Last Updated on December 3, 2025 by Sarah Leadon
Gluten-free graham crackers are easy to make. You only need a few ingredients and and it’s a fun family activity. Plus, you will have the perfect crunchy graham crackers that are not too sweet.
It’s hard to find good gluten-free graham crackers. They are always too dense, crumbly, or sweet. Thats why I prefer making homemade graham crackers. These graham crackers are light but crunchy and not overly sweet.
Ingredients
You only need a few basic ingredients to make this gluten-free graham crackers recipe.
- Gluten-free all-purpose flour: Use a gluten-free all-purpose flour that has xanthan gum. There’s no gluten to bind the dough. Xanthan gum acts as a stabilizer. They help the crackers hold together instead of crumbling apart. Keep in mind, every gluten-free flour blend is different. The texture of your graham crackers will vary depending on which gluten-free flour you use.
- Oat flour: Gives the crackers a nutty, subtle sweet flavor. Also adds fiber and gives the cookies a softer texture.
- Coconut sugar: Adds a sweet, caramel-like flavor. I used coconut sugar, but you can also use brown sugar if you prefer.
- Spices: Spices make graham crackers taste better. They add a warmth that makes it hard to eat just 1 cracker. I used a mixture of cinnamon and nutmeg but you can use different spices if you prefer.
- Unsalted butter: Adds richness, moisture, and flavor, making the graham crackers tender yet crunchy.
Scroll down to the recipe card to see the full list of ingredients and measurements.
Tips For Making Gluten-Free Graham Crackers
Making gluten-free Graham crackers is pretty easy. But it can be pretty daunting the first time you make them. These tips will help you make the best graham crackers.
Roll out the dough gently. Do not press down on the dough when you are rolling it out. It will make the dough uneven. Some parts will be too thick while others will be too thin. Use a back-and-forth motion to gently flatten the dough.
Don’t focus too much on the shape. I pulled out a ruler to measure while I was cutting the dough into squares, but after a while, I started eyeballing it. You dont need to worry too much about the shape. The Graham crackers will still be delicious even if they dont have straight edges.
Chill the dough. If it’s hard to cut the dough into clean squares, chill it in the fridge for 15-30 minutes. The Graham cracker dough will firm up and be easier to cut into squares.
Dock the dough with a fork. Before baking, prick the dough lightly with a fork. This prevents the crackers from puffing up and helps them bake evenly.
Watch the bake time closely. Gluten-free crackers can go from crisp to overdone quickly. Pull them out when the edges turn golden brown. The crackers will firm up more as they cool.
How To Use Graham Crackers
I like to eat graham crackers plain as a snack. But there are lots of ways you can use them.
- Classic s’mores. Layer with chocolate and toasted marshmallows between Graham crackers.
- Pie or cheesecake crust. Grind the crackers into crumbs and mix with butter to create a crust for pies, cheesecakes, or bars.
- Ice cream topping. Crush the Graham crackers into crumbs and sprinkle them over ice cream or frozen yogurt.
- Parfaits & Trifles. Layer Graham cracker crumbs with yogurt and fruit for a quick breakfast or dessert. You can also use crumbs as a layer in trifles or layered desserts.
- Holiday treats. Dip Graham crackers in chocolate and decorate with sprinkles for festive gifts or party snacks.
How To Store Gluten-Free Graham Crackers
Store leftover crackers in an airtight container so they stay dry. They will soften if it’s too humid. They will last at room temperature for 5-7 days.
If the crackers lose thier crispy texture, place them in a 300°F (150°C) oven for 5–7 minutes until they are crisp.
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Gluten-Free Graham Crackers
24
crackers30
minutes18
minutes300
kcal48
minutesThese gluten-free graham crackers are crisp, lightly sweet, and perfectly spiced with cinnamon and nutmeg. They are perfect for snacking, s’mores, or crushing into crumbs for pies and cheesecakes.
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Ingredients
1 1/2 cups gluten-free all-purpose flour
1/4 cup oat flour
1/2 cup coconut sugar (or brown sugar)
½ teaspoon baking soda
½ teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup (1/2 stick) unsalted butter
1/4 cup water
Directions
- Instructions
- Whisk the gluten-free all-purpose flour, oat flour, coconut sugar, baking soda, cinnamon, nutmeg, and salt in a large bowl until combined.
- Whisk gluten-free flour, almond flour, brown sugar, granulated sugar, baking soda, cinnamon, and salt.
- Grate the butter into the gluten-free flour mixture. Use your fingers to rub the butter into the gluten-free mixture until it resembles fine breadcrumbs.
- Add the water. Mix until a dough forms.
- Divide the graham cracker dough in half. Place one portion of graham cracker dough on a sheet of parchment paper. Roll out the dough until it is 1/8-inch thick.
- Repeat step 4 with the remaining Graham cracker dough.
- Cut the Graham cracker dough into 2-inch squares.
- Dust a spatula with gluten-free flour, and carefully transfer the Graham crackers to parchment-lined baking sheets. Pierce the Graham crackers with a fork, then freeze the crackers for 10 minutes.
- Set the oven to 350°F, then let it preheat.
- Bake the Graham crackers for 15-18 minutes until browned around the edges.
- Next, let the Graham crackers cool on the baking sheet for 5 minutes, then place them to a cooling rack to cool completely.
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