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    Home / Desserts / Cookies
    4.9 from 25 reviews

    Gluten Free Graham Crackers with Oat Flour & Teff Flour

    By Alanna Taylor-Tobin on Oct 16, 2018 (updated Feb 5, 2025) / 69 Comments Jump to Recipe

    Follow this well-tested recipe to make your very own gluten-free graham crackers from scratch at home! Light, crisp and buttery, these baked graham crackers are the tasty result of using a perfected blend of three gluten-free flours, including oat flour, teff flour and sweet rice flour.

    delicious Gluten Free Graham Crackers Recipe
    These homemade gluten-free graham crackers are so delicious and naturally gluten-free thanks to a blend of flours: sweet rice, oat, and teff.

    As is the case with most homemade gluten-free cookie recipes, homemade graham crackers are worlds away from their store-bought counterparts. These buttery gluten-free grahams boast a crisp, almost shortbread-like vibe, and they burst with flavor from nutty teff and oat flours kissed with cinnamon, honey, and brown sugar.

    Here's what I love about these gluten-free graham crackers:

    • crispy, crunchy, and buttery
    • sturdy yet tender
    • easy to make in a food processor
    • kissed with honey and cinnamon
    • equally good straight up or used in recipes
    • minimally processed ingredients

    These grahams are perfectly satisfying eaten plain, next to a cup of tea or oat milk. They can also play a supporting role in the form of a gluten-free graham cracker crust or s'mores, or sprinkled on these blueberry cheesecake popsicles.

    Bake up a batch of these and you'll never go back to store-bought.

    graham cracker ingredients are arranged on a plaster surface
    INGREDIENTS: gluten-free flours (sweet rice, teff, and oat), cornstarch, brown sugar, honey, cinnamon, baking powder, baking soda, salt.

    Flours

    Inspired by a wheat and teff flour graham cracker recipe in Good to the Grain by Kim Boyce, this blend of flours makes the most DELICIOUS gluten-free graham crackers:

    • Teff flour helps baked goods hold together and adds an earthy, malty flavor. 
      • Sub millet, sorghum, or more oat flour if you don't have teff on hand.
    • Soft, starchy oat flour helps these gf grahams bake up light and tender, adding a creamy, mellow taste similar to whole wheat.
      • Sub sorghum flour if you can't tolerate or don't have oat flour.
    • Sweet rice flour (aka mochi flour or sticky rice flour) is stickier than regular white rice flour and creates structure.
      • Sub a gluten-free all-purpose flour blend such as Bob's Red Mill 1 to 1.
    • Cornstarch keeps them crisp and delicate.
      • Sub tapioca or arrowroot starch.

    Method

    This recipe takes about 20 minutes of active time to make, plus 20 minutes to chill and bake. The dough comes together in a food processor, chills for a bit, then gets rolled out, cut and baked.

    This recipe makes about 20 graham crackers; feel free to double the recipe if you like!

    Gluten Free Graham Cracker dough
    Make the dough by pulsing the cold butter into the dry ingredients in a food processor. Add the water, honey, and vanilla and process until the dough comes together. Knead lightly to form a ball, flatten into a disk, wrap in beeswax wrap, and chill until firm.
    Gluten Free Graham Crackers
    Roll the dough out on a piece of parchment paper to 1/8-inch thick. Cut into squares and prick with a fork.
    Gluten Free Graham Crackers before baking
    Sprinkle the graham crackers with turbinado or Demerara sugar.
    Gluten Free Graham Crackers Recipe on baking tray
    Bake the graham crackers until golden and crisp, 15-22 minutes at 325ºF.
    two slices of pie in a graham cracker crust
    These graham crackers make the most flavorful gluten-free graham cracker crust ever. Use it to make this gluten-free vegan chocolate pie. So luscious!

    Can I make dairy free or vegan graham crackers?

    Heck yeah!

    • For dairy free graham crackers, just use a good vegan butter in place of the dairy butter (I prefer Miyoko's cultured vegan butter), and decrease the salt in the recipe by about half if the vegan butter is salted.
    • For vegan graham crackers, use a different liquid sweetener in place of the honey such as maple syrup, corn syrup, date syrup, or coconut nectar.

    Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, YouTube, or Pinterest, purchase my award-winning gluten-free baking cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this gluten-free graham cracker recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.

    gluten free graham crackers recipe
    4.92 from 25 reviews

    Gluten Free Graham Crackers with Oat Flour & Teff Flour

    Print Recipe Pin Recipe
    Follow this well-tested recipe to make your very own gluten-free graham crackers from scratch at home! Light, crisp and buttery, these baked graham crackers are the tasty result of using a perfected blend of three gluten-free flours, including oat flour, teff flour and sweet rice flour.
    Alanna Taylor-Tobin
    Prep Time: 20 minutes minutes
    Cook Time: 20 minutes minutes
    Chilling Time: 20 minutes minutes
    Total: 1 hour hour
    Servings: 24 (2-inch) grahams

    Ingredients

    Dry ingredients

    • ⅓ cup (50 g) sweet rice flour
    • ⅓ cup (45 g) teff flour
    • ⅓ cup (35 g) oat flour (plus more for rolling out the dough)
    • 2 tablespoons (11 g) cornstarch
    • ¼ cup (55 g) packed light brown sugar
    • ½ teaspoon cinnamon
    • ½ teaspoon baking powder
    • ¼ teaspoon baking soda
    • ¼ teaspoon fine sea salt

    Wet ingredients

    • 4 tablespoons (55 g) salted or unsalted butter, diced
    • 1 ½ tablespoons cool water (add a few drops more if needed until dough just starts to come together)
    • 1 ½ tablespoons honey
    • ½ teaspoon vanilla extract
    • coarse sugar such as demerara, for sprinkling (optional)
    Prevent your screen from going dark

    Instructions

    Make the dough

    • In the bowl of a food processor (or in a large bowl), combine the sweet rice flour, teff flour, oat flour, cornstarch, light brown sugar, cinnamon, baking powder, baking soda, and salt.
    • Scatter the butter pieces over the top and pulse in (or rub with your fingertips) until the butter is incorporated and the mixture resembles the texture of polenta.
    • Drizzle the water, honey, and vanilla over the flour mixture and pulse (or toss with a flexible spatula or your hands) until the dough just comes together, adding more water a few drops at a time if needed.
    • Knead the dough lightly in the bowl and gather it into ball. Flatten the dough ball into a disk and wrap in beeswax wrap or plastic wrap. Chill until firm, 20-30 minutes.

    Shape

    • On a piece of parchment paper dusted with oat flour, roll the dough into a rectangle to about ⅛-inch thick; it will be roughly 14 by 11 inches. As you work, when the dough begins sticking to the parchment, dust the top with more oat flour, sweep the excess away with a dry pastry brush, place a second piece of parchment on top, flip the whole thing over, and peel away the parchment. Dust the top with more flour and continue rolling.
    • Slide the dough, parchment and all, onto a rimless cookie sheet. Use a sharp chef’s knife or pastry cutter to cut the dough into squares or rectangles. Leave the graham crackers where they are and prick them all over with a fork.
    • Chill until firm, 20 minutes.

    Bake

    • Position a rack in the upper third of the oven and preheat to 325º F.
    • Sprinkle the cookies with the coarse sugar and bake until deep golden brown and fairly firm to the touch, 15-22 minutes.
    • Cut the graham crackers again with a knife and let them cool. If they aren’t fully crisp when cool, put them back in a low oven to further dry them out.
    • Store airtight at room temperature for up to 2 weeks.

    Notes

    Substitution suggestions (by weight):
    • Teff flour: sub brown rice, buckwheat, sorghum, millet, or more oat flour.
    • Sweet rice flour: sub a GF all-purpose blend (I suggest Bob's Red Mill 1 to 1 which contains sweet rice flour)
    • Oat flour: sub sorghum, brown rice, buckwheat, or millet flour, or an all-purpose GF flour blend. 
    • Brown sugar: sub coconut sugar
    • Butter: sub vegan butter and decrease the salt if the butter is salty.
    • Honey: sub maple syrup.
    Make-ahead:
    • The dough can be wrapped tightly and chilled for up to several days, or frozen for up to a month or two. Defrost in the fridge overnight if frozen, and let soften at room temperature until rollable if chilled, then proceed with the recipe.
    • The baked cookies keep well, airtight, for up to a week or two. If they get soft, just crisp them back up in a 325º oven for 5 minutes or so.
    This makes a smallish batch of cookies – and they go quick – so feel free to double the recipe if you like.
    Nutritional values are based on one of twenty-four servings.

