Light, crisp, and buttery. Cinnamon, brown sugar, vanilla, and honey all complement earthy teff and oat flours, making these homemade gluten free graham crackers extra addictive.
I grew up in the '80's, when fat was evil and carbs were a-ok. Graham crackers were regularly doled out at snacktime, both at school and at home, always accompanied by glasses of apple juice or milk. I always felt meh about the cardboardy little buggers, dreaming of chocolate covered ice cream bars or gooey chocolate chip cookies to satisfy my ever hangry sweet tooth.
But recently I tried my hand at homemade graham crackers and everything changed.
Homemade graham crackers are worlds away from their dry, packaged counterparts. These buttery babes 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.
They're 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 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.
Which flours make the best gluten-free graham crackers?
Inspired by a wheat and teff flour graham cracker recipe in Good to the Grain by Kim Boyce, I use a mix of teff, oat, and sweet rice flours in my gluten free graham crackers.
- Teff flour is rich in protein (as well as fiber, vitamins, and minerals) and that protein helps baked goods hold together, just like gluten does.
- Soft, starchy oat flour helps these gf grahams bake up light and tender, adding a creamy, mellow taste similar to whole wheat.
- Sweet rice flour (aka mochi flour or sticky rice flour) is stickier than regular white rice flour and creates structure, while cornstarch keeps them crisp and delicate.
These three flours can be found at natural food stores or ordered online, but I've given suggestions for alternatives in the recipe headnote below.
Who invented graham crackers anyway?
Sylvester Graham was a presbyterian minister who believed that eating a vegetarian diet rich in whole grains and living a lifestyle abstinent of pleasure brought one closer to god. I picture Sylvester Graham as a lean, mean man with thin lips and permanent RBF, perpetually scowling at those around him enjoying their lives. An extra-hearty form of whole wheat flour – graham flour – was named for Mr. Graham and used to make breads and crackers that he and his followers devoured.
Sylvester Graham was onto something when it came to the health benefits of whole grains, but he got the whole self-deprivation thing wrong in one glaring respect. Whole grain flours taste BETTER than their bland, white counterparts. Delicious, in fact. Once you taste baked goods made (properly) with flavorful flours such as oat, teff, buckwheat, chestnut, and sorghum, you'll become spoiled and snobby like I did when I wrote Alternative Baker. You'll find conventional, refined baked goods lacking.
Here's hoping Sylvester Graham knew exactly what he was up to, and secretly savored his tasty carbs. Otherwise, he's definitely rolling over in his grave at this luxurious version of his precious crackers.
How to use your perfect gluten free graham crackers?
Anywhere you'd use regular grahams!
Grind them into a graham cracker crust:
- Small-Batch Cheesecake with Elderflower Peaches
- Small-Batch Honey Fig Cheesecake
- Pumpkin Cheesecake Bars
- Pumpkin Cream Tart
- No-Bake Blueberry Lavender Cheesecake
- No-Bake Chocolate Mousse Bars
- Mississippi Mud Pie
- Magic Cookie Bars
- Key Lime Pie
- Nanaimo Bars
- Coconut Pie
- Rum Pie
- S'mores Pie
- Lemon Icebox Pie
Sandwich them around chocolate and marshmallows for s'mores:
Crush them up and put them in/on:
- Blueberry Cheesecake Popsicles
- Vanilla Peach Graham Cracker Ice Cream
- S'mores Crunch Cocktail
- Key Lime Popsicles
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.
What to do with the rest of that teff flour?
- Gluten-Free Teff Brownies with Salted Tahini Frosting
- Gluten-Free Chocolate Cake with Salted Peanut Butter Frosting
- Gluten-Free Oatmeal Teff Chocolate Chip Cookies
- Gluten-Free Chocolate Bundt Cake
- Banana Teff Scones with Muscovado Glaze (from Alternative Baker)
- Maple Teff Apple Pie with Walnut Crumble (from Alternative Baker)
- Maple Bourbon Peach Cobbler with Cinnamon Teff Biscuits (from Alternative Baker)
- Gluten-Free Chocolate Crepe Cake with Hazelnut Cream
- Gluten-Free Coffee Chocolate Chunk Blondies
- Gluten Free Teff Chocolate Chip Date Cookies
*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make these gluten free graham crackers, I’d love to see. Tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.*
Gluten Free Graham Crackers
Print Recipe Pin RecipeIngredients
- 1/3 cup (50 g) sweet rice flour (see note for substitution suggestions below)
- 1/3 cup (45 g) teff flour
- 1/3 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 (or use 1/4 cup / 30 g coconut sugar)
- ½ teaspoon cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 4 tablespoons (55 g) salted or unsalted butter, diced (or vegan butter such as Miyoko's to make them dairy-free)
- 1 ½ tablespoons cool water (add a few drops more if needed until dough just starts to come together)
- 1 ½ tablespoons honey (or maple syrup to make them vegan)
- ½ teaspoon vanilla extract
- coarse sugar such as demerara, for sprinkling
Instructions
- 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 disc and wrap in beeswax wrap or plastic wrap. Chill until firm, 20-30 minutes.
