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Growing up my culinary adventures started out small. I was so pleased with myself when I learned to make toast with butter. Felt like I leaved up when I would make myself a healthy dose of boiled eggs. And of course extra proud when I developed a love of peanut butter and graham crackers. A snack delicacy. 

Graham crackers are such a fun caveat to so many treats – and.a homemade graham crackers take the flavor to a whole new level! I first made these crackers last summer for homemade s’mores, and oh my lanta, these paired with a homemade marshmallow – WOW!

Why You Will Love This Recipe:

• Classic graham cracker flavor – Honey and molasses give these crackers a great flavor and that familiar warm, slightly caramelized taste you expect.
• Perfectly crisp texture – Rolling the dough thin and baking low and slow creates crackers that snap just like traditional grahams.
• Simple pantry ingredients – No complicated gluten-free specialty ingredients beyond your flour blend.
• Kid-friendly and lunchbox ready – Great for snacks, school lunches, or after-school treats.
• Naturally customizable – Easy to make sweeter, more rustic (with coconut sugar), or even cinnamon-spiced.
• Great for desserts – Perfect for gluten-free s’mores, gluten-free graham cracker crust, or cheesecake crust.

Ingredient List:

• 2 cups gluten-free all-purpose flour – Make sure your flour blend contains a binder like xanthan gum or guar gum. If it doesn’t, add ¾ teaspoon xanthan gum or guar gum to help hold the crackers together.
• 1/2 teaspoon baking soda – Provides lift and a slight crispness to the crackers.
• ? teaspoon baking powder – Adds a touch more leavening to balance texture.
• 1/2 teaspoon salt – Enhances flavor and balances the sweetness.
• 1/2 cup granulated white sugar – For classic graham cracker sweetness. You can substitute coconut sugar for a deeper, slightly caramel-like flavor and a more natural option.
• 6 tablespoons salted butter, cold and cubed – Adds richness and helps create that crisp, buttery texture. If using unsalted butter, add an extra pinch of salt.
• 2 tablespoons honey – Contributes a signature graham cracker taste and helps with browning.
• 2 tablespoons molasses – Deepens the flavor and gives the crackers their characteristic graham color and richness.
• 1 large egg – Binds everything together and adds structure.

Step By Step Instructions:

1. Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Mix the dry ingredients
   In a large bowl, whisk together:
   • 2 cups gluten-free all-purpose flour (plus xanthan gum if needed)
   • 1/2 teaspoon baking soda
   • ? teaspoon baking powder
   • 1/2 teaspoon salt
   • 1/2 cup sugar (or coconut sugar)
   • Tip: Sifting the dry ingredients helps avoid lumps and ensures even distribution.
3. Cut in the Cold butter
   • Add the cubed butter to the stand mixer and blend until sand like texture
4. Add the wet ingredients
   In a stand mixer, using a paddle attachment, blend together:
   • 2 tablespoons honey
   • 2 tablespoons molasses
   • 1 egg
   • Pour the wet mixture into the flour mixture and stir until a soft dough forms. It should be slightly sticky but manageable.
   Tip: If the dough feels too sticky to roll out, chill it in the fridge for 15–20 minutes.
5. Roll out the dough
   Place the dough between two pieces of parchment paper and roll it out to about ? inch thickness. You could also roll the dough out by sprinkling gluten free flour onto your work space. Place the dough onto the workspace, sprinkle more flour over the dough and gently roll out the dough using a rolling pin. Tip: Keep the thickness even for consistent baking. Thicker dough will be softer; thinner dough will be crispier.
6. Cut into crackers
   Remove the top layer of parchment. I use a biscuit cutter to make the individual crackers. Use a pizza cutter or sharp knife to cut into 2×2-inch squares (or your preferred size). Use a fork or a straw to prick holes in each cracker for that classic look. And score the middle of each cracker without cutting all the way through. You could also use a rectangle cookie cutter!
7. Bake
   Transfer the entire piece of parchment paper with the cut crackers onto a baking sheet. Bake for 18–22 minutes, or until the edges are lightly golden brown.Tip: For extra crisp crackers, turn the oven off after baking and let the crackers sit in the oven (door cracked open) for another 5–10 minutes.
8. Cool completely
   Let the crackers cool on the cookie sheet for 5 minutes, then transfer to a cooling rack. They’ll continue to crisp up as they cool.

Baking Tips:

• Storage: Store cooled graham crackers in an airtight container for up to a week. They also freeze well.
• Texture: For crunchier crackers, roll thinner and bake longer. For softer ones (great for s’mores), roll a little thicker and bake slightly less.
• Sweetness level: You can reduce sugar to ½ cup if you prefer a less sweet cracker.
• Flavor twist: Add ½ teaspoon cinnamon to the dry ingredients for cinnamon graham crackers.