    Nutrition

    Calories: 55kcalCarbohydrates: 9gProtein: 1gFat: 2gSaturated Fat: 1gCholesterol: 5mgSodium: 37mgPotassium: 19mgFiber: 1gSugar: 4gVitamin A: 60IUCalcium: 10mgIron: 0.2mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    You might also like...

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    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

      4.92 from 25 votes (6 ratings without comment)

      Leave a Comment & Rate this Recipe Cancel reply

      I love reading your comments, reviews, and questions! If you enjoyed this recipe, please consider giving it a star rating when you post a comment. These help people discover my recipes online. Thank you for your support and for being part of The Bojon Gourmet community!

      xo, Alanna

      Your email address will not be published. Required fields are marked *

      Rate this recipe after you've made it:




    1. Pauline says

      October 18, 2018 at 5:32 pm

      I had never heard of Teff flour or Graham crackers but love the story and think they would be much more interesting than bought biscuits (crackers). Must give these a try. Thanks, Pauline

      Reply
      • Alanna says

        October 22, 2018 at 10:22 am

        No problem Pauline, I hope you get to make them someday as they are delicious!

        Reply
    2. Martin says

      October 19, 2018 at 6:42 am

      This is a great recipe. Is there a way to make the crackers crisp without having to wait for a week.

      Reply
    3. Elizabeth says

      October 22, 2018 at 6:51 am

      These are sooooo gorgeous. I love the simplicity of a good graham cracker, especially one brimming with flavor and nuttiness. My girls adore graham crackers too, and I can’t wait to try this recipe with them. A perfect activity for our suddenly chilly East Coast evenings.

      Reply
      • Alanna says

        October 22, 2018 at 10:20 am

        Not too complicated a recipe so perfect family activity! Let me know if you give it a try :)

        Reply
    4. Sara @ Cake Over Steak says

      October 22, 2018 at 9:40 am

      These look amazing! I've been eyeing up your book more lately as I've been experimenting with a GF diet. Now I just need to get my hands on some of these fancy flours and really go to town. :-)

      Reply
      • Alanna says

        October 22, 2018 at 10:11 am

        They taste just as good as they look! I really hope you enjoy them :)

        Reply
    5. bella says

      October 22, 2018 at 12:14 pm

      Its been way too long since I have had a graham cracker and these look and sound amazing! Gorgeous styling per usual Alanna <3

      Reply
      • The Bojon Gourmet says

        October 25, 2018 at 3:55 pm

        Aw, thanks SO much! :)

        Reply
    6. Sarah @ Snixy Kitchen says

      October 22, 2018 at 10:59 pm

      These sound so good! I need a batch of these. And some marshmallows stat. Are you bringing me a homemade box of graham crackers on Thursday pretty please??? <3

      Reply
    7. Joanne says

      November 24, 2018 at 10:29 pm

      Can I substitute potato or tapioca starch for the corn starch?

      Reply
      • Alanna says

        November 25, 2018 at 9:52 am

        I think either would work! Potato starch tends to stale quickly, so I'd go with tapioca. Please let me know if it works!

        Reply
    8. Lisa says

      November 28, 2018 at 6:02 am

      I made these last night and they are awesome. I didn't have teff flour, so I substituted amaranth flour, which worked really well. The recipe seems endlessly adaptable and they're perfect for school snacks. Thanks for the recipe!

      Reply
      • The Bojon Gourmet says

        November 28, 2018 at 10:05 am

        Aw, thanks so much! So happy to hear that this substitute worked well.

        Reply
    9. Giorgia says

      December 09, 2018 at 5:47 am

      Hi Alanna! I'd like to bake these graham crackers, but I hardly find sweet rice flour. Could you please suggest me with what I could replace it? Regular rice flour with a hint of rice starch for example? Thank you so much! Giorgia

      Reply
      • Alanna says

        December 09, 2018 at 10:14 pm

        Hi Giorgia, sorry you're having trouble finding sweet rice flour - it's my GF baking secret weapon! I would try a blend of regular white rice flour and tapioca starch (maybe roughly 1 part tapioca to 4 parts flour). You could also use a GF all-purpose blend which should have some starchy, sticky ingredients in it. Please let me know what you try!

        Reply
        • Giorgia says

          December 10, 2018 at 10:01 am

          Thank you so much Alanna! The problem with sweet rice flour here in Italy is that it is almost impossible to find. I will try with rice flour and tapioca starch. But I prefer not to use GF blends, I don't like them very much. I will let you know!

