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Grain-free Graham Crackers (gluten-free)

Recipe by The Pioneer Chicks
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 12 graham crackers
Author Alexa Lehr

Ingredients

  • 1 cup Otto's Naturals cassava flour
  • 1/2 cup coconut sugar or maple sugar
  • 3 T. organic, grassfed butter melted
  • 1 large pasture-raised, organic egg
  • 1 T. blackstrap molasses or raw honey
  • 1/4 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1 tsp. organic cinnamon
  • 1 tsp. vanilla extract

Instructions

  • Preheat the oven to 350°F. Line two baking sheets with parchment paper. Cut two additional pieces of parchment paper for rolling the dough out on.
  • In a large mixing bowl, combine the melted butter, coconut sugar, and egg. Stir until combined. Add the molasses and vanilla, stir well.
  • Add the flour, baking soda, sea salt, and cinnamon. Stir until a smooth dough forms. The dough should be soft but not sticky. You should be able to shape the dough into a ball and handle it without it sticking or cumbling.
  • Lightly dust one of the pieces of parchment paper with additional cassava flour. Place the dough on the parchment paper and flatten it slightly into a rough rectangle shape. Place the other piece of parchment paper on top of the dough and use a rolling pin to roll the dough out into a rectangle.
  • Roll the dough out to your desired thickness. For thin and crispy graham crackers, the dough should be about 1/8-inch thick. For thicker graham crackers the dough should be about 1/4-inch thick.
  • Remove the top layer of parchment paper. Use a pizza cutter to slice the dough into rectangles. I cut my graham crackers into 2x3" rectangles. Use a spatula to transfer each graham cracker onto the baking sheet. Repeat the rolling out and cutting process until all the dough has been used up.
  • Use a sharp knife to score a line across the middle of each graham cracker. Use a fork to make fork pricks above and below the score line on each graham cracker.
  • Bake the graham crackers for 12-15 minutes. Thinner graham crackers will bake for less time than thicker graham crackers. The graham crackers are done when they are just starting to brown at the corners.
  • Let the graham crackers cool completely before enjoying or storing in an airtight container.