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Graham crackers on a baking rack next to a glass of milk.
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5 from 3 votes

Gluten Free Graham Crackers

Light and airy, crispy homemade gluten free graham crackers with a touch of honey and rich molasses.
Prep Time1 hour
Cook Time10 minutes
Chilling time1 hour
Course: Appetizer, Snack
Cuisine: American, gluten free
Keyword: gluten free graham crackers, graham crackers gluten free, homemade graham crackers
Servings: 48 squares
Calories: 35kcal
Author: Erin
Cost: $1.02

Equipment

  • parchment paper
  • baking sheet
  • Pizza Cutter or sharp knife
  • Oven

Ingredients

  • 2 cups all purpose gluten free flour
  • ⅔ cup brown sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 large egg
  • ¼ cup butter (½ stick)
  • 1 tablespoon molasses
  • 2 tablespoon honey
  • 1 teaspoon vanilla

Instructions

  • combine flour, sugar, salt and baking powder
  • Add egg, butter, molasses, honey and vanilla until dough is formed
  • Wrap in plastic wrap and chill for at least one hour
  • Preheat oven to 325 degrees
  • Divide dough into 2 or more portions. Roll the dough out between two pieces of parchment paper until it reaches a uniform thickness of ⅛th inch. (Do this directly on parchment paper.)
  • Use a pizza cutter or non-serrated knife to cut rectangles and trim off excess dough. (Directly on parchment paper.) Save excess dough to incorporate into subsequent rolling.
  • Transfer rectangles directly to baking sheet by lifting the parchment paper they are on, leaving them in place.
  • Pierce holes with a fork or toothpick.
  • Bake for 8-11 minutes until set.
  • Once cooled, re-cut the scored rectangles to release them into individual crackers.

Notes

  • Do the rolling and cutting directly on the parchment paper. Once you've removed the excess dough, lift the entire sheet of cut graham crackers to the baking sheet and leave them stuck together. They can be cut or broken where they are "scored" once they've baked and cooled. 
  • If baking multiple baking trays at a time, rotate them halfway through the cooking time.
  • Wait until completely cooled to break apart, graham crackers will crisp up fully when cooled. 
  • Roll the dough out using the baking tray as a reference and aim for a similar width and length with the dough sheet. 

Nutrition

Serving: 4squares | Calories: 35kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 62mg | Potassium: 13mg | Fiber: 1g | Sugar: 4g | Vitamin A: 8IU | Calcium: 14mg | Iron: 1mg