Gluten Free Vegan Graham Cracker Recipe- Perfect for Gluten-Free S’mores and Gluten Free Graham Cracker Crusts
So many gluten-free graham-style crackers you can find at the store just miss the mark.
They are too hard, or too crumbly.
After lots of research and testing, I created a honey “graham” cracker that is crisp, but not hard, and has the perfect texture for everything from s’mores, to dipping in milk, to my personal favorite, making into cookies sandwiches with leftover frosting.
This gluten free graham cracker recipe is perfect for the holidays, as well as every day baking needs.
They are made with gluten free flour and brown sugar, giving them a hearty flavor and texture.
They are great on their own, as the base for a gluten free graham cracker crust, or in delicious homemade gluten free s’mores.
I love schmearing leftover frosting between gluten free graham crackers to make little gluten free sandwich cookies.
What to use instead of graham flour to make graham crackers gluten free?
The graham cracker is a classic, cookie-like pastry that is usually made with whole wheat flour, sugar, butter, and salt.
The "graham" in the name graham crackers refers to the use of graham flour. However, graham flour is not gluten-free.
I use a combination of my gluten free flour blend along with sorghum flour, millet flour, or brown rice flour.
The additional sorghum, millet or brown rice helps the crackers to have a taste and texture closer to graham crackers that are gluten free.
Graham flour is a fine, wheat flour that is made from finely ground whole wheat.
It provides a uniquely light and delicate texture in bakery products.
Since graham flour isn’t gluten free, gluten-free graham crackers can also be made with other flours like oat flour, sorghum flour, rice flour and almond meal/flour.
Rice Flour: Rice flour is another good alternative to use in place of graham flour when making gluten-free graham crackers. It's important to add some xanthan gum for the binding agent.
How to Make The Perfect Gluten Free Graham Cracker?
What do you need to make homemade gluten free graham crackers?
- gluten-free flour (see note in recipe, it’s important)
- sorghum or millet flour (brown rice flour will work in a pinch)
- xanthan gum
- packed brown sugar
- baking powder
- ground cinnamon
- teaspoon salt
- palm shortening
- vanilla extract
First whisk together the gluten-free flour, sorghum flour, xanthan gum, brown sugar, baking powder, cinnamon and salt.
Add the shortening, and mix with a handheld electric mixer, or your stand mixer, until the shortening is evenly worked into the dry ingredients and it looks like fine bread crumbs. This will help to give your graham crackers the perfect crisp crumb.
Add the honey (or agave or molasses to make vegan graham crackers) and water, and mix until you have a smooth dough.
Divide the dough in half. Place a sheet of parchment paper on a cookie sheet, and place half the dough on top. Top it with another piece of parchment paper, or plastic wrap, and roll it out to a rectangle about ¼” thin.
Score the dough into 2-3-inch squares (Cut lines before baking, no need to move the crackers) and prick all over with a fork. I scored my pan in four lengthwise, and then in 6 the opposite direction, making 24 rectangles.
Move the rolled dough to the fridge to chill for 30 minutes before baking. This is important in helping your gluten free graham crackers having the correct texture.
Preheat the oven to 350°f about 15 minutes before the crackers will finish chilling.
Bake your chilled gluten free graham crackers for 15 minutes, or until golden on the underside of the crackers, and around the edges. Let cool, and then cut/break on the score lines. Store for up to 2 weeks at room temperature in an airtight container.
How to make gluten free graham cracker crust?
Gluten free graham cracker crust is a great option for those with gluten allergies, and it is easy to make.
The ingredients in a graham cracker crust are:
- gluten free graham crackers, crushed into coarse crumbs
- sugar, white or brown
- butter, or vegan butter substitute
- vanilla extract
To make a gluten free graham cracker crust simple mix together the ingredients and then press into a pie pan to form the crust.
Bake at 350°f for about 10 minutes and then chill, or you can just chill your crust until it is set.
If I'm using a gluten free graham cracker crust in a pie recipe that is baked, like a gluten free cheesecake, I don't usually worry about pre-baking it. I just add the filling and bake according to the recipe directions.
Gluten free graham crackers can be substituted with other types of gluten free cookies or biscuits such as gluten free ginger snaps, gluten free animal crackers, or gluten free shortbread.
How to use gluten free graham crackers?
I like to snack on them as is, or dip them in a glass of milk.
I also love to use them in recipes, like my gluten free magic bar cookies (also called 7 layer cookies) or in pie crusts.
You might love my friend Meg's gluten free s'mores bars recipe too! Just use your homemade gluten free graham crackers instead of store bought ones.
What do you need to make gluten free graham crackers vegan?
For the vegan version, the only difference is you'll have to use a honey substitute.
If you're trying to steer clear of gluten and animal products altogether -- including eggs, milk, and honey -- then this recipe might be for you.