- On piece of parchment paper dusted with oat flour, roll the dough into a rectangle to about 1/8- 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 crackers where they are and prick them all over with a fork. Chill until firm, 20 minutes.
- 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 crackers again with a knife and let them cool. If the cookies 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 a week or two.
Notes
Nutrition
More Gluten-Free Cookie Recipes:
- Soft and Chewy Gluten Free Chocolate Chip Cookies
- Crunchy Gluten Free Biscotti with Hazelnuts & Chocolate
- Gluten Free Brownie Cookies
- Tahini Chocolate Chip Cookies (GF/Paleo/Vegan)
- Gluten Free Lemon Bars
- GF Ginger Molasses Cookies
- Vegan & Gluten Free Almond Butter Chocolate Chip Cookies
- Gluten Free Double Chocolate Buckwheat Cookies
- Gluten Free Blondies with Cranberries and Chestnut Flour
- Gluten Free Blondies with Coconut and Rum (aka Congo Bars)
- Gluten Free Rugelach
- Gluten Free Triple Chocolate Cookies
- Gluten Free Flourless Chocolate Chip Peanut Butter Cookies
- Find more gluten-free cookie recipes in my cookbook Alternative Baker!
Pauline says
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
Alanna says
No problem Pauline, I hope you get to make them someday as they are delicious!
Martin says
This is a great recipe. Is there a way to make the crackers crisp without having to wait for a week.
Elizabeth says
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.
Alanna says
Not too complicated a recipe so perfect family activity! Let me know if you give it a try.
Alanna says
Not too complicated a recipe so perfect family activity! Let me know if you give it a try :)
Sara @ Cake Over Steak says
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. :-)
Alanna says
They taste just as good as they look! I really hope you enjoy them :)
bella says
Its been way too long since I have had a graham cracker and these look and sound amazing! Gorgeous styling per usual Alanna <3
The Bojon Gourmet says
Aw, thanks SO much! :)
Sarah @ Snixy Kitchen says
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
Joanne says
Can I substitute potato or tapioca starch for the corn starch?
Alanna says
I think either would work! Potato starch tends to stale quickly, so I'd go with tapioca. Please let me know if it works!
Lisa says
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!
The Bojon Gourmet says
Aw, thanks so much! So happy to hear that this substitute worked well.
Giorgia says
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
Alanna says
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!
Giorgia says
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!
Giorgia says
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!
Anita Sabados says
These worked out great! I made s'mores in my oven using these and it was a hit!
Alanna says
Oven s'mores - genius!! So glad you like the grahams!
Bebe says
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!
Alanna says
Aw thank you for making these Bebe! I'm so glad you like the recipe!
SJ says
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)?
Alanna says
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
Stephanie says
I followed the recipe and these turned out to be perfect. THANK YOU!
Alanna says
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. :)
Callie says
I can’t wait to try these for s’mores this summer!
Alanna says
Yes, do it!!
Patrick says
I feel like these would be amazing with the banana pudding I made the other day! they look great!
Alanna says
I love that idea! Thanks for the great suggestion.
Susan Dubose says
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!!!
Alanna says
I'm so glad you liked it! Thanks a bunch for the sweet note.
Amanda Gries says
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!
Alanna says
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!
sarah says
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 :)
Alanna says
Aw this makes my day! Thanks so much for trying my recipe and for the sweet words. :)
Krystal says
Hi,
Is there an alternative for the butter if trying to make the recipe vegan? Thank you!
Alanna says
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!
Lori says
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!
Cindy says
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!!
Alanna says
This makes me so happy!! I'm really glad you found this recipe and that you love them!
Sachiko says
I just made these tonight. I loved earthy flavors and crispness! I would definitely make these again❤️ Thank you for the amazing recipe.
Alanna says
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. :)
Val says
Best graham crackers ever. May try a chocolate variation to make a crust for peanut butter pie.
Alene says
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!
Alanna says
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!
Stephanie says
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.
Alanna says
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!