          Reply
        • Giorgia says

          December 10, 2018 at 10:04 am

          Thank you for your reply Alanna! I will try to mix rice flour with tapioca starch, because I prefer not to use GF blends. The problem with sweet rice flour here in Italy is that it is almost impossible to find... I will let you know! Thank u!

          Reply
    10. Anita Sabados says

      August 19, 2019 at 10:25 am

      These worked out great! I made s'mores in my oven using these and it was a hit!

      Reply
      • Alanna says

        August 20, 2019 at 11:19 pm

        Oven s'mores - genius!! So glad you like the grahams!

        Reply
    11. Bebe says

      August 20, 2019 at 8:12 pm

      These GF Graham Crackers were reminiscent of my childhood, however, so much healthier without the Gluten. I love the profile the Teff Flour gives to this updated classic and the honey comes through beautifully! The texture was absolutely perfect as well! I used these in a S’mores Parfait and it made the dessert so much more flavorful and special! I’ll definitely make these again!

      Reply
      • Alanna says

        August 20, 2019 at 11:18 pm

        Aw thank you for making these Bebe! I'm so glad you like the recipe!

        Reply
    12. SJ says

      September 17, 2019 at 5:40 pm

      Do NOT make a single batch of these. You'll need at least double but more likely triple. I couldn't quite make 24 crackers that were 2 by 2 inch and 1/8 inch thick.
      I made these two ways: one with teff flour and one with chestnut flour. They both came out great. If I wanted to make these with mesquite flour, should I increase the weight by 30% (I'm using the chocolate chip cookies 4 ways as reference)? And for changes to the temperature, should I decrease the temp to 300? Or should I roll it out to 1/4 inch thick and leave the temp at 325 (using the mesquite gingersnap cookies in AB as reference)?

      Reply
      • Alanna says

        September 17, 2019 at 9:23 pm

        Awwww, I read the first line of your comment and thought you meant "don't make these" hahaha. I'm so glad you love them! I find them super addictive myself. :) Chestnut flour sounds delicious here! And mesquite - yesssss. I think increasing the weight of the mesquite by 30% and lowering the oven temp to 300º sounds like a good place to start experimenting. Please come back and let me know how it goes! I want to try all of those variations now too. :D

        Reply
    13. Stephanie says

      October 20, 2019 at 1:10 pm

      I followed the recipe and these turned out to be perfect. THANK YOU!

      Reply
      • Alanna says

        October 21, 2019 at 9:31 am

        I'm so glad to hear that! Thanks for the note. If you feel inspired to give it a star rating, that helps other people find the recipe too. :)

        Reply
    14. Callie says

      February 16, 2020 at 5:51 pm

      I can’t wait to try these for s’mores this summer!

      Reply
      • Alanna says

        February 17, 2020 at 11:29 am

        Yes, do it!!

        Reply
    15. Patrick says

      March 11, 2020 at 6:24 pm

      I feel like these would be amazing with the banana pudding I made the other day! they look great!

      Reply
      • Alanna says

        March 25, 2020 at 9:35 pm

        I love that idea! Thanks for the great suggestion.

        Reply
    16. Susan Dubose says

      May 11, 2020 at 6:32 pm

      I don’t eat gluten free but I like to cook for people who are gluten free. These are amazing! I would even eat then. Bless you for this recipe! My friends were big fans too!!!

      Reply
      • Alanna says

        May 25, 2020 at 6:31 pm

        I'm so glad you liked it! Thanks a bunch for the sweet note.

        Reply
    17. Amanda Gries says

      June 06, 2020 at 9:36 pm

      This recipe turned out so well! The texture is so reminiscent of a glutinous graham cracker unlike the store bought GF crackers. I’ve been unable to locate Sweet White Rice flour since Covid, so I substituted Arrowhead Mills GF APF for the white rice and I used coconut sugar. The other thing I did, is I left the crackers in the oven after turning it off at 22 minutes to let them crisp up as the oven cooled. Thank you for the amazing recipe! This is going to be a go-to in our house!

      Reply
      • Alanna says

        June 07, 2020 at 10:00 pm

        Those modifications sound spot on! I bet coconut sugar adds a lovely flavor, I'll have to try that next time. Thanks a bunch for the note!

