This recipe for Gluten-Free Graham Crackers uses oat flour, brown rice flour, molasses, and cinnamon for a delicious, sweet cracker. Vegan.
Graham crackers have a nostalgic quality to them.
An after school snack as a kid, s’mores around the campfire, or those little grahams shaped like teddy bears. Cinnamon sweetened crackers that just never disappoint.
Going gluten-free throws a wrench in that, to be sure. But here is a gluten-free and dairy-free graham cracker recipe so that no one has to go without!
Ingredients for Gluten-Free Graham Crackers
What gives graham crackers their signature flavor and texture? Graham flour!
Graham flour is considered a whole wheat flour. But what is the difference between the two? Graham flour is made by grinding the endosperm of wheat separately from the germ and bran. Then, all three are mixed together. This creates a sweet and nutty flour that is coarser than traditional whole wheat flour.
Since graham flour is not an option for a gluten-free graham, this recipe blends oat flour and brown rice flour for a similar flavor and texture.
Here are the major ingredients you will need for these vegan graham crackers:
- Gluten-free oat flour
- Brown rice flour
- Arrowroot starch
- Coconut sugar
- Organic cane sugar
- Molasses
- Maple syrup
- Ground cinnamon
- Vegan butter
- Unsweetened almond milk (or other non-dairy milk)
How to Make Gluten-Free Graham Crackers
Grab your food processor, rolling pin, and cookie sheets! Here are the steps to making homemade graham crackers:
- Preheat the oven to 400 degrees Fahrenheit.
- Line a baking sheet with parchment paper.
- Place an additional piece of parchment (about 12×16) on a pastry or cutting board and sprinkle some oat flour on top.
- Add oat flour, brown rice flour, arrowroot starch, coconut and organic cane sugar, cinnamon, salt, and baking powder to bowl of a food processor.
- Pulse to combine ingredients and then add 4 tablespoons cold vegan butter in small pieces.
- Process by pulsing again until mixture becomes coarse and clumpy.
- Add molasses, maple syrup, and 2 tablespoons almond milk.
- Pulse until mixture comes together and creates a dough.
- Turn dough out onto flour parchment paper. Sprinkle with extra oat flour and shape into a ball until not longer sticky.
- Wrap dough in plastic wrap and chill in the refrigerator for 30 minutes.
- Place dough back onto floured parchment and cover with an additional piece of parchment.
- Press down dough then roll out into a rectangle about an 1/8 to a 1/4 inch thick.
- Use a pizza slicer or sharp knife and slice off uneven ends.
- Score dough into squares and gently transfer each to prepared baking sheet.
- Pierce each square with a few times with a fork. Sprinkle with additional organic cane sugar.
- Bake for 8-10 minutes.
- Allow gluten-free graham crackers to cool on baking sheet.
Ideas for Using Graham Crackers
Graham crackers aren’t just for s’mores. How else do you use graham crackers? Here are some uses for those cinnamon-sweet squares:
- Crumble them and use on parfaits, popsicles, and ice cream sundaes
- Spread peanut butter, almond butter, or chocolate hazelnut butter on top
- Crush and use as a pie crust or tart crust
- Dunk in chocolate s’mores dip or chocolate hummus
More Recipes with Graham Crackers
Gluten-Free S’mores Thumbprint Cookies
Gluten-Free Graham Crackers
Ingredients
- 1 1/2 cups (145g) gluten-free oat flour
- 3/4 cup (100g) brown rice flour
- 2 tablespoons (12g) arrowroot starch
- 3 tablespoons (36g) coconut sugar
- 3 tablespoons (30g) organic cane sugar, plus extra for sprinkling
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 4 tablespoons vegan butter
- 1 tablespoon molasses
- 2 tablespoons maple syrup
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons unsweetened almond milk or non-dairy milk of choice
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Line a baking sheet with parchment paper.
- Place an additional piece of parchment paper (about 12x16) on a pastry or cutting board and sprinkle some oat flour on top.
- Add oat flour, brown rice flour, arrowroot starch, coconut and organic cane sugar, cinnamon, salt, and baking powder to the bowl of a food processor.
- Pulse to combine ingredients and then add 4 tablespoons vegan butter sliced into small pieces.
- Process by pulsing again until mixture becomes coarser and clumpy.
- Add molasses, maple syrup, vanilla extract, and two tablespoons almond milk.
- Pulse until mixture comes together and creates a dough. Squeeze the dough with your hands to check if it comes together and stays together. If it is too dry, add an additional teaspoon of almond milk as needed. If it is too wet, add a tablespoon or two of oat flour at a time as needed.
- Turn dough out onto flour parchment paper. Dough will be sticky. Sprinkle with extra oat flour, patting and shaping into a ball until not longer sticky.
- Wrap dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
- Place dough back onto floured parchment and cover with an additional piece of parchment paper.
- Press down dough then roll out into a rectangle about an 1/8 to a 1/4 inch thick.
- Use a pizza slicer or sharp knife and slice off uneven ends.
- Score dough into squares (about 2x3) and gently transfer each square to the prepared baking sheet. Reroll scraps and score into squares until all dough has been used.If making thinner graham crackers, instead of transferring each square, transfer the entire piece of parchment with the scored dough onto the prepared baking sheet. They will break apart into squares after baking.
- Pierce each square a few times with a fork. Sprinkle with additional organic cane sugar.
- Bake for 8-10 minutes. Check the graham crackers at the 7-8 minute mark. Thinner grahams will bake up faster and will be crispier. Thicker grahams will need about 10 minutes and result in a softer graham.
- Allow gluten-free graham crackers to cool on baking sheet. Store in an airtight container.
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