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Paleo Graham Crackers

paleo graham crackers recipe

Paleo Graham Crackers are gluten-free, made with almond flour and lightly sweetened with yacon.

Are graham crackers gluten-free? In general, the kind you buy at the store are not, however, these homemade Paleo Graham Crackers are not only gluten-free, they are grain-free as well. And with a mere four ingredients this Graham Cracker recipe is quick and easy to make.

These Graham Crackers will satisfy your urge for a gluten-free, grain-free crunch, and go very well with a cup of Joe (which in our house consists of Dandelion Root Coffee with a dash of homemade Almond Milk).

Paleo Graham Crackersprint

  1. In a food processor combine almond flour, arrowroot, salt, and yacon
  2. Process until dough forms
  3. Roll out between two pieces of parchment paper to ¼ inch thick
  4. Cut dough into 6 (5 x 2.5 inch) rectangles
  5. Score rectangles into 4 equal parts and poke holes in the surface
  6. Bake at 350° for 6-9 minutes
  7. Cool for 1 hour, then serve

Makes 6 (5 x 2.5 inch) crackers (24 small crackers)

My book, Paleo Cooking from Elana’s Pantry, hits stores in less than two months, on June 18th. I will be doing an array of book signings in Boulder at The Boulder Bookstore, Alfalfa’s, and Barnes & Noble. I will also be teaching a class at Sur La Table at the 29th Street Mall in Boulder. I’m looking forward to meeting you at these fun events!

Here are grain-free Graham Cracker recipes from other bloggers:

posted on April 24, 2013, 65 comments

  1. Robyn Baldwin

    Oh Em Gee. I’ve been waiting for something like this. I so miss graham crackers to have with hot cocoa. Is the dough sturdy enough to transfer to a baking pan? I’m going to assume yes, but that is where I can get into a lot of trouble. Thank you so much for taking the time to make life so happy for the rest of stuggeling to live the grain free life.

  2. kathy

    You are such a dear to share this awesome recipe, so grateful to get it so grateful that they only require four ingredients. You are such a blessing thank you.

  3. Deena

    If you can not find the yacon syrup what can be used in its place?

  4. Bailee

    I cannot wait to make these! I will be ordering the ingredients today, thank you so much!!!

  5. Christina

    How beautiful. You are so talented! What a gift. Leans do you eat almond flour with your autoimmune illness. Just wondering if you can tolerate nuts.

  6. Andrea@simplylivinghealthy.org @ simplylivinghealthy.org

    Elana! The simplicity of your recipes astound me…thank you for being you! Can’t wait for the book!!!

  7. Jacky

    Hi Elana,

    I’m from Sydney Australia and was wondering if you know if yacon syrup was available here?
    If I’m unable to find it what can I replace it with as I am very excited to bake this recipe?

    Thanx in advance

    Jax :)

    • Heather

      Reading Elana’s book’s it says its more of a molasses flavour, I have some dark agave that’s heading towards that flavour,i got it from Adelaide market.

    • Sylvia

      I have seen yacon syrup sold in Brisbane Australia at Wray Organic in Newmarket Brisbane. Maybe you could try other organic stores in Sydney and ask if they could get it in for you??

    • Naomi

      Loving Earth sell yacon syrup – I ordered mine form the directly (online) but any local stockist of the Loving Earth range should either have it or be able to order it in for you. It’s exxy though!

  8. These look amazing! I can’t wait to try them. I even have Yacon Syrup in my pantry. Thanks for the awesome recipes! And I can’t wait until your new book comes out.

  9. Mia

    I am looking forward to making these.

    Thank you so much!

  10. I can’t wait to make these! I’ve never even heard of yacon syrup before… I’ll have to keep an eye out for it. :)

  11. Holly @ EatGreatBEGreat @ eatgreatbegreat.wordpress.com

    These sound great! I’ve never heard of yucon syrup before…I’ll have to check it out!

  12. I don’t have that special sweetener but I do have molasses. Can I sub with what I have to use it up… and if so would I use the same amount?? Just wondering because I REALLY want to make these!! Thank you so much!! I love your website and books!!

  13. Vanessa

    I can’t wait to make these for my kids! Can I substitute agave for the yacon syrup?

  14. Judith

    Thank you so much Elana! I have been trying to come up with a crunchy snack thing.
    I just tried these. I substituted 1TBS agave and 1TBS molasses for the yacon, but it took almost a tablespoon of additional water to get any sort of dough to form. They are baking now, I hope they turn out. Did anyone else have this difficulty?

  15. Mackenzie

    I wonder if these would make good graham cracker crusts?

  16. Suzan

    Dear Elana, can you tell me what”s the best way to keep them stored? So they don”t get soft. Thnx

  17. Emily @ Tips on Healthy Living @ tipsonhealthyliving.com

    All we need now are sugar-free marshmallows for some s’mores!

  18. Pam

    I looked at Whole Foods and Sprouts by me and neither sells yakon syrup. Amazon would be at least $25. My daughter is allergic to cane sugar so we can’t do molasses. Does anyone have any idea where else to get yakon or what could be used as a substitute?

