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.
Paleo Graham Crackers
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 thickness
- 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°F for 6-9 minutes
- Cool for 1 hour, then serve
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!
Here are some of my other easy paleo snack recipes:
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.
Cindy says
My food processor is worthless, but my immersion blender is the bomb. I used it last night to make flaxseed, which is very reasonably priced at Aldi, into flax meal, which is expensive.
Carol says
How about honey? I’m sure that would work.