Perfect Pairings:

• S’mores night – Pair with toasted marshmallows and chocolate for a classic treat.
• Cheesecake or pie crusts – Crush them to create a flavorful gluten-free crust.
• Coffee or tea – Their lightly sweet flavor pairs beautifully with a warm drink.
• Nut butter or cream cheese – Spread peanut butter, almond butter, or honey cream cheese on top.
• Fruit and yogurt snack boards – Add them to a gluten-free snack board with berries and yogurt dip.
• Chocolate dip – Dip half the cracker in melted chocolate and let it set for an easy dessert.
• Pies — The graham cracker crumbs a base for so many treats – cheesecakes, no bake pies, and more!

Tips and Tricks:

• Use a good gluten-free flour blend
  Choose one designed for baking that already contains xanthan gum or guar gum. This helps prevent the crackers from crumbling.
• Chill the dough if needed
  Gluten-free dough can sometimes be softer than traditional dough. A quick chill makes rolling easier and improves structure.
• Roll evenly for consistent texture
  For best results, aim for about ? inch thickness. Uneven dough can cause some crackers to burn while others stay soft.
• Dock the crackers well
  Poking holes with a fork helps the crackers bake evenly and gives them the traditional graham cracker appearance.
• Bake until lightly golden
  Gluten-free baked goods often firm up after cooling, so don’t worry if they feel slightly soft right out of the oven.
• For extra crisp crackers
  Leave them in the warm oven with the door cracked open after baking. This removes excess moisture.
• Storage tip
  Store in an airtight container at room temperature for up to 5 days, or freeze for longer storage.

Check out the recipe card below to make these gluten-free graham cracker recipe!

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Homemade, Easy Gluten-Free Graham Crackers Recipe

These homemade gluten free graham crackers are crisp, lightly sweet, and full of classic graham flavor thanks to honey and molasses. Made with simple ingredients and an easy dough, they roll out beautifully and bake into golden crackers perfect for snacking, desserts, or s’mores. 

Print Recipe

Prep Time:20 minutes mins

Cook Time:20 minutes mins

Ingredients

• 2 cups gluten-free all-purpose flour – Make sure your flour blend contains a binder like xanthan gum or guar gum. If it doesn’tadd ¾ teaspoon xanthan gum or guar gum to help hold the crackers together.
• 1/2 cup coconut sugar or white sugar
• 1/2 teaspoon baking soda
• 1/8 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons salted butter cold and cubed
• 2 tablespoons honey
• 2 tablespoons molasses
• 1 large egg

Instructions

• Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat.

Mix the dry ingredients

• In a large bowl, whisk together: 2 cups gluten-free all-purpose flour (plus xanthan gum if needed), ¼ teaspoon baking soda? teaspoon baking powder, ? teaspoon salt, ? teaspoon salt, and ? cup sugar (or coconut sugar).
• Tip: Sifting the dry ingredients helps avoid lumps and ensures even distribution.

Cut in the Cold Butter

• Add the cubed butter to the stand mixer and blend until sand like texture

Add the wet ingredients

• In a stand mixer, using a paddle attachment, blend together: 2 tablespoons honey, 2 tablespoons molasses, 1 egg
• Pour the wet mixture into the flour mixture and stir until a soft dough forms. It should be slightly sticky but manageable.
• Tip: If the dough feels too sticky to roll out, chill it in the fridge for 15–20 minutes.

Roll out the dough

• Place the dough between two pieces of parchment paper and roll it out to about 1/8 inch thickness. You could also roll the dough out by sprinkling gluten free flour onto your work space. Place the dough onto the workspace, sprinkle more flour over the dough and gently roll out the dough using a rolling pin.
• Tip: Keep the thickness even for consistent baking. Thicker dough will be softer; thinner dough will be crispier.

Cut into crackers

• Remove the top layer of parchment. I use a biscuit cutter to make the individual crackers. Use a pizza cutter or sharp knife to cut into 2×2-inch squares (or your preferred size). Use a fork or a straw to prick holes in each cracker and score down the middle without cutting through the crackers, for that classic look. You could also use a rectangle cookie cutter!

Bake

• Transfer the entire piece of parchment paper with the cut crackers onto a baking sheet. Bake for 18–22 minutes, or until the edges are lightly golden brown.
• Tip: For extra crisp crackers, turn the oven off after baking and let the crackers sit in the oven (door cracked open) for another 5–10 minutes.

Cool completely

• Let the crackers cool on the cookie sheet for 5 minutes, then transfer to a cooling rack. They’ll continue to crisp up as they cool.

Servings: 24 squares

These homemade gluten free graham crackers are crisp, lightly sweet, and full of classic graham flavor thanks to honey and molasses. Made with simple ingredients and an easy dough, they roll out beautifully and bake into golden crackers perfect for snacking, desserts, or s’mores. Whether you’re gluten-free by necessity or choice, this recipe brings back the nostalgic taste of graham crackers—without sacrificing texture or flavor. Once you try them homemade, you may never go back to store-bought gluten free graham crackers!