Cinnamon-Flavored Sorghum Crackers (Gluten-Free)

With a tender and slightly crisp texture, these cinnamon-flavored sorghum crackers are reminiscent of graham crackers. If you live in Europe, they will remind you of digestive biscuits. However you call them, they are a delicious and healthy snack and can be used in so many creative ways.

These sweet-flavored sorghum crackers are gluten-free, sugar-free, dairy-free, and lectin-free.

Why we love these cinnamon-flavored sorghum crackers (or biscuits)

• They are incredibly easy to make, with a few healthy and easy-to-find ingredients.
• They have no added sugar and just two teaspoons of honey for the whole recipe.
• They can accommodate so many diets: gluten-free, sugar-free, dairy-free, and lectin-free.
• They are versatile: you can eat them as a snack, dip them into melted chocolate, top them with nut butter and fruits, or use them to make no-bake cakes or pie crusts.
• Although sorghum flour is mainly a carbohydrate, the total amount of net carbs per serving (2 crackers) is only 10 grams.

What is sorghum flour?

From the Poaceae family, like millet, sorghum is one of the top five cereal crops globally, originating in Africa. Sorghum is an ancient grain packed with nutritional value and one of the four gluten-free and lectin-free grains.

Sorghum flour is obtained from grounding whole grains and can come in a very fine or a more grainy texture. For these crackers, I like to use sorghum flour with a fine texture. In India is known as jowar flour, and is very popular for making jowar roti, a delicious unleavened bread made with hot water, sorghum flour, and salt.

Sorghum can be part of a healthy diet if consumed in moderation. Naturally a gluten-free and lectin-free grain, sorghum is one of the most nutritious grains you can consume: is rich in protein, fiber, and antioxidants and packed with iron, vitamin B6, niacin, and magnesium. High in potassium and low in sodium, sorghum might help promote healthy blood pressure.

In one study, biscuits made with sorghum flour increased levels of GLP-1 and GIP and extended subjective satiety in healthy individuals. This is the same mechanism of action as GLP-1 drugs like Ozempic, and may aid with weight loss. (PMID 26866508)

The effect of sorghum consumption on health outcomes have been studied since 1985. While more research is needed, the implications are that sorghum may have superior health benefits compared to other staple grains, like wheat.

Ingredients to make these sorghum crackers

While sorghum flour is the main dry ingredient used to make these gluten-free crackers, we need to add some extra types of flour to improve the texture and taste of these crackers or digestive biscuits.

Whole-grain sorghum flour is close to graham flour, or whole-grain wheat flour, but it needs some help to improve the taste, texture, and nutritional profile of these crackers:

• Tigernut flour for texture, natural sweetness, and added nutritional value
• Coconut flour adds more dry bulk, sweetness, and flavor and lowers the carb load of these crackers
• Psyllium husk (whole, or flakes) for its binding properties, and fiber content

The full list of ingredients:

DRY INGREDIENTS:

• 1/2 cup sorghum flour (+2 tablespoons for kneading)
• 3 tablespoons tigernut flour
• 2 tablespoons coconut flour
• 2 tablespoons psyllium husk (whole, or flakes)
• 1/2 teaspoon baking powder
• 1/2 teaspoon Ceylon cinnamon
• 1/4 teaspoon vanilla powder (or 1/2 teaspoon vanilla extract)
• pinch of salt

WET INGREDIENTS:

• 1 medium-sized pastured egg
• 4 tablespoons extra virgin olive oil
• 4 tablespoons full-fat coconut milk (from a can)
• 2 teaspoons honey

How to make these cinnamon-flavored sorghum crackers

• Preheat the oven to 300F/150C and prepare a baking sheet.
• Mix all the dry ingredients in a bowl (minus the extra 2 tablespoons of sorghum flour).
• Blend the wet ingredients in a blender and add them to the dry ingredients.
• Mix with a spatula, then with your hand until it forms a dough.
• Add the extra 2 tablespoons of sorghum flour gradually and gently knead with your hands until you get a soft dough.
• Flatten the dough on a sheet of parchment paper, into a square or rectangle shape, add another sheet of parchment paper on top and roll out into a sheet of about 1/4 inch or 1/2 mm thickness.
• Portion the dough into your desired shape, with a pizza cutter, a knife, or a cookie cutter.
• Bake for 35 minutes, then turn the heat off and leave them in the oven, with a door slightly open, for another 10-15 minutes.
• Serve as they are or with your favorite toppings.
• Store in an airtight container on the counter for a day or in the fridge (or cool place) for a few days.

How to serve these crackers

Use these gluten-free sorghum crackers any way you would use graham crackers or digestive biscuits:

• as a healthy snack
• with a cup of tea or coffee
• with goat, sheep or coconut yogurt
• dipped in chocolate
• to make cake crusts
• to make gluten-free s’mores
• …and more

More sorghum flour recipes

Sorghum flour is excellent for making gluten-free sourdough starter and gluten-free sourdough bread.

You can make these easy gluten-free sorghum morning rolls.

Or try this delicious gluten-free flatbread recipe with sorghum flour and plantains.

These sugar-free apple pie bars are amazing!

And one of my favorite cakes: this nut-free, sugar-free, and gluten-free carrot cake made with sorghum flour.

This recipe is part of our 10+ Sorghum Flour Recipe Round-Up.

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

Print Recipe

Cinnamon-Flavored Sorghum Crackers (Gluten-Free)

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By Claudia Curici, Health Coach – Serves: 16 biscuits

Prep Time: 20 minutes – Cooking Time: 35 minutes

With a tender and slightly crisp texture, these cinnamon-flavored sorghum crackers are reminiscent of graham crackers. If you live in Europe, they will remind you of digestive biscuits. However you call them, they are a delicious and healthy snack and can be used in so many creative ways. These sweet-flavored sorghum crackers are gluten-free, sugar-free, dairy-free, and lectin-free.

Ingredients

• DRY INGREDIENTS:
• 1/2 cup sorghum flour (+2 tablespoons for kneading)
• 3 tablespoons tigernut flour
• 2 tablespoons coconut flour
• 2 tablespoons psyllium husk (whole, or flakes)
• 1/2 teaspoon baking powder
• 1/2 teaspoon Ceylon cinnamon
• 1/4 teaspoon vanilla powder (or 1/2 teaspoon vanilla extract)
• pinch of salt
• WET INGREDIENTS:
• 1 medium pastured egg
• 4 tablespoons extra virgin olive oil
• 4 tablespoons full fat coconut milk (from a can)
• 2 teaspoons honey

Instructions

1

Preheat the oven to 300F/150C and prepare a baking sheet.

2

Mix all the dry ingredients in a bowl (minus the extra 2 tablespoons of sorghum flour).

3

Blend the wet ingredients in a blender and add them to the dry ingredients.

4

Mix with a spatula, then with your hand until it forms a dough.

5

Add the extra 2 tablespoons of sorghum flour gradually and gently knead with your hands until you get a soft dough. If the dough is still too moist, add more flour.

6

Flatten the dough on a sheet of parchment paper, into a square or rectangle shape, add another sheet of parchment paper on top and roll out into a sheet of about 1/4 inch or 1/2 mm thickness.

7

Portion the dough into your desired shape, with a pizza cutter, a knife or a cookie cutter.

8

Bake for 35 minutes, then turn the heat off and leave them in the oven, with a door slightly open, for another 10-15 minutes.

9

Serve as they are or with your favorite toppings.

10

Store in an airtight container on the counter for a day or in the fridge (or cool place) for a few days.