Gluten Free Graham Cracker Recipe

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Prep Time: 1

Cook Time: 12

Cooling Time: 45

Total Time: 1 57

Yield: servings

This Gluten Free Graham Cracker Recipe is perfect for S'mores, pie crusts, and even just plain eating. You won't believe how easy it is to make your own gluten free graham crackers right at home—goodbye expensive store-bought crackers!

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Equipment

Ingredients

For the Dry Ingredients:

2 cups (286g) gluten-free all-purpose flour containing xanthan gum I used Bob's Red Mill GF 1:1 Baking Flour (the blue bag)
3 tablespoons (34g) light brown sugar
3 tablespoons (40g) granulated sugar
1 teaspoon ground cinnamon
½ teaspoon baking powder
¼ teaspoon baking soda *see note
½ teaspoon salt

For the Wet Ingredients:

1 large egg
4 tablespoons unsalted butter softened
3 tablespoons (50g) honey
1 tablespoon (18g) unsulphured molasses* I use Grandma's brand
2-3 tablespoons milk
1 teaspoon pure vanilla extract

For the Cinnamon-Sugar Topping (optional):

1 tablespoon granulated sugar
½ teaspoon ground cinnamon
1 tablespoon milk

Instructions

Preheat the oven to 350 F. Pull out one large cookie sheet, or two small-medium cookie sheets, and set aside.
In a large bowl, add the dry ingredients: gluten-free flour, brown sugar, granulated sugar, cinnamon, baking powder, baking soda (if using), and salt. Whisk until well combined.
Using the bottom of a measuring cup, make a well in the middle of the dry ingredients. Add the egg, softened butter, honey, molasses, vanilla extract, and two tablespoons of milk into the well. Knead until a stiff dough forms, similar to cookie dough. This should take about 4-5 minutes by hand. If the dough is too dry, add in milk one tablespoon at a time until it reaches the correct consistency. The dough should be slightly sticky to the touch, hold its shape, and appear slightly oily/shiny. Roll the dough into a smooth ball.
Place a piece of parchment paper on a clean work surface, and lightly flour it. This will later make moving the rolled-out graham crackers to the cookie sheet a breeze.
Using a dough cutter, divide the dough in half. Roll each half into a ball. I recommend working with one ball of dough at a time—wrap the other ball in plastic wrap and refrigerate in the meantime. Then, place the dough ball onto the prepared parchment paper.
Place another piece of parchment paper on top of the dough, and use a French rolling pin to roll the dough into a 9-inch or 12-inch square. (A 9-inch square should be about ¼-inch thick, yielding puffier, softer graham crackers. A 12-inch square should be about ⅛-inch thick, yielding crispier graham crackers.) Or, roll the dough out between ¼-inch to ⅛-inch and use cookie cutters to cut out shapes. Re-roll the scraps.
Straighten up the edges of the dough with your hands or the side of a dough cutter. Tip: If some areas are uneven, remove dough from the areas that are too thick and attach it where needed.
Using a pizza cutter, slice the cookie dough in half (about 4-6 inches per half) and then into strips that are 3-inches wide.
Pick up the parchment paper with the cut and rolled graham crackers onto it, and transfer it to the prepared cookie sheet.
For a classic graham cracker design: Use a butter knife to lightly score each graham cracker in half. *Do not cut all the way through. This will be where you can snap the graham cracker into two pieces to make a S'more. Then, use a fork to prick the dough on each side of the score line, or wherever the design is desired.
(Optional) For the graham cracker topping: In a small bowl, mix the cinnamon and sugar together. Using a pastry brush or baster, lightly brush the tops of the crackers with milk. Then, sprinkle some of the cinnamon-sugar mixture over top to your liking.
Bake for 12 to 14 minutes (12 for softer, 14 for crispier), watching the graham crackers closely to make sure they don't burn. Bake small shapes for about 6-8 minutes.
Remove from the oven and allow to cool for 5 minutes before removing to a wire cooling rack. They will continue to crisp up as they cool.
Repeat the above rolling out and baking steps with the remaining dough, preparing a new sheet of lightly floured parchment paper for all batches. Allow to cool completely before storing. Enjoy!

Notes

*Omit the baking soda if you want crispier, thinner graham crackers—the baking soda is activated by the molasses and it's a 3x stronger rise than baking powder. Increase the baking powder to ¾ teaspoon if baking soda is omitted.

**If you don't like molasses, you can substitute it for additional honey.

You can store gf graham crackers in an airtight container at room temperature for up to one week, or freeze the graham crackers for longer term storage.

- Pictured are graham crackers rolled to ¼-inch thickness and baked for 12 minutes. This creates a puffy, more soft baked graham cracker. If you're looking for thin and crispy graham crackers, roll the dough out to ⅛-inch thick and bake for 12-14 minutes. Additionally, you can choose to roll the dough out into traditional squares or cut it into shapes with cookie cutters. Coating the top in cinnamon sugar is optional, depending on the look or flavor you're going for.

- Chill half of the dough while you're rolling out the first half. This prevents the graham crackers from spreading out too much. This dough does a good job of holding its shape, even with miniature cookie cutters.

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