Teff Graham Crackers

Teff Graham Crackers

Tasty childhood treats! Gluten-free graham crackers made low-FODMAP and dairy-free! High in protein and fiber thanks to teff flour. Made for Tamaliday!

By DeliberateFare.com, variation of GlutenFreeBaking.com’s the best gluten-free graham crackers

After a long winter's nap, I awaken with images of marshmallows and chocolate sandwiched between two graham crackers. Y'all, know I am not the only one who dreams of food.

Going gluten-free and low-FODMAP does not mean that I have to do without these rectangular whole grain goodies. Here's a recipe I modified from GlutenFreeBaking.com to be FODMAP friendly and also to have a higher protein and fiber content more akin to the original intent of whole wheat-based graham crackers as a nutrient-rich food (although mine, hopefully, do not hinder sexual appetite. Seriously, read the history of the graham cracker. I cannot make up this stuff).

Because these are a gluten-free baked good, they are a bit more crumbly than the traditional cracker. In my opinion, their texture is more alluring - a cross between a soft cookie and a cracker. The graham's flavor is subtle and pairs so well with lots of bold flavors such as peanut butter, chocolate, and citrus (think key lime pie crust).


  • 1 ½ cups teff flour (I use Bob's Red Mill) plus a few Tbsp for dusting
  • ½ cup cornstarch
  • ⅓ cup brown sugar (I use Imperial)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • 3 Tbsp ground golden flax seeds
  • 5 Tbsp palm shortening (I use Spectrum)
  • ½ cup Almond Milk (homemade or Malk if short on time)
  • 3 Tbsp pure maple syrup


  1. Preheat oven to 375 degrees.
  2. Into large bowl, add teff, cornstarch, brown sugar, baking powder, baking soda, salt, and ground flax seeds. Mix with fork until thoroughly combined; smash any clumps of sugar like you mean business!
  3. Add to bowl palm shortening. Work shortening into dry ingredients using pastry hand blender or two butter knives, just as you would do with a pastry crust. Work until shortening resembles the size of small peas.
  4. Add to bowl almond milk and maple syrup. Combine with fork until dough forms. It will be slightly dry; that's fine.
  5. Onto baking sheet lined with silicon mat or parchment paper, sprinkle a little teff flour to prevent sticking.
  6. Onto baking sheet, add dough. With hands form dough into a long, flat rectangle about 4 inches by 2 inches.
  7. Sprinkle a little more teff flour onto dough rectangle. Top rectangle with a large piece of plastic wrap.
  8. Using rolling pin, roll dough into a thin rectangle about 12 inches by 6 inches using plastic wrap to keep everything tidy. Depth should be about ⅛ inch thick.
  9. With pizza roller or sharp knife and clean ruler, score dough into smaller rectangles of equal sizes. Scoring allows for easy breaking apart once baked. Traditional graham crackers are 6 inches by 2 ¾ inches.
  10. Using fork, prick a pattern into dough of each cracker to prevent it from bubbling up when baked.
  11. Place entire sheet pan into refrigerator to chill dough for 10 minutes.
  12. Remove sheet pan from refrigerator and place into preheated oven. Bake at 375 degrees for 15 to 20 minutes or until top of crackers are golden brown and appear dry. Rotate pan once during baking. Teff flour is one of the darker gluten-free flours, so be really careful to not burn the crackers thinking that they are underdone...it is sometimes hard to determine with dark flours if they are done. This is why I use the look of being dry as my test. Also, the smell test always works for me; does it smell like cookies baking? If yes, then remove from oven!
  13. Remove pan from oven, slide silicon mat with crackers onto cooling rack. Allow to cool completely before storing.


  • Allow crackers to cool completely before storing. Store in lidded container on counter top or pantry for several days. Store in freezer after wrapping individual crackers in plastic wrap and then in foil. Keep in freezer for up to 3 months; defrost by removing foil and allowing plastic-wrapped crackers to come to room temperature.
  • Waste not, want not. Any pieces that do not form perfect little crackers can be smashed into crumbs and stored in sealed freezer container for up to 3 months and used as a graham cracker crust for pie baking as I plan to do for Tamaliday when I bake a Mexican Tarta Chocolate. 
  • Perfect for s'mores made with Alexander's Marshmallows.
  • Migraine Warning: Nuts (almond milk)