Gluten-Free and Vegan Graham Crackers

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glutenfreevegangrahamcrackers 2578   Gluten Free and Vegan Graham Crackers

I’ve been in denial about this whole “November” thing. And this whole dark-at-5pm-thing. Ouch. The fall season is passing before my eyes. Suddenly, the nights feel super long and I’m going a bit stir crazy. Instead of resisting it, I’ve taken up evening hot yoga a few times a week. It just feels so good to have a deep stretch this time of the year and it’s a great reason to get off the couch at night. My sleep has felt a bit more restorative, so that’s always a plus too!

If there’s any ingredient that makes me set aside my November denial and embrace the cool weather, it’s blackstrap molasses. It’s been a long time since I did any baking with it and it always feels special when I dig it out from the back of the cupboard. A powerhouse sweetener filled with iron, magnesium, calcium, potassium, vitamin B6, and more, it also lends a seasonal baking flair to baked goods. Plus, your entire kitchen fills with that delicious aroma of the holidays. It’s really something magical.

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Today, I’m sharing another reader request recipe. Jessie recently wrote in saying:

“Hi Angela, I have a special favor to ask you. As a Vancouver girl, I am DYING to make your vegan Nanaimo bars but I can’t find gluten free and vegan graham crumbs to swap for the regular ones. I can’t eat any gluten. Any ideas?”

Jessie is right, I do have a handful of recipes that call for graham cracker crumbs. A few of them:

 

It’s true that there aren’t many vegan and gluten-free crackers on the market. At least, I haven’t been able to find any in my local grocery stores. And if there are any, do they even taste good? So, I took matters into my own hands and came up with a go-to graham cracker for the holidays! And dare I say, they are respectable enough for a mid-morning snack. Dipped in a little Lightened Up Raw Pecan Pumpkin Butter…wow, just wow. I can’t get enough.

After several trials, I’m happy to report that these crackers are authentic and crispy, made with wholesome flours, and are free of gums and strange ingredients commonly found in gluten-free baked goods. They have such a wonderful crumb to them. And when I say crispy, I really do mean crispy! These are not soft, doughy graham cracker imposters here…no way.

You know how store-bought gluten-free baked goods can have that funky taste and texture thing going on? Well, it is possible to do gluten-free and vegan right. It’s just a matter of using the right combination of flours and other ingredients. A strong will (read: stubbornness) and patience (read: sweet tooth) never hurts either. Luckily, I have both. And now my freezer is stocked with grahams for many weeks to come.

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Vegan and Gluten-Free Graham Crackers

Vegan, gluten-free, soy-free

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print icon   Gluten Free and Vegan Graham Crackers

Crispy, authentic graham crackers made gluten-free and vegan! Now you can make them in the comfort of your own home. When rolling the dough, I suggest using a non-stick baking mat and a non-stick rolling pin, if you have them. It really makes rolling a breeze. If you don't have those, not to worry; a floured counter and rolling pin will do just fine. I used gluten-free all-purpose flour to flour the mat and pin. It's normal for the dough to crack slightly when rolling, so if this happens simply mend the crack with your fingers and forge on! Don't worry about getting them perfect. When the crackers come out of the oven they will be a bit soft, but within 15 minutes on the cooling rack they will firm up into crispy delights! I know I'm going to get questions about a nut-free recipe, and I don't have one to share yet, but I will try my best to come up with one. In the meantime, check out the Vegan Graham Crackers recipe from 2010 (you can sub the almond milk for a nut-free milk to make it nut-free).