        Reply
    18. sarah says

      June 18, 2020 at 1:16 pm

      These are incredible as written! They’re deliciously grainy, nutty and buttery. I’m so thankful to have found your blog! Makes eating gluten free a treat :)

      Reply
      • Alanna says

        June 19, 2020 at 8:42 pm

        Aw this makes my day! Thanks so much for trying my recipe and for the sweet words. :)

        Reply
    19. Krystal says

      June 27, 2020 at 12:00 am

      Hi,

      Is there an alternative for the butter if trying to make the recipe vegan? Thank you!

      Reply
      • Alanna says

        June 28, 2020 at 8:24 pm

        Yes! This is from the post:
        For dairy free graham crackers, just use a good vegan butter in place of the dairy butter (I prefer Miyoko’s cultured vegan butter), decrease the salt in the recipe by about half if the vegan butter is salted. For vegan graham crackers, use a different liquid sweetener in place of the honey such as maple syrup, corn syrup, date syrup, or coconut nectar.

        Let me know how it goes!

        Reply
    20. Lori says

      July 05, 2020 at 6:47 pm

      These were fantastic. Taste just like the real thing, if not better. A great snack for my toddler and very easy to prepare. Thanks for sharing this great recipe!

      Reply
    21. Cindy says

      October 22, 2020 at 11:38 am

      Finally.....I found a gluten-free graham cracker recipe that won't fall apart the minute you try to take it out of the pan! And the recipe still worked when I substituted the butter for non-dairy which a lot of times tends to affect how the final product turns out. I am so happy! And they are so good! We will be making these again and doubling the recipe for sure. I will probably cut back slightly on the sugar since we tend to like less sugary in our recipes. The most exciting part about it besides that they don't crumble is....We can make smore's out of them because they don't fall apart!!

      Reply
      • Alanna says

        October 23, 2020 at 12:18 pm

        This makes me so happy!! I'm really glad you found this recipe and that you love them!

        Reply
    22. Sachiko says

      February 20, 2021 at 9:43 pm

      I just made these tonight. I loved earthy flavors and crispness! I would definitely make these again❤️ Thank you for the amazing recipe.

      Reply
      • Alanna says

        February 21, 2021 at 3:06 pm

        I'm so glad you like them! Thanks a bunch for the sweet note. Feel free to add a star rating if you're inclined! It helps other folks find my recipes. :)

        Reply
    23. Val says

      March 11, 2021 at 4:04 pm

      Best graham crackers ever. May try a chocolate variation to make a crust for peanut butter pie.

      Reply
    24. Alene says

      September 01, 2021 at 8:25 am

      I'm going to drive you nuts with this, but now I can't eat gf Graham crackers sold commercially because of the rice flour. Can't eat Bob's 1 to 1 either. What do you think I could replace the rice flour with in this one? It's only 1/3 of a cup! Thank you in advance!

      Reply
      • Alanna says

        September 01, 2021 at 10:00 am

        Not at all, please keep asking! I bet cassava flour would work here too if you have some. Almond flour could also work, but you'd likely need to add a tablespoon or two more flour since it's less absorbent than sweet rice flour. Chestnut flour could be another idea! It's soft and starchy like wheat flour. Please let me know what you experiment with!

        Reply
    25. Stephanie says

      October 21, 2021 at 4:17 pm

      I have made this recipe at least a handful of times with Wellness Mama's homemade marshmallows and store bought semisweet chocolate. I always have trouble with the kneading part as the dough doesn't go far. It remains thick in the center and thins out on the borders. Definitely not a 14 by 11 spread for me. It's more like 8 by 5 in a random shape. Anyway, I highly recommend doubling and making extra to freeze because there are so many ingredients to bother with and its irresistible, so might as well. Thanks.

      Reply
      • Alanna says

        October 21, 2021 at 6:32 pm

        Hi Stephanie,

        I'm so glad you love these graham crackers (and s'mores made with them - YUM!) But I'm sorry you're having a tough time rolling them out. I'd love to help troubleshoot!

        Is the dough soft and sticking in the middle when you roll it? If so, pop it in the fridge for a few and make sure to flour the underside of the dough as you roll. Start by placing the rolling pin in the center of the dough and pushing outwards as you roll, to encourage rolling out the center rather than just the edges. Flip the dough over and dust with flour as you work.

        Let me know if this helps at all! And yes, I definitely recommend making a double batch!

        Reply
    26. Claire says

      December 09, 2021 at 2:48 pm

      Ok, I am a little late to this party, but I made these today. I too may have to lock them in a cabinet. But like Frog and Toad, I have no willpower, and I will unlock the cabinet and eat them all. And unlike Frog and Toad, I will not give them to the birds so I can have willpower.

