Gluten Free Graham Crackers and Pie Crust

Looking for a great gluten free graham crackers recipe? Danna Korn and Connie Sarros, the authors of Gluten-Free Cooking For Dummies have already contributed a Gluten Free Honey Cinnamon Grahams recipe to this site, but I have had many requests for a more traditional gluten free graham crackers recipe using more traditional gluten free flours. And here it is! I’ve tried to address most of the dietary issues, however, these are not grain-free. I hope you enjoy these crunchy gluten free graham crackers as much as I did. They should be up for a good soak in a glass of milk, which many kids enjoy!

If you prefer to make the dough and use a graham cracker crust without having to make graham crackers first, see my other Graham Cracker Pie Crust Recipe.

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: Makes about 20 gluten free graham crackers or 2-1/2 cups ground crumbs

Ahhh!...the closest thing you can get to in making gluten free graham crackers is the use of sorghum flour...almost like wheat.

Ingredients:

2 tablespoons warm water
1-1/2 tablespoons honey
1/2 cup sorghum flour ((50 g)
1/3 cup white (or brown rice flour) (70 g)
1/4 cup cornstarch (28 g), plus more for rolling
1/4 cup tapioca flour (or more cornstarch) (28 g)
3/4 teaspoon xanthan gum
1/2 teaspoon ground cinnamon
1/4 cup dark brown sugar, packed
1/4 teaspoon baking soda
1/8 teaspoon salt
6 tablespoons cold unsalted butter*
1/2 teaspoon pure vanilla extract

Instructions:

To Make the Graham Crackers:

In a small cup, add warm water and stir in the honey; set aside to cool.
In a medium size bowl, whisk together sorghum flour, rice flour, tapioca flour, cornstarch, xanthan gum, cinnamon, brown sugar, baking soda, and salt.
Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the mixture becomes crumbly.
Add the vanilla to the water and honey. Stir, add to dry ingredients, and combine thoroughly using a silicone/rubber spatula.
Preheat oven to 325°F.
Lightly dust a rolling pin with cornstarch as well as the top of the dough. Form the dough into a patty and roll out onto a sheet of parchment paper about the size of a 17 x 12-inch baking sheet, to about 1/16-inch thick. Lightly dust the dough with additional cornstarch as needed.
Using a pizza cutter or long knife, slice the dough, both horizontally and vertically, 2-1/2" apart to create squares. Do not separate the squares, as you will do so after baking. Transfer the dough and parchment to a baking sheet.
Poke holes in each cracker using a long, two-prong fork.
Bake for 15 - 20 minutes on the center rack of your oven.
Remove from oven. Using the parchment paper, transfer to a wire rack to cool completely.
Break crackers apart. However, most of them will automatically separate. Use to make graham cracker crust, S’mores, parfaits, and to top creamy desserts or ice cream.

To Make Graham Cracker Pie Crust:

Break the graham crackers into pieces, add to your food processor, and pulse until crumbs form. Alternatively, add them to a gallon-sized zipper storage bag, seal, and crush the crackers into crumbs using a rolling pin. Transfer to a bowl.
Add 1/2 cup melted butter, and 1/4 cup granulated sugar.
Pulse to combine or stir. Press into the bottom of an 8 to 10-inch pie dish and up the sides as far as you can go or in the bottom of a 9 x 13-inch baking dish. Bake for 15 minutes at 325°F. Fill with your non-baked or bakeable filling, and follow the instructions in your recipe.

To Make the No-Bake Pie Crust:

Combine 2 cups of crumbs with 1/2 cup melted butter. Stir to combine and press into a baking dish. Bake for 10 minutes in a 350 degree F preheated oven for a crunchy crust; or chill in the refrigerator until set.

Tips

I have made these graham crackers with tapioca flour and cornstarch. They both were wonderful.

Are your crackers cool but too soft? Don't hesitate to add them back to the oven for 5 more minutes or so. You may have rolled them thicker than 1/16-inch.

