Gluten Free Honey Graham Crackers
Serves: 34 crackers
  • 1 cup sorghum flour
  • 1 cup tapioca starch
  • 1/4 cup millet flour
  • 1/2 cup organic brown sugar
  • 2 tablespoons psyllium husk powder
  • 1 3/4 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 7 tablespoons coconut oil, at room temperature (or cold butter, or vegan butter)
  • 3 tablespoons honey (or maple syrup for vegan)
  • 1 teaspoon vanilla extract
  • 6-8 tablespoons cold water
  1. In a large mixing bowl, whisk together the sorghum flour, tapioca starch, millet flour, organic brown sugar, psyllium husk powder, ground cinnamon, baking powder, baking soda, and sea salt.
  2. Cut in the coconut oil until the mixture resembles coarse crumbs.
  3. Add the honey, vanilla extract, and 4 tablespoons of the cold water. Stir, and continue to add the cold water, tablespoon by tablespoon until the mixture forms workable dough.
  4. Divide the dough in half and form each half into a disk. Place each disk into the center of a gallon-sized sealable bag (so you have 2 bags filled with dough). Remove the excess air from the bag and seal it. Roll the dough out so that it is evenly flat and reaches all four corners of the bag (if necessary, open the bag and readjust the plastic). Roll the second bag of dough. Lay both bags of dough out flat in the refrigerator, and refrigerate for at least 30 minutes.
  5. Preheat oven to 325 degrees (F), and line 2 large baking sheets (or pizza stones) with parchment paper.
  6. Remove the first bag of dough from the refrigerator, unseal it, and cut the bag to remove the top layer of plastic. Use a pizza cutter to cut the dough into squares or rectangles. Carefully use a spatula to transfer the crackers to one of the prepared baking sheets. Prick each cracker 2-3 times with a fork if desired. Repeat this step with the second bag of dough.
  7. Bake for 22-26 minutes, or until the crackers are golden brown, and slightly deeper golden around the edges. Transfer to cooling racks and cool completely before enjoying. Crackers will be soft when hot, but will crispen as they cool. Enjoy plain, or make s’mores with these Fluffy Corn-Free Marshmallows with Coconut Sugar, or my Real Food Strawberry Marshmallows (also corn- free).
Recipe Notes from Megan
If it's an extra warm summer day, and you're having an issue transferring the cut crackers to the baking sheet because the dough is too soft, invert the crackers (while they are clinging to the final layer of plastic) over the baking sheet and then pull back the layer of plastic. You can bake the dough whole, as is, with the cracker edges touching. Gently break apart the crackers after they are finished baking.
Recipe by Allergy Free Alaska at