      These are delicious. I had to substitute arrowroot for cornstarch, and nutmeg for cinnamon and I think I may have rolled them to thin, but they are still DELICIOUS.

      Thank you for this recipe which will now mean that I can have a crispy cookie at my disposal at any time. Who could want anything more?

      Another home run Alanna.

      Reply
      • Alanna says

        December 09, 2021 at 6:29 pm

        Aw thanks for trying my recipe Claire! I'm so glad you love them and that those subs worked. I can imagine how addicting these would be with nutmeg in them - yum!! Hope we can have a tea and cookie date someday soon. <333

        Reply
    27. Kellie says

      May 28, 2023 at 7:19 am

      These are the best graham crackers ever! I love the teff mixed with the oat flour. simply fantastic. They do not crumble nor do they have a grainy texture. I used date sugar instead of coconut and it was the perfect amount of sweetness.

      Reply
      • Alanna Taylor-Tobin says

        May 28, 2023 at 4:50 pm

        I'm so glad you love the grahams! I love how those two flours work together here too. Date sugar sounds like a delicious sub – thank you for sharing that you tried it and that it worked!

        Reply
        • Kellie says

          May 30, 2023 at 9:06 am

          In order to make chocolate grahams, how much cocoa powder would you add?

          Reply
          • Alanna Taylor-Tobin says

            May 30, 2023 at 10:29 am

            Oh I love the idea of chocolate grahams! I feel like 3-4 tablespoons of cocoa added would be a good level of chocolateyness. I would trade out some of the oat flour in place of the cocoa. Are you going to use dutch process or regular cocoa? It looks like some recipes online use dutch process and some use regular, so not sure which will give the best result here. I tend to like the mellow flavor of dutch personally.

            Please let me know what you try and I'll add it into the recipe notes!

            Reply
    28. Gigi says

      August 02, 2023 at 5:04 pm

      I have beautiful nostalgia attached to graham crackers, that being that as a child I enjoyed them alongside tea with my wonderful grandmother before bedtime…so there I sat bedside last night with these lovelies on a silver antique tray and hot tea, now in my 40s, with just as much joy for them. These were exquisite and came out perfect, even when I chose to use half of the amount of coconut sugar and subbed half of the butter with coconut oil (no coconut taste, just a great fat). I didn’t have any turbinado sugar and have been cutting sugars generally so did not mind at all- These still turned out delectably. I’m wondering if I could do a cinnamon sugar rub on them like some of the traditional boxed graham cracker varieties…? Also, any ideas for no bake mini cheesecakes using these to create the crusts? Can’t wait to make a chocolate version soon!
      xoxo Gigi

      Reply
    29. Gigi says

      August 02, 2023 at 7:35 pm

      **I wanted to add as a side note that oddly enough, coconut oil has a fragrance & taste that truly compliments and blooms the ‘Graham’ flavor and depth here, similar to British Carr sweet wheat rounds. I would highly recommend using half if at all curious. Delicious!

      Reply
      • Alanna Taylor-Tobin says

        August 03, 2023 at 12:19 pm

        Hi Gigi!

        Awwww I also have fond memories of tea and cookie dates with my grandma. I'm so glad these gf grahams brought back those sweet times!

        Mmm love the idea of coconut oil here, and also cinnamon sugar on top - yum!!

        I've been meaning to try a no-bake cheesecake using my paleo cream cheese frosting as the cheesecake filling. It's creamy, smooth, and tangy, and I bet it would be delightful with this graham cracker crust. Not sure if the filling would need a touch more coconut oil to make it sliceable or not. It would definitely work to make it in jars though. I'm envisioning a blueberry chia compote on top, or else some fresh raspberries.

        Please let me know if you experiment!

        xoxo,
        A

        Reply
    30. Erin says

      March 08, 2024 at 2:52 pm

      You are a genius! At last I can have a satisfying graham cracker with the perfect crunch and flavor! Those storebought GF grahams just don't do it. Wondering if I sub molasses for the honey, will that wreck the perfection that this recipe already is? If I dare, how much molasses would I use?

      Reply
      • Alanna Taylor-Tobin says

        March 08, 2024 at 10:22 pm

        Aw yay, I'm so glad you love these graham crackers! They're a favorite of mine as well.

