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Graham crackers beside a small bowl of cracker crumbs.

Easy Gluten-Free Graham Crackers

A provisional homemade graham cracker formula made with a 1:1 gluten-free flour blend, honey, brown sugar, cinnamon, and molasses. Test the dough and bake window before publication.
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Prep Time 20 minutes
Cook Time 15 minutes
30 minutes
Total Time 1 hour 5 minutes
Servings: 8
Course: Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients

  • 2 cups 1:1 gluten-free baking flour blend with xanthan gum 250 g
  • 1/3 cup packed light brown sugar 67 g
  • 1 teaspoon ground cinnamon about 2.5 g
  • 1/2 teaspoon baking powder about 2 g
  • 1/4 teaspoon baking soda about 1.25 g
  • 1/4 teaspoon fine salt about 1.5 g

Cold butter

  • 5 tablespoons cold unsalted butter cubed (70 g)

Wet ingredients

  • 2 tablespoons honey 42 g
  • 1 tablespoon molasses 20 g
  • 1 large egg yolk about 18 g
  • 1 teaspoon vanilla extract 5 g
  • 2 tablespoons cold milk 30 g

Equipment

  • 2 Light-colored rimmed baking sheets Provisional setup for baking both sheets together
  • 2 sheets Parchment paper Roll the dough between sheets; line the pans
  • 1 Large mixing bowl Combine the dry ingredients and form the dough
  • 1 Small bowl Whisk the wet ingredients
  • 1 Whisk, Combine dry ingredients evenly
  • 1 Pastry cutter or fingertips Work cold butter into the flour blend
  • 1 Digital Kitchen Scale Weigh flour and dough ingredients
  • 1 Rolling Pin Roll dough to a provisional ⅛-inch thickness
  • 1 Ruler Check thickness and cut even rectangles
  • 1 Pizza Cutter or Sharp Knife Cut the cracker rectangles
  • 1 Fork Dock the crackers
  • 1 Wire cooling rack Cool fully before judging crispness

Method
 

  1. Heat the oven to 350°F (175°C). Line two light-colored baking sheets with parchment paper.
  2. In a large bowl, whisk together the 1:1 gluten-free flour blend, brown sugar, cinnamon, baking powder, baking soda, and salt.
  3. Add the cold butter cubes. Use a pastry cutter or fingertips to work the butter into the flour mixture until it resembles coarse crumbs with a few small pieces of butter remaining.
  4. In a small bowl, whisk together the egg yolk, honey, molasses, vanilla, and cold milk. Add the wet mixture to the flour mixture and stir just until a dough forms. Record the dough texture; do not add extra milk to the first test without noting the result.
  5. Divide the dough in half and flatten each half into a disk. Wrap and chill for a provisional 30 minutes.
  6. Roll one disk between two sheets of parchment to a provisional 1/8-inch thickness. Peel off the top sheet and trim the edges.
  7. Cut the dough into roughly 2-by-3-inch rectangles. Transfer the parchment to a baking sheet. Score a center line and prick each cracker with a fork. Repeat with the remaining dough.
  8. Bake both sheets at 350°F (175°C) for a provisional 12–15 minutes, rotating their positions halfway through. Record the exact bake time and color. Cool completely on the sheets before judging crispness.

Notes

TEST DRAFT ONLY: This formula has not been kitchen-tested. It uses 250 g of a 1:1 gluten-free baking flour blend with xanthan gum, 70 g cold butter, 67 g brown sugar, honey, molasses, one egg yolk, and 30 g cold milk. Record the exact flour blend and brand during testing. Flour blend: Use a 1:1 gluten-free baking blend that already contains xanthan gum. Do not add extra xanthan gum unless the selected blend does not include it. Different blends can absorb liquid differently. Dough texture: The first test uses 30 g cold milk. Record whether the dough forms and rolls without cracking or sticking. If a second test needs a liquid adjustment, change it in small measured amounts and record that as a separate test. Rolling and cutting: The provisional target is 1/8-inch thickness and roughly 2-by-3-inch rectangles. Roll between parchment and use a ruler so the crackers are a consistent thickness and size. Baking: The 12–15-minute bake window is provisional. Test matched crackers at 12, 13, 14, and 15 minutes when possible. Rotate baking-sheet positions halfway through and record color, edge dryness, and break strength after the crackers cool. Cooling and storage: Cool completely before judging crispness. Do not publish a storage duration until next-day texture has been checked. Serving and use: The provisional batch targets about 24 crackers. Test whether the crackers can be crushed and used in a crust before recommending that use. WPRM Servings is set to 8 per site convention; Advanced Servings remains blank. Nutrition and times: These values are not verified. Confirm final ingredient weights, flour brand, yield, and time before adding nutrition or changing the article and WPRM values.