Gluten-Free Graham Crackers

This recipe for Gluten-Free Graham Crackers is adapted from Tammy Credicott’s book Paleo Indulgences. It’s easy to make, uses simple ingredients, and has that classic graham cracker flavor with a hint of cinnamon.

Perfect for those on a gluten-free diet, these homemade crackers are crisp, golden brown, and incredibly satisfying. Whether you’re making gluten-free s’mores, a cheesecake crust, or just enjoying them as a snack, this recipe delivers great results every time.

Ingredients

To make these delicious gluten-free graham crackers, you’ll need the following dry and wet ingredients:

Dry Ingredients

• ¼ cup Coconut Flour
• ¼ cup Tapioca Starch
• ¼ cup Arrowroot Starch
• 1 teaspoon Baking Powder
• ½ teaspoon Baking Soda
• 1 ½ teaspoon Cinnamon

Wet Ingredients

• ⅓ cup Pure Maple Syrup
• 1 Egg
• 2 teaspoons Pure Vanilla Extract
• ¼ cup Coconut Oil, melted

How To Make Gluten-Free Graham Crackers

1. Preheat your oven to 350°F.
2. In a large mixing bowl, whisk together the dry ingredients: coconut flour, tapioca starch, arrowroot starch, baking powder, baking soda, and cinnamon.
3. Add the wet ingredients—maple syrup, egg, and vanilla extract—and mix well with a hand mixer. Gradually incorporate the melted coconut oil until the dough forms.
4. Let the dough rest for 3 minutes, then pat it into a disc, wrap it in plastic wrap, and refrigerate for 15-30 minutes.
5. Roll the dough between two sheets of parchment paper to about ¼ inch thickness. Score the dough with a sharp knife or pizza cutter to create cracker shapes. Prick with a fork to give it that classic graham cracker look.
6. Bake the crackers on a cookie sheet for 8 minutes. Carefully separate the crackers, then bake for an additional 5-10 minutes until they reach a crisp texture and golden brown color.
7. Cool on a cooling rack and store in an airtight container.

These homemade gluten-free graham crackers can be stored for up to 5 days or frozen for up to 3 months.

Paleo Graham Crackers

These Paleo graham crackers are gluten-free, grain-free, and delicious!

4.86 from 14 votes

Print Pin Rate

Course: Desserts

Cuisine: Paleo

Prep Time: 40 minutes minutes

Cook Time: 8 minutes minutes

Total Time: 48 minutes minutes

Servings: 6 servings

Calories: 192kcal

Author: Lynda – Southern Kissed

Ingredients

Dry Ingredients

• ¼ cup Coconut Flour
• ¼ cup Tapioca Starch
• ¼ cup Arrowroot Starch
• 1 teaspoon Baking Powder
• ½ teaspoon Baking Soda
• 1 ½ teaspoon Cinnamon

Wet Ingredients

• ⅓ cup Pure maple syrup
• 1 egg
• 2 teaspoon Pure vanilla extract
• ¼ cup Coconut oil melted

Instructions

• Preheat oven to 350°.
• Place the dry ingredients in a medium bowl and whisk to combine.
• Add the maple syrup, egg and vanilla extract. Mix well with a hand mixer.
• With the mixer on low, slowly add the coconut oil. Blend well to incorporate. Let the dough rest for 3 minutes.
• Pat the dough into a disc, cover in plastic wrap and refrigerate 15 -30 minutes.
• Place refrigerated dough between 2 pieces parchment paper (big enough to fit on your baking sheet) and roll to a ¼-inch thick rectangle. Remove top piece of parchment, place bottom piece with the dough on the baking sheet.
• Using a sharp knife, score the dough lengthwise into 6 sections, then across into 4 sections. (Or be independent and make them as large or small as you’d like!)
• Poke dough all over with fork.
• Bake 8 minutes, then pull the tray out and carefully (use a spatula) separate the crackers. Return the crackers to the oven and bake 5-10 minutes more, or until centers are cooked and edges are golden.
• Cool on trays on wire racks. Store in an airtight container up to 5 days or freeze for up to 3 months.

Notes

***Recipe reprinted from Paleo Indulgences with permission.

Nutrition

Serving: 4crackers | Calories: 192kcal | Carbohydrates: 21g | Protein: 2g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Cholesterol: 31mg | Sodium: 205mg | Fiber: 1g | Sugar: 12g

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About the Book: Paleo Indulgences

For anyone embracing a gluten-free or paleo lifestyle, Tammy Credicott’s Paleo Indulgences is a must-have. The book offers a range of healthy gluten-free recipes, from scones to cupcakes, to satisfy your primal cravings. Whether you’re a seasoned paleo enthusiast or new to gluten-free baking, you’ll appreciate Tammy’s down-to-earth approach, especially her 80/20 philosophy, which encourages balance rather than perfection.

Tammy’s recipes, such as these gluten-free graham crackers, combine familiar flavors with healthier ingredients like coconut oil and arrowroot starch. With this cookbook, indulging in delicious treats doesn’t mean straying from your gluten-free diet.

Tammy’s recipe for One-Minute Chocolate Cake had better results than non-paleo microwavable cupcakes that I have made in the past. The batter rises nicely while it cooks and then settles a bit after it cools.

The Candied Coconut Walnuts are FABULOUS! They only take a few simple ingredients and take no longer than 20 minutes to bake. The first time that I made them I did not have enough walnuts, so I used some pecan pieces that I had in my pantry. They were really good. So good that I have made the recipe twice now and just bought another bag of walnuts so that I can make it again.

Other recipes that piqued my interest are Cincinnati Chili, Italian Herb Crackers, Decadent Brownies, and possibly Almond o’Joys! from the book. Some others that I hope to try in the near future are Peppermint Creams, Asian Pork Lettuce Cups, Chinese Pepper Steak, Meatball Sub, Antipasto Salad, Pecan Sandies, Sugar Cookies, and maybe a few more.

These Gluten-Free Graham Crackers are a versatile and delicious treat that anyone can enjoy, whether you’re gluten-free or just looking for a healthier option. With their perfect blend of sweetness and crunch, they’re sure to become a staple in your kitchen. Give them a try, and don’t forget to explore more of Tammy Credicott’s amazing recipes in Paleo Indulgences. Happy baking!

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