Gluten-Free Graham Crackers


Rebecca Reilly's recipe for mock graham crackers is a favorite from our summer 2007 issue. They taste like the real thing and are ideal for s-mores.


2 cups gluten-free flour mix (see below)
cup packed brown sugar
1 teaspoons cinnamon
1 teaspoon gluten-free baking powder
teaspoon xanthan gum
teaspoon baking soda
teaspoon salt
7 tablespoons butter or margarine, cut into pieces
3 tablespoons cold water
3 tablespoons honey or agave
1 teaspoon vanilla


1. Mix together gluten-free flour mix, brown sugar, cinnamon, baking powder, xanthan gum, baking soda and salt.

2. Using your fingertips, work butter into dry ingredients.

3. Stir in 3 tablespoons cold water, honey and vanilla. If dough is too dry, add a little more cold water, a teaspoon at a time.

4. Gather dough into a soft ball. Cover in plastic wrap and refrigerate for an hour.

5. Preheat oven to 325 degrees. Lightly grease a cookie sheet and line with parchment paper.

6. Cut two zip lock bags (gallon size) down each parallel side so that each opens out into one long sheet. Roll a piece of dough between the two sheets to about ⅛-inch thickness, depending on how thick you like your graham crackers. Cut into 2 x 3-inch pieces and prick lightly all over with a fork. Remove top zip lock sheet. Take remaining sheet with dough on it and turn it over. Lay it flat, rolled dough side down, onto prepared pan.

7. Bake for 12 to 15 minutes or until golden brown. If cookies spread and bake together, re-cut while still warm and loosen them. Let cookies cool slightly before transferring to cooling rack.

Gluten-Free Flour Blend

MAKES 4 cups

1 cup sorghum or chickpea flour
1 cup tapioca starch
1 cup potato starch, corn starch or arrowroot
cup amaranth, millet, quinoa or oat flour
cup fine brown rice flour
cup sweet rice flour
Mix ingredients together until well blended. Keep refrigerated until used.

TIP Expandex, a modified tapioca starch, is a new product that's ideal for gluten-free baking. It gives baked goods a better crumb and lighter texture. Check out Ingredion for more information.

TIP Visit Bob's Red Mill for a variety of gluten-free flours and gluten-free oats.

Comments (11)

I know I am coming to this discussion late, but I would like to comment, re: Steve J. Everything Steve said is spot-on. I am a functional nutritional counselor, a certified health coach and a registered nurse, and a celiac. I am fastidious about my gluten-free status, just to be clear. I am "one of you."
These kind of desert treats are okay VERY occasionally, if one does not have reactive symptoms. I mean, they are permissible several servings per YEAR.
Many people, when they are diagnosed, just want to keep eating the way they have been eating, replacing wheat, rye, barley and uncertified oats with gluten-free options. These GF flours lack nutrition, are very inflammatory, and are very high glycemic-they are GF junk food. And the sugar is absolutely deadly, even in its best and purest forms, as are inflammatory vegetable oils, and conventional butter. (Pasture-raised butter is not as bad, but still a hormone disruptor.)
One must transform the diet to a nutrient dense way of eating and living in order to improve the health.
In addition, research shows that the intestinal lining of people with gluten sensitivity, and those with the autoimmune disease, celiac disease, when exposed to "gluten-free grains" reacts as if they had eaten wheat, rye, barley or contaminated oats. This is primarily because the cells are reacting to multiple related grain proteins, not just gliadin (gluten).
So, if you or your loved one still are having symptoms on a gluten-free diet, I would suggest omitting all grain and dairy and other known allergens. There are plenty of healthy food choices out there! Fruits, vegetables, nuts, seeds, berries, legumes, pasture raised meats and wild-caught fish. I see miraculous transformations all the time!- but not if the client continues to eat a diet high in sugars, grains, and processed foods.
I have been a bit frustrated with this site, because it seems to focus on publishing starchy, wheat substitutes. It would be tremendously helpful if more recipes were published which replaced the grains with other ingredients. Teach us how to get away from a bread-based lifestyle, not just replace it with gluten-free bread!

Posted by: Sherry C | September 26, 2015 3:31 PM    Report this comment

In your GF Graham Cracker recipe (thank you BTW), you mention expandex at the bottom of the article yet there is no mention of using it. I went to the site provided by the link and came away more confused than anything (Appears to be targeted at commercial bakeries). I have it and Ultratex 3 in my pantry and have put some into my recipes yet I see no real change either way. Of course I'm shooting in the dark with it and know only that it's 3X as reactive as plain tapioca starch.

I'd appreciate any guidance from your expertise on either Expandex or Ultratex 3/8. Thanks.

