This easy recipe for soft gluten free graham crackers has the lightly sweet, wheaty taste of the traditional cracker, but the soft texture of sugar cookies.
Are there gluten free graham crackers?
Traditionally, graham crackers are made with “Graham flour,” a coarsely-ground wheat flour. The reference is capitalized because it’s named for Sylvester Graham, a preacher who thought a bland brown loaf of bread that we now eat as crackers were the secret to solving society’s problems.
I’m not sure if Mr. Graham made his bread at all sweet, but Nabisco or Honey Maid graham crackers are sweetened. And like usual, with our gluten free recipe we are only trying to mimic the taste of the gluten-containing stuff. And we do…
Packaged gluten free graham crackers
You can buy packaged gluten free graham crackers. Kinnikinnick and Pamela’s brands both make crunchy gluten free graham crackers, but honestly I think they both taste terrible. Schar brand’s variety is much better, but super expensive.
If you are looking for that crispy graham cracker taste like Nabisco, you need our recipe for Nabisco-style gluten free graham crackers. They really do taste exactly like the “real thing,” and they’re just like you remember.
I don’t know of any brand of packaged gluten free graham crackers that is soft and tender. This recipe for soft gluten free graham crackers is made with a different balance of ingredients than our “Nabisco” crackers.
Why we use 4 different sugars
Conventional graham crackers aren’t very sweet, which is maybe why they’re still called crackers even though they’re really cookies. But they do have something of a complex taste, and we use 4 separate sugars to achieve the right balance of texture and flavor.
The granulated and brown sugars in this recipe are mostly responsible for making these cookies soft. Both the honey and the molasses have distinct flavors that layer together to create the distinct taste and smell of graham crackers.
Brown sugar is really just granulated sugar with molasses added, but adding actual molasses as well helps deepen that flavor without adding even more sugar. If you don’t have basic unsulphured molasses (which is not quite as dark and bitter as blackstrap molasses), you can use more honey in its place and the recipe will still turn out. But the taste and color won’t be authentic.
Ingredients and substitutions
If you’re dairy-free, you can try using vegan butter in place of the dairy butter in this recipe. My favorite brands are Miyoko’s Kitchen brand and Melt brand.
If you can’t find either of those brands of vegan butter, you can try using Spectrum brand nonhydrogenated vegetable shortening. It has almost no moisture, though, so I recommend adding a teaspoonful or more of nondairy milk to the cookie dough to rebalance it.
The whole egg in this recipe can likely be replaced with a “chia egg” (1 tablespoon ground white chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel). The yolk is more complicated to replace, since it adds tenderness to the cookies. I’m afraid you’ll just have to experiment!