Out of Graham crackers, one case
Gluten-free graham cracker substitute
5 options, ranked, with the exact amount
Use Gluten-free graham-style crackers
Same amount as the graham crackers
The closest gluten-free swap is a box of gluten-free graham-style crackers, used in the same amount for crusts and s'mores. With none on hand, make a crust from almond flour: 1 ½ cups almond flour, 3 tablespoons sugar and 4 tablespoons melted butter fill a 9-inch pan. Regular graham crackers, digestive biscuits and vanilla wafers all contain wheat and are not options.
- Verdict —
- Works
- The tweak —
- Crush to fine crumbs and use the recipe as written. If the crumbs look dry after mixing, add 1 more tbsp of melted butter.
- Best for —
- cheesecake and pie crusts
One casethe full graham crackers card
Every option, one card
Ranked| # | Substitute | Instead of graham crackers | Verdict |
|---|---|---|---|
| 1 | Gluten-free graham-style crackerscheesecake and pie crusts | Same amountWorks | Works |
| 2 | Almond flourcheesecake crust | 1 ½ cups per 9-inch crustTweak it | Tweak it |
| 3 | Gluten-free gingersnapspumpkin and sweet potato pie | Same amountTweak it | Tweak it |
| 4 | Gluten-free oatsbaked cheesecake and bar crusts | Same amountYou'll taste it | You'll taste it |
| 5 | Ground pecans or walnutscheesecake | Same amountYou'll taste it | You'll taste it |
| Not a swap | Digestive biscuits, vanilla wafers and shortbread | not a swapNot for this | Not for this |
Gluten-free graham-style crackers
close to graham, a little sandier
Boxed crackers made from rice, corn or oat flour with honey and molasses, sold in the gluten-free aisle. They crush and bake like the wheat kind.
- Best for
- cheesecake and pie crusts, s'mores, icebox cakes and layered desserts
- Prep
- Crush to fine crumbs and use the recipe as written. If the crumbs look dry after mixing, add 1 more tbsp of melted butter.
- Suits
- gluten-free
- Where it fails
- They are more fragile, so whole crackers break more easily under a marshmallow or in a layered dessert.
Check the box for a gluten-free label. Some brands are smaller than a standard sheet, so measure the crumbs by the cup, not by the number of crackers.
Almond flour
nutty and buttery; no honey or graham flavor
Finely ground blanched almonds. Mixed with sugar and butter it presses into a crust that bakes crisp and tastes of toasted nuts.
- Best for
- cheesecake crust, cream pies and key lime pie, low-carb crusts made with a sugar substitute
- Prep
- Mix 1 ½ cups almond flour, 3 tbsp sugar and 4 tbsp melted butter, press into the pan and bake at 350°F for 10 minutes, until the edges turn golden. Cool before filling.
- Suits
- gluten-free
- Contains
- tree nuts
- Where it fails
- No-bake crusts hold together less well unbaked, so bake it even for a chilled pie. Not for anyone with a tree nut allergy.
Add ½ tsp cinnamon and 1 tsp honey or molasses for a flavor nearer to graham.
Gluten-free gingersnaps
ginger, molasses and cinnamon
Crisp gluten-free ginger cookies crush into crumbs that behave like graham crumbs, with more spice and more sugar.
- Best for
- pumpkin and sweet potato pie, cheesecake, lemon and lime fillings
- Prep
- Leave out the sugar in the crust recipe and start with 1 tbsp less butter.
- Suits
- gluten-free
- Where it fails
- Delicate fillings such as vanilla cream or fresh berries, where the spice takes over.
Gluten-free oats
toasty oat; chewier than graham
Rolled oats labeled gluten-free, toasted and ground to coarse crumbs. They give a crust with an oatmeal-cookie flavor.
- Best for
- baked cheesecake and bar crusts, fruit pies and crumbles, nut-free kitchens
- Prep
- Toast the oats at 350°F for 8 to 10 minutes, pulse in a food processor to crumbs, then use them cup for cup with the recipe's sugar and butter. Bake the crust before filling.
- Suits
- gluten-free, vegan
- Where it fails
- No-bake crusts: unbaked ground oats are chewy and raw-tasting. Some people who avoid gluten also react to oats.
Buy oats labeled gluten-free. Regular oats are often processed alongside wheat.
Ground pecans or walnuts
rich and toasted, not sweet or honeyed
Nuts pulsed to coarse crumbs, in the same volume as the graham crumbs. They carry their own oil, so the crust needs less butter.
- Best for
- cheesecake, chocolate and caramel pies, pumpkin pie
- Prep
- Pulse in short bursts so the nuts do not turn to butter. Use about half the butter the recipe lists, keep the sugar, and bake at 350°F for 10 minutes.
- Suits
- gluten-free
- Contains
- tree nuts
- Where it fails
- It is crumblier when sliced and softens under a wet filling after a day. Not for anyone with a tree nut allergy.
Digestive biscuits, vanilla wafers and shortbread
The usual stand-ins for graham crackers are all made with wheat flour.
So is graham flour itself, which is coarse whole wheat.
- Best for
- nothing on a gluten-free diet
- Where it fails
- They contain gluten unless the package is specifically labeled gluten-free.
Tips for substituting graham crackers
5 tips- A 9-inch crust takes 1 ½ cups of crumbs. Measure gluten-free crumbs by the cup, because the crackers vary in size from brand to brand.
- Squeeze a handful of the buttered crumbs. If it holds like wet sand, it is ready; if it falls apart, add melted butter 1 tbsp at a time.
- Bake gluten-free crumb and nut crusts at 350°F for 8 to 10 minutes and cool them fully, even for a no-bake filling. Baking is what makes them hold a slice.
- For s'mores, gluten-free graham-style crackers are the only swap that works as a sandwich. Thin gluten-free shortbread or gingersnaps are the next choice.
- Check every other ingredient too. Some marshmallows, chocolate and pie fillings carry gluten or are made on shared lines.
Questions
4 questionsAre graham crackers gluten-free?
No. Regular graham crackers are made with wheat flour and graham flour, which is whole wheat. Only boxes labeled gluten-free are made without it.
How do I make a gluten-free graham cracker crust without gluten-free crackers?
Use almond flour. Mix 1 ½ cups almond flour with 3 tablespoons sugar and 4 tablespoons melted butter, press it into a 9-inch pan and bake at 350°F for 10 minutes. Add ½ teaspoon cinnamon for a flavor closer to graham.
What can I use for gluten-free s'mores?
Gluten-free graham-style crackers are the direct swap. Flat gluten-free cookies such as shortbread or gingersnaps also work. Check the marshmallows and chocolate as well, since not every brand is made without gluten.
Can I use gluten-free cereal for the crust?
Yes. Crushed rice or corn cereal labeled gluten-free makes a crisp, light crust. Use the same volume of fine crumbs, keep the sugar in the recipe because the cereal is less sweet than graham crackers, and bake the crust 8 to 10 minutes at 350°F so it holds.