Made with a touch of honey and a dash of almond flour, this easy gluten-free graham cracker recipe is sure to become a favorite! Make them in just one bowl with nine pantry ingredients. Use these crunchy crackers for snacking, s'mores, or even a gluten-free graham cracker crust!
Why You'll Love These Crackers
There is so much to love about this recipe! After several test batches and many tweaks to the recipe, I've finally come up with the perfect gluten-free graham crackers with a crispy, crunchy texture and all the subtle yet delicious flavors of honey, cinnamon, and molasses.
They are great for snacking, s'mores, or gluten-free graham cracker crusts!
If you're never satisfied with good enough, then it's time to make these delicious gluten-free graham crackers that actually taste like a traditional graham cracker!
While making homemade crackers might sound intimidating, don't fret! This easy one-bowl recipe is made with just 9 pantry staples! If you can stir ingredients and roll out the dough, then you can make this recipe!
A few notes on the ingredients:
- Gluten-Free Flour Blend: This recipe works well with King Arthur Measure for Measure Gluten-free Flour Blend and also Namaste Perfect Flour Blend. I am confident Bob's 1:1 or Pamela's Artisan blend would also produce good results.
I do not recommend Cup4Cup for this recipe because the crackers get too brown during baking.
- Almond Flour: Don't skip the almond flour if possible! It lends a slightly nutty taste, similar to what whole wheat graham flour adds to traditional graham crackers, and adds just the right texture.
- Butter: For Dairy-Free, substitute Earth Balance Vegan Buttery Sticks. Do not use canola oil or another liquid oil.
How to Make This Recipe
Step 1: Blend the dry ingredients, then cut in the butter with a pastry knife. (You can also do this entirely in a stand mixer!)
Step 2: Stir in the honey and water.
Step 3: Add just enough water to form a soft dough that comes together into a ball.
Step 4: Roll out the dough to about ⅛-inch thickness.
Step 5 & 6: Use a ruler and sharp knife or square cookie cutter to cut the dough into roughly 2-inch squares.
Step 7: Gently move the squares to a baking sheet lined with parchment paper. Line up the graham crackers so the sides are touching and poke holes in the top of each cracker.
Step 8: Pop the graham crackers into the freezer or refrigerator to firm up while the oven pre-heats.
Step 9: Now it's time to bake!
Twice Baked Crackers
The secret to get graham crackers that are crisp and crunchy is to bake the crackers twice! Do not skip this step!
The first bake sets the crackers and gets them nicely golden brown. The second bake, at a lower temperature, will fully drive out all of the moisture, resulting in a crisp and crunchy graham cracker... just how it should be!
Yes, re-roll any scraps until you've used up all of the dough.
You can chill the dough up to overnight. The dough can be chilled before or after forming the crackers.
If you're having trouble rolling the dough, try chilling it. Also, work on a piece of parchment paper and use plenty of flour to prevent sticking when rolling out the dough.
They need to be baked longer. Be sure to follow the directions and bake the crackers twice. If after the second bake at 250°F, your crackers have cooled and are still not crisp and crunchy, bake them again at 250°F for another 5-10 minutes.
If stored in an airtight container, the crackers will stay fresh for at least 1 week.
I cannot definitively answer that question as it has been years since I've had a Honey Maid graham cracker, but I've tried just about every store-bought one I could get my hands on!
These are the best graham crackers I've eaten since going gluten-free! They have great flavor and texture and are as close as I can remember what a graham cracker tastes like.
My daughters also taste-tested these and said they are even better than regular graham crackers!
Thank you for reading! If you liked this recipe, be sure to check out related gluten-free recipes below!
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More Gluten-Free Recipes
Gluten-Free Graham Crackers
- 1 ¼ cup Gluten-free Flour Blend, , such as King Arthur Measure for Measure or Namaste Perfect Blend
- ¼ cup almond flour
- ¼ cup brown sugar
- 2 tablespoons granulated sugar
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 4 tablespoons butter, , Dairy-free use Earth Balance Vegan Buttery Sticks
- 2 tablespoons honey
- 1-2 tablespoons water
Form the Dough
- Whisk together the gluten-free flour, almond flour, brown sugar, granulated sugar, baking soda, cinnamon, and salt.
- With a pastry knife, cut in the butter until it is evenly incorporated.*
- Stir in the honey and 1 tablespoon of water.
- Add additional water ½ tablespoon at a time, if needed, until the mixture looks like wet sand. It should form a ball when pressed or gently kneaded together with your hands.
Make the Crackers
- Take ½ of the dough and roll it out on a piece of well-floured parchment paper to about ⅛-inch thickness.
- Cut the dough into roughly 2-inch squares with a ruler and sharp knife or square cookie cutter.
- With a floured spatula, transfer the crackers to a parchment lined baking sheet allowing the edges to touch.
- Poke holes in the tops of the crackers.
- Repeat with remaining dough.
- Place the tray with crackers in the freezer or refrigerator and chill until firm. (About 10 minutes in the freezer.)
Baking the Crackers
- Preheat the oven to 350°F.
- Bake the crackers for 15 minutes.
- Remove the crackers from the oven and leave them on the pan to cool.
- Meanwhile, turn the oven off and leave the door ajar for at least 15 minutes to cool. Then turn the oven back on to 250°F.
- Place the crackers back into the oven and bake about 25-30 more minutes. The edges will feel firm to the touch and the center should feel almost as firm. The crackers should crisp up even more as they cool.**
- Allow the crackers to cool, then gently break them apart along the cut lines. Store in an airtight container.