        Love the idea of using molasses in place of honey here. I think that should work fine texturally, it will just depend on how deep you want the molasses flavor to be and how dark the molasses is that you use. A light molasses should be fine as a 1 to 1 sub; with a darker molasses, you might want to start with half the amount and increase from there. If the molasses is runnier than honey, you might not need to add the water.

        Please come back and let us all know what you try!

        Reply
        • Erin says

          May 17, 2024 at 1:54 pm

          Just discovered there is no reason to use molasses instead of/in conjunction with honey. I used mild flavour molasses as 100%, 50% and 25% sub for honey. At any ratio the molasses wrecks that fabulous balance of chocolate maltiness that teff brings to the table. I think you'd only use it with boring old white wheat flour. Who needs that? No one here!

          Reply
          • Alanna Taylor-Tobin says

            May 31, 2024 at 11:49 am

            Aw ok, that's great to know. Thank you for experimenting!

            Reply
    31. Karen Dana says

      August 01, 2024 at 1:04 pm

      OMG - mine aren’t as lovely looking as yours but they are so yummy!

      My dough was a little wet (probably didn’t measure the water as carefully as I should have) but I persevered by putting dough back in the refrigerator and rolling out between two pieces of parchment.

      Thanks for sharing this fabulous recipe! I’ll be making these again!

      Reply
      • Alanna Taylor-Tobin says

        August 01, 2024 at 3:17 pm

        That's exactly what I would have recommended - brilliant! I'm so glad you loved them!!

        Reply
    32. dipti says

      November 30, 2024 at 10:59 am

      Good evening from London Alanna! I enjoyed making these crackers, and having not eaten such crackers before, found them to be delicious, satisfying in texture and very good-looking. Can you recommend an adjustment to this recipe to omit sugar and honey so as to make these a cracker for a cheese board? I already make your wonderful cassava flour paleo crackers (with a tiny pinch of tumeric for a hint of gold), and almond flour ones (155g almond flour, 10g tapioca, 1 large egg, 1/2 TSP salt, 180°c X 15min, kind of okay). Thank you for this splendid recipe.

      Reply
      • Alanna Taylor-Tobin says

        December 05, 2024 at 3:46 pm

        Hi Dipti,

        Aw I'm so glad you like these graham crackers, and the cassava crackers too. Turmeric sounds beautiful in those!

        Such a good question about how to make these savory. I think I would omit the brown sugar and reduce the honey to 2 teaspoons, adding extra water to bring the dough together. Please let me know if you give this a try, I'll be v curious to know how it works!

        -A

        Reply
    33. dipti says

      December 29, 2024 at 7:35 am

      greetings from London, Alanna!
      I made these biscuits savoury with your recommendation to omit the sugar and cinnamon and use 2 TSP maple syrup (no honey at home). I had buckwheat, sweet rice and sorghum flour. These were very good with cheese this Christmas, especially goats cheese and young Lancashire and Wensleydale cheeses. I shall make them again with a bit more salt and some black pepper. Thank you for this superb recipe suggestion and for your usual recommendations for flour substitutions, for working with what is in my tiny pantry...

      Reply
      • Alanna Taylor-Tobin says

        January 06, 2025 at 1:28 pm

        The savory version sounds DELICIOUS and I'm glad the recipe worked well with those flours too! I want to try your version! How was the texture? I've been dreaming of my ideal gluten-free cracker recipe and I'd like them to be crispy yet buttery and tender, with a touch of sweetness, so I'm eager to experiment with these as well. Thanks for the great suggestion and for testing these out!

        Reply
    34. Adam says

      January 27, 2025 at 7:10 am

      These are the best graham crackers I've ever eaten, hands down. Absolutely brimming with richness and flavor from the teff flour, beautifully sweetened with honey and brown sugar, and lightly spiced with cinnamon, they are tasty and crisp and melt in your mouth. I usually prep a double batch and freeze half as dough so I have some at the ready to thaw and bake.

      Reply
      • Alanna Taylor-Tobin says

        January 27, 2025 at 10:43 am

        Yay, so glad you love these graham crackers! That's so smart to prep a double batch and freeze half for grahams on the fly. Thanks very much for the note!

        Reply

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    Sunday forecast: 100% chance of pancakes! 🥞☀️

These buckwheat pancakes are everything I want on a slow morning: tender, floofy, and full of deep, toasty flavor from dark buckwheat flour (I love using @arrowheadmills which is certified #glutenfree).

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✨ Comment "recipe please" and I'll send you the full recipe!

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Comment "recipe please" and it will be DMed to you via magic. 

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