Gluten-Free Graham Cracker Recipe

The best gluten-free graham cracker recipe
  • 2 cups gluten-free flour (We like Bob’s Red Mill)
  • 1 teaspoon xanthin gum ( only if your flour blend doesn’t already contain it)
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup granulated sugar
  • 1/3 cup light brown sugar, packed
  • 6 tablespoons butter melted and cooled or oil
  • 2 tablespoons honey
  • 2 tablespoons molasses
  • 1 teaspoon vanilla extract
  • 1 egg or egg substitute
  • 2-4 tablespoons milk or non-dairy alternative

gluten-free graham cracker recipe

  1. Preheat oven to 325. Line two baking sheets with parchment paper.
  2. Whisk together flour, baking soda, baking powder, granulated sugar and salt in a large bowl.
  3. Add brown sugar and whisk again.
  4. Make a well in the center of the dry mixture and add the oil or melted butter, honey, molasses, vanilla, egg, and 2 tablespoons of the milk or milk alternative. Mix well after each addition.
  5. Knead the mixture with your hands, adding milk as necessary to help it become “dough.”
  6. Sprinkle some flour on a piece of parchment paper, and turn the dough out onto it.
  7. Roll out the dough, adding flour as necessary, to 1/4″ thick.
  8. Cut into 2″x4″ rectangles, or whatever size you like, and place them 1″ apart on baking sheets. Use up all the dough.
  9. Bake each sheet one at a time, or use two ovens, if you have them. Bake until they’re golden brown and firm, about 15 minutes.
  10. The graham crackers will stay fresh for up to a week, or freeze for up to 3 months.


  • Sprinkle the graham crackers with cinnamon and sugar before baking
  • Crush and use for pie crust

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