Image: Cheesecake with Gluten Free Graham Cracker Pie Crust

Gluten Free Graham Cracker Pie Crust

This gluten free graham cracker pie crust recipe is made in one simple step. There is no need to make homemade gluten free graham crackers and then crumble them up. Nor is there need to purchase gluten free graham cracker crumbs, though you may. I created this recipe prior to any gluten free crumbs commercially available. I have used this basic recipe as it is and in various other ways. This crust is perfect for a gluten free cheesecake recipes. You can add finely chopped nuts or flax seed, depending upon your dietary needs and desires. It works well for pies and non-baked gluten-free desserts. Enjoy!


Gluten Free Graham Cracker Crust Recipe


Yield: Makes one 10-inch crust.

Gluten Free Graham Cracker Crust Recipe

A delicious gluten free graham cracker crust recipe that you make in one pan. There is no need to make homemade graham crackers and crumble them.


  • 1/2 cup sorghum flour
  • 1/3 cup white or brown rice flour
  • 1/4 cup tapioca flour
  • 1/4 cup corn starch (or potato starch if corn-free)
  • 1/2 teaspoon xanthan gum (or guar gum)
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup dark brown sugar
  • 1/4 teaspoon baking soda
  • Pinch of fine sea salt
  • 1 Tablespoon thin honey (or agave for vegans)
  • 1/2 teaspoon pure vanilla extract
  • 2 Tablespoons warm water (warm enough to dissolve honey)
  • 3/8 cup (1/4 cup + 2 Tablespoons) unsalted butter (or Earth Balance Dairy-Free Spread)


    To Make the Crust:
  1. Preheat oven to 325°F.
  2. In a bowl, mix all dry ingredients for crust.
  3. With a pastry cutter or 2 knives cut butter into dry ingredients.
  4. Add water, honey and vanilla together in a cup and whisk thoroughly; add to dry ingredients and blend until a dough is formed.
  5. Press the dough onto the bottom of a 10-inch spring-form pan and up the sides about 1/4" to 1/2". (If using 8 or 9-inch spring-form pan, be sure to go higher up the sides, or omit some of the dough. You don't want it to be too thick.)
  6. Bake at 325°F for 20 minutes. If you see the crust browning remove it immediately. Remove it from the oven and set aside to cool.
  7. Then fill with cheesecake filling and bake as usual or with other non-baked fillings.

8 comments on “Gluten Free Graham Cracker Pie CrustAdd yours →

  1. Very tasty! I subd oat flour for sorghum flour. (Made my own by pulsing old fashioned rolled oats in a coffee grinder). The dough rose during baking a bit so next time I will prick all over with a fork before baking. I will definitely make this again!

  2. Wow looks so good, been wanting to make cheesecake with a nice graham pie crust. In Costa Rica it is so expensive to buy stuff here, esp gluten free. Not so easy as it was in Canada, kinda take it for granted I think. You made my day thank you. Soon I will be baking these up.

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