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RECIPE
14 INGREDIENTS 7 STEPS 25min

Gluten-Free Graham Crackers

5.0
4 Ratings
Make delicious gluten-free graham crackers at home! These crackers are also keto and paleo-friendly. They are just so much better for you than the carb-loaded store-bought version. Loaded with fiber, nutrients, and full of flavor. Super easy to make and ready in 25 minutes. Even kids love these. Switching to healthy has never been easier.
Gluten-Free Graham Crackers Recipe | SideChef
Make delicious gluten-free graham crackers at home! These crackers are also keto and paleo-friendly. They are just so much better for you than the carb-loaded store-bought version. Loaded with fiber, nutrients, and full of flavor. Super easy to make and ready in 25 minutes. Even kids love these. Switching to healthy has never been easier.

How To Make Gluten-Free Graham Crackers

Make these healthy graham crackers from scratch in 4 simple steps.
  • Mix all the dry ingredients in a food processor. Add a scoop of your favorite whey protein powder for an extra protein boost if you like.
  • Add softened butter, honey, vanilla extract, egg, and milk directly into the dry mixture and process until well mixed.
  • Transfer the dough onto a clean lightly floured surface and roll into a flat rectangle about ¼ inch thick. Then simply cut into 2x4 inch pieces using a knife or a cookie cutter. (You should have about 8 pieces)
  • Place on a baking sheet lined with parchment paper. Using a fork poke even holes across the graham crackers (don’t pierce them all the way through). Sprinkle with sugar, or your favorite sweetener and bake for 15 minutes at 325 degrees. Until golden brown.


Ingredients & Substitutions

  • Gluten-free All-Purpose Flour - There are many All-Purpose Gluten-Free Flour options to choose from. Bob’s Red Mill is one of the most common options. Don’t forget that All-purpose gluten-free flour is a specific blend and cannot be substituted for any gluten-free flour without adjusting the recipe. You can use almond flour as a substitute, adjust proportions following these general rules:
    • use ¾ cup of almond flour for every cup of all-purpose gluten-free flour the recipe calls for.
    • add an extra tablespoon of xanthan gum or 2 tablespoons of psyllium husk
    • bake at a lower temperature (300 degrees F)
  • Xanthan Gum- Xanthan gum is used to improve the texture and shelf life of gluten-free products. It mimics gluten in terms of keeping the baked products moist and the texture soft. Psyllium husk powder can be used as a good substitute for xanthan gum. Flaxseed meal is also a good option.
  • Protein Powder - I add ½ scoop of protein powder for an extra nutritious boost. You can use your favorite protein powder, and it will add a bit of flavor to the graham crackers as well.
  • Honey - natural honey is a great healthy sweetener. However, you can use maple syrup, molasses, or agave as a substitute if you prefer. Stevia or erythritol are both good sugar-free substitutes for honey as well.
  • Whole Milk - I use regular whole milk in this recipe, but you can easily substitute it with a dairy-free alternative. Almond milk, soy milk, and oat milk can be used instead.

Tips & Suggestions

  • If you don’t have a food processor, simply mix your ingredients in a bowl and make the dough using a mixer, or a fork.
  • Adding some cocoa powder or using chocolate-flavored protein powder can turn these graham crackers into a chocolate kind. Add a full scoop of flavored protein powder and add some of your favorite flavors to these crackers.

Frequently Asked Questions

Can I store Gluten-Free Graham Crackers in the fridge?

You can easily store these crackers in an airtight container in the refrigerator for up to 7 days. If you want to always have these graham crackers on hand, simply freeze them, and they are good to go for 3 months.

Can I use Gluten-Free Graham Crackers to make graham pie crust?

You can use these and make your own gluten-free graham cracker crust. Simply crush them same way you’d prep regular graham crackers.

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When I’m not developing recipes or producing SideChef content I explore entomophagy aka I EAT BUGS! I cook “Uncomfortable Comfort Food” -See GetBuggie on IG for more!
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When I’m not developing recipes or producing SideChef content I explore entomophagy aka I EAT BUGS! I cook “Uncomfortable Comfort Food” -See GetBuggie on IG for more!
https://www.sidechef.com
25min
Total Time
$0.99
Cost Per Serving

Ingredients

Servings
6
US / METRIC
2 cups
Gluten-Free All-Purpose Flour
1 tsp
Xanthan Gum
omit if your flour blend includes it
1/4 tsp
Baking Soda
1/4 tsp
Baking Powder
1/8 tsp
1 tsp
Ground Cinnamon
1/3 cup
Brown Sugar
1/2 scoop
Protein Powder
I used a Cricket Protein Powder!
(optional)
3 Tbsp
3 Tbsp
Whole Milk , room temperature
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Nutrition Per Serving

VIEW ALL
CALORIES
394
FAT
8.5 g
PROTEIN
5.8 g
CARBS
73.5 g

Cooking Instructions

HIDE IMAGES
Step 1
Preheat oven to 325 degrees F (165 degrees C).
Step 2
In a large bowl or food processor, mix Gluten-Free All-Purpose Flour (2 cups) , Xanthan Gum (1 tsp) , Baking Soda (1/4 tsp) , Baking Powder (1/4 tsp) , Salt (1/8 tsp) , Ground Cinnamon (1 tsp) , Granulated Sugar (1/4 cup) , and Brown Sugar (1/3 cup) .
Step 3
Optional: Add your favorite Protein Powder (1/2 scoop) for a protein boost.
Step 4
Measure Unsalted Butter (1/4 cup) , Honey (3 Tbsp) , Vanilla Extract (1/2 tsp) , Egg (1) , and Whole Milk (3 Tbsp) into the dry mixture. Combine them until a dough forms.
Step 5
Transfer dough to a floured surface and roll out dough with a floured rolling pin until it is a 1/4-inch thick rectangle. Using a rectangular cookie cutter or a knife cut dough into 2x4-inch pieces.
Step 6
On a parchment-lined baking sheet, place the cookies 1-inch apart. Using a fork poke even holes across the cookies being careful not to pierce all the way through.
Step 7
Top the cookies with sugar and bake for 15 minutes or until golden brown. Store in an airtight container for 5-7 days or in the freezer for 3 months.
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Nutrition Per Serving
Calories
394
% Daily Value*
Fat
8.5 g
11%
Saturated Fat
5.2 g
26%
Trans Fat
0.0 g
--
Cholesterol
51.9 mg
17%
Carbohydrates
73.5 g
27%
Fiber
9.1 g
32%
Sugars
30.3 g
--
Protein
5.8 g
12%
Sodium
180.1 mg
8%
Vitamin D
0.2 µg
1%
Calcium
35.5 mg
3%
Iron
0.8 mg
4%
Potassium
44.5 mg
1%
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