Paleo Graham Crackers are gluten-free, and made with just 4 ingredients. All you need is almond flour, yacon syrup, arrowroot, and salt. I’m often asked, “are graham crackers gluten-free?” In general, the kind you buy at the store are not, however, these homemade Paleo Graham Crackers are both gluten-free and grain-free! They’re also super easy to make.
These Paleo Graham Crackers will satisfy your urge for a healthy gluten-free snack or dessert. They go very well with a cup of coffee. Of course in our house that would be a cup of homemade caffeine-free Dandelion Root Coffee with a splash of my delicious homemade Almond Milk.
Serves:6crackers
Ingredients
- 1½ cups blanched almond flour (not almond meal)
- 1 tablespoon arrowroot powder
- ¼ teaspoon celtic sea salt
- 2 tablespoons yacon syrup
Instructions
- In a food processor combine almond flour, arrowroot, salt, and yacon
- Process until dough forms
- Roll out between two pieces of parchment paper to ¼ inch thick
- Remove top piece of parchment paper
- Cut dough into 6 (5 x 2.5 inch) rectangles
- Score rectangles into 4 equal parts and poke holes in the surface
- Bake at 350° for 6-9 minutes
- Cool for 1 hour, then serve
Here are some of my other easy paleo snack recipes:
LL says
How long do these keep and can they be frozen?
Elana says
LL, they will last a couple of days. I haven’t tried freezing them so I’m not sure about that. If you do experiment please let us know how it goes.
laurie says
I hope these taste like graham because I absoluately miss my crackers …and will try to make some this weekend with all my other crackers.
Diana says
What about other sweeteners? Such as Agave Xylitol Maple syrup or Honey. Would they work as well with some minor adjustments. Also I would add a little Cinnamon too.
Elana says
Diana, feel free to make changes to the recipe to suit your diet and tastes. If you do experiment please let us know if your substitutions work :-)
Tiffany says
Could you use honey instead of the bacon syrup? Or what are some other alternatives?
Thank you
Nancy says
Hey you might have something there with bacon syrup!lolol
Yes you can sub.
Dana says
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!
Elana says
Dana, so glad you enjoyed!
Alicia says
I had the issue of it coming together and after reading your comment tried a dab of water and BAMM dough has formed.
Elana says
Thanks for your comment Alicia!
Lesley says
My son cannot have any tree nuts at school, what’s a good substitute for almond flour
Elana says
Lesley, I haven’t tried that so not sure. Here’s a link to my Nut-Free Recipes page that you might find helpful:
https://elanaspantry.com/diets/nut-free/
Enjoy!
Elana
Diana says
Coconut flour is not considered a tree nut. And is tolerated by most people with nut allergies. There are other flours too. Even Sweet Potato flour.
Suzanne in TN says
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!
Elana says
You’re welcome Suzanne!
Kristin says
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? :-/
Elana says
Kristin, sometimes on a humid day these types of treats don’t get a great crunch. If that happens, put them back in the oven for 10 minutes on the lowest setting to dry them out.
Erin says
Do you think these would turn out without the arrowroot powder. My son is on the scd diet.
Elana says
Erin, I haven’t tried that so not sure.
Gershon says
Did you find a substitute for the arrowroot powder? I too am following the SCD diet and want to make these…..NOW!!! lol
Liz says
Has anyone tried coconut flour instead of almond? My son’s school is nut-free. Thanks!
Susan Brudos says
Coconut flour is really different from almond flour; you really can’t sub one for the other in any recipe. I’d try them with ground sunflower seeds for a nut-free option.
Elana says
Susan, yes, they are totally different, and it is not possible to substitute one for the other. Here’s a post that goes into detail on that:
https://elanaspantry.com/paleo-baking-almond-flour-vs-coconut-flour/
Enjoy!
Elana
Sandy says
What is the best way to store these? Thanks!
Sam says
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.
D'Monique says
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
KT says
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!
V King says
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.
Sue Watson says
I use a mix master, which works.
Carol says
How about honey? I’m sure that would work.
Jordyn says
My daughter is allergic to gluten, coconut and almond. Is their an alternate for the almond flour?
Kristen says
Sometimes people grind up sunflower seeds to substitute for almond flour, if you can use those.
Melissa says
Is there anything I can sub for the almond flour?
Kris says
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 says
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.
