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Home » Recipes » Gluten Free Cookie Recipes

Homemade Gluten-Free Graham Crackers (& How to Make a GF Graham Cracker Crust)

Published: Jul 5, 2022 · Modified: Oct 13, 2024 by Kim · This post may contain affiliate links · 36 Comments

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These homemade gluten-free graham crackers are easy to make and far superior to store bought. And the crumb crust is as easy as, well...pie!!

stack of gluten free graham crackers on parchment

Some of the items linked in this post are affiliate links, meaning, at no additional cost to you, if you click through and make a purchase, I will earn a small commission.

These gluten free graham crackers are so easy to make that it'd almost be silly to run to the store just to buy gf graham crackers. YOU know, as well as I do, how expensive all things gluten free are, and graham crackers are no exception to that rule, are they?

I don't know about you, but most of the time when I need graham crackers they're simply for crushing to make other things (think gluten free s'mores brownies, gluten free lemon cream pie, or the best gluten free key lime pie). So why bother making perfectly straight and cutesy graham crackers when all we're going to do is obliterate them. Am I right?

Of course the option IS always there to make the actual crackers. Especially if we want s'mores. So I'll show you how if that's your desire😊.

close up view of stacked graham crackers

Here's what you'll need

  • Kim's all purpose gluten free flour blend -- you should be able to substitute a store bought blend, although none have been tested
  • Baking powder
  • Salt
  • Cinnamon
  • Sugar
  • Butter
  • Molasses
  • Egg
  • Vanilla extract
  • Milk
ingredients needed for graham crackers

my easy method for making homemade graham crackers

What you'll love right off the bat with this recipe is that it's all made in one bowl! No stand mixer or even handheld mixer required. Just a bowl and a spoon or spatula. Of course you CAN always make it in a stand mixer or with a handheld, but it's definitely not required as you can see in the video.

But the best part of making these graham crackers is you don't have to cut them with a cookie cutter individually! A straight edge and cutter are all you need to make them.

  1. Make the dough. Combine the dry ingredients in a large bowl. Add the beaten egg, milk, molasses, vanilla extract, and butter. Stir until a firm dough forms. If your dough is soft, chill it for 30 minutes.
  2. Roll out the dough. On a sheet of parchment that will fit a standard half sheet pan (18" by 13"), roll the dough out into an even thickness, sprinkling with AP gf flour as necessary to avoid the top from sticking to the rolling pin.
  3. Cut the dough. Using a straight edge such as this one (affiliate link) and a pastry wheel (affiliate link) or a sharp knife, cut dough one way end to end at about 3 inch intervals. Then turn the dough and cut the other way, end to end, at about 2 inch intervals. You can be precise here and measure everything to get the exact same size crackers, but I prefer a more rustic quality to my graham crackers.
  4. Refrigerate. If the dough is too warm or sticky, refrigerate it for 30 minutes.
  5. Poke. Poke holes in each cracker with the dull end of a wooden skewer or something similar.
  6. Slide. Slide the parchment with the crackers onto your baking sheet.
  7. Bake. Bake the graham crackers at 300 degrees F for 30-33 minutes. They will be puffed slightly and be lightly browned, and will crisp up once completely cool.
mixing eggs into dry ingredients
dough coming together in clear glass bowl
using a ruler and pastry wheel to score graham crackers

Making a Crumb Crust

If you haven't already noticed how easy it is to make these gf graham crackers, you could always go the store bought route to make a crumb crust. Schar makes a pretty decent graham cracker here (affiliate link). But I urge you to just try these gf graham crackers before hopping in the car.

To make a gf crumb crust, break up the graham crackers into smaller pieces and place them in a food processor (or a large ziptop baggie). Process into fine crumbs (or use a rolling pin to crush them in the baggie). Add the sugar and melted butter and pulse until well combined (or dump crumbs into a bowl and stir everything together with a fork or spoon).

Press the crumbs along the bottom and up the sides of a pie plate or springform pan. Bake the pie crust for 10 minutes and allow to cool before filling.

fully shaped gf graham cracker crust

gf graham cracker FAQs

Isn't Graham Flour Required to Make Graham Crackers?

Normally it is, but we can't use graham flour as it isn't gluten free. You won't miss the graham flour in these graham crackers with the combination of ingredients used.

Why Not Use Brown Sugar?

