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–+ servings

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. 
Prep Time 20 minutes
Cook Time 20 minutes
Serving Size 24 squares

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 2x2-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.