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    Home / Cookies, Brownies, and Bars / Gluten Free Graham Crackers

    Gluten Free Graham Crackers

    Published Oct 16, 2018

    Jump to Recipe Print Recipe

    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.

    delicious Gluten Free Graham Crackers Recipe

    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.

    ingredients

    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, and they can also play a supporting role in the form of a graham cracker crust or s'more. Bake up a batch of these and you'll never go back to store bought.

    Gluten Free Graham Cracker dough

    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 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 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. All of these flours can be found at natural food stores or ordered online, but I've given suggestions for alternatives in the recipe headnote below.

    pricking Gluten Free Graham Crackers with fork

    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.

    Gluten Free Graham Crackers before baking

    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:

    • Campfire S'mores
    • S'mores Bark
    • S'Meaches 
    • Grown-Up 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

    Gluten Free Graham Crackers Recipe on baking tray

    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), 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.

    Gluten Free Graham Crackers on table

    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
    • 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

    plate of 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 recipe
    4.8 from 10 votes

    Gluten Free Graham Crackers

    Print Recipe Pin Recipe
    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.
    Prep Time: 1 hour
    Cook Time: 20 minutes
    Total: 1 hour 20 minutes
    Servings: 24 (2-inch) grahams

    Ingredients

    • 1/3 cup (50 g) sweet rice flour
    • 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
    • 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
    • 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

    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. 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

    Teff flour adds its distinctive, whole grain flavor here. But if you can't find any, try subbing another GF flour such as buckwheat, sorghum, millet, brown rice, or more oat flour. Or try a gluten-free all-purpose blend in place of one or all of the flours.
    This makes a smallish batch of cookies – and they go quick – so feel free to double the recipe if you like.
    Adapted from Genius Kitchen.
    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!

    More Gluten-Free Cookie Recipes:

    • Soft and Chewy Gluten Free Chocolate Chip Cookies
    • Crunchy Gluten Free Biscotti with Hazelnuts & Chocolate
    • 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!

     

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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 →

    Previous Post: « Gluten Free Apple Crisp {vegan option}
    Next Post: No-Bake Desserts for Any Occasion »

    Reader Interactions

    Comments

    1. 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
    2. 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
    3. 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
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    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen.

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    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

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