Graham crackers are one of those things that seem like they’d be easy to find gluten free, but most store-bought options are either too expensive or just not that great. So I started making my own at home.

These gluten free honey graham crackers are crunchy, lightly sweet, and have that warm cinnamon flavor you expect. They really do taste like the real thing.

The dough comes together quickly and only needs a handful of everyday ingredients. Nothing fancy or hard to find, just simple stuff like gluten free flour, honey, butter, and brown sugar.

You can enjoy them as a snack, use them for s’mores, or crush them up to make a graham cracker crust for cheesecake or pie. They work great for all of it.

Once you try making these at home, you probably won’t go back to the store-bought ones. Let me show you how easy they are.

Why You’ll Love This Recipe

Perfect for S’mores – These gluten free honey graham crackers are exactly what you need to make real s’mores again. No more watching everyone else enjoy them while you sit on the sidelines.

Great for Pie Crusts – Crush these up and you have an amazing gluten free graham cracker crust for cheesecakes, key lime pie, or any dessert that calls for a crumb base. One batch gives you crackers and future pie crusts.

Way Better Than Store-Bought – Most gluten free graham crackers from the store taste like cardboard and cost a fortune. These homemade ones are crispy, flavorful, and taste like the real deal.

Sweetened With Real Honey – The combination of honey and brown sugar gives these crackers that classic graham cracker sweetness we all grew up loving. It hits that nostalgic flavor perfectly without being overly sugary.

Ingredients

2 cups Gluten Free All-Purpose Flour
1/2 cup Brown Sugar
1 tsp Ground Cinnamon
1 tsp Baking Soda
1/2 tsp Salt
1/2 cup Cold Butter
1/4 cup Honey
3 tbsp Milk

How to Make

Step 1

Preheat the oven to 350 degrees fahrenheit and line a baking sheet with parchment paper.

Step 2

In a food processor, pulse together the gluten free all-purpose flour, brown sugar, ground cinnamon, baking soda, and salt.

Step 3

Add the cubed cold butter and pulse until the mixture resembles coarse sand.

Step 4

In a small bowl, mix the honey and milk. Add this to the food processor and pulse just until a dough ball forms.

Step 5

Place the dough onto the parchment paper and roll it out into a large rectangle, about 1/8 inch thick. Use a knife to score the dough into squares and poke holes in each square with a fork.

Step 6

Bake for 12 to 14 minutes until the edges are deep golden brown. Let cool completely on the baking sheet, where they will crisp up as they cool, then break along the scored lines.

Helpful Tips

Keep the Butter Really Cold

Cut your butter into small cubes and put it back in the fridge for about 10 minutes before you use it. Cold butter is what gives these graham crackers their crispy, flaky texture.

If the butter gets too warm or soft before you pulse it with the dry ingredients, the dough will be sticky and hard to roll out. You want the mixture to look like coarse sand with tiny visible bits of butter still in it.

If your kitchen runs warm, you can even pop the cubed butter in the freezer for 5 minutes instead of the fridge. That little extra step makes a real difference.

Use the Right Gluten Free Flour

Not all gluten free all-purpose flours are the same. For this recipe, you want one that contains xanthan gum already in the blend, because that’s what helps hold the dough together without real gluten.

If your flour blend doesn’t have xanthan gum listed in the ingredients, add about half a teaspoon to the dry mix. Without it, the crackers can crumble apart and won’t hold their shape after baking.

Bob’s Red Mill 1-to-1 and King Arthur Measure for Measure are two popular options that already include xanthan gum and work well here.

Don’t Over-Pulse the Dough

Once you add the honey and milk mixture to the food processor, pulse it only until the dough just comes together into a ball. This usually takes about 8 to 12 short pulses.

If you keep processing after it forms a ball, the dough gets tough and the butter warms up too much. That leads to crackers that are hard instead of crispy and light.

If the dough still looks a little crumbly after pulsing, press it together with your hands on the parchment paper. It will come together as you start to roll it out.

Frequently Asked Questions

What gluten free flour blend works best for these graham crackers?

A gluten free all-purpose flour blend that contains xanthan gum works best here because it helps the dough hold together and gives the crackers a nice snap. Bob’s Red Mill 1-to-1 and King Arthur Measure for Measure are both solid choices that work well in this recipe.

If your flour blend doesn’t already include xanthan gum, you’ll want to add about half a teaspoon to prevent the crackers from being too crumbly once baked.