July 26th 2010
archived under: Baked Goods, Grain Free, Party Foods and Snacks, Recipes

Today while skimming through blogs, I came across this recipe for Homemade Graham Crackers. And they just happened to also be grain-free! And they ALSO happened to use ingredients I had on hand already!

So I had to go for it. I love(d) graham crackers… sometimes you just want something cinnamony and honey-y that will sort of melt in your mouth as you eat it, without being too complicated.


This fits the bill.

Liz made hers so that she could make s’mores, which sounds awesome! (She also made homemade marshmallows, fancy girl!) I just wanted something to snack on. No, I didn’t eat the whole stack in that photo… I just thought they looked pretty in a tower. Since these are made with coconut flour and almond flour, they’re pretty substantial and filling (and nourishing) so just a couple will make a nice snack.

I’m not sure if I made them as thin as Liz’s… her cracker looks much thinner than mine do when you compare pictures, but she said it would make 20 crackers and I got 24 out of it. But then again, her 20 crackers might be much bigger (surface area) than my 24. Hard to tell. Either way, they’re good. I wouldn’t say a “dead ringer for the boxed variety” though.

I also think that if/when I make them next time, I might also sprinkle some more cinnamon and sugar on top to get the “sparkly” extra something that the ones in the box have… I can’t even remember the last time I baked anything with sugar in them, so while I’m splurging, I may as well go all out, right? Maybe? Then again, they’re delicious like this.

Grain-Free Gluten-Free Graham Cracker Recipe

Preheat your oven to 350 degrees Fahrenheit.

In a bowl, mix together:

  • 1 3/4 cup coconut flour
  • 1/2 cup almond flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 2 tsp cinnamon (Liz used 1, but I thought it needed more after tasting the dough.)

In your stand mixer, cream together:

  • 3/4 cup room temp butter (Liz uses part butter and part solid coconut oil, but my coconut oil is melted at room temperature these days, so I used all butter)
  • 1/4 cup sugar
  • 1/4 cup raw honey
  • 1 tbsp vanilla extract
  • 3 eggs

Then add the dry ingredients to the wet ones and combine until a dough forms.

Make dough into two balls and place each one on a parchment-lined cookie sheet. Put waxed paper on top, roll the dough out thinly, and remove the waxed paper. Cut into crackers with a pizza cutter and make little holes with a fork – Liz said that will make them bake more evenly, and I believe her.

Bake 10 minutes, then remove and cool. I just lifted the whole piece of parchment off and placed it on the counter top to cool, but if you want, you can put your crackers on cooling racks.



CAthy (1 comments)

Mack (1 comments)

You put together a handful of good tips throughout your posting, “Grain-Free
Gluten-Free Graham Cracker Recipe – Joyful Abode”.

I may possibly be coming to ur site before long. Many thanks -Lydia

サッカー 専門店 (1 comments)


Shaina (1 comments)

For those asking about substituting the sugar, maybe try coconut sugar??

Homegrown Toddler (2 comments)

Yum, these look great! I have a GF relative–will save this one for cheesecake bases! ;)

Olga (1 comments)

Your recipe was terrific! Super easy to put together.
Where did I go wrong?? Measurements were accurate. Eggs & butter, room temperature & procedure exact- however,I did NOT get a ‘dough’ consistency it was ‘oatmeal’ so I added 1/4 c. coconut flour which helped very little. Spread this very thin and got baked for 25 minutes at 350. Got very soft, flat & crumbly sweet ‘things’. PLEASE advise.

GS (1 comments)

I’m not sure why your initial dough was like “oatmeal” (as mine ended up doughy enough once packing it together by hand), but adding more coconut flour would’ve made yours especially dry. Coconut flour itself will suck the moisture out of anything it’s in, so I’m not surprised yours turned to crumbles. Personally, I think the coconut flour made the finished product too dry-tasting… I may do a different almond flour-to-coconut flour ratio in the future.

katie (2 comments)

these were delicious! I brought them to a family weekend and everyone loved them (and most the family eats a standard american diet). This will definitely be a regular around our house. My kids love them! Also just wanted to note that I used Coconut Secret coconut flour and Trader Joe’s almond meal, and it turned out great.

Robert Rominger (1 comments)

Do you have a low-carb version of this?

