This easy recipe for Gluten-Free Graham Crackers is also vegan, dairy-free, refined sugar-free, and made with a blend of tapioca and buckwheat flour for a deliciously healthy version of store-bought varieties. Whether for snacking, making a cheesecake crust, s’mores, or simply a healthy treat, this easy and healthy graham crackers recipe is certain to become a household staple in no time!
My kiddos love graham crackers, so I set out to make a healthier and more affordable version of what we purchase from the store. Sweetened only with coconut sugar, these delicious gluten-free graham crackers will satisfy your cravings without an ounce of guilt!
These Gluten-Free Graham Crackers are:
Crunchy and flavorful.
Super easy to make!
Packed with delicious warming spices and easy to find ingredients.
Gluten-free, dairy-free, vegan, soy-free, nut-free and refined sugar-free.
Tips for making Gluten-Free Graham Crackers:
Due to the unique nature of buckwheat flour, I do not recommend replacing it with anything else.
The tapioca starch can be replace with arrowroot starch or cassava flour in a pinch!
The coconut oil can be replaced by melted butter, ghee, or olive oil.
Want to make Sugar-Free Graham Crackers? I like to use this sugar-free sweetener for replacing coconut sugar in baked goods.
Want to make Honey Grahams? Replace the coconut sugar with raw honey.
I do not recommend skipping the refrigeration step, as this is what will make the dough easier to roll out and work with.
I also do not recommend rolling the dough without the use or parchment or wax paper. It is a somewhat sticky dough, and the paper will allow you to roll it out with ease.
You can roll the dough out as thinly or thickly as you would prefer; just keep in mind you may need to cook longer for thicker crackers and for a shorter period of time for thin crackers. Just make sure all is firm, golden and edges are just beginning to brown before removing from the oven.
These gluten-free graham crackers store well in air-tight containers at room temperature for up to 5 days.
What equipment do I need to make Graham Crackers?
More Gluten-Free + Vegan Baking Recipes:
Lavender, Ginger, & Walnut Mini Tea Time Shortbread Cookies (Gluten-Free, Vegan, Refined Sugar-Free)
Triple Berry + Coconut Oat & Almond Crust Crumble (Gluten-Free, Vegan)
Almond Coconut Oat Bars (Gluten-Free, Vegan)
Quinoa & Steel Cut Oat Granola Bars (Gluten-Free, Vegan Option)
Blackberry Walnut Oat Bars (Gluten-Free, Vegan)
Blueberry Coconut Chewy Oat Bars (Gluten-Free, Vegan)
Blackberry & Coconut Oat Crust Crumble (Gluten-Free, Vegan)
If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest's "tried it" feature, or take a photo, & tag me on Instagram and I'll share it! Thank you so much! <3
Gluten-Free Graham Crackers
- 3/4 cup buckwheat flour
- 1/4 cup + 2 tablespoons tapioca starch
- 5 tablespoons coconut sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/8 teaspoon ground cloves
- 1/8 teaspoon sea salt
- 1/4 cup milk I use almond, but any dairy or non-dairy milk is fine
- 2 tablespoons melted coconut oil
- Optional: turbinado sugar for sprinkling on top
- In a large mixing bowl sift together flours, sugar, spices and baking soda. Stir to combine.
- Pour in milk and stir in until thoroughly combined.
- Pour in coconut oil and then using your hands, quickly work the oil into the dough.
- Knead the dough until all is thoroughly combined and you are able to form a uniform ball.
- Cover the dough and place into the refrigerator for 1 hour.
- Preheat the oven to 350°F.
- Line a cookie sheet with parchment paper.
- Remove your dough ball from the refrigerator and place it on your parchment lined pan. Flatten the dough with your hands and then cover with a second sheet of parchment paper.
- Using a rolling pin, gently roll out the dough, making sure it remains between the two sheets of parchment, until the dough is 1/4-1/2 inch thick.
- Slowly peel away the top layer of parchment paper.
- Using a pizza cutter or sharp knife, slice the dough into shapes of choice.
- Using a fork, prick the tops of the crackers to create little holes.
- Optionally, sprinkle the tops with a little turbinado sugar.
- Bake for 20 minutes, or until the edges are just beginning to brown.
- Remove from the oven and let cool completely before breaking along your cut marks and serving.
Kristen O says
Hey there, these look delicious! Can you think of anything you could sub for the tapioca? I have a sensitivity to tapioca. thanks so much!
Kristen Wood says
Any other starch will work. Are you able to have potato starch, arrowroot starch or corn starch? If not, the next best bet would be white rice flour. I hope this helps! 🙂
I love the idea subbing the cocoa for the tapioca starch...Is it possible to sub any other flowers for the buckwheat?
I just took the time to read your comments about not recommending any other flours besides buckwheat....Thanks 🙂
How can I make these chocolate without removing the cinnamon? When I first saw the picture I thought OMG finally chocolate grahams I can eat! Then I realized the dark colour was due to buckwheat flour. Any suggestions would be appreciated; I miss eating the Chocolate-cinnamon grahams I love as a kid.
Kristen Wood says
Hi Jacque! You can omit the extra 2 tablespoons of tapioca starch and replace with cocoa or cacao powder! I hope you enjoy. 🙂
Hi, I just made this and I love the taste! Although I'm not sure about the texture- is it supposed to be a bit chewy? Some middle pieces were more like bread than crackers, is it supposed to be like that or I should have rolled the dough thinner maybe?
Kristen Wood says
Hi Elena - thank you for sharing! They definitely should not be chewy, I'm guessing they either need to be rolled thinner or as ovens can vary a bit, baked a bit longer next time!
Ah yeah it makes sense 🙂 Thanks, I will definitely make them again!