Yield
25 (2-inch) crackers
Prep Time
Cook time
Total Time

Ingredients:

wet ingredients:
  • 3 tablespoons coconut oil (melt before using) or grapeseed oil
  • 3 tablespoons blackstrap molasses
  • 2 tablespoons almond milk
  • 2 tablespoons pure maple syrup
  • 1/2 tablespoon ground flax
dry ingredients:
  • 3/4 cup + 2 tablespoons almond flour (not almond meal)
  • 1/2 cup raw buckwheat groats, processed into a flour
  • 1 cup gluten-free rolled oats, processed into a flour
  • 5 tablespoons arrowroot flour
  • 2 tablespoons Sucanat (or other granulated sweetener)
  • 2 teaspoons cinnamon
  • 1/2 teaspoon fine grain sea salt
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon ginger
  • 1/8 teaspoon nutmeg

Directions:

  1. Preheat the oven to 350F and line a large baking sheet with parchment paper.
  2. In a small bowl, whisk together all the wet ingredients.
  3. Add the buckwheat groats and rolled oats into a high-speed blender and blend on high until a fine flour forms.
  4. In a large bowl, whisk together the dry ingredients.
  5. Add the wet mixture to the dry mixture and stir well with a spoon until it comes together and there are no dry patches of flour left.
  6. Form the dough into 2-3 balls and place one at a time on a lightly floured non-stick mat. Lightly flour a rolling pin (if necessary) and begin rolling out the dough until you have a rectangle that is about 1/8 inch thick. The dough will crack a bit, but this is totally normal.
  7. Cut the crackers into the shapes of your choice using  cookie cutters, a pizza slicer/pastry slicer, or a knife to cut the shapes you want. I used a 2-inch square cutter with a beveled edge. Place each piece onto the baking sheet, leaving 1/2-inch between each. Poke a few fork holes into each cracker. Repeat with the remaining dough.
  8. Bake for 10 minutes and then remove from oven and carefully flip each cracker with a spatula. Rotate the pan and return to the oven for 6-7 minutes longer, until golden. Carefully, transfer crackers to a cooling rack for 15 minutes.
  9. Store crackers in a glass jar or container on the counter or wrap up and freeze for later.
 

Notes: 1) 1 batch of graham crackers will make about 3 cups graham cracker crumbs. To make the crumbs, add the crackers into a food processor and process until a fine crumb forms. 2) I haven't tested these crackers with almond meal yet, so I suggest using almond flour for best results. You can find almond flour in the natural food section of most grocery stores or you can make it yourself by blending whole blanched almonds until a flour forms. Sift before using. 3) If you aren't looking for a gluten-free graham cracker, see my vegan graham cracker recipe and my PB & J graham cracker sandwiches. 4) If you prefer a less crispy cracker, bake for a few minutes less time.

glutenfreevegangrahamcrackers 2560   Gluten Free and Vegan Graham Crackers

By the way, a huge thank you for your lovely comments on my Canadian cover reveal post! I’m so touched by your excitement. Thanks to your pre-orders, The Oh She Glows Cookbook has been dancing around the #1 spot in the vegan cookbook category on Amazon.ca this weekend. Big, big smiles. Thanks again for all your support!

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{ 107 comments… read them below or add one }

Beth E. November 5, 2013

Thank you, thank you, thank you! I have run into the same problem of not being able to make anything with graham-cracker crumbs because of the gluten-free and vegan issues! These will be perfect for crumbs and for eating with homemade peanut butter! :)

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Shundara@SavyNaturalista November 5, 2013

I have never seen gluten free vegan graham crackers so this is a real treat; most gluten free baked goods do taste funny they are much better homemade. I decided to take up yoga again to and almost dropped to the floor the whole time in class, but I feel open so it was worth it :)

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Savina November 5, 2013

Just wanted to say I’m really loving your food photography lately. I’ve been reading your blog for a while and I’ve definitely seen your photos evolve.

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Angela (Oh She Glows) November 5, 2013

Thank you Savina! So happy to hear this.

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Ali November 5, 2013

I was so excited to see GF graham crackers and then I saw almond flour…and I’m allergic. Do you think another flour such as fava bean might work? Oh – and yes, there are GF crackers out there but they are thin and super crispy (i.e. not very good). In my opinion, they aren’t worth the high price.

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Angela (Oh She Glows) November 5, 2013

Hi Ali, I haven’t tried a nut-free version yet, but if I do I’ll be sure to post my results. I personally don’t like the taste of fava flour in sweet baked goods (just tastes a bit beany to me), so I’d probably be more inclined to try super fine rice flour or more oat and buckwheat flour.

