These homemade gluten free graham crackers are crispy, crunchy and have a delicious cinnamon and honey flavor. They are made with Beth Blends nut and cassava free flour, making this graham cracker recipe gluten free, paleo and nut free.
I'm laughing a little as I write the work graham "cracker", as I consider graham crackers to be more like cookies than crackers.
I mean, this homemade gluten free graham cracker recipe has about the same (if not more) sugar than I typically put in my cookie recipes.
But all that aside, these are the BEST gluten free graham crackers!
I was inspired to make this recipe when my son was asked to bring graham crackers to school. Not being fond of any of the store-bought options, I decided to test out my own recipe. And I've made them many times since.
These homemade graham crackers are crispy and crunchy - just like store bought ones. They hold up well, but give you that crumbly texture when broken apart.
You can use them to make s'mores or a no-bake pie crust. You can pack them in lunches (they're nut free) or enjoy them with a glass of milk.
Why You'll Love these Gluten Free Graham Crackers
I don't mean to brag, but these graham crackers are amazing and there are so many reasons to love them! They are:
- gluten free, grain free and nut free - made with Beth Blends nut/cassava free grain free flour blend
- dairy free - no butter or milk in this graham cracker recipe
- egg free - these gluten free graham crackers are made without eggs
- allergy friendly - free from all top allergens, making them perfect for packing in school lunches
- crispy and crunchy - they have that authentic graham cracker texture
- kid approved - my kids love them
Ingredients
All you need for these paleo graham crackers are a few simple ingredients! Here's what you need:
- Beth Blends nut/cassava free flour blend
- coconut sugar
- cinnamon
- salt
- non-hydrogenated shortening (I used Nutiva palm shortening)
- honey
- water
- vanilla extract
Beth Blends Nut/Cassava Free Flour Blend
This graham cracker recipe uses Beth Blends grain free flour mix. It is made with tigernut flour, arrowroot flour, plantain flour, baking soda and cream of tarter. Not only is this flour gluten free and grain free, but it is manufactured in an allergy friendly facility (free from top 9 common allergens) and is AIP compliant.
I have not tried any alternative flours, so cannot make any recommendations. However, if you use a different flour or blend of flours, let me know how it turns out in the comments below.
Use my Beth Blends discount code "bakeitpaleo" to get 10% off your purchase.
Non-Hydrogenated Shortening
To keep my recipes paleo friendly and dairy free, I use Nutiva's palm shortening. It is made with palm oil and coconut oil, has a fairly neutral flavor and bakes similarly to butter. The best alternative would be to use butter (either grass fed or a vegan butter).
How to Make Gluten Free Graham Crackers
The dough for these graham crackers is made in one bowl, rolled between parchment, then twice baked for a crispy, crunchy texture. Here's what you need to do:
- Preheat your oven to 350 degrees F.
- Combine the dry ingredients.
- Mix in the wet ingredients.
- Flatten dough, then roll between two sheets of parchment paper.
- Cut graham cracker shapes.
- Bake the graham crackers at 350 degrees for 10-12 minutes or until edges are golden brown.
- Remove the graham crackers from the oven. Re-cut them, then allow them to cool on the pan for 10 minutes.
- Flip the graham crackers and bake again at 350 degrees for 5-6 minutes.
- Remove them from the oven and cool them to room temperature on the baking pan.
Storage
These homemade paleo graham crackers are best eaten within a couple days. After that, they lose some of their crunch.
I suggest storing them in an open container at room temperature or in the fridge for up to 4 days to preserve their taste and texture.
More Gluten Free Cracker Recipes
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Homemade Gluten Free Graham Crackers (Paleo, Nut Free)
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 crackers 1x
Description
These homemade gluten free graham crackers are crispy, crunchy and delicious! Great on their own or made into s'mores.
Ingredients
- 1 cup Beth Blends Nut/Cassava Free Flour (100g) spooned then leveled
- 2 Tbsp coconut sugar (23g)
- ½ tsp cinnamon
- ¼ tsp salt
- 3 Tbsp non-hydrogenated shortening, room temp (34g)
- 2 Tbsp raw honey
- 1 tsp water
- ½ tsp vanilla extract
Instructions
- Preheat your oven to 350 degrees F.
- In a medium-sized mixing bowl, combine the dry ingredients. This includes the flour, coconut sugar, cinnamon and salt.
- Mix in the wet ingredients (shortening, honey, water and vanilla), first with a spatula, then use your hands to knead the dough. The dough may appear to dry at first, just keep working it with your hands.
- Roll the dough into a ball and flatten it on a sheet of parchment paper. Place another sheet of parchment paper on top and roll the dough into a rectangle about 8" x 10" and ⅛ - ¼ inches thick.
- Cut graham cracker shapes. Use a sharp knife or pizza cutter to cut the graham cracker dough into rectangles. I made each rectangle about 2" x 4.5". You can use a fork to poke holes in the dough for a more realistic graham cracker look.
- Place the graham crackers (on parchment paper) in the oven and bake at 350 degrees for 10-12 minutes or until edges are golden brown.
- Remove the graham crackers from the oven. Re-cut them, then allow them to cool on the pan for 10 minutes.
- Flip the graham crackers and bake again at 350 degrees for 5-6 minutes.
- Remove the graham crackers from the oven and cool them to room temperature on the baking pan.
Notes
For best results, measure ingredients by weight, when given.
Storage
These homemade paleo graham crackers are best eaten within a couple days. After that, they lose some of their crunch. I suggest storing them in an open container at room temperature or in the fridge for up to 4 days to preserve their taste and texture.
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Katie says
My family and I love these gluten free graham crackers and we hope you do too! Enjoy!
★★★★★