Tracy Rosen (1 comments)

These look awesome. Though my concern is the sugar…do you think there is anyway to make a sugar free version? Probably not…but maybe :)

I’m new to this grain/sugar/dairy/legume free thing (since the summer) and have a 9 month old (yesterday! wow, time flies) who I am trying to find grain-free alternatives for things like cheerios and those styrofoam looking rusk things that babies snack on. So far he has gummed one piece of bread, that’s been the extent of the grains he has had. Other than that he eats what I eat – meat, veggies, and fruits.

Any ideas?

Joyful Abode (953 comments)

I’m not sure it would taste good without the sugar (or sugar of some sort…) but you could try it. Never hurts to experiment. Or try xylitol maybe!

Check out http://www.babyledweaningblog.com for foods for babies. :) And find the grain-free pancake recipe I have there (different from the one on this site) which I made a lot for my daughter in the beginning – very easy for her to eat. I still make them now and then for her but she likes ‘regular’ eggs too now.

Ashley L (2 comments)

Found this recipe on Pinterest! :) What flours could I substitute for the almond and coconut that are gluten free and how much? I’d LOVE to make some for my wheat allergic daughter!

Also, shes allergic to eggs. What egg substitute could I use in them?


Kylie desmond (2 comments)

These look so good! Are they crunchy?

I like Joyful Abode’s comment about making these with marshmallows and nutella. That sounds so decadent and delicious! Sooo looking forward to making these.

Psychiatrist in Sacramento (1 comments)

Yes please!!!! Oh my goodness. I’m definitely making these with cinnamon and sugar on top. Graham crackers used to be my favorite snack and now they can be again!

I thought that my days of smores by the campfire were over, but you just brought them back!

Melissa W. (12 comments)

these look awesome! I have four kids who would love for me to make these.

JoyfulAbode (953 comments)

I think a cheesecake crust would be an AMAZING application for this recipe.

Proxies Century (972 comments)

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joanne (31 comments)

Would Truvia work in place of the sugar?

lil_earthmomma (4 comments)

Oh lady of the gorgeous pictures and wonderful recipes, please check out http://www.glutenfreefeed.com/ as it would benefit from some awesome primal joyfulabodeness. <3

leelersinc (9 comments)

I've been concerned since there were no updates for so long! So I searched for you on facebook and saw your profile picture of you and your baby! yay! Congratulations! Can't wait to hear the story. Your blog is so inspiring!

JoyfulAbode (953 comments)

Awesome! We decided to put them in a tupperware with a tea towel lining it, in the fridge. They're exactly the same a week later. Still SO yummy. Thanks again for the recipe!

liz (54 comments)

i kept them in a tupperware with paper towels layered between over the duration of my camping trip with great success. i'm actually still working on them, and they haven't changed a bit!

Amber (87 comments)

No updates for SIX days?!?!?!?! Maybe the baby has arrived!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! AHHH! ;)

PantryBites (54 comments)

What is the texture like- crunchy or is it more soft and bready given that it's been made with coconut flour?

SassaFrass88 (54 comments)

Maybe coat the cracker in egg white, sprinkle with cinnamon and sugar and bake lightly? This should 'seal' it up a bit.

SassaFrass88 (54 comments)

Have I told you lately that I loved you????! :-D

Amber (87 comments)

Mmmm, yum! Another wonderful treat for my MIL that she can actually eat! Thanks love! :)

Adam (2 comments)

These crackers look amazing! There are so many recipes that I want to try. I better get to work!

SassaFrass88 (54 comments)

Maybe coat the cracker in egg white, sprinkle with cinnamon and sugar and bake lightly? This should 'seal' it up a bit.

Mamatha (68 comments)

Gosh, these look amazing Emily. I definitely will have to try them. My list of things to cook from your blog is growing and growing. Do you think they'll hold well if I make cheesecake crust with them?

JoyfulAbode (953 comments)

Good to know about the thinner/bigger thing. I'll keep that in mind for next time! Though I mentioned it to my husband and he said he liked the soft cookie-like texture… so maybe I'll do some thinner and some thicker?
Marshmallows + nutella + these cookie thingies = love. haha. Wish I had some Nutella right now. That stuff is dangerous in my possession though!

Also, do you have any tricks for storing these so they don't get soggy over a couple days?

liz (54 comments)

yay! i'm glad you liked these. mine are much thinner (i like 'em crispy), but i cut big pieces! next time i'll put cinnamon sugar on the tops before baking, but opted out this time because i'll be putting loads of sugar on them in marshmallow and nutella form.
your thicker versions look very pretty!
hope you and baby are still holding in there!

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