28 Jun Gluten Free Graham Crackers

When I found out my current 18 month old couldn’t have dairy, gluten, eggs, soy, or peanuts I panicked. What could I have him take as a snack to the park? Crackers are hard to find. The kid loved graham crackers. I did find a soy, gluten, egg, dairy, nut free graham cracker at the store, and they weren’t bad. But, I was NOT going to pay over $5 for a small box all the time. I found this recipe and made a few modifications, but these are so yummy. I find myself snacking on these as well and now I have one happy little 18 month old. If you have several allergies, you may want to try making your own crackers.

Blend ingredients in a high powered blender.

After letting it sit in the refrigerator for 30 min., pull the dough of ball out and roll flat onto a cookie sheet. cut the dough into small squares. I have made these several times. This is the best method. I have tried rolling out similar to sugar cookies. They are too thick and taste more like a cookie than a crisp cracker.

Carter absolutely loves these graham crackers. You can see how happy they make him. . . and how hard it is to wait for them to cook. If you have little ones with food allergies this will be their favorite snack for sure! The first time I made them, I’m pretty sure I ended up eating most of them too. They are that yummy.

I slightly modified this recipe from:

Sarah Bakes Gluten Free


Gluten Free Graham Crackers
Prep time
Cook time
Total time
Serves: about 60 mini graham crackers
  • 1 ½ c. gluten free flour blend*
  • 1 ½ tsp. cinnamon
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ¼ c. coconut oil, melted
  • 3 tbsp. water
  • 3 tbsp. maple syrup or honey
  • 1 tsp. vanilla extract
  1. Place all ingredients into a high powered blender. Blend until dough forms. An extra tbsp. of water may need to be added to help blending.
  2. Remove dough from blender. Form into a ball and wrap with plastic wrap.
  3. Refrigerate dough for 30 minutes.
  4. Preheat oven to 325
  5. Remove dough and place between two long pieces of plastic wrap.
  6. Roll out dough until it is ⅙-⅛ inch thick.
  7. Place dough onto a cookie sheet.
  8. Carefully cut dough into small squares/rectangles. (You can poke dough with a fork to create graham cracker look).
  9. Bake for 15-17 minutes, or until edges brown.
  10. Let crackers cool completely and then store in an airtight container.
*Gluten Free Flour Blend: 4 c. brown rice flour, 2 c. white rice flour, 2 c. potato starch, ½ c. tapioca starch, ½ c. corn starch, 5 tsp. xanthum gum.