Gluten Free Graham Crackers (Vegan)

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If you’re having a difficult time finding graham crackers that fit your allergies, make some of your own at home! These crispy and delicious gluten free and vegan graham crackers are perfect for lunch box snacks, s’mores, recipes, and more.

photo collage of gluten free graham crackers on a cooling rack

I’m excited to share this recipe with you today! We’ve been working on this graham cracker recipe for a while now, and after quite a few batches of test crackers, we’ve finally perfected this recipe for you 🙂

These homemade gluten free graham crackers are perfectly crispy and not too sweet, and they’re great for Fluffernutter S’mores or homemade crust for dairy free cheesecakes.

Homemade graham crackers are not too hard to make, with just a few steps you can make a batch of allergy friendly graham crackers that fit multiple food allergies.

Our graham crackers are:

  • Gluten free
  • Dairy free
  • Vegan
  • Egg free
  • Peanut free
stack of dairy free graham crackers on a black cooling rack

How to make gluten free graham crackers

Gluten free and vegan graham crackers are great for so many recipes (or just as snacks) and they are pretty easy to make.

We used a combination of sorghum flour and oat flour in this recipe for the best taste and texture. The slightly coarse oat flour adds crispness and a great texture.

Here are the steps for making this recipe (the full recipe card is at the end of this post):

  1. Preheat oven to 325 degrees F.
  2. In a medium sized bowl, whisk together the oat flour, sorghum flour, brown sugar, ground flaxseed, salt, and baking powder.
  3. Stir in the melted dairy free butter and dairy free milk until a thick dough forms.
  4. Place the dough between 2 pieces of parchment paper, and roll the dough out to an oval or rectangle between that is between 1/8 to 1/4 inch thick.
  5. Remove the top piece of parchment paper and place the parchment with the rolled dough onto a baking sheet and bake for 11 minutes.
  6. Remove the baking sheet from the oven, cut the cracker dough into squares about 2-3 inches square (depending on how big or small you want them), separate them from each other on the pan a little bit. Prick the dough with a fork into the crackers 2-3 times as well.
  7. Return the crackers to the oven and bake an additional 12 minutes. After about 10 minutes, if the edge pieces and corner pieces are browning, remove them from the pan and return the rest to the oven.
  8. Remove the crackers from the oven and allow to cool. Once completely cooled, store in an airtight container.
s'more made with homemade gluten free graham crackers

If you’re having a hard time fitting the entire rolled dough disc on your baking sheet, you can split the dough into 2 and roll, bake, and cut them separately in 2 batches.

Tips for making these allergy friendly graham crackers

Here are some tips for making great gluten free graham crackers:

  • Try to roll the dough to an even thickness for consistent cooking among the pieces.
  • Even with consistent rolling, the middle pieces will still usually need a few more minutes to cook than the edge pieces. So it’s a good idea to remove the edge pieces from the pan once they’re browned then and bake the middle pieces slightly longer to get everything baked evenly.
  • If you rolled your dough on the thinner side, you’ll need to bake for slightly less time (by 1-2 minutes). If you rolled your dough thick, then you may need an additional couple of minutes.
  • If you cut the crackers smaller, you’ll need to bake them slightly less time.

Because we are baking these at a lower temperature (325 degrees F vs. 350 degrees F), there is a little more flexibility with how long these are cooked and they won’t burn if you accidentally leave them in the oven 1 or 2 minutes too long.

stack of dairy free graham crackers on a black cooling rack.

How to make these with coconut sugar instead of brown sugar

If you want a naturally sweetened graham cracker, you can use coconut sugar instead of brown sugar. Just reduce the flour amount by about 1-2 Tablespoons since brown sugar has more moisture in it than coconut sugar.

I prefer the taste of these graham crackers made with brown sugar, the coconut sugar seems to give these a slightly bitter taste. But it’s possible that it’s the brand of the coconut sugar I’m using as well.

You’ll notice that the crackers made with coconut sugar are darker in color and have a stronger molasses-type taste than the graham crackers made with brown sugar. The graham crackers made with brown sugar are lighter in color.

overhead photo of homemade graham crackers on a black cooling rack

Check out our other gluten free cracker recipes!

Gluten Free Graham Crackers (Vegan)

If you're having a difficult time finding graham crackers that fit your allergies, make some of your own at home! These crispy and delicious gluten free and vegan graham crackers are perfect for lunch box snacks, s'mores, recipes, and more.
Gluten free and vegan; Free of: peanuts, eggs, dairy
5 from 1 vote
Print Pin Rate
Course: Snacks
Cuisine: American
Keyword: gluten free graham crackers, homemade graham crackers, vegan graham crackers
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 20 crackers
Calories: 83kcal

Ingredients

Instructions

  • Preheat oven to 325 degrees F.
  • In a medium sized bowl, whisk together the oat flour, sorghum flour, brown sugar, ground flaxseed, salt, and baking powder.
  • Stir in the melted dairy free butter and dairy free milk until a thick dough forms.
  • Roll dough out to an oval or rectangle between 2 pieces of parchment paper between 1/8 to 1/4 inch thick. Try to get this rolled out to an even thickness all over for even cooking.
  • Remove the top piece of parchment paper and place the parchment with the rolled dough onto a baking sheet and bake for 11 minutes.
  • Remove the baking sheet from the oven, cut the cracker dough into squares about 2-3 inches square (depending on how big or small you want them), separate them from each other on the pan a little bit. Prick the dough with a fork into the crackers 2-3 times as well.
  • Return the crackers to the oven and bake an additional 12 minutes. After about 10 minutes, if the edge pieces and corner pieces are browning, remove them from the pan and return the rest to the oven.**
  • If you rolled your dough thin, you'll need to bake for less time. If you rolled your dough thick, then you may need an additional couple of minutes.
  • Remove the crackers from the oven and allow to cool. Once completely cooled, store in an airtight container.

Notes

*Country Crock plant butter sticks don’t have soybean oil, but the Country Crock plant butter tubs do contain soybean oil. If you have soy allergies, double check the labels.
** The middle pieces usually need a few more minutes to cook than the edge pieces, and the edge pieces will brown and potentially burn faster. So if the inner pieces need more baking, remove the edge pieces from the pan before baking again.

Nutrition

Calories: 83kcal | Carbohydrates: 13g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 79mg | Potassium: 47mg | Fiber: 1g | Sugar: 5g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
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