Gluten Free Graham Crackers
Satisfy your sweet tooth while staying gluten-free with these homemade Gluten-Free Graham Crackers! Crafted with a perfect blend of gluten-free all-purpose flour and nutrient-rich almond flour, these crackers are sweetened naturally with coconut sugar and honey, giving them a warm, caramelized flavor. A hint of cinnamon adds a cozy, spiced aroma, while cold, buttery cubes ensure a tender, crumbly texture. Rolled thin and baked until golden, these crackers offer just the right amount of crispness—perfect for s'mores, pie crusts, or as a wholesome snack on their own. With a quick 20-minute prep time and options for dairy-free substitutions, this recipe is ideal for busy bakers looking for simple, delicious, and gluten-free treats.
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 0.5 cup Almond flour
- 0.25 cup Coconut sugar
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 6 tablespoons Unsalted butter (cold, cubed)
- 3 tablespoons Honey
- 2 tablespoons Milk (dairy or non-dairy)
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium-sized mixing bowl, whisk together the gluten-free all-purpose flour, almond flour, coconut sugar, baking soda, ground cinnamon, and salt.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
In a small bowl, combine the honey, milk, and vanilla extract. Stir well to combine.
Gradually pour the wet ingredients into the dry ingredients and stir until a dough forms. If the dough feels a little dry, add an extra teaspoon of milk as needed to bring it together.
Place the dough between two large sheets of parchment paper. Roll the dough out into an even rectangle, about 1/4 inch thick.
Remove the top sheet of parchment paper and use a sharp knife or pizza cutter to score the dough into cracker-sized rectangles. Prick each rectangle lightly with a fork to give them a classic graham cracker look.
Transfer the rolled-out dough (along with the bottom sheet of parchment) onto your prepared baking sheet.
Bake for 10-12 minutes, or until the edges of the crackers are lightly golden.
Allow the crackers to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. As they cool, they will crisp up.
Once fully cooled, break the crackers along the scored lines. Store in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
1993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.9 g | 123% | |
| Saturated Fat | 46.2 g | 231% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 188 mg | 63% | |
| Sodium | 1252 mg | 54% | |
| Total Carbohydrate | 283.9 g | 103% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 115.2 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 207 mg | 16% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 117 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
