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Graham Crackers (Gluten/Grain/Dairy/Soy/Egg Free)

by Brittany on April 10, 2012

I get bored easily. Before my days as a recipe developer, I went from job to job and after a few months I lost interest and was ready to explore a new opportunity.  Discovering this passion  that now allows me the freedom to explore and create in any new direction that I please is the perfect fit for my life.  Pretty amazing to be able to do what I love, and call it a job!

 Writing the Essential Gluten Free Baking Guides Part 1 and 2 with Iris Higgins gave me the opportunity to delve deep into learning how 12 different gluten free flours work.  Now, baking primarily grain free the itch to learn has once again taken over.  I have about 6 new flours on my list that I’m planning to tackle with full force over the next few months. You may start to find some recipes here with more unique ingredients.  Like for example in today’s recipe which uses Chestnut Flour!

Chestnut Flour is fascinating. The flour itself appears reminiscent more to a grain based flour than any of the other grain free flours I have seen to date. Its light and powdery. I could tell just by its appearance that it was going to behave quite different than any other nut flour. Doing some quick research I discovered that chestnuts contain a higher starch content than say almonds. My theory is that it will bake some fabulous light baked goods for me down the road.  For my first cookbook I created a Chocolate Mint Graham Cracker Recipe. That recipe contains starch, for sometime now the wheels in my head have been spinning to figure out how to remove it ( and still obtain the light crunch it provides). Chestnut flour was my answer. I simply used it in place of the starch, reduced the liquid slightly and out from my oven came incredible classic cinnamon graham crackers that taste EXACTLY like those you would buy from the store. High in protein & low in sugar they  have the perfect light crunch and will melt  in your mouth.  I even used these graham crackers as the crust for a key lime pie- amazing results.

Where to buy Chestnut Flour? I purchased mine from a local store called NiBlack. One of my favorite companies also carries it. I have not yet tried their Chestnut Flour to compare it to the brand I used. I will be doing this soon- I’m hoping that there is not a big difference brand to brand as that could affect how this recipe turns out.

I do not at this point have any alteration suggestions to offer. This flour is so new to me, that I don’t want to steer any of you in the wrong direction. I can tell you though that the Almond Flour CANNOT be exchanged for coconut flour. If you are unable to consume one of my listed ingredients I suggest you take this as an opportunity to do some exploring of your own.

Grain Free Graham Crackers

1  1/4 packed cup Blanched Almond Flour 
1 packed cup + 4 Tbs Chestnut Flour
3/4 Cup Coconut Palm Sugar 
2 1/2 Tsp. Baking Soda (or baking powder)
1/4 Tsp. Salt 
2 Tsp. Cinnamon
1/2 Tsp. Powdered Ginger.
1/4 Cup Applesauce. 

  1. Preheat oven to 315 degrees.
  2. In a bowl combine all ingredients (this could also be done in a food processor). Using your hands mix the dough until it becomes thick and holds together. Kneed it for a few minutes until it is smooth.
  3. Divide the dough in half, and roll out thin (1/8 inch or thinner) onto a sheet of parchment paper into a large rectangle. Using a knife or pizza cutter, cut the dough into square pieces. Gently separate each piece so that that all of the edges are exposed. Using a fork, prick a few holes into each cracker. Transport the sheet of parchment onto the cookie tray (Do not bake crackers directly on sheet as they may stick)
  4. Place in the oven and bake 13-15 minutes. Crackers will become lightly brown. Keep an eye towards the end of the cooking time to make sure the edges do not burn. Remove from oven and allow the crackers to cool and harden before removing them from the pan.
  5. Repeat with second portion of the dough. (Note: Prepare the second tray of crackers while the first bakes, you do not wanting the dough to sit around for a long period of time as the baking powder/soda will loose some of its oomph.)

Store crackers at room temperature once cooled in a sealed bag, or in the freezer for another day!




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{ 28 comments… read them below or add one }

Alex@Spoonful of Sugar Free April 10, 2012 at 12:20 pm

This looks so amazing! There are a ton of recipes I want to try with almond flour, but I can’t find it! Where do you buy yours?


Brittany April 10, 2012 at 2:02 pm

Typically from either Honeyville or (I order by mail! Its cheaper :)


Jaye April 10, 2012 at 2:27 pm

These sound lovely!
What could be subbed for the chestnut flour? Would coconut flour work at all?


Brittany April 10, 2012 at 2:36 pm

Re-read the post! :)


Niv April 10, 2012 at 2:55 pm

I searched around the web for substituting chestnut flour and most places it said that the rice flour in GF flours mixes can be easily replaced with chestnut flour. In your post you say that you replaced the starch with chestnut flour, so would tapioca or potato be a possible candidate too?

I really want to make these crackers, but can’t use chestnut flour.


bitt April 10, 2012 at 5:46 pm

this is awesome! I want them just as is. you already took out everything I would have. you rock.


Vicky April 10, 2012 at 5:56 pm

These look lovely! I haven’t tried cooking with chestnut flour, but I can get hold of it online.


