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Gluten Free Graham Cracker Gingerbread Mix

Gluten Free Graham Cracker Mix 19-oz can makes 100 graham crackers. Made free of the Top 8 food allergens. Non-GMO, vegan, Kosher (OU). Certified Gluten Free (GFCO). Great for long-lasting school snacks. Makes a 9 x 13 gingerbread cake.


Non-GMO Ingredients: White Rice Flour, Brown Rice Flour, Modified Tapioca Starch, Potato Starch, Corn Starch, Corn Flour, Baking Powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), Cinnamon, Xanthan Gum, Vanilla Powder, Sea Salt



3/4 cup vegetable shortening or coconut oil

1/2 cup water

1 cup brown sugar or unrefined coconut palm sugar

1/4 cup honey or agave nectar for graham crackers (molasses for gingersnaps)

1 tsp pumpkin pie spice (for gingerbread only)


Beat shortening with brown sugar until light & fluffy. Add honey. Slowly stir in mix and spice, if using, adding water, as needed until dough holds together in ball. If dough is too dry, gradually add more water. Cover tightly & refrigerate at least 2 hours to reduce stickiness.

Preheat oven to 325ºF

Divide and wrap half of dough

Roll out other half onto counter or mat dusted with gfJules Flour


Roll to desired thickness & cut into rectangles 

Place on parchment-lined cookie sheets

Prick crackers with fork

Bake ~ 20 minutes or longer for crunchier crackers

Makes ~ 100 crackers


Roll dough to 1/8” thickness & cut with cookie cutters

Move to parchment-lined cookie sheets

Bake ~ 20 minutes or longer for crunchier cookies

Repeat steps with remaining dough

Gluten Free Graham Cracker Gingerbread Mix

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