
- 1 teaspoon ground cinnamon optional
- ¼ cup (50 g) granulated sugar
- ⅓ 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
- ½ teaspoon pure vanilla extract
- 1 (50 g (weighed out of shell)) egg at room temperature, beaten
- 2 to 4 tablespoons milk at room temperature
For the topping (optional)
- ½ cup (100 g) granulated sugar
- 1 ½ teaspoons ground cinnamon
Instructions
- Preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
Make the dough.
- 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.
Notes
Originally published on the blog in 2015. Recipe unchanged, video and some photos new, text altered.
Natasha says
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 says
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 says
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 says
I’m afraid that all of my all purpose gluten free flour blends are rice-based, Holly. Sorry!
Cheryl says
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 says
That sounds really interesting, Cheryl. I’ll have to check it out!
Lois says
What is unsulphered molasses?
Nicole Hunn says
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 says
Can you use maple syrup instead of honey
Nicole Hunn says
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 says
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 says
Do you have a substitute for the molasses?
Nicole Hunn says
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 says
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!
Nicole Hunn says
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. says
yummy!!! I love s’mores! :)
Lisa Marie London says
Can coconut oil or butter be used instead of vegetable shortening?
Nicole Hunn says
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!
Marianne E McCreight says
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!
Nicole Hunn says
You’re thinking of ginger snaps, Marianne! These are graham crackers. :)