Betsy @ Gluten Free Betsy April 10, 2012 at 9:25 pm

I don’t know how you do it! Looks fantastic!


Cara April 12, 2012 at 2:14 am

love it! Now I finally know what to do with chestnut flour :)


Jonathan April 12, 2012 at 2:38 am

I have _always_ wanted to make graham crackers at home, and now I can! And who knew it would involve such a simple ingredient list? Beyond excited. Thank you for sharing!


Brittany April 12, 2012 at 3:12 am

Graham crackers are so easy! I was shocked when I figured that out myself!
Hope you enjoy!!!


Penny April 12, 2012 at 11:41 am

This looks great & right up my alley. I am wondering how 1/4 c of applesauce holds this all together? It just doesn’t seem like enough liquid to me. Love your site!


Brittany April 12, 2012 at 12:35 pm

Have faith :) almond flour contains a ton of moisture and most baked goods using it need very little liquid. This dough at first won’t seem like it has enough moisture but as you kneed the dough for a few minutes it will come together and hold together nicely when you roll it out!


Laurel April 13, 2012 at 2:07 am

Of course they look perfect. Duh. I have a book suggestion for you, one I noticed on Amazon a few months ago. You may want to look into it. Apparently this is one of the major flours in the book. It’s at Gluten-Free Baking by Phil Vickery. You can get a used one about half price. I know how you love to read cookbooks. Anyhow, read the reviews and see what you think. xo


Brittany April 13, 2012 at 2:31 am

Thank you Dearest!


Dudette April 13, 2012 at 4:01 pm

Wow, “everything-free”, this is even possible?!?! Awesome!


shannon korczynski June 17, 2012 at 10:36 pm

miss crackers like these so much! would you have a recommendation to replace the applesauce? I am sensitive to apples.


Maren June 21, 2012 at 4:58 pm

Just found your site and LOVE it! Have you tried using the chestnut flour for this recipe yet? Is it just as good as your other one?


Brittany June 21, 2012 at 5:02 pm

Yes! Since I posted this recipe I have used the chestnut flour in a ton of recipes! Its great stuff and is by far my favorite brand!


Carrie November 28, 2012 at 7:48 pm

Thank you for the recipe! I swapped the chestnut flour for the exact amount of tapioca flour. Worked well for me! My 2.5 year old loved them. I think it would be a great dough for gingerbread men too or a pie crust.


Tiffany February 12, 2013 at 1:06 pm

I’m so anxious to make these today but trying to figure out where to buy the coconut palm sugar. is that a whole foods purchase? I didn’t see it on Honeyville or
amazon has it but not sure if it’s over-priced.



Brittany February 12, 2013 at 3:09 pm

Yep! Whole foods and any coop would carry it!


Veralyn February 20, 2013 at 6:09 pm

I am anti-candida right now, so I can’t use applesauce or fruit….do you have any suggestions for replacements? Perhaps butter, or a nut butter?


Brittany February 20, 2013 at 7:30 pm

Do you realize that chestnut flour is starchy and that palm sugar is sugar?
Those two things are going to cause a flare up far more than the applesauce.
This recipe probably isn’t the best idea if you are concerned about candida ( I speak from experience..)
Your best bet it to try one of my starch and sugar free dessert recipes.


Dawn Herbert June 4, 2013 at 11:51 am

I’m new to all of this, but have to get busy at it because my allergies are WAY out of control! These crackers look good! I just ate a brand of crackers that had all of the things I am allergic to, but I wanted to eat something. Here goes the bloat! I’m looking forward to receiving your emails with new recipes. I am going soy, dairy, and gluten free starting yesterday! I’m tired of working out all the time and not losing weight or that bloat! Thank you!


Jaime W July 10, 2013 at 1:52 pm

Brittany, have you tried this recipe using Dowd and Rogers brand Chestnut flour?? I REALLY want to make this recipe to make your s’mores pie. :)


Carolyn July 27, 2013 at 3:20 pm

My version of these cookies did not turn out Pretty, but they taste wonderful! It is amazing how few ingredients it takes. I found the chestnut flour on This is definitely a KEEPER.


Kat Schneible July 27, 2013 at 6:03 pm

We returned home from camping yesterday. I made your graham cracker recipe using Chestnut flour the day before we left home. I served them to a group of friends around the campfire and every single person loved them. The men especially loved the taste. One other person there was also gluten free and she couldn’t believe how good they tasted. I have to eat gluten free, casein/dairy free, and Soy free (all forms of soy including soy lecithin are out). Once I finally mail ordered the chestnut flour these were so very, very easy to make. Thank you for not only giving such a wonderful recipe to us, but for introducing me to Chestnut flour.
I also bought both of your books when I ordered the chestnut flour. Have been gf,c/df, soyfree, (and shellfish free) for just over a year. As a person who loved to bake from scratch it’s been a long hard year. However when I found your site I truly finally felt like I can eventually make delicious baked goods that everyone else in my circle of family and friends will enjoy. Thank You!


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