These homemade gluten-free graham crackers are crisp, naturally sweetened, and made with clean, nourishing ingredients—and yes, they taste even better than the originals! Whether you’re whipping up a snack for your kids or prepping ingredients for the perfect s’mores night, these traditional graham crackers are a total crowd-pleaser.
Is there anything more nostalgic than snapping a fresh graham cracker in half? This recipe delivers all the classic flavor and crunch, made better with clean ingredients like sorghum flour, millet flour, tapioca starch, psyllium husk, coconut oil, organic brown sugar, and honey. The result is a lightly sweetened, satisfying snack with a rich flavor and that signature snap.
Unlike store-bought gluten-free graham crackers, this recipe contains no artificial flavors.
Next-Level S’mores (and More)
These honey grahams were meant for gluten-free s’mores. Pair them with dark chocolate and homemade, corn-free marshmallows—or level up with fluffy strawberry marshmallows—for a gluten-free treat that’s impossible to resist.
What Gives Graham Crackers Their Signature Flavor?
Traditionally, graham crackers get their rich, slightly smoky depth from molasses—a thick syrup that’s a by-product of sugarcane processing. They also often use graham flour, a coarse whole wheat flour that gives the crackers their nutty taste and signature crunch.
In this gluten-free version, we’ve swapped graham flour for sorghum flour, which delivers a similar texture and flavor. Brown sugar mimics the molasses beautifully, bringing that deep, earthy sweetness without wheat, making this a perfect option for those with food allergies, celiac disease, or gluten intolerance.
So Many Ways to Use This Gluten Free Graham Cracker Recipe
These graham crackers are the real deal and way more versatile than just a snack or s’mores base. Try these ideas:
- Pie Crust: Crush them up and use them for a gluten-free graham cracker crust—perfect for my gluten-free pumpkin pie. Or make a cheesecake crust!
- Ice Cream Pie: In my dairy-free ice cream pie, substitute graham crumbs for the chocolate cookies. Who doesn't love a crumb crust?!
- Toppings: Sprinkle over a scoop of dairy-free ice cream or your favorite frozen treat and ice cream toppings (hello, vegan caramel sauce).
Make It Your Own (Additions and Substitutions)
One of the best parts about making gf graham crackers at home? You can tweak the recipe to suit your taste and dietary needs.
- Drizzle the finished crackers with dark chocolate or sandwich them with nut or seed butter for an easy, indulgent dessert.
- Play with add-ins like ground nutmeg or a dash of cardamom for a spiced twist.
- Swap the honey for pure maple syrup to make gluten-free vegan graham crackers.
- Use cookie cutters to cut the dough into fun shapes. These make the perfect lunchbox treat or after-school snack—kids love them!
How do you make gluten-free graham crackers from scratch?
- Mix the dry ingredients in a large bowl.
- Cut in the coconut oil until crumbly—use a fork, pastry cutter, or food processor.
- Add the wet ingredients to the crumb mixture and stir until the mixture pulls together and forms a dough. If the dough is too dry, add more water, tablespoon by tablespoon, until the mixture forms a workable dough.
- Divide the dough in half and form each portion into a disk. Place the dough halves into large zip-lock baggies, then squeeze out the air. Use a rolling pin to roll out the dough to an even thickness. Refrigerate the bagged dough sheets for 30 minutes.
- Preheat your oven and line two baking sheets with pieces of parchment paper. Remove one of the dough bags from your fridge, unseal it, and cut the bag to remove the top layer of plastic. Use a pizza cutter or sharp knife to score each dough sheet into squares or rectangles, then transfer them to the baking sheets. Repeat this step with the second bag of dough.
- Use a fork to prick the top of the dough, then bake for 22-26 minutes or until the edges are golden brown.
- Cool completely on a cooling rack to crisp up.
Why Are My Crackers Still Soft?
These classic graham crackers will firm up as they cool. Transfer to a wire rack and cool completely before enjoying. If they're still soft after cooling, they are underdone and needed to be baked longer.
Storage
Homemade graham crackers will go stale if exposed to moisture. Please store them in an airtight container at room temperature and make sure it stays sealed. They’ll stay fresh and crispy for about five days—if they last that long!
More Gluten Free Snacks You Might Enjoy
Coconut Caramel Cookies
Ground Beef Jerky
Pitaya Bowl - Dragon Fruit Smoothie Bowls Recipe
Real Fruit Gummies
This recipe was originally published in May 2015. In April 2025, the blog post was updated to include better instructions and notes.
Did you make this recipe? If you did, please give it a star rating and leave a review or comment below! And remember to take a pic and share it on social! Tag @allergyfreeak or #allergyfreealaska on Instagram!
