Gluten Free Graham Cracker Pie Crust | Gluten Free Recipes

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 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!

One of my cookbook recipe testers baked this recipe as instructed for 15 minutes, added her filling and baked it an additional 1 hour. She reported that the crust was still moist and tasty.

Gluten Free Graham Cracker Crust Recipe

Prep Time: 18 minutes

Cook Time: 30 minutes

Total Time: 48 minutes

Yield: Makes one 10-inch crust

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.

Ingredients:

1/2 cup sorghum flour
1/3 cup white or brown rice flour
1/4 cup cornstarch
1/4 cup tapioca flour
1/2 teaspoon xanthan gum
1/2 teaspoon ground cinnamon
1/4 cup dark brown sugar
1/4 teaspoon baking soda
Pinch of salt
1/4 cup + 3 tablespoons unsalted butter
2 tablespoons warm water
1 tablespoon honey
1/2 teaspoon pure vanilla extract

Instructions:

Preheat the oven to 325°F.
In a bowl, whisk together sorghum flour, rice flour, cornstarch, xanthan gum, cinnamon, brown sugar, baking soda, and salt.
With a pastry cutter or two knives, cut the butter into dry the ingredients.
Whisk together water, honey, and vanilla. Pour into the dry ingredients, and stir until a dough forms.
Press the dough onto the bottom of a 10-inch spring-form pan and up the sides about 1/4 to 1/2-inch. (If using an 8 or 9-inch spring-form pan, be sure to go higher up the sides, or omit some of the dough. You do not want the crust to be too thick.)
When using a non-baked filling, bake 20 minutes. Set it aside to cool. Add filling and chill as directed in your recipe. If making baked goods such as cheesecake, bake crust for 15 minutes, fill, and bake as instructed in your recipe.

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View Comments

Gluten Free Recipes says:

February 8, 2015 at 12:05 am

Facebook Comment - Feb. 8, 2015,

"I have used this recipe and it turned out excellent. I used it for crust and everyone loved it. They couldnt tell it was gluten free. I was so pleased."

~D.M.
Amelia says:

November 4, 2014 at 8:12 am

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!
Cynthia Hatchett says:

August 29, 2014 at 10:21 am

Definitely shouldn't be in the 'vegan' gluten free recipes. Honey is an animal product.
- dena says:
  
  February 6, 2015 at 9:34 am
  
  Sister, she gave the option of agave syrup for vegans. So pay attention and be nice
- Gluten Free Recipes says:
  
  August 29, 2014 at 11:18 am
  
  Thanks, Cynthia.
  
  Agave works, too.
  
  Carla
Cassandra says:

December 12, 2013 at 4:40 pm

What exactly is "thin honey"? Do you mean regular honey thinned with the warm water listed later in the recipe?
- Gluten Free Recipes says:
  
  December 12, 2013 at 4:42 pm
  
  Hi Cassandra,
  
  Regular honey is fine. Just don't use really thick honey such as raw honey.
  
  Enjoy!
  Carla
Shelly says:

October 24, 2013 at 8:03 pm

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.