Brown sugar tends to make a softer cracker. Although there is a little bit of molasses in these gf graham crackers, using granulated sugar helps make a crisper cracker.

Can Graham Crackers be Used for a Cheesecake Crust?

Absolutely! Process the crumbs the same way you would for a pie, but line the crust mixture onto the bottom and partially up the sides of a springform pan. For tall sides of a cheesecake, double the crust recipe.

recipes using graham crackers

  • Gluten Free Magic Cookie Bars
  • Gluten Free S'Mores Brownies
  • The Best Gluten Free Key Lime Pie
  • Gluten Free S'Mores Cookies
  • Gluten Free Lemon Cream Pie
  • GF Dutch Apple Cheesecake
  • Gluten Free No Bake Cheesecake
  • Gluten Free Frozen Candy Bar Pie
  • Gluten Free Blueberry Cheesecake
holding broken apart graham cracker

When gluten free graham crackers are as easy to make as this, why would you even THINK about going to the store to buy them? These are perfectly crunchy with that familiar cinnamon molasses taste!

stack of gluten free graham crackers on parchment

Homemade Gluten Free Graham Crackers (& How to Make a GF Graham Cracker Crust)

Kim
These homemade gluten free graham crackers are easy to make and far superior to store bought. And the crumb crust is as easy as, well...pie!!
4.60 from 10 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 30 minutes mins
Course Dessert
Cuisine American
Servings 16 large or 30 small graham crackers (or 4 cups of graham cracker crumbs)

Ingredients
 

GRAHAM CRACKERS

  • 2 cups (280 g) Kim's all purpose gluten free flour blend (a store bought blend may be used, but hasn't been tested)
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • ½ cup (100g) granulated sugar
  • 6 tbsp (85g) butter, melted
  • 1 tablespoon molasses
  • 1 teaspoon vanilla extract
  • 1 large egg, at room temperature
  • 3 tbsp (45g) milk

GRAHAM CRACKER CRUST

  • 2 cups (170 g) gluten free graham cracker crumbs
  • 1 tbsp (15g) granulated sugar
  • 3-4 tbsp (42-56g) butter, melted
Get Recipe Ingredients

Instructions
 

Making the Graham Crackers

  • Preheat the oven to 300° F.
  • In a large bowl, combine dry ingredients and whisk well. Add melted butter, molasses, vanilla extract, egg, and milk and stir until a soft dough forms.
  • Dump dough out onto a piece of parchment that's been cut to fit your baking sheet (mine is 12 by 18 inches). Roll out to about ⅛ to ¼-inch thick, covering the entire surface of the parchment. It doesn't have to be exact if you're using it to make graham cracker crumbs.
  • Score the sheet of dough into rectangles using a pizza or pastry wheel (or a knife) and a straight edge or ruler. Use the non pointy end of a wooden skewer (or a fork) to poke holes throughout the dough.
  • Bake the graham crackers for 30-33 minutes, or until lightly browned and slightly puffy. They will crisp up upon cooling completely.

Making the Crust

  • Preheat the oven to 350° F.
  • In the bowl of a food processor, process broken up graham crackers into coarse crumbs. Add sugar and 3 tablespoon butter and pulse until the texture of wet sand (if it doesn't stick together when pressed between your fingers, add 1 more tablespoon of melted butter and process again). Press mixture onto the bottom and up the sides of a pie plate. Use something with a flat bottom, such as a measuring cup or a glass, to press the crumbs together.
  • Bake for 10 minutes. Allow to cool before filling as per your favorite recipe instructions.
Keyword crumb crust, Gluten Free, graham cracker crust, graham crackers
Tried this recipe?Tag @letthemeatglutenfreecake on Instagram so we can see!

This recipe was originally posted on July 9, 2020 and has been updated with new pics, updated copy, and a how-to video.

More Gluten Free Cookie Recipes

  • heart shaped chocolate sugar cookies with pink hearts in the middle on wire rack.
    Gluten Free Chocolate Sugar Cookies
  • several french butter cookies on parchment paper.
    Gluten Free French Butter Cookies (with Chocolate)
  • stack of 4 cookies on brown parchment paper.
    Gluten Free M&M Cookies
  • star and square sugar cookies on wire rack with icing and sprinkles on half.
    Gluten Free Cut Out Sugar Cookies

Comments

  1. 90 club login says

    April 22, 2025 at 4:37 am

    These gluten-free graham crackers look amazing! I can't wait to try making them for a crust in my next dessert. The tips you shared are super helpful—thank you for the detailed instructions!