If you stab the dough with a fork prior to baking the indentions will not remain indented but will still be visible. The holes turn out even with the cracker dough. If you prefer indentations, stab them halfway through baking.

* For Dairy-Free: Use half Earth Balance baking sticks plus half Earth Balance spread.

In addition, you may use 90% palm oil and 10% water to replace.

3.1

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View Comments

Annemarie says:

December 21, 2023 at 2:33 pm

Delightful taste! Easy to make. I don't think I rolled it thin enough because I don't have 2 1/2 cups of crumbs.
Sharon says:

December 3, 2016 at 6:19 pm

Is the featured photo of the graham crackers actually the one's you made? They look like store-boughten ones! My mother-in-law loves graham crackers and I would love to show her a gluten free version. She is 82 and poo-poo's gluten free, she says, "No one ever heard of this problem when I was younger." Oh well, can't teach old 'cats' new tricks!!:) Thank you for this. I will give it a try when I purchase some sorghum flour!
- Gluten Free Recipes says:
  
  December 3, 2016 at 8:11 pm
  
  Sharon,
  
  I did not make the graham crackers in the photos, but mine look exactly like that. If you read the comments on this recipe post at the bottom of the page, you'll find a gluten eater who thinks they're better than gluten graham crackers. If you email through the support page I can send you a photo of the ones I have made. I just have to dig it up.
  
  Carla
Patricia says:

March 30, 2016 at 6:06 am

Can arrowroot be substituted for tapioca in this recipe?
- Gluten Free Recipes says:
  
  March 30, 2016 at 7:00 am
  
  Patricia,
  
  InfotunTely, arrowroot is too soft to use in crackers.
  
  Carla
Jennifer says:

September 2, 2015 at 6:15 pm

I just wanted to say thank you!! I have been searching for years fr a great graham cracker recipe as my kids have food allergies and have never had them. None so far have I been able to use to make s'mores for them and with this I finally can!! Can't wait! They are delicious and really come close to their gluten counterpart. Also I used millet flour to replace the rice flour, since that was all I had, and they turned out perfectly. Thank you again!!
Gluten Free Recipes says:

May 21, 2015 at 6:37 pm

Email comment,

"Finally a use for all the sorghum flour I have. I am not a huge fan of sorghum flour, but these Graham cracker were amazing!"

~K.M.
Brenda Wright says:

May 16, 2015 at 8:51 am

Just made your GF graham crackers and they are great! Now for some dairy free chocolate and marshmallows and I am set! Thank you!
Gluten Free Recipes says:

March 21, 2015 at 9:31 pm

Facebook Comment - March 21, 2015,

"I've made these before and everyone loved them! No one knew they were gluten free"

~C.T.C.
Gluten Free Recipes says:

March 9, 2015 at 9:31 pm

Facebook Comment - March 9, 2015,

"these really do taste like real graham crackers. The texture is great and taste good too."

~D.M.
Donna Manke says:

September 16, 2014 at 2:03 pm

I made these but made them to thick. They were tasty. I will try they again. And roll them thinner next time using the nickle trick. Thank you for sharing the recipe.
Kelly says:

September 12, 2014 at 6:07 am

Thank you for sharing this recipe. I have tried much more complicated recipes with more expensive ingredients but they don't come close to achieving a s'more-worthy graham cracker as your's. I'm so thrilled!

I tweeked your recipe ever so slightly to match my baking style. I hope you don't mind my sharing how.

*When recipes call for brown sugar, I exchange it for the same amount of white, granulated sugar and add some molasses. I used about 2 tsp. this time but may exchange some of the water in your recipe for more molasses in the future.

*Rather than cutting in the margarine, I just rubbed it in with my fingers. I'm the laziest of bakers.

*I sprinkled the tops of pre-cooked crackers with cinnamon sugar.

*Lastly, I piled the baked crackers on the cooling rack and placed them back in the still warm but off oven to make them crispier. It worked like a charm.

In seven years of g-free baking, this is the first recipe I have ever commented on. Thank you again for sharing this excellent recipe.