These gluten-free graham crackers are thin, crisp, and snap just like traditional ones. They're the perfect match for gooey, chocolatey s'mores, with the classic texture you've been missing!
Gluten-Free S'mores
The truth is, I’ve really missed a classic s’more. For the past decade, I’ve settled for just toasting marshmallows and skipping the graham cracker part.
Most store-bought gluten-free graham crackers just don't cut it for me. They're either too thick, too much like a cookie, or just don't capture that classic taste and texture I remember from childhood.
I am so glad I got in the kitchen and just went for it. These gluten-free graham crackers are thin yet sturdy with a perfect snap!
Key Ingredients
- Gluten-free all-purpose flour - I highly recommend Bob's Red Mill's 1 to 1 Gluten-Free Baking Flour. Mostly because it's what I used to create this recipe and each gluten-free flour brand reacts differently in recipes. It also happens to taste great! You can find it at Target or on Amazon.
- Baking powder and baking soda - Even though the graham crackers are thin, they still need to rise for that perfect texture.
- Honey - To sweeten and give them that classic honey flavor!
- Cinnamon - I buy mine at Costco and I have yet to run out!
- Unsalted butter - I always bake with unsalted butter, then add my own salt. If you only have salted butter, omit the salt from this recipe.
How to Make Gluten-Free Graham Crackers
These gluten-free graham crackers are not hard! They're actually quite simple.
The hardest part is rolling them out, but the truth is, it doesn't have to be perfect! If doesn't matter if they look a little wonky so long as they taste great.
As always, before you start, preheat your oven to 350 degrees Fahrenheit.
- Make the dough - Start with mixing the dry ingredients, then add the wet ingredients with the water going in last. It should be similar to a cookie dough, but not overly sticky.
- Chill the dough - Before chilling it, cut it in half, and then form each half into a rectangle. Each piece of dough will end up making 12 graham crackers.
- Roll out the dough - It needs to be thin! It will seem almost too thin, but don't worry it will rise in the oven. If it's too thick, it will end up chewy and not crispy like a graham cracker should be.
- Bake - Score the crackers with a sharp knife. I like to cut them into rectangles like a traditional graham cracker but you can cut them however you like. Once they're baked, you can cut them all the way through.
- Store - Once the crackers are completely cool, they should be crispy! Since these don't have preservatives, I like to store mine in the freezer in a zip-top bag so they don't go bad.
Recipe Tips
- Make sure to roll the dough out thin enough. If it's not rolled out thin, the crackers won't get crispy enough. Nobody wants a chewy s'more!
- Try your best to roll it out evenly. It doesn't need to be perfect, but if one side is much thinner than the other, it will darken too much.
- It's important to use softened butter. If you forget to leave it out to soften, you can do it in the microwave. Microwave the butter in 5 to 10 second increments until it's easily pressed into. Be careful not to melt it!
Storage
- These graham crackers don't contain preservatives like the store-bought ones. If you want them to stay fresh longer, you can freeze them! This is how I store mine. Once they're completely cool, place them in a gallon zip-top bag and freeze for up to 6 months.
- If you don't want to freeze them, store them in an airtight container or zip-top bag at room temperature for up to 1 week.
Gluten-Free Recipes
Gluten-Free Graham Crackers
These gluten-free graham crackers are thin, crisp, and snap just like traditional ones. They're the perfect match for gooey, chocolatey s'mores, with the classic texture you've been missing!
Equipment
- Stand Mixer with Paddle Attachment
Ingredients
- 2 cups Bob's Red Mill's 1 to 1 Gluten-Free Baking Flour See note
- ⅓ cup sugar
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1½ teaspoons cinnamon
- ¼ cup honey
- 1½ tablespoons molasses
- 6 tablespoons unsalted butter softened
- 2 tablespoons cold water
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In the bowl of a stand mixer, combine the gluten-free flour, sugar, baking soda, baking powder, kosher salt, and cinnamon. Mix to combine.
- Add the honey, molasses, and softened butter to the flour mixture. Beat on medium-low speed until the mixture looks like sand.
- Add the water and beat until a cookie dough forms.
- Form the cookie dough into a small rectangle and cut it in half. Form each half into an 8 by 6 inch rectangle. Wrap each one in plastic wrap and refrigerate for 30 minutes.
- Cut two pieces of parchment paper the size of a sheet pan.
- On a piece of parchment paper, roll one of the dough rectangles into a thin 10 by 14 inch rectangle. The dough will be very thin.
- Use a sharp knife to score the rolled out dough into 12 equal rectangles, like graham crackers. Use a fork to poke holes into each graham cracker.
- Bake for 18 minutes. Remove the pan from the oven and use a sharp knife to cut where the scoring is.
- Repeat with the remaining dough.
- Let the graham crackers cool completely. They get crispier as they cool.
Nutrition
Calories: 84kcalCarbohydrates: 14gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 8mgSodium: 81mgPotassium: 22mgFiber: 1gSugar: 7gVitamin A: 88IUVitamin C: 0.02mgCalcium: 16mgIron: 0.5mg
Tried this recipe?Let us know how it was!
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