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Ali November 5, 2013

Sounds good – I just bought a huge amount of buckwheat groats so I can grind those and use that! I don’t mind the fava flour as long as it’s mixed with other flours so it isn’t too overwhelming. Thank you so much for your reply!

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Angela (Oh She Glows) November 6, 2013

Totally agree! I hope it works out – let me know!

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Adrienne November 5, 2013

http://www.apresvin.com/products/varietal-grape-seed-flours

Above is a link to grapeseed flours from ApresVin. The Chardonnay flour apparently tastes like graham cracker flour. I have been meaning to try it. It’s nut free and gluten free.

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Angela (Oh She Glows) November 6, 2013

Interesting- I’ve never heard of such a thing!

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Fit Missy November 5, 2013

Thank you for posting. Looks delicious and like a great snack.

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annie November 5, 2013

I have two small children and am always on the hunt for healthier snacks, this fits the bill. I love adding new recipes to my kitchen. This one is a keeper. Keep up the great work. Your site is a wonderful tool for healthy cooking without losing the taste. Thank so much! Have a blessed day.

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Cathy November 5, 2013

These look absolutely divine! I can’t wait to try this!

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Anele @ Success Along the Weigh November 5, 2013

These looks really yummy. I don’t need to eat gluten free but it might not be a bad thing to make for say pie crusts and such to send in to the Mr’s work from time to time. I’m sure there’s someone there who doesn’t imbibe in treats because they’re not sure if they’re gluten free or not and it’d be nice with the holidays coming up to let those people in on the party. :)

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Maureen November 5, 2013

Can’t wait to try these! I’m going to swap for the almond flour, I’m no baker but I’ve got to try. My 9.5 YO has never eaten a graham cracker or any cracker that has any taste (she’s allergic to 7 of the common 8 allergens, plus sesame, legumes, garlic, mustard and all gluten grains). BTW, I have a pot of your spiced red lentil & kale soup on the stove as I type – I make it every 2 wks. Next up are the super seed chocolate protein bites that I’ve had my eye on since you posted. Can’t wait for the cookbook! Thanks for your delish recipes Angela!

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Angela (Oh She Glows) November 5, 2013

Glad you are enjoying the recipes Maureen! I’m making the lentil soup tonight..can’t wait.

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char eats greens November 5, 2013

These look fab Ange!!! I love molasses too!!!! I definitely see myself making these to snack on!! I could go for some right now!!

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Shannon November 5, 2013

I feel like these would be amazing with the banana pudding I made the other day! they look great!

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Angela (Oh She Glows) November 6, 2013

That sounds like a great combo :)

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Kelly @ hidden fruits and veggies November 5, 2013

I feel like vegan graham crackers can be a rarity, so GF ones must be nonexistent. This recipe sounds tasty! I’ve never made graham crackers at home, but I love the idea of cutting them into adorable shapes :)

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Lillian @ Seize the Latte November 5, 2013

Ok, so this recipe is unspeakably exciting for me: in the 5+ years that I’ve been gluten-free, the one thing I’ve missed the most has been graham crackers. (On more than one occasion, I’ve been known to pout and say things like “I WANT S’MORES, DAMMIT!”)

I’ve found GF ones in the store, but they tend to be laden with butter — and, as you said, some fairly gnarly binding agents — and they don’t even remotely taste like the real thing. I thought I might be having memory problems with this, but my husband, who doesn’t have Celiac, has confirmed that the store-bought GF graham crackers are total imposters and a far cry from the graham crackers of my glutinous youth.

Soooo…the idea of a vegan, GF graham cracker that tastes like a legit graham cracker? Genius. I can’t wait to try this out!

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Robyn @thereallife_RD November 5, 2013

wow, I cannot wait to share these with my patients! One of my favorite snacks is graham crackers with PB and honey but I haven’t had in years because of gluten issues, thank you thank you!!! I share your website will all my patients and clients and they find it SO valuable!

