Graham Crackers

A scrumptious and very snackable Grain-Free Graham Cracker Recipe!

Graham Crackers

Gluten-Free Graham Crackers (Grain-Free, Dairy-Free)

Hooray for grain-free Graham Crackers!
At the beginning of my grain-free journey, this was one of the things I thought I’d lost forever. No way can you make grain-free graham crackers, I thought. Or maybe it’s possible, but could it be good???
I’m so happy to report that YES, it can be good. In fact, it can be super duper good. The idea actually popped into my head while I was making a batch of grain-free cheese crackers, I wondered if the same technique could apply with grahams, just altering the ingredients a bit. Turns out it’s a win and now we are making graham cracker everything. We had to catch up on lost time, you know? 😉

It can be helpful to chill the dough just a touch (10 minutes or so) prior to rolling it out. You don’t want to leave it in the fridge too long though as it can dry out.
We made these three ways–a simple dusting of cinnamon sugar, a quick dip in vegan chocolate and lastly, sandwiched with lemon creme filling. (You can find the lemon creme recipe here ). And as the grilling season is upon us, s’mores aren’t a bad idea either–the possibilities are endless, really. The best part of all, of course, is that now you have graham crackers back in your life! Hope you enjoy the recipe!

Whisk together almond flour, potato starch, sugar, cinnamon, salt and guar gum.
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Scoop 1/4 cup vegan butter from container. Break into pieces and cut into dry mix with pastry cutter. Then add molasses, honey, almond milk and vanilla.
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Combine thoroughly by hand or stand mixer until dough forms. Dough will be sticky. (Be patient, it will take a bit of time to work the wet ingredients through).
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Place dough in between two pieces of parchment paper so it does not stick to rolling pin. (You can use perfection strips to ensure dough will be rolled out evenly). Roll dough and cut out crackers with cookie cutter of choice.
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Gently transfer crackers onto parchment paper lined cookie sheet with small spatula. Grain-free dough does not have the same elasticity as glutinous dough, so take care to slide the spatula fully underneath the cracker before placing on cookie sheet.
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Bake at 350 degrees for about 20 minutes–they will still be just a touch soft and will crisp up on the cooling rack. Transfer them carefully to the rack by spatula.
cracker

After Grahams are completely cooled, enjoy them plain, sprinkle with cinnamon sugar, dip them in melted vegan chocolate, use them for s’mores, or sandwich them with lemon creme filling (as pictured). You can find the recipe for the creme filling here. You can’t go wrong any which way!
Graham Crackers

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Graham Crackers


  • Author: Lila Ruth
  • Prep Time: 30 min
  • Cook Time: 20 min
  • Total Time: 50 min
  • Yield: 32 crackers 1x

Ingredients

Scale
  • 1 1/2 cups almond flour
  • 3/4 cup potato starch (not potato flour)
  • 1/4 cup sugar
  • 1/2 tablespoon cinnamon
  • 1/8 teaspoon salt
  • 1/4 teaspoon guar gum (Bob’s Red Mill)
  • 1/4 cup chilled vegan butter (Earth Balance soy-free)
  • 2 tablespoons cold almond milk
  • 1 tablespoon honey (or maple syrup)
  • 1/2 tablespoon molasses
  • 1/2 teaspoon vanilla

Instructions

  1. Preheat oven to 350 degrees
  2. Whisk together almond flour, potato starch, sugar, cinnamon, salt and guar gum.
  3. Cut butter into dry mix with pastry cutter. Then add molasses, honey, almond milk and vanilla.
  4. Combine thoroughly by hand or stand mixer until dough forms. Dough will be sticky. (Be patient, it will take a bit of time to work the wet ingredients through).
  5. Place dough in between two pieces of parchment paper so it does not stick to rolling pin. Roll dough and cut out crackers with cookie cutter of choice.
  6. Gently transfer crackers onto parchment paper lined cookie sheet with small spatula. Grain-free dough does not have the same elasticity as glutinous dough, so take care to slide the spatula fully underneath the cracker before placing on cookie sheet.
  7. Bake at 350 degrees for about 20 minutes–they will still be just a touch soft and will crisp up on the cooling rack. Transfer them carefully to the rack by spatula.
  8. After Grahams are completely cooled, enjoy them plain, sprinkle with cinnamon sugar, dip them in melted vegan chocolate, use them for s’mores, or sandwich them with lemon creme filling (as pictured). You really can’t go wrong!

Keywords: grainfree, glutenfree, dairyfree, grahamcrackers, snack, cookies

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2 Comments

    1. Thanks so much Cathy, I hope you enjoy the recipe!!! These are super fun to make, we made a few batches to keep around for snacks. The cookie cutter belonged to my mother-in-law’s grandmother! She so kindly gave it to me last year and I just love it.

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