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.
Make a double batch and bake half of them into an extra-special gluten-free graham cracker crust!
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 GF graham crackers 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 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.
Ingredients & Substitution Suggestions
Inspired by a wheat and teff flour graham cracker recipe in Good to the Grain by Kim Boyce, this blend makes the best gluten-free graham crackers (IMHO):
- 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.
- Sub millet or buckwheat flour.
- 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 or almond 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.
A handful of pantry ingredients forms the rest of the dough.
- Butter moistens the dough along with a little water.
- Use vegan butter for dairy-free graham crackers, or try coconut oil.
- Brown sugar and honey add sweetness and classic graham cracker vibes.
- Use coconut sugar instead of brown, or maple syrup instead of honey.
- Cinnamon and vanilla add cozy flavor.
- Baking soda and baking powder lift, spread, and brown.
How to Make Gluten-Free Graham Crackers
This recipe takes about 1 1/2 hours to make, though much of the time is inactive. 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!
How to use your perfect gluten free graham crackers
These homemade gluten-free graham crackers are flavorful enough to enjoy on their own with a cup of tea or a glass of oat milk. But you can use them anywhere you'd use regular grahams, including:
- Use them to make really epic gluten-free s'mores
- Grind them into a graham cracker crust for a gluten-free chocolate pie or small-batch gluten-free cheesecake
- Use them in favorite recipes such as Nanaimo Bars or 7-Layer Bars
- Sprinkle them into Blueberry Cheesecake Popsicles
Can I make dairy free or vegan graham crackers?
- 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.
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 was 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 gluten-free flours 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 these rich, buttery, delicious gluten-free graham crackers.
*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 with Oat Flour & Teff FlourPrint Recipe Pin Recipe
- ⅓ cup (50 g) sweet rice flour*
- ⅓ cup (45 g) teff or millet 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
- 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
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.
- On 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.
- 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.
- 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.
- 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.