Graham Cracker-Style Crumbs / Pie Crust (Grain Free)
Here is another version of homemade gluten free graham cracker crumbs (and my favorite!). As close to store bought gluten free graham crackers as you can get!
These crumbs aren’t very sweet which is perfect for most recipes calling for crumbs – since sugar is usually called for. I’ve made these a few times and humidity dependent, I’ve had to roll the dough out, or I’ve spread it out onto the pan using a spatula – but either way the recipes works and tastes the same!
Combine ingredients as directed. Depending on the humidity, either roll the dough out between 2 pieces of parchment, or spread it out using a spatula on a parchment lined baking sheet to about 1/4″ thick.
Bake until crisp and golden. Allow to cool the break up into pieces.
Place all pieces into a food processor, or use a zipper lock bag and pound with a mallet or rolling pin
Process into fine crumbs. Store in a zipper lock bag in the freezer until crumbs are needed.
Graham Cracker-Style Crumbs (Grain Free)
Ingredients
- 2 cups almond flour
- 1/4 cup golden flaxseed meal
- 6 Tbsp brown sugar
- 1 1/2 tsp cinnamon
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- Pinch of salt
- 1/4 cup coconut oil melted
- 2 eggs
- 1 tsp vanilla
Instructions
- Combine the first 7 ingredients, then stir in the coconut oil.
- Mix in the eggs and vanilla and stir until thoroughly combined.
- If the dough is spreadable, use a spatula to spread the mixture out onto a parchment lined baking sheet, about 1/4" thick. If the dough is thicker and must be rolled out; roll out between two pieces of parchment paper then transfer to baking sheet.
- Bake at 250°F for 40 minutes, then increase the temperature to 350°F and bake for another 2-5 minutes until golden brown.
- Remove from the oven and allow to cool completely.
- Once cooled, break into pieces and add to food processor. Process into fine crumbs, and store in freezer until needed.
I’ll try to get my sister to try this (she’s the better cook). We’ve been using ground up chocolate covered puffed rice cereal to make crumb pie crusts. – no sugar needed, and the flavor goes with lots of different fillings.
The gluten free chocolate puffed rice crust sounds yummy!
Looks and sounds very good. I will have to try this….
Do you need to add melted butter for the crust to hold together? If yes, how much melted butter do you need?
I can’t wait to try this. Thank you!
I’ve updated the recipe and included those directions in the Notes section. Hope you like this recipe as much as I do! Some people find the flax seeds are a bit strong in flavor, so you can always lessen their amount by half without affecting the recipes ratios.
Can another oil be substituted for the coconut oil?
Yes any other oil can be substituted. But if you’ve never tried coconut oil, check out this article “Benefits of Coconut Oil” to find out why this is such a great oil to include in your diet.
Can I use other starches in place of corn starch. I think I have issues with corn. I am not having much luck finding non GMO corn starch.
Am enjoying this web-site. Thanks
Nawana
Yes you can use arrowroot or any other one you like – check out the article “The Secret to Baking Gluten Free Bread“, there is a section on flour and starch substitutions. You can use any starch listed there you like.
This post was right on time! My daughter was recently diagnosed with Celiac and she was worried that we couldn’t have cheesecake anymore (her favorite). Thank you for posting this! I’m going to make my sweet girl a strawberry cheesecake today!
Perfect! Let me know how your daughter likes it!
I cannot eat sugar period. can the brown sugar be substited with liquid stevia, i use the one with vanilla and cinnamon
I think it should work since there isn’t much sugar called for in the recipe (and the recipe doesn’t need the volume from the sugar to work). Please let me know how it turns out!
Marla, we tried this, and I have a suggestion: I have problems with flaxseed, so we used
1/4 cup lightly toasted almond flour instead. We have used this same substitution when nuts are needed, as I cannot eat whole or raw nuts, but can eat nut flour or nut butters.
Thanks for the suggestion! Toasting the almond flour would definitely give it that golden ‘graham color’, great idea!
what brand of almond flour did you use?
I usually use Bob’s Red Mill. But lately I’ve been buying it in bulk from my local health food store (or Bulk Barn). I can’t remember what brand they use.