Gluten Free Graham Crackers
Homemade Gluten-Free Graham Crackers are crispy, naturally sweetened, and even better than the originals! They're a total crowd pleaser!
Ingredients
- 1 cup sorghum flour
- 1 cup tapioca starch
- ¼ cup millet flour
- ½ cup organic brown sugar
- 2 tablespoons psyllium husk powder
- 1 ¾ teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 7 tablespoons coconut oil
- 3 tablespoons honey (or maple syrup for vegan)
- 1 teaspoon vanilla extract
- 6-8 tablespoons cold water
Instructions
- In a large mixing bowl, whisk together the sorghum flour, tapioca starch, millet flour, organic brown sugar, psyllium husk powder, ground cinnamon, baking powder, baking soda, and sea salt.
- Cut in the coconut oil until the mixture resembles coarse crumbs.
- Add the honey, vanilla extract, and 4 tablespoons of the cold water. Stir, and continue to add the cold water, tablespoon by tablespoon until the mixture forms workable dough.
- Divide the dough in half and form each half into a disk. Place each disk into the center of a gallon-sized sealable bag (so you have 2 bags filled with dough). Remove the excess air from the bag and seal it. Roll the dough out so that it is evenly flat and reaches all four corners of the bag (if necessary, open the bag and readjust the plastic). Roll the second bag of dough. Lay both bags of dough out flat in the refrigerator, and refrigerate for at least 30 minutes.
- Preheat oven to 325 degrees (F), and line 2 large baking sheets (or pizza stones) with parchment paper.
- Remove the first bag of dough from the refrigerator, unseal it, and cut the bag to remove the top layer of plastic. Use a pizza cutter to cut the dough into squares or rectangles. Carefully use a spatula to transfer the crackers to one of the prepared baking sheets. Prick each cracker 2-3 times with a fork if desired. Repeat this step with the second bag of dough.
- Bake for 22-26 minutes, or until the crackers are golden brown, and slightly deeper golden around the edges. Transfer to cooling racks and cool completely before enjoying. Crackers will be soft when hot, but will crispen as they cool.
Notes
If it's an extra warm summer day, and you're having an issue transferring the cut crackers to the baking sheet because the dough is too soft, invert the crackers (while they are clinging to the final layer of plastic) over the baking sheet and then pull back the layer of plastic. You can bake the dough whole, as is, with the cracker edges touching. Gently break apart the crackers after they are finished baking.
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Nutrition Information:
Yield: 34 Serving Size: 1Amount Per Serving: Calories: 72Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 65mgCarbohydrates: 11gFiber: 1gSugar: 4gProtein: 1g
Lisa says
BRILLIANT idea with the gallon bag!! We will be camping soon and the I told the kids we would make graham crackers and marshmallows before we go. Your site is just the place for both!! Thanks!
Megan says
Hi Lisa,
Well, I can't take full credit for the gallon bag idea - I ran across it one late sleepless night on another site (I don't remember where). Gotta love the internet! Have fun camping - I hope you enjoy both recipes! 😉
Megan
Lisa says
We took these camping last weekend and they were a HUGE hit!! My husband says they are the best he has ever tasted and the kids moaned and groaned sighs of pleasure in between S'more bites exclaiming how much they loved them. Thank you for an easy and delicious recipe!!!
J L says
Can't wait to try these! I have psyllium husks but not in powder form, are they interchangeable? Thanks!
These look amazing!
Megan says
They are not interchangeable; however, you can easily powder whole psyllium husk by giving it a quick whirl in a blender or a coffee grinder. 😉 Thank you - I hope you enjoy them!
Arman @ thebigmansworld says
Let's not talk about coffee tables...As I eye the unopened box from a month ago :p
Megan, this is amazing- I can just imagine how much better those S'mores tasted with this as the base!
Megan says
Ha ha ha! You're secret is safe with me! 😉
Ronalyn Hurley says
I have really missed graham crackers. It happens that I have all the ingredients so I'll be making them today. The gallon ziplock bag for rolling is genius Even though you didn't think of it yourself you're a genius for using and passing along the idea. Thanks!!
Megan says
LOL! Thank you, Ronalyn! I hope you enjoy these! 😉
Shirley @ gfe & All Gluten-Free Desserts says
The various shades of white are very tough business indeed! Glad that you had a worthwhile learning experience in the end. 🙂
Now these Honey Graham Crackers ... oh my, they look phenomenal! I agree with everyone else that the ziploc bag was a great idea (although I already have a fear that my batter/dough would stick to the bag LOL). Anyway, thanks for this great recipe, Megan!
xoxo,
Shirley
Megan says
Yes, the whole paint fiasco was all very enlightening! AJ and I couldn't help but laugh at our naivety. At least we known now for all future projects, and at least it was just a coffee table. 😉 Can you imagine picking colors for a house and making a mistake like that?? Yikes!