    Reply
  2. btw win says

    March 30, 2025 at 4:30 am

    These gluten-free graham crackers look amazing! I can't wait to try making them for my next pie crust. Love that you included both the cracker and crust recipes. Thanks for sharing!

    Reply
  3. Arlesa Thompson says

    March 19, 2025 at 6:02 pm

    Great recipe I used almond flour coconut milk coconut flour, egg replacement and coconut oil for half butter required.

    Reply
  4. mora says

    March 14, 2025 at 12:38 am

    Did not turn out, completely unusable and a waste of flour. =T

    Reply
    • Kim says

      March 16, 2025 at 6:38 am

      I'm so sorry! Without anymore information, I can't help troubleshoot your problem, but I can assure you that I've made this recipe more than 50 times without any problems so something somewhere went wrong on your end.

      Reply
  5. Rose Hallin says

    February 22, 2025 at 4:57 pm

    I’m not gonna box the Graham cracker in a box anymore! Thanks for sharing this! We can now enjoy our gluten free s’more’s and cheesecake! I’m pleased!

    Reply
  6. Bill Thorne says

    January 10, 2025 at 11:16 am

    Howdy!
    Please! What type of Molasses is used. Light. dark Black strap??
    I'm extremely new to baking.. I've seen different types but not sure how to use any of them.
    Thank you for any help.
    BillT

    Reply
    • Kim says

      January 16, 2025 at 9:39 am

      I always use Grandma's Original, which is unsulphured. It's usually available in just about every grocery store I've been in. Do not use black strap.

      Reply
  7. Kerri says

    March 15, 2024 at 2:03 pm

    Is it possible to sub out the granulated sugar for a lower sugar cookie? Or will that mess with the texture?

    Reply
    • Kim says

      March 29, 2024 at 6:25 am

      I am not experienced at all with low sugar or sugar alternative recipes, so I can't say it would work or not, but sugar in recipes isn't always there just for the sweetness. It does play a role in texture as well, so I would doubt it would work quite the same.

      Reply
  8. Soundoftext says

    December 25, 2023 at 12:56 pm

    These gluten-free graham crackers sound delicious and easy to make! I can't wait to try them out for my next baking project.

    Reply
  9. Katie says

    December 08, 2023 at 6:43 pm

    Great recipe when I made it the first time! However, this time around the recipe slider doesn't work for the metric measurements. I wanted to double the recipe to make 32 pieces but the dough didn't look right. When I went back the weight for the butter, milk, and flour didn't change when I adjusted the slider.

    Reply
    • Kim says

      December 17, 2023 at 6:38 am

      I know, I'm so sorry. Because people want cup (volume) measurements, and my flour blends aren't the same weight as regular cups, it throws everything off. I'm trying to come up with a workaround. I'd honestly love to just offer weight measurements because they are so much more accurate.

      Reply
  10. Lindy says

    April 13, 2023 at 11:24 pm

    Absolutely delicious. I used Kim's flour blend and no substitutions and they came out perfectly. I did throw them back in the oven for another 5 minutes after separating the baked cookies to make sure the middle ones crisped up more. Can't wait to make cheesecake with these!

    Reply
  11. Amanda says

    December 29, 2022 at 9:59 pm

    thank you for making a graham cracker recipe that doesn’t require seed oils! This was fantastic and super easy!

    Reply
    • Kim says

      January 02, 2023 at 5:05 pm

      Thanks so much, Amanda! I'm glad you liked them!!

      Reply
  12. Linden Jenesse says

    November 17, 2022 at 11:28 pm

    Hi, Kim! Recently came across your blog and have been collecting your newsletter in my email inbox. Now that T-Day is here I am ready to try some of your recipes. I'm so excited!
    For the graham cracker crust, about how many of your large crackers do you use to get 2 cups of crumbs?
    Thanks!
    Linden J.

    Reply
    • Kim says

      November 20, 2022 at 12:26 pm

      I wish I knew, Linden. Unfortunately, everyone makes different sizes and it's too hard to put specific sizes on it. However, what I do is put my container (food processor usually) on my scale and put the graham crackers in there until I get to 280 grams. I'm sorry I can't be of more help.