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Dana @ Conscious Kitchen Blog November 5, 2013

Yum! These sound like the perfect snack for this time of year… maybe accompanied by a mug of hot chocolate? I’d love to add these to a holiday “dessert” spread with different jams/spreads to put on top of them.

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Natalie November 5, 2013

So I would be making these for someone who is allergic to flax seeds unfortunately! But they do eat eggs sometimes. Would you make this with eggs instead of flax?

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Angela (Oh She Glows) November 7, 2013

Hey Natalie, Since there is only 1/2 tbsp ground flax in these, I would probably sub it with ground chia seed instead. Hope this helps!

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Abby @ The Frosted Vegan November 5, 2013

I am SO in denial about the dark at 5pm thing, it makes me so tired so early! Ok so I need to these to pep me up, right?!

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Averie @ Averie Cooks November 5, 2013

Angela these turned out beautifully! I’ve made graham crackers and while it was easy to keep them vegan, I used graham flour, i.e. whole wheat pastry flour, so not at all GF. Very impressive you got these to stay crispy, light, snappy and crunchy using almond flour and groats! Wow! And I love the little cookie cutter you used – so festive. Pinned!

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Alexandra @ Lean Green Healthy Machine November 5, 2013

So perfect! I love that blackstrap molasses is a sweetener that also contains essential nutrients. These are definitely graham crackers that you can feel good about eating and I love that :)

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AK November 5, 2013

OMG. You are a godsend. I love love graham crackers and have been very sad about not having any since going gluten-free (I went vegan for the animals so that part didn’t bother me). Thank you!!
I’ll probably end up using almond meal rather than flour and tapioca starch instead of arrowroot just because that’s what’s in my pantry.
Hooray!

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Angela (Oh She Glows) November 6, 2013

Let me know how it works out with almond meal…curious!

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AK November 8, 2013

Yep! It worked :) I ran out of a lot of staples so there were a lot of substitutions but the graham crackers still turned out crispy and tasted well. I just had to bake for a shorter period of time after I flipped the crackers (~3 minutes). Thank you for the recipe!

3 tablespoons coconut oil (melt before using) or grapeseed oil (subbed half earth balance coconut spread, quarter coconut butter, quarter olive oil)
2 tablespoons almond milk (subbed hemp milk)
2 tablespoons pure maple syrup (subbed agave)
3/4 cup + 2 tablespoons almond flour (subbed almond meal)
5 tablespoons arrowroot flour (subbed tapioca starch)

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AK November 8, 2013

They tasted a bit mild according to my father, but it tastes graham cracker-y enough for me :) Maybe I’d have to add more sugar next time or use another sweetener..

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Elizabeth November 26, 2013

Be careful with the agave nectar, when I started trying to cook healthier for my family I almost bought some, but I’m glad I decided to wait and research first! Agave nectar is made from the starch of the agave plant in the same manner high fructose corn syrup is made from corn starch. It is a high fructose syrup. Large amounts of fructose turn into fatty acids that enter our blood stream as triglycerides (which can cause heart disease), fructose inhibits the production of leptin (which causes us to feel full) without it you have an increased appetite, and also excess fructose gets processed in liver and can develop fatty deposits and cause cirrhosis of the liver. I love Angela’s recipes, but it always irks me when I see agave nectar. I just had to share because I know eating healthy is important to Angela and everybody that comes to this website for recipes!!

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Nikita November 9, 2013

I made these with almond meal and they were great! :)

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Mallory @ Because I Like Chocolate November 5, 2013

I love how not only are these homemade, they are GF and vegan. What a perfect cookie to make in this format considering they are crumbly to begin with!

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Emma November 5, 2013

We don’t even get graham crackers here, vegan or not so I’m especially appreciative of this recipe! Molasses is such a great ingredient isn’t it. I love that rich, spicy flavour it brings.
Hot yoga must be a wonderful way to get the blood circulating on these colder days. I’m not loving the dark evenings either….

