Gluten Free Graham Crackers

These gluten free graham crackers are not too sweet, and are also dairy free.

Graham crackers have always been an essential snack in our home. When my children were younger they would gobble them up like a bunch of starving Hobbits eating Lembas bread. However, when my daughter was diagnosed with Celiac Disease she could no longer enjoy them.

Even though we found a gluten free graham cracker at the store, although decent, it still was not the same. It was also much more expensive. So I took it upon myself to come up with a gluten free version we could all enjoy. Homemade is always better anyways.

Gluten Free Graham Crackers

Gluten Free and Dairy Free Graham Crackers for a delicious treat
Prep Time40 mins
Course: Dessert, Snack
Keyword: dairy free, gluten free, gluten free graham crackers, homemade graham crackers
Author: Jon


  • Food Processor A stand mixer with a paddle attachment works as well
  • Rolling Pin
  • Square cookie cutter


Dry Ingredients

  • 1 1/2 c gluten free flour (Perfect Blend or other GF flour)
  • 3/4 c almond flour
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/4 tsp xantham gum
  • 1 tsp ground cinnamon
  • 1/3 c brown sugar

Wet Ingredients

  • 6 tbs cold butter
  • 3 tbs honey 4 tbs honey and 2 tbs molasses for more of a honey taste
  • 3 tbs molasses
  • 2 tsp vanilla
  • 3 tbs cold almond milk (oat milk works too)


  • Setup a medium sized food processor, or stand mixer, and add in the dry ingredients: gluten free flour, almond flour, salt, baking powder, xantham gum, ground cinnamon, and brown sugar. Briefly pulse the dry ingredients together in the food processor until just combined.
  • Use a butter knife to dice up the cold butter into 1/2 inch cubes. Turn on the food processor and begin adding the butter until finely mixed with the dry ingredients. Turn off the food processor. The dough should be more clumpy now.
  • Add the remaining wet ingredients to the dry mix: honey, molasses, vanilla, and cold milk, then pulse in the food processor until just combined.
  • Scrape out the dough onto a prepared plastic wrap. Form into a small disc and wrap it up. Place into the fridge to rest for 20-30mins.
  • Lightly flour, with gluten free flour, a section of counter top. Unwrap the rested dough and place on the floured area. (you can also roll out the dough on the plastic wrap to prevent sticking) Using a rolling pin, roll out the dough into a rectangular shape about 1/4 in thick.
  • Prepare a cookie sheet with parchment paper. Using a square cookie cutter, cut out segments of the rolled out dough and place on the prepared cookie sheet, spacing each dough cut-out about 1/2 in apart. Re-roll out dough as needed and continue to cut out more crackers until all the dough is used.
  • (Optional) Use a chopstick, or similiar, to poke 4-6 holes into each cracker.
  • Set the oven to pre-heat at 350°F. (175°C). Place cookie sheet trays into a fridge to cool while the oven pre-heats.
  • When pre-heated, bake for 15-18 minutes for a softer cracker. (20 mins for more crisp)



  • Use 4tbs of honey, and 2 tbs molasses to increase the honey flavor. Or even use 6tbs of all honey instead, if you desire.
  • If you find the dough is sticking to the counter when rolling it out, add a little more flour to the surface or try placing the dough on some plastic wrap

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