Paleo Graham Crackers (No: gluten, grains, dairy, nuts, soy, cane sugar)

Summer for my family means swimming, fishing and a lot of camping.  When I was growing up, camping trips always, ALWAYS included s’mores.  And while I don’t carry on the Hostess donut, Tang (come on, you know you remember Tang!) and Snicker’s Bar traditions that took place in my childhood (there’s a reason why I struggled with my weight later on), I still need to have a s’more or two each summer.

Last year I released the National Best-Seller, Paleo Indulgences and in it, the nut-free Paleo Graham Cracker was born!  I make a batch or two every year, and because they freeze well and even last in an airtight container for up to 5 days, I can make them waaaay before our crazy summer adventures start.  And one less thing on the to-do list before a trip makes me a happy camper.

Enjoy this recipe from Paleo Indulgences!

Graham Crackers (re-printed from Paleo Indulgences)
Yields 24
No: gluten, grains, dairy, nuts, soy, cane sugar

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Dry Ingredients
  1. ¼ C Coconut Flour
  2. ¼ C Tapioca Starch
  3. ¼ C Arrowroot Starch
  4. 1 tsp Baking Powder
  5. ½ tsp Baking Soda
  6. 1 ½ tsp Cinnamon
Wet Ingredients
  1. 1/3 C Pure maple syrup
  2. 1 egg
  3. 2 tsp Pure vanilla extract
  4. ¼ C Coconut oil, melted
Instructions
  1. 1) Preheat oven to 350°.
  2. 2) Place the dry ingredients in a medium bowl and whisk to combine.
  3. 3) Add the maple syrup, egg and vanilla extract.  Mix well with a hand mixer.
  4. 4) With the mixer on low, slowly add the coconut oil. Blend well to incorporate.  Let the
dough rest for 3 minutes.
  5. 5) Pat the dough into a disc, cover in plastic wrap and refrigerate 15 -30 minutes.
  6. 6) Place refrigerated dough between 2 pieces parchment paper (big enough to fit on your baking sheet) and roll to a 1/4-inch thick rectangle.  Remove top piece of parchment, place bottom piece with the dough on the baking sheet.
  7. 7) 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!)
  8. 8) Poke dough all over with fork.
  9. 9) 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.
  10. 10) Cool on trays on wire racks. Store in an airtight container up to 5 days or freeze for up to 3 months.
The Healthy GF Life http://thehealthygflife.com/

Comments

  1. Barbara says:

    I love it when I find a site that uses Ziplist. I can pull things up from my phone or my computer and not have to print a recipe out. Any chance? I use PaleOMG and Jane’s Healthy Kitchen most so that I can do this. But everyone has such great recipes online and I love that. Just wish Ziplist was too. Im going to try your graham crackers and many more recipies I’m sure. :) Barb

  2. Hi Tammy,
    Will this reciepe work without the eggs? If I use a tapioca starch/water or EnerG Egg replacer?
    Thanks,
    Marci

    • Hi Marci! I haven’t experimented yet with this recipe minus the egg, so I can’t say for sure. But given that they bake for awhile so they’re crispy, they have a better chance of staying together. I would use 1 TBSP flax meal mixed with 3 TBSP hot water as a replacement. I have better luck with that, plus EnerG is simply starch and baking powder/soda (basically) so it’s already in the recipe. That works better for leavening, not binding. I find the flax gel aids in binding better. Hope that helps!

  3. Are sprouted breads still grain?

  4. So excited to try these! S’mores are a weakness of mine- crunchy, gooey, slightly sweet, fire-roasted bliss. Trying to find GF graham crackers are difficult (at least ones without oodles of ingredients).

  5. YUM! Trying these out soon!

  6. I REALLY can’t wait to try making these! I have missed graham crackers in the two years I’ve been gluten free. I also JUST bought a copy of Make Ahead Paleo! I see my life changing in the near future. :)

  7. Can I just use more tapioca starch instead of the arrowroot? I don’t have arrowroot on hand!

    • Hi! It’s a small amount of arrowroot so yes, additional tapioca should be fine. Potato starch would be even better though.

  8. Barbara Kossman says:

    UI cant have sugar what can I substitute for Maple syrup

  9. Victoria says:

    Would blue agave nectar work in place of pure maple syrup??

  10. I would love to make these…is it possible to sub almond flour for the portion of tapioca flour?? I need a lower carb subtitute. Thanks!

    • Hi Sarah! No, almond flour is not the same as tapioca flour/starch in recipes so it can’t be used as a sub. The starch is in there to give it the crispy texture that graham crackers have, without it, or with almond flour, it will just be a soft cookie.

  11. I just made these yesterday and am very pleased with the results. I was initially skeptical while making them because the batter was so “wet.” After placing the dough in the refrigerator as directed, they came out beautifully. And delicious!!!

  12. I’ve just mixed up a batch for the first time. The dough is liquid runny after adding in the coconut oil. I’ve refrigerated it 30 minutes and it is still very soft, and not rollable. Any recommendations? More time in the refrigerator?

    BTW – Thank you for creating this recipe!! WE are super excited!

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  1. [...] it was good. Then I made this version of s’mores ice cream, and it was even better with homemade GF graham crackers and homemade marshmallows. I made it on the same day our air conditioning died and so it was [...]

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