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!
1 ¼cupGluten-free Flour Blendsuch as King Arthur Measure for Measure or Namaste Perfect Blend
¼cupalmond flourcan substitute oat flour
¼cupbrown sugar
2tablespoonsgranulated sugar
½teaspoonbaking soda
½teaspooncinnamon
½teaspoonsalt
4tablespoonsbutterfor dairy-free use Earth Balance Vegan Buttery Sticks
2tablespoonshoney
1-2tablespoonswater
Instructions
Form the Dough
Whisk gluten-free flour, almond flour, brown sugar, granulated sugar, baking soda, cinnamon, and salt.
Use a pastry knife to cut in butter until evenly incorporated.
Stir in honey and 1 tablespoon of water. Add water gradually until mixture resembles wet sand and forms a ball when pressed or gently kneaded.
Make the Crackers
Roll out half of the dough on a well-floured parchment paper to 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.
Chill the tray with the crackers in the freezer or refrigerator until firm (approximately 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.
Once the crackers cool, gently break them apart along the cut lines. Store in an airtight container.
Video
Notes
You can mix the dough in a stand mixer or food processor as well.
Re-roll any scraps.
Feel free to chill the dough to make rolling easier or to make the dough ahead.
If after the crackers cool, they are not crisp enough, just pop them back in to bake at 250°F for 5-10 more minutes.
If stored in an airtight container, the crackers will keep for at least one week.