Homemade Gluten Free Graham Crackers made whole grain and low fat!

Healthy Homemade Gluten-Free Graham Crackers

After making my 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)!

Homemade Gluten Free Graham Crackers made whole grain and low fat!

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Healthy Gluten-Free Graham Crackers

Servings: 41 2" crackers
Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 1 hour
Healthy Homemade Gluten Free Graham Crackers made low fat and low sugar! Perfect for snacking, dipping, cheesecake crusts, s'mores, and more!


  • 120g (1 cup) Oat Flour
  • 120g (¾ cup) Brown Rice Flour (plus extra for rolling)
  • ½ cup Granulated Erythritol (or dry sweetener of choice)
  • 1 tsp Ground Cinnamon
  • ½ tsp Baking Soda
  • ¼ tsp Xanthan Gum
  • ¼ tsp Salt
  • 1 jumbo Egg
  • 2 tbs Pure Maple Syrup
  • 2 tbs Molasses
  • 2 tbs Unsweetened Applesauce
  • 1 tbs Grapeseed Oil


  • Preheat the oven to 375 degrees and line a cookie sheet with parchment paper.
  • In a medium-sized bowl, whisk together the oat flour, brown rice flour, erythritol, cinnamon, baking soda, xanthan gum and salt.
  • 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.
  • Roll out the dough on a floured surface (I taped down a square of parchment paper onto my counter) until a little less than ¼" 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.
Nutrition Facts
Healthy Gluten-Free Graham Crackers
Amount Per Serving (8 crackers)
Calories 170 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 0.5g3%
Cholesterol 30mg10%
Sodium 160mg7%
Carbohydrates 29g10%
Fiber 2g8%
Sugar 5g6%
Protein 5g10%
Calcium 40mg4%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: Cookies & Crackers

Can you believe these nutrition stats?  Pretty darn good if I do say so myself  😉

You’ve gotta give this recipe a try.

These gluten free graham crackers are both healthy and tasty!

Enjoy!  🙂


With love and good eats,


– Jess


46 comments on “Healthy Homemade Gluten-Free Graham Crackers”

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

  3. Yum! I love graham crackers!!!

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  6. 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!

    • Irina-
      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!

  7. 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

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

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  11. 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!

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  15. What would you reccommend if I wanted to replace the erythritol with liquid stevia

    • Katie-
      I haven’t tried replacing the erythritol in this recipe so I can’t be sure if stevia will work instead… erythritol helps make the crackers crunchy. I guess you can try replacing the erythritol with 1/2 teaspoon of liquid stevia extract. I hope it works out for you!! 😀

  16. THESE LOOK AWESOME!! Question: is the oil necessary or can it be subbed for something? Thanks! 

    • I haven’t tried replacing the oil here but since it’s such a small amount, I’m SURE it would work, but the texture might not be the same. I would recommend using an extra 1-2 tablespoons of maple syrup. Start with 1 tbs, and if you need a second tbs, go for it! Hope you like the crackers 😀

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