Gluten Free Graham Crackers
After making the whole wheat graham crackers I wanted to bake the gluten free version as soon as possible.  And let me tell you, you can’t even tell these are wheat-/gluten-free!  These gluten free graham crackers are sweet, crunchy and completely addictive, just like the boxed crackers that you’d find at the grocery store.  Except these are homemade, made with love and care, and are much better for you (made without artificial sweeteners, artificial flavorings, trans fats and preservatives)!
Graham Crackers [gluten free version]

Yield: ~41 two-inch crackers


  • 120g (1 cup) Oat Flour
  • 120g (3/4 cup) Brown Rice Flour (plus extra for rolling)
  • 96g (1/2 cup) Granulated Erythritol (or dry sweetener of choice)
  • 1 tsp Cinnamon
  • 1/2 tsp Baking Soda
  • 1/4 tsp Xanthan Gum
  • 1/4 tsp Salt
  • 1 Jumbo Egg
  • 42g (2 tbs) Pure Maple Syrup
  • 42g (2 tbs) Molasses
  • 30g (2 tbs) Unsweetened Applesauce
  • 14g (1 tbs) Grapeseed Oil (or any other neutral oil)


  1. Preheat the oven to 375 degrees and line a cookie sheet with parchment paper.
  2. In a medium-sized bowl, whisk together the oat flour, brown rice flour, erythritol, cinnamon, baking soda, xanthan gum and salt.
  3. In a large bowl, whisk together the egg, maple syrup, molasses, applesauce and oil. Dump in the dry ingredients and fold together. Knead the mixture until you get one solid dough ball.
  4. Roll out the dough on a floured surface (I taped down a square of parchment paper onto my counter) until a little less than 1/4" thick. Use a cookie cutter to form the cracker shapes and transfer onto the prepared baking sheet. Bake for ~10-12 minutes, then transfer onto a wire cooling rack. Reroll the dough until all the dough is used up.


This recipe is: low fat, low sugar!
Healthy Dessert Blog
Can you believe the stats?  These gluten free graham crackers are both healthy and tasty!
Gluten Free Graham Crackers
Enjoy  :)

Labels: Applesauce, Brown-Rice-Flour, Cookies-and-Crackers, Eggs, Erythritol, Gluten-Free, Graham-Crackers, Low-Fat, Low-Sugar, Maple, Molasses, Nutrition-Label, Oat-Flour

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Comments (13)

  1. Jo Hodson: September 25, 2012

    Mmmm these look good, I’m curious to try a vegan version without the egg, I know they may have trouble holding together…but maybe a good dose of chia seed will do the trick? I think graham crackers are similar to Digestive Biscuits we have here in the UK.

  2. Jo Hodson: September 25, 2012

    P.S what do you use to produce your nutrition stats label? Also, does it calculate it pretty accurately?

  3. The Cooking Actress: September 25, 2012

    Yum! I love graham crackers!!!

  4. Jessica: September 25, 2012

    I use this program:

    It’s ALMOST 100% accurate, the only thing I don’t like is how it rounds up for calories, fat and sugar. However, that is what the FDA requires for products (or at least, here in the US). I definitely love the program :)

  5. Jessica: September 25, 2012

    I’m pretty sure a flax egg or chia egg will work, as long as the dough rolls out nicely it should turn into decent crackers/digestive biscuits.

  6. Jo Hodson: September 26, 2012

    Thank you :-)

  7. Irina: November 11, 2013

    Hi, Jessica! Could you please consult me a little?) If i want to omit molasses and maple syrup (as the crackers turned out pretty sweet to my taste with only erythritol, besides i don’t have them), what should i do in that case? I substituted them with additional applesauce but in the end they were a bit chewy, not crunchy. Any advice?

    p.s. after having been cooled they became more crunchy but i’m not sure that they are crunchy enough))
    anyway thanks for your blog, it helps a lot!

  8. Irina: November 12, 2013

    These crackers are big success! Even my dad and boyfriend enjoyed them inspite of that fact they only loves regular bakes (non-gluten-free:))), let alone i am amazed by how tasty they are

  9. dessertswithbenefits: November 12, 2013

    YAY!! I’m so glad you liked the graham crackers :D

  10. dessertswithbenefits: November 12, 2013

    If you want to omit the molasses and maple syrup, I would recommend replacing the two ingredients with 1-2 tbs of water.
    Applesauce adds a lot of moisture to baked goods so it works best as an oil- or butter-replacer :)
    Hopefully the next batch works!

  11. Irina: November 14, 2013

    Jessica, thanks a lot! I’ll definitely try it! My previous batch is already over and i’m a little depressed:)))

  12. Hi Jessica,
    I rarely ever see GF recipes that sound appetizing, but your recipe does and I’m going to give it a try. Thank you!

  13. dessertswithbenefits: March 10, 2014

    Oh good!! I hope you like the recipe :)

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