I really wanted to make smores with my daughter this summer and so I needed a good grain-free graham cracker recipe. I am not a huge fan of almond flour so I tried my hand at inventing a recipe with coconut flour as the primary ingredient. It is hard to achieve a crisp texture with coconut flour so I added in some arrowroot powder to see if that made a difference. It did and these come pretty close to the real thing! The flavor is there and I just know these will be good for smores which I plan to make soon!
NOTE: These are best when allowed to cool about 30 minutes. Reminder: these are made with coconut flour and won’t be as crisp as you might find with almond flour or even grains. But they were a nice alternative!
Grain Free Graham Crackers
Ingredients
- 1/4 pound butter, softened
- 1 whole egg
- 1/4 cup raw honey
- 2 tsp blackstrap molasses
- 1 tsp vanilla
- 3/4 – 1 cup coconut flour
- 1/4 cup arrowroot powder
- 1 1/2 tsp aluminum-free baking powder
- 2 tsp cinnamon
- 1/4 tsp sea salt
Directions
In a bowl, combine the dry ingredients using only 3/4 cup of the coconut flour.
In a food processor, blend together the softened butter, honey, vanilla and molasses. Add the egg and beat until incorporated into a soft batter.
Add in half of the dry ingredients to the wet ingredients. Then slowly add in the other half. If the dough is still wet and batter-like, then add more coconut flour, a tablespoon at a time. The dough should come together into a ball. When it does, you are done and can stop adding coconut flour. I used 3/4 cup and then added 2 more tablespoons.
Remove your ball of dough and cut it in half. Place each on a piece of wax paper (I like these wax paper sheets and you will see why in a minute). The dough can now be refrigerated overnight if you plan on making the crackers another time.
When you are ready to use the dough, remove from the fridge and bring to room temperature.
Place a silpat on your counter and place one of the dough discs on top. With the wax paper sheet on top of the ball, roll out with a rolling pin until the dough is 1/4 inch thick. This method will allow you to simply place the silpat on your baking sheet to bake.
Use a pizza cutter to draw lines on the dough about 2 inches apart. Use a fork to prick small holes in the dough. This will give it the authentic graham cracker look and feel and also help you separate the crackers when they are done baking.
Bake at 350 degrees F for 9 – 11 minutes. The crackers will still be soft when you remove then from the oven but brown at the edges. When they cool they will harden and be firm and crisp.
Once cooled, break apart and store in an airtight container for about a week. Enjoy with this homemade nutella spread!
What can you substitute for the butter? I am allergic to dairy. These look awesome and easy enough to make. Thanks!
Tina
Try coconut oil.
Maybe clarified butter or ghee? It’s butter with the milk solids removed.
Oh my goodness! I have really been wanting to have a sub for graham crackers to make smores, and here they are! Thank you so much!
I cannot wait to make these! I wish for Graham crackers! Can you make Vsnilla Wafers? Banana pudding is calling me
could these qualify as gluten free?
There are no grains what-so-ever in these so yes they are gluten free! Enjoy!
What would be a good way to make them without a silmat?
I roll the dough out between two pieces of NON STICK baking paper (ie parchment) whenever I have to roll out cookie dough or pastry. It works perfectly. So no need to buy a silpat if you don’t have one already.
Thanks!
Do you know of any gluten free Graham crackers that you can buy?
Kinnikinnick Foods makes a gluten free graham style cracker called “Smorables” that are pretty good.
I don’t have arrowroot powder in the house and it’s not here locally what can I substitute instead?
I was thinking about the same thing…
I think you can use corn starch instead. I used that as a substitute in another recipe. Later on, I found arrowroot in the bulk section at Whole Foods.
Oh my gosh, I can’t believe thats the section I didn’t check for it at whole foods, Silly me!!
Powdered Tapioca or ‘manioc’ is also a good substitute. I find them in my Asian grocer.
I think maybe a good quality cornstarch? (I have an organic one made by Rapunzel brand, to avoid GMOs)
Sorry, that was meant to be a reply to the arrowroot substitution question above, but I’m glad Brittany also answered it.
What could I use for a savoury version to replace the honey and molasses?
Any ideas??
I have a giant bag of almond flour and I don’t like coconut flour, can almond flour be subbed you think?
Also, Stevia as opposed to all the honey and molasses?
You cannot sub almond flour for coconut flour. You would need to look for a recipe using almond flour.
These look DELICIOUS! And I have all the ingredients int eh house. I’ll have to sub in sugar-free honey, but it works well in things I’ve subbed it into before. I look forward to trying these one day and just printed it out.
What did I do wrong???mine just crumble like dust. They aren’t burned, maybe too much flour?
I am going (slowly) GF and Starch Free; I do not know much of Arrowroot so is it a starch and if it is what can I replace it with? We are big S’mores/crust fans and would love an alternative to graham because it has been hard to give that up. Thanks 🙂
I made these today. They have a nice flavor but they did not get hard, they just crumbled. My kids wont eat them. I just added the 3/4 coconut flour no extra. I used exact ingredients listed. What do you suggest?
Coconut flour does not get ‘crisp’ like with almond flour or regular flour. The longer you let them cool before putting in an airtight container the better. Mine didn’t necessarily ‘crumble’ but they were best about 30 min out of the oven. This is the way of grain-free baking. No ‘perfect’ solution other than eating grains again.
I can’t wait to try these! They will be perfect for the kids snacks for school! It’s also nice to have a nut-free cracker recipe.
Thank you for a nut free graham cracker that’s also white sugar free and gluten free.
Can you use whole wheat flour?
Is it possible to use egg replacer instead of an actual egg? I’m allergic. =o(
Hi, just wanted to let you know that baking soda does not contain aluminium (there’s a great article on crunchy Betty about the aluminium mythe). But bobs is a great brand anyway.
Claudia,
Baking soda may not contain aluminum, but the recipe called for aluminum free baking POWDER, not baking SODA. Baking powder does often contain aluminum [usually in the form of sodium aluminum sulfate (SAS) or sodium aluminum phosphate (SALP)], such as Calumet (SAS) & Clabber Girl (SAS), to name a couple.
Any suggestions on what to use instead of coconut flour? I am allergic to tree nuts, so no coconut for me (also allergic to wheat, hence the desire for these crackers).
Sorry – that would be an entirely different recipe and as you know grain free flours have a mind of their own!