Lakisha Scott says
Oops, I meant those crackers look better than any I’ve ever seen, lol.
Lakisha Scott says
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.
Amanda says
Did you try the tapioca?? I am going to try it now. No arrowroot on hand.
Pam says
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.
sarah says
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!
Jax Labyrinth says
These look great! Now to find out if I can get Yacon Syrup in Africa…
Kate @ Eat, Recycle, Repeat says
wow, these look amazing!
The Healthy Apple says
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!
xoox
Whitney @ The Newlywed Chefs says
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!
Pam says
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?
Pam says
I was just googling for yacon syrup and it did come up on the Whole Foods website. Perhaps it’s because my WF is small. There is another one on the NE side of town (naturally we live SW.) I will see if they have it.
Britt says
I just made these with 2Tablespoons grade B Maple syrup and they are delish! Super simple. Very satisfying.
Pam says
Maple syrup, that’s a good idea. My daughter can eat that. I have grade A. I just googled the difference between grades a and b. I think I’ll buy b next time.
Mariell Jones says
Natural Grocers has it — great stuff for caffeine free tea or coffee. Very yummy!
Mariell Jones says
By the way, yacon syrup is from south America.
Emily @ Tips on Healthy Living says
All we need now are sugar-free marshmallows for some s’mores!
Cathy says
Check out Edible Harmony for some delicious and simple sugar free marshmallows!
Suzan says
Dear Elana, can you tell me what”s the best way to keep them stored? So they don”t get soft. Thnx
Mackenzie says
I wonder if these would make good graham cracker crusts?
Vicky says
I LOVE this recipe, they look fantastic!
Judith says
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?
Gunnhild says
I just wondered this m self, if maybe there is an ingredient missing here, some fat or fluid. Please let me know how yours turned out :-)
Kenna says
They were super crumbly…and not sweet at all…I am turning them into tagalongs as I type this. Next time I will use agave in addition to yacon…maybe the extra tablespoon of sweet will also help them stick.
Kenna says
Never mind…make that Tagalong protein balls…yikes. This was probably the least positive experience I have had with a recipe from Elana. :(
Spring says
I had to sub maple syrup for the yacon, and I had to use 2 tsp of water to get it to form into slight dough. They baked up beautifully, and are not crumbly. I wasn’t careful to roll them evenly, so the edges got more brown before the middle got crispy. Will definitely make these again this week and tweak the baking time/rolling part. Everyone here loved them!
Joelle says
Based on your comment, I will try these your way. I was thinking of doing molasses and agave, and was worried about these falling apart, and I see actually someone had this problem, and then right below it was yours. I’ll see how it goes. Thanks. =)
kellyatthecoast says
thank you… I only have maple syrup!
Vanessa says
I can’t wait to make these for my kids! Can I substitute agave for the yacon syrup?
Rebecca says
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!!
Holly @ EatGreatBEGreat says
These sound great! I’ve never heard of yucon syrup before…I’ll have to check it out!
Kristen says
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. :)
Mia says
I am looking forward to making these.
Thank you so much!
Charee says
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.
Jacky says
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 says
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 says
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 says
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!
Andrea@simplylivinghealthy.org says
Elana! The simplicity of your recipes astound me…thank you for being you! Can’t wait for the book!!!
Christina says
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.
Bailee says
I cannot wait to make these! I will be ordering the ingredients today, thank you so much!!!
Deena says
If you can not find the yacon syrup what can be used in its place?
Sarah in CA says
I buy the syrup from amazon. I live in a remote area of CA. I get most grain free item mail order just fine.
Renata says
I have used molasses in place of yacon.
Bella says
I used the clear
Agave nectar in replacement of the Yacon syrop…it worked well….
Elaine W says
Just made these and used Organic Rice Syrup instead of Yacon Syrup.
Couple of notes
Added a very small drop of milk as no food processer . Must buy food processor
Watch oven kind of over cooked mine but who cares still taste nice with butter and vegemite.or actually on their own.
Cheers
from a sunny Melbourne Sunday afternoon..Australia
kathy says
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.
Robyn Baldwin says
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.
Chef Rachel says
I use the parchment paper to coat both sides of dough. as Elana suggests, and that makes it easy to transfer to baking trays. Chilling the dough before baking also helps. I’ve done that with Elana’s cracker recipes and with many others.
Silvana says
Thank you so much!