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!
5 from 1 vote
Prep Time 30mins
Cook Time 40mins
Total Time 1hr10mins
1 ¼cupGluten-free Flour Blend, such as King Arthur Measure for Measure or Namaste Perfect Blend
4tablespoonsbutter, Dairy-free use Earth Balance Vegan Buttery Sticks
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.
*This recipe can also be mixed entirely in the stand mixer.** 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.