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Amelia November 5, 2013

You really went and did it again! These look so yummy and I can’t wait to make them. I can’t eat soy, therefore I avoid all boxed graham crackers because they all contain soy! I would be running to the kitchen asap to make these, only I don’t have buckwheat groats or arrowroot flour. Any suggestions for subs so I can make these tonight or should I hold out until the weekend?
Thanks!

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Kammie @ Sensual Appeal November 5, 2013

OMG yes!!! This is amazing. I love graham crackers but I’ve had to refrain from them since they aren’t normally gluten free and I couldn’t find any good ones that are GF and not expensive like cray. I am loving that these are vegan too. Saved!

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Lisa November 5, 2013

I’d love to hear if someone has success with substitutions for the almond flour!!

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Angela @ Eat Spin Run Repeat November 5, 2013

HUGE congrats on the cookbook pre-order success Ange! I knew that would happen! November denial and 5pm darkness – I hear ya. I couldn’t believe how dark it was when I walked out of work today! Not cool at all. These graham crackers on the other hand sound amazing. I recently found out that I’m gluten intolerant and graham crackers are my all-time fave cracker. As a kid, I loooooved teddy grahams and I’d be tempted to buy a mini teddy cookie cutter for this dough!

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Jolene (www.everydayfoodie.ca) November 5, 2013

Impressive!!

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The Peace Patch November 5, 2013

Hello vegan graham cracker and cream cheese sandwiches! With the edges rolled in sprinkelz for my nephew. :)
Thank you!

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Elizabeth € Hippy Mom November 5, 2013

Well, another gorgeous recipe, I will make this one with my daughter. And will buy your book for myself on my bday in December .

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Jordan Younger November 6, 2013

Angela!!! Did you read my mind?! I have been craving graham crackers lately (well, to be honest I’ve been craving S’mores) and I have yet to try to make them since I have gone vegan. I am so excited to try this recipe out! Will let you know when I do :) lots of love, girlfriend! Thanks for being awesome.

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Emily - It Comes Naturally Blog November 6, 2013

Living in the UK I often hear about Graham crackers, but I wasn’t sure what they were. I think a bit like a digestive??? Now I can make some and find out for sure :-) YAY!

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Johanna GGG November 6, 2013

this recipe looks brilliant – though I am yet to taste graham crackers – one of these days – but I always love the sound of them and this sounds great – love the combination of flours and love anything with blackstrap molasses

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MIZ November 6, 2013

ok
I can totally do this at home, right??

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Kathleen @ Kat's Health Corner November 6, 2013

Oh my gosh, you are a lifesaver!!!! THANK YOU! I have been dying for some graham crackers, and you just saved me! THANKS! :D

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Erika Stone November 6, 2013

I love your recipes! those crackers look really tasty, just wanted to thank you for sharing your ideas. xx

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Josee November 6, 2013

I can’t wait to try this recipe. Perfect for a “cheese” cake base. There’s just one problem. Where do you find buckwheat groats? Bulk Barn doesn’t seem to carry them. I have been substituting them in your other recipes but I’d really like to make this recipe as is.

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Angela (Oh She Glows) November 6, 2013

Hey Josee, I buy raw buckwheat groats online from http://www.upayanaturals.com/ and bulk bins at Whole Foods. Hope this helps!

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Julie November 6, 2013

These look super delicious! My husband has been wheat free for several months and feels so much better, but he misses crunchy things. I am gathering the ingredients now to make these! And sharing the link with my gluten free friends.

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ew November 6, 2013

I already have oat and buckwheat flour in my cupboard – can I do a direct sub for the oats and buckwheat groats? Thanks!

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Angela (Oh She Glows) November 6, 2013

Yes that should be fine, although I would use 1/2 cup and 2 tbsp of buckwheat flour (as it usually makes a bit more) and the same amount of oat flour as rolled oats.

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Ceara @ Ceara's Kitchen November 6, 2013

My mouth is watering ! You did it again! These look amazing!

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Em @ Love A Latte November 6, 2013

How fun! I would love to try to make these. They would make such a nice snack at work. Love that they are GF as well :)

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