Gluten Free Graham Crackers are perfectly sweet and nutty. This recipe can be baked crisp or soft. Vegan optional!
These gluten free graham crackers are incredibly close to the original, if not better! They are perfectly crisp, but still tender, sweet, nutty, and irresistible.
Reasons to love this recipe!
- Easy gluten free graham crackers that taste like the real deal!
- Perfect for s’mores, crust, and snacking.
- Gluten free and easily vegan.
Ingredients and Substitutions:
- Tigernut flour – a deliciously nutty gluten free flour that gives these graham crackers authentic flavor. Available at health food stores or online.
- Brown rice flour – make sure it’s certified gluten free.
- Psyllium husks – make sure you are using WHOLE psyllium husks, not psyllium husk powder.
- Baking soda – to help make the graham crackers crisp.
- Baking powder – to help them rise in the oven.
- Pinch salt – to bring the flavors together.
- Melted coconut oil
- Maple syrup
- Honey – this combo of maple and honey gave the graham crackers the best flavor, but for a totally vegan version, you can replace the honey with more maple syrup.
- Almond milk – or other non-dairy milk
- Vanilla extract
How to make homemade graham crackers:
Whisk dry ingredients: In a large bowl, whisk together the dry ingredients.
Mix wet ingredients: In a smaller bowl, stir together the wet ingredients.
Combine: Add the wet ingredients into the dry and mix until combined. It will be a stiff dough, so you may need to get in there with your hand, mixing until there are no visible streaks of flour.
Roll: Place the dough between two sheets of parchment paper and roll into a ¼-1/8th inch thickness.
Cut into squares: Peel off the top layer of parchment and square off the edges so you have one large rectangle. Cut the dough into 2 x 3 inch rectangles and prick each rectangle with a fork or bamboo skewer.
Bake: Gently pick up the bottom piece of parchment and transfer thh graham crackers to a baking sheet. Bake until golden.
Store leftover graham crackers in a zip top bag in the pantry for 1-2 weeks.
Tigernut Flour 101
These cookies resemble nutty and sweet conventional grahams thanks to the tigernut flour.
In case you haven’t heard, tigernut flour is milled from tigernuts, a tiny root vegetable native to Africa. They have recently come into the food scene as a superfood and have the ability to fit into nearly any diet. Their flour is raw, vegan, paleo, and gluten-free. Aka: totally allergy-friendly.
The reason I use tigernut flour in this recipe, is its richly nutty flavor. The first time I tasted this flour, I was instantly reminded of eating a graham cracker. Lightbulb moment.
The many ways to use gluten free graham crackers!
- S’mores of course! Try it with these vegan marshmallows and this dairy-free milk chocolate.
- Slathered with nut butter, topped with banana and drizzled with honey for a quick afternoon snack.
- Use them to make a gluten free graham cracker crust!
- Like cereal – broken into bite sized pieces with milk. Quite possibly my all time favorite snack/dessert!
More Gluten Free Summer Sweets!
- Blueberry Cobbler
- Easy Balsamic Strawberries – delicious with vanilla ice cream!
- Cherry Pie Bars
- White Chocolate Lemon Cream Tart
- Heathy Pretzel Salad
These graham crackers are perfectly golden, nutty, and utterly irresistible. To make this recipe vegan, sub maple syrup for the honey
- 1 c tigernut flour
- 1 c brown rice flour
- 3 tablespoons psyllium husks
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- Pinch salt
- 3 tablespoons coconut oil, melted
- 3 tablespoons maple syrup
- 2 tablespoons honey
- 2 tablespoons unsweetened almond milk or other non-dairy milk
- 1 teaspoon vanilla extract
Preheat the oven to 350 degrees.
In a large bowl, whisk together the tigernut flour, brown rice flour, psyllium husks, baking soda, baking powder and salt.
In a smaller bowl, stir together the coconut oil, maple syrup, honey, almond milk, and vanilla extract.
Add the wet ingredients into the dry and mix until combined. It will be a stiff dough, so you may need to get in there with your hands. Mix until there are no visible streaks of flour.
Place the dough between two sheets of parchment paper and roll into a ¼-1/8th inch thickness. Peel off the top layer of parchment and square off the edges so you have one large rectangle. Cut the dough into 2 x 3 inch rectangles and prick each rectangle with a fork or bamboo skewer.
Gently pick up the bottom piece of parchment and transfer the graham crackers to a baking sheet. Bake until golden, about 20 minutes.
For soft graham crackers: Remove them from the oven and allow to cool on the cookie sheet for 5 minutes before sliding them off (with the parchment) onto a cooling rack.
For crisp graham crackers: Shut off the oven after 20 minutes and crack the door. Allow the cookies to stay in the off and vented oven for another 10 minutes. Remove and allow to cool on the cookie sheet before removing (along with the parchment) and cool completely on a cooling rack.
Vegan: for a vegan version, replace the honey with more maple syrup.
Storage: store graham crackers in a zip top bag in the pantry for 1-2 weeks.
- Serving Size: 1 cracker
- Calories: 119
- Sugar: 6g
- Sodium: 97mg
- Fat: 5g
- Saturated Fat: 3g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 1g
- Cholesterol: 0mg
Keywords: brown rice flour, tigernut flour, maple syrup, honey, vanilla extract, vegan, homemade, Summer