Last Updated on August 4, 2025 by Carrie Korem, FNTP
There’s something so nostalgic about a good graham cracker. Whether you’re making s’mores, whipping up a pie crust, or just want a crunchy snack with a glass of raw milk — this homemade gluten-free graham cracker recipe checks all the boxes.
And unlike the store-bought gluten-free options (which, let’s be honest, are either too dry or taste nothing like the “real thing”), these are grain-free, refined sugar-free, and actually taste delicious.
I created this recipe because I couldn’t find a single store-bought gluten-free graham cracker that my daughters and I liked. And I’ve tried them all! Most are filled with questionable ingredients or have that chalky texture no one wants. So I took matters into my own hands — and now I get messages all the time about how these are a total game changer.
These gluten-free graham crackers are lightly sweetened with raw honey and blackstrap molasses, and use a combo of almond flour, coconut flour, and grass-fed gelatin to give that classic crisp-but-chewy texture. You get the crunch, a warm hint of cinnamon, and a beautiful golden color — all without gluten, grains, or refined sugar.
Why You’ll Love This Gluten-Free Graham Cracker Recipe:
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Naturally sweetened with honey and molasses
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Gluten-free and 100% grain-free
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Easy to make and kid-approved
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Perfect for snacking, s’mores, or crusts
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Made with real food ingredients you can feel good about
And yes — if you’re planning a s’mores night, don’t miss my homemade marshmallow recipe. It’s the perfect pair!
Tips for Success:
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If you like your graham crackers extra crisp, you can bake them a minute or two longer — just keep an eye on the edges!
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For best texture, always use a finely ground almond flour (like this one I use).
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Want that true graham cracker flavor? Don’t skip the molasses — it’s the key!
There’s nothing quite like a recipe that brings comfort and nostalgia — without compromising your health. I hope this one becomes a staple in your kitchen like it has in mine.
If you try this recipe, let me know in the comments below. I’d love to hear how your family likes them!
Gluten-Free Graham Crackers (dairy-free, paleo)
I prefer to make my own baking powder to ensure that it’s grain-free. Here’s the recipe: 1 part baking soda + 1 part cream of tartar + 2 parts arrowroot. I make the baking powder in large batches and store it in a glass jar.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: about twenty 3” x 3” crackers
- Category: Baking
- Diet: Gluten Free
Ingredients
For the crackers:
- 2 cups finely ground almond flour
- 1/4 cup coconut flour
- 3/4 teaspoon unflavored grass-fed gelatin
- 2 tablespoons raw honey
- 3/4 teaspoon grain-free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon coarse sea salt
- 1/8 teaspoon ground cinnamon
- 6 tablespoons cold unsalted butter, cut into 1/4-inch cubes (or 4 tablespoons coconut oil for dairy-free)
- 1/4 cup blackstrap molasses
- 3 tablespoons whole milk or coconut milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350° F and adjust rack to middle position. Place the flours, gelatin, honey, baking powder, baking soda, salt and cinnamon into the bowl of a food processor and pulse 4 times to combine. Add the butter and pulse 7 times until the mixture resembles cornmeal. Add the molasses, milk and vanilla extract to the dough and process until the dough forms a ball. The dough will be very tacky. Pour the dough out onto a large piece of parchment paper (a piece large enough to cover a large baking sheet).
- Dust the top of the dough with a little coconut flour. Using a rolling pin, roll the dough out until it’s a rectangle about 14 x 11 inches and about 1/8-inch thick. Using a knife or rolling pizza cutter, divide it into 2 x 2-inch square pieces. There will be small pieces of excess on the sides (I baked them along with the crackers and ate them as a snack later). Using a fork, poke holes in the top of the dough. Place the baking pan with the dough in the oven and bake for 18-20 minutes or until the edges just start to darken (if you used coconut oil, reduce the baking time to 15 minutes). Remove from the oven and cool completely.
- Once completely cool, break into individual crackers. Store in an airtight container. The crackers will keep for 1 week.
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