Gluten-Free Graham Crackers

Serves 16
Prep time 20 minutes
Cook time 12 minutes
Total time 32 minutes
Dietary Gluten-free
Meal type Dessert, Snack
Once you bite into this slightly sweet, crisp and buttery gluten-free graham cracker, you'll long for a homemade s'more. Gluten-free never tasted so good!


  • 1 1/4 cup Almond Meal (Ultra-fine)
  • 1/2 cup Tapioca Starch
  • 1/3 cup Mesquite Flour
  • 1 teaspoon Baking Soda
  • 1/2 cup Butter ((substitute coconut oil if making dairy-free))
  • 1/3 cup Coconut Palm Sugar ((may substitute brown sugar))
  • 1 tablespoon Honey
  • 1/2 teaspoon Cinnamon
  • 1/2 teaspoon Sea Salt


Step 1
Preheat oven to 350. In medium size mixing bowl add almond meal, tapioca starch, mesquite flour, salt, and cinnamon. Blend well and set aside.
Step 2
Place butter (or coconut oil if making dairy-free), coconut palm sugar and honey into a mixer with paddle and mix until ingredients are nice and fluffy.
Step 3
Reduce speed to low and slowly add the gluten-free flour blend to the creamed mixture. Mix until all flour is blended and dough forms.
Step 4
Place the ball of dough between two sheets of parchment paper. Roll with a rolling pin to an 1/8" thick. Remove top layer of parchment paper.
Step 5
Place a heavy piece of plastic or other straight edge as a guide along the rolled out dough. Using a pizza cutter, cut four rows in both directions making 16 crackers. Poke holes into the crackers with a fork.
Step 6
Lift parchment paper with dough onto a cookie sheet and place in preheated oven. Bake for 12-15 minutes or until crackers are a golden brown.
Step 7
Allow crackers to cool before separating. Store in an airtight container for up to one week.