Thanks, Shirley! I love the ziplock trick, too. As long as the dough/bag is good and cold it doesn't stick a whole lot. 😉
xoxo back at'cha.
Megan
Cathy says
Could I try making the graham crackers with molasses instead of honey? The ones I miss had molasses flavor.
Megan says
Hi Cathy,
I think that would work just fine!
Megan
Joanne Peterson says
Hi Megan,
These graham crackers are so attractive. The idea of using gallon size baggies to roll out the dough is clever, and I like the idea of less mess while baking.
Joanne
Megan says
Hi Joanne,
Yes. I'm all about less mess! 😉
xo,
Megan
Erika says
You just made my day! I was just lamenting the other day about how I would be unable to enjoy s'mores this year because I had yet to find a gluten-free alternative! I cannot wait to try these out! Thank you so much. I love your site!!
Megan says
Awe, Erika, thank you so much! Enjoy these - you'll have to send me a picture of your first gluten free s'more! 😉
maggielynne says
I have tried the store-bought gluten-free graham crackers and they seem so thick and hard.... especially for a s'more. These look amazing and I can't wait to try them... for s'mores.... dust them with cinnamon sugar and dare I think about my much beloved and missed chocolate covered???????
Megan says
Hi MaggieLynne,
Thank you! I wanted these to be more like the graham crackers that I remembered (pre-gluten free), so they do have a crumble to them, yet not overly so. 😉 And I love your idea of cinnamon and sugar, or chocolate covered!! Delicious!
GiGi Eats says
OKAY YUM!!!!! I NEED to adopt this into my diet by making a few swapparoos!!! LOOKS AMAZING!
Megan says
Thanks Gigi! 😉
Linda D. says
These look so great! And yay for psyllium husk powder. Can I just admit that I LOVE a good plastic bag hack? Brilliant. This would be a great way to store roll-out cookie dough for the freezer.
Megan says
Thank you, Linda! Great idea on the rolled-out cookie dough, too. Hmm... so many possibilities! 😉
Michelle ~ My Gluten-free Kitchen says
I am so impressed with these! You know, I totally want to fly up to Alaska to hang out with you and eat S'mores with your homemade graham crackers and homemade marshmallows! YUM!
Megan says
Oh Michelle, stop teasing me and get on a plane already! LOL! I would LOVE it if you came to visit! 😉
Latha - Columbus Allergists says
I love graham crackers! Thank you!
Megan says
You bet, Latha! 😉 Thanks for stopping by!
Sheena @ Tea and Biscuits says
They look really nice Megan! They don't have Graham crackers (or S'mores!) in Scotland, they use Digestive Biscuits for cheescake bases and things like that. They look so lovely and I will need to try them, I get a bit tired of the store bought GF/GF cookies, home made is always better!
Shana says
I made these last summer for our campfire to have s'mores, and they were almost gone before we had a chance to make them!! Soooo yummy! Thanks for the recipe Megan!! Xx
Rose says
Just a thought!... Chocolate ones!!! ? Feeling very excited for s'more!!! ?
Jennifer says
Is there something I could use in place of the psyllium husk powder? Our son is allergic to many things, and we are unable to use this. Thanks!
Megan says
Hi Jennifer, hmm... that's a great question. Maybe finely ground chia seeds? Can he have those?
Ruth Riley says
I don.t usually comment on blogs,but this time I have to.I just made another loaf of your Gluten Free Oatmeal Millet Bread. It looks beautiful & I am sorry I do not take pictures.I have Fibromyalgia and eat as little wheat products as possible,and have disliked every bread I have tried until I tried this one,very very good.I am looking for a sourdough recipe and also G.F scones. maybe you can recommend something.anyway thanks again,keep up the good work
ANN says
I can't have psyllium or chia. Do you have a suggestion for a substitute?
Megan says
Hi Ann, you can definitely try 1 teaspoon of xanthan gum as a substitute, just know I haven't tested it in this recipe.
Rozina says
Nice recipe. What can used instead of tapioca or any other starch. Is Buchkwheat flour good?
Megan says
This recipe needs the lightness of the starch, so I wouldn't recommend replacing the tapioca starch with buckwheat flour. If you must make a substitution, try arrowroot starch instead.
MJ says
Hi this looks good but I’m wondering if they can be done without psyllium and using oat flour instead of the other flours ?
Mēgan says
Hi MJ - psyllium is what binds the recipe together, so if you remove that, it won't work right.
Nicole says
I just made them and they are fantastic! They have the taste and texture of Biscoff cookies, which were a favorite of mine before my diagnosis. Thank you!
Mēgan says
Wonderful! I'm so glad you enjoyed them, Nicole!