      Reply
      • Linden Jenesse says

        November 20, 2022 at 7:20 pm

        This is perfectly helpful, Kim! Thanks!

  13. Susie Bell says

    August 23, 2022 at 1:44 pm

    Does anyone have advice on swapping out the dairy ingredients?

    Reply
    • Kim says

      September 03, 2022 at 5:54 am

      You should be able to swap with any dairy-free butter and milk alternatives.

      Reply
  14. SisterKaite Delaney says

    April 27, 2022 at 5:51 pm

    I am so excited to try all your gluten free pie crust recipes I wondered why I could not make a pie crust that was not hard. Thank you soooo very much

    Reply
    • Kim says

      April 29, 2022 at 6:32 am

      Been there, done that (rock hard pie crusts) 😍

      Reply
  15. Roseli says

    March 03, 2022 at 2:52 pm

    Olá querida,

    Estou encantada com suas receitas, parabéns! Só não esqueça de especificar as colheres se são de sopa ou chá. Muito obrigada.

    Reply
  16. T Wallace says

    April 11, 2021 at 10:07 am

    Recently found out that daughter has food allergies- to both gluten and egg. I have been searching the internet for recipes- and stumbled upon you. I cannot wait to try your recipes! Thank you for all your research and development- and opening the baking world back up for me and my daughter! I see 1 egg listed, do you think that I can get away with a flax egg in this? Again- thank you SO much!

    Reply
    • Kim says

      April 11, 2021 at 3:39 pm

      I think it would work fine, but I'm not really versed well in egg free so I can't say for certain. I hope you're able to find some things your daughter can have from the blog 🙂

      Reply
  17. Casey Wood says

    February 16, 2021 at 2:39 pm

    Can you please provide a link for the ruler you use?! It seems sturdier than what I am currently using which I’m pretty sure was a dentist giveaway at school 🤦‍♀️😂
    Thank you for the important, delicious work you are doing!

    Reply
    • Kim says

      February 16, 2021 at 4:48 pm

      Oh, thanks!

      This is the link and I also put it right on the recipe page: https://amzn.to/3u5cFFa 🙂

      Reply
  18. suzy says

    July 27, 2020 at 11:50 am

    Another winner. These are delicious. I smashed fresh strawberries and served them.over ice cream with these crackers. Yum. So yum.

    Reply
    • Kim says

      July 27, 2020 at 6:48 pm

      Thanks, Suzy 🙂 Sounds delicious!

      Reply
  19. Doris Townsend says

    July 24, 2020 at 10:03 pm

    Kim—- Hands down ... the best GF Graham Cracker recipe I have tried! Your flour blend was so easy to put together with everything I had in my pantry. ( I made your blend for gf breads also) Once cooled the crackers crispy as promised. Thanks a million. Keep those recipes coming — 😃

    Reply
  20. Douglas Austin says

    July 14, 2020 at 12:32 am

    Can you make cinnamon graham crakers and when would add the cinnamon?
    How about Honey?
    Thanks,

    Doug

    Reply
    • Kim says

      July 14, 2020 at 11:35 am

      There is a little cinnamon already in the dough, but if you want more on top you might mix it with a little bit of granulated sugar and sprinkle on top of the crackers before baking. You could possibly replace the molasses in the recipe with honey for a honey graham cracker 🙂

      Reply
  21. angie carter says

    July 10, 2020 at 9:58 am

    I recently put together your flour recipe. I love all of the recipes I have tried from your newsletter! Please keep them coming! Celiac Angie!

    Reply
  22. Jeanine Schaefer says

    July 10, 2020 at 9:17 am

    Thank you, thank you, thank you for this!!! So easy to make and crispy, too!! I've been waiting for a GOOD GF graham cracker recipe, but so many GF recipes depend on psyllium and I cannot tolerate even a small amount of it, so it gets hard to find good GF recipes. Thank you again!

    Reply
    • Kim says

      July 11, 2020 at 7:32 am

      Awe, I'm so glad you liked these graham crackers AND were able to tolerate them!

      Reply

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profile picture of me and Scott.

Hey there, I'm Kim!

I won't let a celiac diagnosis stop me from enjoying my passion for baking and cooking, so stick with me and I'll show you how to make the BEST EVER gluten-free renditions of the food we used to know and love 🤗

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