Gluten free dairy free graham crackers with teff flour – crunchy, with a nice snap, complemented with maple and cinnamon flavor. If you’re looking for recipes with teff flour, this recipe for gluten free graham crackers is a delicious way to use it.
These teff crackers taste similar to graham crackers and are also soy free, egg free, dairy free, refined sugar free. They don’t include honey or even graham flour and still, you’ll get crisp light gluten free graham crackers that kids can enjoy as well!
Gluten Free Vegan Teff Graham Cracker Recipe
Instead of buying gluten free vegan crackers I prefer to make my own. To make healthier gluten free dairy free graham crackers I’m using a graham flour substitute comprised of teff flour and another gluten free flour like sorghum (or oat flour). For egg free graham crackers I’m simply using some flax seeds.
Baking homemade gluten and dairy free graham crackers is so easy, if you know how to make sugar cookies, the principle is the same, only the flavors are different. The dough is made in one bowl, no stand mixer or food processor is required.
These healthy vegan graham crackers make a perfect graham cracker alternative for snacking, packing in your lunch box or using in other recipes that require graham crackers. Or use them for S’mores and even crush and serve as topping on your dairy free ice cream.
Related: Gluten Free Goldfish Crackers (Dairy Free, Vegan)
Gluten Dairy Free Graham Crackers Ingredients
What you need:
- A mix of gluten free flours: sorghum flour and teff flour (it has a sweet, nutty, malt/ molasses-like flavor), so it’s perfect graham flour substitution for vegan gluten free graham crackers. If you can’t find teff flour, you can use buckwheat flour instead.
- Vegan butter – to give flavor and flakiness (as an alternative use coconut cream).
- Flax egg – ground flax seeds mixed with plant milk (used as egg replacement).
- Maple sugar (as alternative sweetener to brown sugar).
- Cinnamon powder.
- Baking soda.
- Sea salt.
- Date syrup – optional (as a molasses substitute).
- Vanilla extract.
Find the complete printable recipe with measurements below.
Related: Grain Free Crackers With Cassava & Tigernut Flour (AIP, Paleo)
How To Make Vegan Gluten Free Graham Crackers
Step 1: Combine The Wet Ingredients:
- Mix the vegan butter and maple sugar using a spatula and a bowl, cream the mixture well. Add the flax egg, date syrup and vanilla and incorporate well.
Step 2: Combine The Dry Ingredients:
- Then mix in the gluten free flours, cinnamon, salt and baking soda, until evenly combined and fully incorporated.
Step 3: Form The Dough And Chill
- Scrape the dough onto a surface, knead a bit until it comes together. Divide if necessary and wrap in plastic wrap. Chill the dough in the refrigerator for at least 30 minutes or up to a 2 days.
Step 4: Roll Out The Dough and Cut The Graham Crackers
- Remove the chilled dough from the refrigerator. Unwrap the dough and roll it out between two parchment papers, into a rectangle, about 1/8 to 1/16 inch thick.
- Cut into crackers. Use a knife or a pizza cutter to trim the edges if you want. Save the scraps, you will re-roll and make a few extra graham crackers. Use a pizza cutter to make desired size pieces. Section and score your rectangle into even smaller rectangles, but don’t separate them.
- Use a fork to poke holes all through the dough to give it that characteristic look of graham crackers. This will also keeps them from puffing up while baking.
- Preheat the oven at 350F. Meanwhile place the piece of parchment holding the graham crackers on your prepared baking sheet and repeat the process with all your scraps. If your kitchen is really warm keep the baking tray in the fridge for 10-15 minutes while the oven is preheating. It will prevent the butter from melting too fast.
Related: Grain Free Crackers With Cassava & Tigernut Flour (AIP, Paleo)
Step 5: Bake The Gluten Free Graham Crackers
- Bake the teff crackers in the oven for 13-15 minutes (it depends on how thick you made them). Cut the crackers again while warm and soft, once hardened they will brake unevenly.
Video: How To Make Gluten Free Dairy Free Graham Crackers With Teff Flour
Add Flavor To The Teff Crackers
More Cinnamon Flavor: There is a little cinnamon already in the dough, but if you want more on top you can mix it with a little bit of maple sugar and sprinkle on top of the graham crackers just before baking.
Make Extra Crispy Gluten And Dairy Free Graham Crackers
When the crackers are done baking, turn off the oven, and open the oven door wide. After the majority of the oven’s heat has dissipated (after about 5 minutes), shut the oven door, and let cool down for 15-20 minutes with the teff crackers inside.
Gluten Free Graham Cracker Recipe Variations
- Flours: you could substitute sorghum flour with gluten free oat flour. You can buy oat flour (gluten-free certified) or simply blend up some gluten free oats in a grinder. Try not to substitute teff flour with anything, it’s flavor is essential.
- Sweeteners: molasses is the traditional flavoring syrup used in graham crackers, but I’m using a healthier version here – date syrup (the only ingredient is dates), it has a similar but less bitter flavor.
Make The Dairy Free Graham Cracker Dough In Advance
You can make the dough for the vegan graham cracker recipe, 1 day ahead of time. Or you could let it rest at least one hour in the fridge (wrapped). This will give the gluten free flour time to become entirely hydrated.
When you’re ready to roll out your dough, let it sit for 5 minutes at room temperature before working with it, it will be more pliable.
Gluten Free Dairy Free Graham Crackers FAQs
Usually graham crackers are not gluten free as they are made with whole grain wheat flour. But you can buy gluten free graham crackers or make your own.
