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a stack of gluten free graham crackers on blue backdrop
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4.45 from 18 votes

Gluten-Free Graham Crackers

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!
Prep Time10 mins
Cook Time20 mins
Additional Time1 hr
Total Time1 hr 30 mins
Course: Sweets
Cuisine: American, Gluten-Free, Vegan
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4
Calories: 44kcal
Author: Kristen Wood


  • 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.
  • Enjoy!



Please refer to the Tips section above in the post for valuable information.
Looking for more SNACKS? Check out my 40 Plant-Based Snacks recipe round-up!
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Serving: 5crackers | Calories: 44kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 31mg | Fiber: 1g | Sugar: 3g