  19. Whitney @ The Newlywed Chefs @ thenewlywedchefs.com

    Wow, I’ve been looking everywhere for a good graham cracker recipe. This looks even better than some I’ve seen with gluten products. Can’t wait to try it soon! Yum!

  20. The Healthy Apple @ TheHealthyApple.com

    YOU are amazing!! These look incredible, Elana. I can’t wait to try them.
    So excited to make these for my clients.
    Have a great week!

  21. Kate @ Eat, Recycle, Repeat @ eatrecyclerepeat.com

    wow, these look amazing!

  22. Jax Labyrinth @ jaxlabyrinth.com

    These look great! Now to find out if I can get Yacon Syrup in Africa…

  23. sarah

    YUMMY!! I didn’t have yacon syrup so used 1 Tb molasses and 1 Tb maple syrup. They came out great. The only problem is sharing them. Next time I’ll make a double or triple batch!

  24. Pam

    I made these with Grade B maple syrup. I don’t have a food processor and it took a lot of hand pressure to get them to resemble a dough. So I added 1 teaspoon of water and the dough was perfect.

    We had a potluck with a house full of children and dogs. There are no crackers left. I got one bite. I thought it could stand to be sweeter. I asked my son if he liked them and he said he didn’t even get any.

    So I can’t review the recipe, but I did want to share how I made them without a food processor.

  25. Lakisha Scott

    Does anyone know what can be used in place of the arrowroot powder? I am guessing tapioca flour, but I just want to be sure. Those cracker looks better than any I’ve ever seen…Thanks Elana for all you do, and thanks to anyone who can answer my question.

  26. Lakisha Scott

    Oops, I meant those crackers look better than any I’ve ever seen, lol.

  27. Melissa

    Is there anything I can sub for the almond flour?

    • Kris

      You could try walnut flour. Just process walnuts in your food processor to make the flour and then continue with the recipe. Aida Mollencamp has a wonderful recipe with walnuts that we love!

    • Michele

      I’ve had good luck substituting oat flour for almond flour, or doing a half and half mix in many of Elana’s recipes. I grind my gf steel cut oats in a Ninja blender until it resembles the consistency of almond flour/meal.

  28. Jordyn

    My daughter is allergic to gluten, coconut and almond. Is their an alternate for the almond flour?

  29. Carol

    How about honey? I’m sure that would work.

  30. V King

    What is and where do you get yacon syrup? Never heard of it.

    Do you ever have recipes that don’t use a food processor? I’ve had to pass up almost all your recipes b/c I do not have one. I have Fibro, RA, and Hashi’s, so my arm can’t beat things with a spoon in a bowl. So I am mostly out of luck with your recipes.

    Do keep us in mind, okay? Thanks so much.

  31. KT

    Loved these! Made them with maple syrup instead of yacon syrup, plus 1 teaspoon pure vanilla extract. The end result reminded me of shortbread cookies!

    Instead of rolling between 2 sheets of parchment, I placed the “dough” on a silpat mat and then 1 sheet of parchment on top for rolling. It saves a little bit of money by using half as much parchment since a silpat mat works the same way. I did my scoring with a sharp plastic spatula (the one that came with my food processor for scraping it out) without pressing hard so that I did not cut into my siplat mat.

    I needed to cook these a tad longer, maybe 9ish minutes, likely because I rolled them a tad thicker so I didn’t have any too thin burnt edges.

    I offered these to my kids for breakfast since they are practically all almonds and minimal sweetener. They loved them and I loved that they started their day with a good amount of protein.
    Mom and kid approved recipe! Will be making often!

  32. D’Monique

    I did it with raw honey and cinnamon/ coconut sugar mix to top it off. Also subst. Almond flour for sun flower meal. Amazing nutfree and grainfree

  33. Sam

    Can you use honey instead of yacon syrup? I live in a small town and I doubt I can find it without ordering it online.

  34. Sandy

    What is the best way to store these? Thanks!

  35. Liz

    Has anyone tried coconut flour instead of almond? My son’s school is nut-free. Thanks!

  36. Erin

    Do you think these would turn out without the arrowroot powder. My son is on the scd diet.

  37. Kristin

    I cooked these on a silpat, and for 5 min longer than suggested and they didn’t really get crunchy. They tasted good, but were so, so soft. Could it have been the silpat or just a bad oven? :-/

  38. Suzanne in TN

    I used maple syrup instead of the yacon the recipe suggested. I mixed ingredients in a small food processor and it took a few minutes, maybe 3-5 minutes. I would stir down the sides from time to time while mixing. I think it took this long for the oils in the Honeyville almond flour to make the mixture moist enough to hold together. I poured all ingredients onto my Silpat, folded it in half, rolled dough between silpat, unrolled, used pizza cutter to cut into desired size, pricked with fork, baked 9 minutes. I don’t know if I can wait 1 hour for them to cool LOL Thanks so much for a wonderful recipe Elaina!

  39. Lesley

    My son cannot have any tree nuts at school, what’s a good substitute for almond flour

  40. Dana

    Awesome recipe! They taste great and were really simple to make! I used 2 Tbs. Maple Syrup (could try 1.5 T) and needed to add 2 tsp. water. Fast and easy!

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