Posted by: Usernamesrstupid | November 7, 2014 8:22 AM    Report this comment

To Steve J-
Do you have to live on a gluten free diet? Or have to deal with the restrictions that come with it? I am lucky I do not. HOWEVER 3 members of my family do. And since I am the baker in the family it is up to me to try to redo the favorite recipes into gluten free. When I shop I have to read labels to make sure. My grandmother is in her late 80s and is on a very strict gluten free diet. She loved her cheesecake, and cinnamon rolls, found a great recipe for Cinnabon rolls that are gluten free, first batch I made never even had a chance to get luke warm. Now I need to work on the cheesecake recipe. NO one said having to live a gluten free diet is easy or healthier then with gluten. So please if you are a nutrition consultant come up with gluten free recipes that taste good and are healthy using ingredients that are not allowed in a gluten free diet, I am sure many would agree.

Posted by: Kimr | September 4, 2014 1:10 PM    Report this comment

Made these crackers last night, they are very good! Mostly wanted to make crumbs of them for a dessert, but ended up keeping some for snacks, YUM. Could you tell me what else this flour blend would be suitable for?

Posted by: vikki | August 29, 2014 10:33 AM    Report this comment

I certainly would NEVER subscribe to your mag as although gluten-free, it is less healthy than wit gluten :(

Starches are awfully unhealthy as they have high glycemic loads as well as extremely high inflammatory index ... even worse than gluten. Arrowroot is by far the lowest n BOTH glycemic AND inflammation. AND CORN is by far the worse. I should never be recommended by any health group.

Potato and rice products whether starch OR flour are also extremely high in BOTH area ... eve BROWN rice. The ONLY thing healthy about potatoes is the skin.

Out of ALL the flours mentioned, sorghum, chickpea, and oat flours are the safest.

As far as your sweeteners mention, agave is by far the most unhealthy sweetener on the list. It is high on the inflammatory index as well as having over NINETY PERCENT FRUCTOSE (the worse of all sugars). agave is EVEN worse than TABLE sugar (sucrose).

As far as your gluten replacement, xanthan gum is is ALSO BY FAR THE WORSE! It is EXTREMITY inflammatory as well as ZERO nutrients. Chia seed in more powerful in holding the dough together, almost ZERO inflation, and extremely high in omega3!

AGAIN! Why should I subscribe too a mag that will WORSEN MY HEALTH? Maybe you could use a good nutrition consultant. I am available as an on-line consultant.

Posted by: Steve J | December 15, 2013 2:39 PM    Report this comment

These are delicious! Kids think they are as good as cookies! I will probably leave out the cinnamon next time so we can pair them with things that cinnamon doesn't go with. After rolling out the dough, the way it was recommended I found they were still too thick so I spread them out to the edges of the baking sheet. They are truly scrumptious and will be making this my go to recipe!

Posted by: Beckers68 | October 21, 2013 6:04 PM    Report this comment

These were absolutely delicious! Wow, my girls loved them so much too, and I had to share them with family to prove how good they were! Thank you so much!

Posted by: srust2011 | July 24, 2013 6:21 AM    Report this comment

Don't make the mistake that I did and use quinoa!! Quinoa FLOUR was supposed to be used! Not the seed like grain. Oh well, they tasted so good anyway (just a bit crunchy with the seeds in it)

Posted by: stamper | October 24, 2011 9:40 AM    Report this comment

Is it just me or are the directions a bit out of order? I'm thinking that you need to remove at least the top layer of sip lock bag before you cut it into squares and prick with a fork. And if you wanted to be able to see the fork pricks like a regular cracker, then you should put it on the cookie sheet before doing any of it. I will be trying these soon though!

Posted by: keedersue | August 4, 2011 7:26 PM    Report this comment

Just tried making the dough for these and mine was extremely wet rather than dry without adding the extra water. I added extra baking mix and am hoping for the best. My son was just diagnosed with gluten sensitivity and we are going camping next week. I am really hoping for these to work so he can have S'Mores by the campfire!

Posted by: paddlekat | June 9, 2011 3:48 PM    Report this comment

THANK YOU! THANK YOU! THANK YOU! These are fantastic! Oh how I have missed graham crackers! They really do taste much like the good boxed crackers.... More like the homemade ones I used to make. A Pizza wheel makes cutting them apart a cinch! After cutting them into squares, I put the separated squares back onto the cookie sheet to finish crisping up in the oven.... My husband and I don't bother with the edges as they don't seem to make it from the hot cookie sheet to the cool one to go back in!

Posted by: MaryF | November 21, 2010 4:16 PM    Report this comment

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