Gluten and Dairy-Free Graham Crackers

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“These mock graham crackers bake up nice and crispy and lightly sweet. This recipe was inspired by a recipe on "". The crackers can be a little bit of a challenge to roll out evenly, but if you follow the directions, you should be able to do it.”
36 cookies

Ingredients Nutrition


  1. In a large bowl, whisk together the flour, sugar, cinnamon, baking powder, xanthan gum, baking soda, and salt.
  2. Cut in the shortening pieces until mixture resembles coarse crumbs.
  3. Stir in remaining ingredients. The dough will be crumbly, but you should be able to form it into a ball.
  4. Wrap the ball of dough in plastic wrap and refrigerate.
  5. Remove the dough, unwrap, and divide in half.
  6. Place half of the dough into a gallon-sized Ziploc bag. Roll out to the shape of the bag, approximately 1/8 inch thick. Have patience as the dough has a tendency to crumble.
  7. When dough is rolled out evenly, cut along sides of plastic bag and remove top.
  8. Carefully flip sheet of dough over onto a parchment lined baking sheet. Use a sharp knife to cut into squares. Prick each square with a fork.
  9. Repeat steps with remaining half of dough.
  10. Bake at 350 degrees F. for 12-15 minutes, or until lightly browned. When completely cooled, they should be crisp and crunchy, like a regular graham cracker.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a