These paleo 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, nut free and AIP friendly.
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 paleo 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 paleo 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 AIP 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 Paleo Graham Crackers
I don't mean to brag, but these nut free 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
- AIP friendly - great for those following a paleo or AIP diet
- 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 Paleo 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 Paleo Cracker Recipes
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Paleo Graham Crackers (Nut Free, AIP)
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 crackers 1x
Description
These homemade paleo 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.
Katie
My family and I love these gluten free graham crackers and we hope you do too! Enjoy!
Tara
Does palm shortening work??
Katie
Yes, it's essentially the same as the non-hydrogenated shortening 🙂
Ell
Can I use honey instead of coconut sugar?
Katie
I'm not sure that swap would turn out. If you try it, let me know 🙂
Heather
Can I just use cassava flour or combination of that at arrowroot? We don't have Beth's flour here
Katie
No, this particular recipe needs the beth blends cassava free flour, which consists of tigernut, arrowroot and plantain flour.
Jennifer
Finally a nut and cassava free recipe that doesn’t call for coconut flour. Thank you so much, they are wonderful! We will be pairing them with sweet apricity marshmallows and also using them for paleo ice cream sandwiches!
Katie
I'm so glad you found a graham cracker recipe to fit your needs! Thank you for leaving a review 🙂
Janice Watts
I didn’t realize Beth’s flour had those ingredients. I used Otto’s cassava flour. Must be why I had trouble getting the texture right. I haven’t tried them yet.
Sandy
Hi, are you still able to find Beth's blend flour? It doesn't seem to be available on Amazon or Walmart? I would love to make these crackers!!
Katie
Unfortunately, all of the Beth Blends flours have been discontinued. I'll have to revise this recipe using a different combination of flours, but have not gotten around to it yet.
Zoe
I've been subbing the 1 cup Beths with 3/4 cup tigernut flour + even split of arrowroot and tapioca flour for the remaining 1/4 cup. Mainly because that's what we have, and tapioca seems to be a decent swap for banana flour which is what was supposed to be in the Beths. Its worked out well for us, though I never tried it with the Beths so I have no comparison point.
Katie
Thank you for sharing that swap! I'll be updating the recipe eventually, since Beth's Blends is no longer available. This is great info for the time being 🙂