It’s not easy to find gluten free and vegan graham crackers at the same time. If you desperately need them for snacking or making desserts with a crumb crust, your best bet is to bake one.
These gluten and dairy free graham crackers are made specifically for gluten free and vegan baking. Of course, they’re also great for snacks. I personally love to dip them in oat milk.
This graham cracker recipe uses a gluten free flour blend without gums and tapioca starch, which means it can be used to any special diet dessert recipes that calls for graham crackers.
Why Make Your Own Vegan Graham Crackers?
Store-bought gluten free, vegan graham crackers often miss the mark. They’re usually either bland or really tasty, but more often than not, when you look at the ingredients, you’ll find something that may contain gluten, dairy, or unusual ingredients you haven’t heard of before.
By making your own gluten free, vegan graham crackers, you are in full control of the ingredients.
Whether you’re preparing a gluten free crust for a vegan cheesecake or, making s’mores, or simply enjoying them as a snack, these homemade graham crackers can easily adapt to any gluten free graham cracker crust recipe, whether vegan or not.
Flour Blend Without Gums and Tapioca
The main ingredient of this vegan graham cracker recipe is the gum and tapioca-free gluten free flour blend. This blend of wholesome flour and starches avoids highly processed thickeners or stabilizers.
The flour blend contains sorghum flour, fine white rice flour, chickpea flour, potato starch, and psyllium powder. Psyllium powder serves as a binder in place of xanthan gum.
Olive Oil vs. Vegan Butter
These gluten free graham crackers were tested using olive oil and vegan butter. Both are good, but they differ slightly in flavors and textures.
Olive oil is the best choice for a lighter, more neutral-tasting cracker. It’s also the best choice if you avoid dairy-free, vegan butter for any reason.
Vegan butter is the way to go for a richer, creamier flavor. It’s the closest flavor you get to the traditional graham cracker.
Dairy-free butter also makes the crackers crispier, which is ideal for certain desserts that call for a gluten free graham cracker crust recipe.
Molasses vs. Dark Sugar Syrup
Both molasses and dark syrup have the robust flavor and dark color needed for this recipe, but one is less processed than the other.
The deep, smoky sweetness of Molasses makes it the best choice for this vegan graham cracker. It’s more natural with no additives added to it.
Dark Sugar Syrup, on the other hand, is milder than molasses. It has a rich, caramel-like flavor but not overpowering. If you prefer a sweeter, subtler taste, dark sugar syrup is the better option.
Muscovado Sugar vs. Brown Sugar
When deciding which type of sugar to use, understanding the differences between muscovado and brown sugar is important for achieving the taste you prefer.
Muscovado Sugar is often less refined than other sugars. It has more molasses content, adding moisture and smoky sweetness to the graham crackers.
Brown Sugar is commonly used in graham cracker recipes. It has a balanced sweetness and slight molasses flavor, and graham crackers with brown sugar have a crispier texture.
Substitution Table
| Ingredients | Substitute With |
|---|---|
| Gum and Tapioca-Free GF Flour Blend | All-Purpose Gluten Free Flour |
| Muscovado Sugar | Organic Brown Sugar |
| Dark Sugar Syrup | Molasses |
| Olive Oil | Vegan Butter |
Process Steps
Mixing the Cracker Dough
- In a bowl, whisk together gluten free flour, psyllium powder, muscovado, cinnamon, baking powder, and salt.
- Add in the molasses, oat milk, and olive oil. Mix using a spatula or hand until the dough forms a ball. If using a stand mixer, mix with a paddle attachment until the dough clumps together.
- Divide dough into two discs, wrap in plastic, and refrigerate for at least 45 minutes or more.
Cutting and Baking
- Roll each chilled disc between parchment papers to about 4 mm (0.15 in) thickness. Cut the dough into 5×5 cm (2×2 in) squares, then prick each square with a fork to prevent bubbling. This step is unnecessary when baking the dough cold or using a perforated silicon mat.
- Preheat the oven to 175°C (350°C) while the cut cracker dough chills in the fridge.
- Arrange cut crackers on the baking sheet with spaces between them. Bake for 13-15 minutes until golden.
- Let crackers cool completely before use.
Homemade Gluten Free & Vegan Graham Crackers
Equipment
- Digital scale
- Rolling Pin
- measuring dough strip optional
Ingredients
- 450 g no gum gluten free flour blend
- 10 g psyllium powder
- 80 g muscovado sugar
- 3 g ground cinnamon
- 10 g baking powder
- 4 g salt
- 60 g molasses organic
- 150 g oat milk
- 80 g olive oil
Instructions
Mixing the Cracker Dough
- In a bowl, whisk together gluten free flour, psyllium powder, muscovado, cinnamon, baking powder, and salt.
- Add in the molasses, oat milk, and olive oil. Mix using a spatula or hand until the dough forms a ball. If using a stand mixer, mix with a paddle attachment until the dough clumps together.
- Divide dough into two discs, wrap in plastic, and refrigerate for at least 45 minutes or more.
Cutting and Baking
- Roll each chilled disc between parchment papers to about 4 mm (0.15 in) thickness. Cut the dough into 5×5 cm (2×2 in) squares, then prick each square with a fork to prevent bubbling. This step is unnecessary when baking the dough cold.
- Preheat the oven to 175°C (350°C) while the cut cracker dough chills in the fridge.
- Arrange cut crackers on the baking sheet with spaces between them. Bake for 13-15 minutes until golden.
- Let crackers cool completely before use.
Notes
- Keep the crackers in a clean and dry container at room temperature for up to a week, or freeze for up to 3 months.
- Cut cracker dough can also be frozen for future use.
