Allergy-free Graham Crackers

This allergy-free cracker is more like a cross between a graham cracker and a Biscoff cookie.  Did you ever have those Biscoff cookies on a Delta flight?  I used to hoard them when on board - that was before they were available at the store.  This recipe is slightly adapted from Cybele Pascal's 'The Allergen-Free Baker's Handbook.'  It takes a little bit of work, but the results are so worth it!

Instead of using a homemade gluten-free flour mix, I opted this time to try Pamela's Artisan Flour Blend, which contains a mixture of GF flours and guar gum.  It's quite eye-catching in this beautiful blue package:

First, you start with creaming together the sugar, shortening, and agave nectar.  Also, I whisked together all of the dry ingredients.  I did leave out the xanthan gum, since the flour mix already contained guar gum.  The flour mix was then combined with the creamed sugars until it was crumbly.  The crumbly dough was then divided evenly between two sheets of parchment.

Using another piece of parchment, the crumbly dough was pressed together, rolled out, and pinched until a 9"x6"rectangle was formed (about 1/8" thick).  I included both pictures below to show how crumbly the dough starts out.  Don't fear, it will come together!

The dough was cut and scored before freezing for 20 minutes.  It was then baked at 325 degrees for 18 minutes, until the dough was golden brown.  

I allowed the crackers to cool completely before breaking into individual pieces.  They are wonderful by themselves, but they are especially delicious topped with some vanilla frosting!


Allergy-free Graham Crackers

  • 1 1/4 c gluten-free flour mix
  • 1/4 c sorghum flour
  • 1/4 c ground flax
  • 1/2 t xanthan gum (leave out if flour mix contains gum)
  • 1/2 t baking soda
  • 1/2 t cinnamon
  • 1/4 t salt
  • 1/2 c dairy-free, soy-free vegetable shortening (I use Spectrum)
  • 1/3 c light brown sugar, packed
  • 2 T light agave nectar
Cooking Directions
  1. Whisk together the first 7 ingredients
  2. Cream together the shortening, sugar, and agave nectar for 2 minutes. Add the flour mixture and beat on low speed until just combined, about 20 seconds.
  3. Lay out 2 sheets of parchment paper and divide the dough evenly between the two (it will be quite crumbly). For each mound, pat in into a disk, top with another sheet of parchment paper, and roll into a rectangular shape 9 by 6 inches and 1/8 inch thick. You will need to keep pinching together the edges.
  4. Using a pastry wheel (or pizza cutter), divide each rectangle into three 6"x3" rectangles. Score each rectangle in half lengthwise and crosswise, to form four 3"x1 1/2" rectangles (you will end up with 12 total).
  5. Top the dough with parchment and place in the freezer for 20 minutes, or until firm. Meanwhile, preheat the oven to 325 degrees.
  6. Once the dough has chilled, remove the top sheet of parchment and transfer to a baking sheet (still on the bottom parchment piece).
  7. Bake for 18 minutes, or until golden brown, rotating the baking sheet halfway through.
  8. Let cool completely before breaking into small rectangles.
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  1. I'm so excited that I almost have all of these ingredients! Do you think another flour would work in place of sorghum? Might coconut flour work instead? Thanks!

    1. Well, it might be worth an experiment, but my gut tells me that the coconut flour would absorb too much moisture and this dough is very dry already. I would substitute with an oat or millet flour. I haven't used teff, but that might be worth a try as well. Good luck!

  2. Ooohhh...I loved the Delta Biscoff cookies! I'm going to try this sometime!

  3. Have you seen that Biscoff spread? Too bad it isn't gluten free then I get it would taste yummy on this recipe. Good job on your determination. We are tree nut and dairy allergic in our household and I'm gluten sensitive and have NOT conquered gluten free baking!

  4. YUM, these look great!! And easy to make! Got it pinned and tweeted!