Graham Crackers (Gluten Free)

"These are great for snacking, making s'mores or even for smashing into crumbs to make a delicious graham cracker crust. This recipe was modified from a recipe found on by Rebecca Reilly. Feel free to sub the flours for ones you have on hand, just be sure to use 2 1/4 cups total and use at least 1 cup of starchy flours. Makes about 3 cups of graham cracker crumbs."
photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec
photo by R. L. photo by R. L.
photo by GuavaJelli photo by GuavaJelli
photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec photo by May I Have That Rec
Ready In:
3 cups of graham cracker crumbs




  • In a large bowl, whisk together flours, sugar, cinnamon, baking powder, xanthan gum, baking soda and salt.
  • Cut in butter using a pastry cutter or two knives until it resembles cornmeal.
  • Stir in cold water, honey and vanilla. Dough should form a ball. If dough is too dry, add more cold water a tbsp at a time.
  • Preheat oven to 325 degrees.
  • Get out two cookie sheets and cover with wax or parchment paper. Spray lightly with non-stick cooking spray.
  • Gather dough into a ball and divide in half. Using a lightly floured cloth covered rolling pin (I use sweet rice flour), roll half of the dough into a rectangle on one of the cookie sheets to about a 1/8" thick. Repeat with the other half.
  • Score dough with a pizza cutter (or knife) into desired shapes and prick all over with a fork. (I like to use plastic forks for pricking since they tend to make rounder and thicker holes.).
  • Very lightly sprinkle all over with sugar.
  • Bake for 20 minutes or until golden brown and starting to harden. Let cool for 5 minutes before breaking apart. (If not fully crispened, put back in turned off warm oven until crisp.).

Questions & Replies

  1. These turned out delicious! Would you recommend storing at room temperature or in the fridge?
  2. Can this be made with an all purpose flour instead of the bean, tapioca, cornstarch, and sweet rice flours? They look amazing
  3. I am new to gluten free cooking. The two cups of gluten free flour has me confused. Are you saying 2/3rds cup each, including cornstarch? That doesn't sound right to me.


  1. The recipe calls for baking soda in the directions, but doesn't list it in the ingredients. I looked for similar recipes and found that 1/2 tsp is appropriate.
  2. These are quite delicious, though I used regular flour because we don't have gluten free needs. I used slightly less butter than called for, and the texture was wonderful. One tip I learned from another website (Salad in a Jar) for rolling out the dough is to divide the it into two parts and place each into a large ziplock bag. After getting all the air out of the bags, seal them. Then, roll the dough so that it reaches all four corners and is evenly flat. Place the bags in the freezer for 30 minutes. Then, unseal the bags and cut the top layer of plastic off. Using a pizza wheel, cut the dough into small rectangles and transfer them to baking sheets. Prick with a fork, if desired. This technique works great and will ensure that you have uniform crackers.
  3. These were fantastic. Taste just like the real thing, if not better. A great snack for my toddler and very easy to prepare. Thanks for sharing this great recipe!
  4. These are so easy and they taste great. I wanted to make a graham cracker crust for a cheese cake. Our family is allergic to wheat so of course we could not use regular graham crackers. i found this recipe and boy did this work wonderful. I believe them to be better than the store bought. Thank you so much for posting and sharing this wonderful recipe.
  5. These are SO good! I used Bob's Red Mill 1-1 Gluten Free Flour. I didn't have sweet rice flour and I read online that you can sub any starchy flour, so I used potato starch. Since the flour I used already had xanthum gum in it, I didn't add more. So yummy!!


  1. If using the Pillsbury Best GF blend, you'll need to increase the amount of water from 3T to about 7T.
  2. The recipe is good except, PLEASE don't use bean flour! I used 2/3 cup of bean flour as the recipe calls for and it had a much too beany taste for me. I will make them again and use sorghum or another flour in place of the bean flour. Otherwise, it's a great recipe for homemade gluten free graham crackers! I am planning on crushing the crackers and using them in nanaimo bars or peanut butter bars.
  3. These are perfect! One of my kids is sensitive to many things, including wheat, honey, vanilla and many more. I substituted pure maple syrup for honey and used a little almond extract. Turned out perfect!


Growing up, my mom didn't keep any junk food in the house so if I wanted something sweet I had to find a way to make it (or go to a friend's house)! I loved looking through my mom's recipe books and trying to find recipes that I could make. I baked a lot of home made bread from Betty Crocker's Big Red Book, and every holiday, my mom and I would make pies together from scratch. I didn't actually get interested in cooking main courses until I got married and realized that I had to actually put dinner on the table every night. Just as I was starting to get the hang of it, I was diagnosed with Celiac Disease in May of 2007. This meant that I had to learn a whole new way of cooking - gluten free. I have accepted this as a new challenge and have fallen even more in love with cooking and baking. There is nothing like the feeling I get when I have success with creating a new recipe! My inspiration usually comes from a craving for something that I can't have because it is not gluten free. I immediately go back to my kitchen and learn how to make it myself! I also focus on creating recipes with all natural ingredients and avoiding artificial or added sugars.
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