The original graham crackers don’t have any dairy, but some companies who make gluten free graham crackers use butter and soy, so always check the label.
Store-bought graham crackers are definitely not healthy besides excessive sweeteners they contain artificial flavors, cheap unhealthy starches and oils, preservatives and gums (especially the gluten free graham crackers).
If you have an allergy to wheat, milk, soy and honey then yes you can have an allergic reaction when consuming store-bough graham crackers.
Storing The Crackers
Storing leftovers: the vegan graham crackers keep well up to 7-9 days in an airtight container.
Freezing: Freeze for up to 3 months, in an airtight container. I think it is best to freeze the raw dough and bake fresh crackers whenever you need them.
Thawing: The best way to defrost is to let the dough slowly thaw in your refrigerator for at least 24 hours. Then, let it come to room temperature by taking it out of your fridge and placing it on your counter for about 10 minutes before you plan bake the crackers.
More Vegan Gluten Free Crackers
- Puffed Amaranth And Seed Crackers (Vegan GF)
- Beet Crackers With Flax Seeds (Vegan Gluten Free Recipe)
- Keto Seeds Crackers (Vegan Keto Dairy Free Snack)
- Baked Cauliflower Crackers | Chips – Vegan And Gluten Free
- Buckwheat Crackers | Crisps – Gluten Free Vegan
- Quinoa Sticks | Crackers | Gluten Free Vegan
- Gluten Free Sourdough Crackers With Seeds (Vegan)
Did you try this vegan graham cracker recipe?
Be sure to leave a comment and a rating below, it would be really helpful for me and readers!
Gluten Free Dairy Free Graham Crackers With Teff (Recipe + Video)
Ingredients
- 1 cup sorghum flour - or oat flour (see notes below)
- ½ cup teff flour
- 6 tbsp vegan butter - or coconut cream
- 1 tbsp flax seeds - ground
- 3 tbsp plant milk
- ⅓ tsp sea salt
- ⅓ cup maple sugar
- 1 tsp cinnamon powder
- ¾ tsp baking soda
- 1 tsp vanilla extract
- 1.5 tsp date syrup - optional
Instructions
Make The Dough
- Combine the vegan butter and maple sugar using a spatula and mixing bowl, cream the mixture well. Add the flax egg, date syrup and vanilla and mix again.
- Then add in the dry ingredients: the gluten free flours, cinnamon, salt and baking soda, until evenly combined and fully incorporated.
- Scrape the dough onto a surface, knead a bit until it comes together. Chill the dough (wrapped) in the refrigerator for at least 15 minutes. If your kitchen is pretty cold, then there is no need to chill prior to baking.
Roll Out The Dough
- Remove the chilled dough from the refrigerator. Unwrap the dough and roll it out between two parchment papers, into a rectangle, about 1/8 to 1/16 inch thick.
Cut The Crackers
- Use a knife or a pizza cutter to trim the edges if you want or leave them. Save the scraps, you will re-roll and make a few extra graham crackers. Use a pizza cutter to make desired size pieces. Section and score your rectangle into smaller rectangles, but don’t separate them. Use a fork to poke holes all through the dough to give it that characteristic look of graham crackers. This will also keeps them from puffing up while baking.
- Preheat the oven at 350F. Transfer the parchment paper holding the crackers on your prepared baking sheet and repeat the process with all your scraps. If your kitchen is really warm keep the baking tray in the fridge for 10-15 minutes while the oven is preheating. It will prevent the butter from melting too fast.
Bake The Crackers
- Bake the gluten free graham crackers for 13-15 minutes (it depends on how thick you made them).The crackers will not look fully cooked when it's time to take them out of the oven. But they will harden as they cool so don’t over-bake. Tip: Cut the crackers with a pizza cutter again, while warm and soft, once hardened they will brake unevenly.
- Let the crackers fully cool before storing,
Video
Notes
Tips For Making Perfect Vegan Gluten Free Graham Crackers
- More Cinnamon Flavor: Mix some cinnamon with some maple sugar and sprinkle on top of the crackers just before baking.
- Extra Crispy: When the crackers are done baking, turn off the oven, and open the oven door wide. After the majority of the oven’s heat has dissipated (after about 5 minutes), shut the oven door, and let it cool down for 15-20 minutes with the crackers inside.
- Flours: You could substitute sorghum flour with gluten free oat flour. Try not to substitute teff flour with anything, it’s flavor is essential – it has a sweet, nutty, malt/ molasses-like flavor).
- Sweetener: molasses is the traditional flavoring syrup used in graham crackers, but I’m using a healthier version here – date syrup (the only ingredient is dates), it has a similar but less bitter flavor.
- Fat: Can’t have a vegan butter? Try coconut cream instead.
- Keep The Dough Cold: If your kitchen is really warm keep the baking tray in the fridge for 10-15 minutes while the oven is preheating. It will prevent the butter from melting too fast.
- Make In Advance: Make the dough for these vegan graham crackers 1 day ahead of time. Or you could let it rest at least one hour in the fridge (wrapped). This will give the gluten free flour time to become entirely hydrated. When you’re ready to roll out your dough, let it sit for 5 minutes at room temperature before working with it, it will be more pliable.
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
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Marry
Tuesday 2nd of February 2021
I loved the crackers they turned out very crunchy! I also replaced sorghum with oat flour, and they taste good!
HealthyTasteOfLife
Tuesday 2nd of February 2021
Awesome, I'm glad they turned out well! Enjoy!