Whether you need a quick snack or a crispy base for campfire sāmores, these gluten-free graham crackers are the perfect solution. Theyāre fun to make and even more fun to eat!
If you think graham crackers are only for the preschool set, you absolutely must try making them yourself. They are SO good, and definitely not just for kids! The traditional version is made with graham flour, which is a combination of white flour, wheat flour, wheat germ, and wheat branāwhich is no bueno if youāre gluten-free! My gluten-free graham cracker recipe has the flavor of the original, with oats, almond flour, and quinoa flour swapping in for the graham flour.
Why Itās Time to Make Your Own Gluten-Free Graham Crackers
If youāre not convinced yet, here are all the reasons to make these graham crackers ASAP.
- Graham crackers, but BETTER. These have that familiar flavor and texture of the store-bought classic, but betterāmore crispy, more sweet honey goodness.
- No unnecessary ingredients. When you read the ingredient list on store-bought graham crackers, you might be surprised by all the additives and preservatives. When you make them yourself, you can keep it simple and wholesome.
- Satisfying to make. Just like gluten-free flour tortillas, there is a sense of accomplishment you get when you make these gluten-free graham crackers.
What Youāll Need
Gather up your ingredients and get ready for the best gluten-free graham crackers youāll ever eat! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Rolled oats ā Also known as old-fashioned oats.
- Almond flour ā Be sure to use almond flour, not almond meal. Almond meal is coarser.
- Toasted quinoa flour ā Learn more: How to Toast Quinoa Flour
- Tapioca starch
- Honey crystals ā I like to use these because they add extra honey flavor without adding additional liquid to the batter.
- Baking soda
- Salt
- Coconut oil
- Honey
- Almond butter ā Or your nut or seed butter of choice.
- Coconut milk ā Use full-fat coconut milk here.
- Flaxseed meal
How to Make Gluten-Free Graham Crackers
Youāll find the full instructions for making these gluten-free graham crackers in the printable recipe card below.
- Mix the dry ingredients. Whisk everything together in a mixing bowl.
- Warm the wet ingredients. Melt the coconut oil, honey, and almond butter on the stovetop or in the microwave. Stir in the coconut milk and flaxseed.
- Combine wet and dry. Pour the wet ingredients into the bowl with the dry ingredients and stir to form a dough.
- Roll out the dough. Turn out the dough onto a parchment-lined work surface and roll it out to 1/8-inch thick.
- Form the crackers. Cut the dough into squares and prick the top of each with a fork or skewer.
- Bake. Transfer the parchment paper with the dough to a baking sheet and bake at 350ĀŗF for 10 minutes. Flip the crackers and bake for 5 to 6 minutes more.
- Cool. Let your gluten-free graham crackers cool in the oven; turn off the oven and let them sit in there for about an hour.
Tips and Variations
These additional pointers will help you make perfect gluten-free graham crackers.
- Sprinkle on some cinnamon sugar. After youāve rolled out the graham crackers, sprinkle on some cinnamon sugar and then lightly press it into the dough. This adds a little extra sweetness and cozy flavor!
- Roll them out thin. This is really important! If you donāt roll them out thin enough theyāll bake up more like cookies than crackers and they may not get crispy.
- Donāt forget to pierce them with a fork or skewer. This is called docking; if you donāt do this, steam can build up and cause your graham crackers to puff up and deform.
My Favorite Ways to Use These Gluten-Free Graham Crackers
Sāmores are a no-brainer when youāve got a batch of these gluten-free graham crackers on hand! I also love dipping them in nut butterāespecially my homemade almond butter and honey-roasted peanut butter. Sometimes I use them to make ice cream sandwiches too. With cottage cheese ice cream, you'll have a protein-packed treat!
How to Store
Store these gluten-free graham crackers in an airtight container at room temperature for up to a week. Keep them in a cool, dry place.
More Gluten-Free Remakes
Gluten-Free Graham Crackers
Ingredients
- 1 cup rolled oats ground into flour
- 1/2 cup almond flour
- 1/2 cup toasted quinoa flour
- 1/4 cup tapioca starch
- 1/4 cup Nektar Naturals Honey Crystals
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons coconut oil
- 3 tablespoons honey
- 2 tablespoons almond butter or nut/seed butter of choice
- 3 tablespoons coconut milk
- 1/2 tablespoon flaxseed meal
Instructions
- Preheat the oven to 350 degrees F.
- Whisk together the dry ingredients and set them aside.
- Melt together the coconut oil, honey and almond butter either on the stove or in the microwave. Stir until smooth and combined. Stir in coconut milk and flaxseed meal.
- Pour the wet ingredients over the dry and stir until a dough is formed. (keep on stirring, it will feel too dry at first but will turn into a dough)
- Once the dough has come together, dump it onto a parchment lined surface. Lightly dust a rolling pin with oat flour and gently roll the ball out until it's about 1/8″ thick.
- Cut the dough into square crackers using a pizza or biscuit cutter. Prick the top of each cracker with a fork or skewer (this will help them no bubble up in the oven).
- Bake the crackers for 10 minutes, until they're starting to brown. Gently flip them over and bake for another 5 – 6 minutes. Turn off the oven and let the crackers sit for at least one hour (this will let them get nice and crispy).
- Once they feel crispy, remove them from the oven and store in an airtight container. (after you've dunked a few in some nut butter of course!)
Notes
Nutrition