How to Make Vegan Graham Crackers:
There are plenty of vegan alternatives to dairy products that can be substituted in recipes for desserts or main dishes.
Vegan graham crackers can be made by using a vegan butter substitute or shortening, sugar, and vanilla extract.
Graham crackers are usually made with honey, but this recipe replaces the honey with sugar, because honey is not vegan.
Vegan graham crackers are a healthier alternative to traditional graham crackers.
To make these vegan graham crackers, start by mixing together the vegan butter substitute, sugar, and vanilla extract in a bowl.
Then add in gluten free flour and stir until combined.
Divide the dough into two halves and place each half onto a piece of parchment paper.
Shape the dough into a rectangle shape and then bake in an 350°f oven until crisp.
How to Bake with Agave Syrup
Agave syrup is an excellent vegan substitute for honey in many recipes.
It has a lighter, more neutral flavor than honey, so it could be used in recipes that are not typically suited to honey.
Molasses can be a substitute for honey
Using molasses as a substitute for honey is an excellent way to reduce the cost of your baking.
Molasses is much cheaper than honey, which can be costly to purchase in large quantities.
It also has a similar flavor profile that is easily masked by baking flavors; this makes it perfect for muffins, cookies, cakes and many other recipes.
How to use gluten free flour
When baking with gluten free flour, your results will vary based on the gluten free flour you use.
Please read through my gluten free flour page for very thorough and detailed information about which gluten free flours work well, how to substitute one gluten free flour for another, and for my gluten free flour recipe.
How to measure gluten free flour
How you measure your gluten free flour is also very important.
To accurately measure your flour, use the “fork, spoon, knife” method.
First, mix your gluten free flour with a fork to ensure it is aerated and evenly mixed.
Then carefully spoon it into your measuring cup.
DO NOT scoop the flour with your measuring cup, you’ll compact extra flour into the measuring cup and then your gluten free baked goods will be dry and crumbly because they'll have too much flour.
Finally, level off your measuring cup using a knife.
Use room temperature ingredients
You’ll also have best results if all the ingredients are at room temperature, except for any ingredients that specify “cold” or “chilled”.
Using room temperature ingredients like eggs, butter, and gluten free flours helps your baked goods to bake evenly and correctly.
Think about it, if you use cold eggs, your batter will be colder.
And then it will change how it bakes, or may take longer.
For recipes that rise using steam, this is especially important.
Want more cookie recipes like this one?
Check out my cookbook, Gluten-Free Cookies All Year Round, for more than 60 gluten-free & allergy friendly cookie recipes for every occasion.
- 1 cup gluten-free flour (see note, it’s important)
- 1 cup sorghum or millet flour
- ½ teaspoon xanthan gum
- ¼ cup packed brown sugar
- 1½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup palm shortening
- 1 teaspoon vanilla extract
- ¼ cup honey
- ¼ cup water
- In a large bowl, whisk together the gluten-free flour, sorghum flour, xanthan gum, brown sugar, baking powder, cinnamon and salt.
- Add the shortening, and mix with a handheld electric mixer, or your stand mixer,
until the shortening is evenly worked into the dry ingredients and it looks
like fine bread crumbs.
- Add the honey and water, and mix until you have a smooth dough. Divide the dough in half.
- Place a sheet of parchment paper on a cookie sheet, and place half the dough on top. Top it with another piece of parchment paper, or plastic wrap, and roll it out to a rectangle about ¼” thin. Score the dough into 2-3-inch squares (Cut lines before baking, no need to move the crackers) and prick all over with a fork. I scored my pan in four lengthwise, and then in 6 the opposite direction, making
- Move the rolled dough to the fridge to chill for 30 minutes before baking. Repeat with the other half of the dough.
- Preheat the oven to 350°f about 15 minutes before the crackers will finish chilling.
- Bake for 15 minutes, or until golden on the underside of the crackers, and around the edges.
- Let cool, and then cut/break on the score lines. Store for up to 2 weeks at room
temperature in an airtight container.
I recommend using 1 cup of my gluten-free flour with 1 cup of sorghum flour for
these “graham” crackers. If you don’t have sorghum on hand, millet or brown
rice flour should work, too. I used millet the last time I made these. You
can also use 2 cups of a low-starch gluten-free flour blend. If you use a high starch blend (like my gluten free flour) for the full amount, your graham cracker cookies will be hard and crunchy, and have the wrong texture.
To make vegan gluten free graham crackers, swap agave nectar or molasses for the honey.
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Nutrition InformationYield 48 Serving Size 1
Amount Per Serving Calories 44Total Fat 1gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 27mgCarbohydrates 8gFiber 0gSugar 2gProtein 1g
All nutrition info is a guestimate and will vary depending on the ingredients you use.