Graham Cracker-Style Crumbs (Nut Blend)
If you can’t find gluten-free graham crumbs, make your own! Using gluten free flours, this version creates more of a cookie crust flavor and texture.
Combine all ingredients, loosely spread into a baking pan, and bake for 10 minutes.
Stir, breaking up any chunks, and bake for another 10 minutes.
After baking, allow to cool and store in a sealed container in the freezer. If desired run through a food processor to create finer crumbs.
Graham Cracker-Style Crumbs
Use wherever regular graham crumbs are called for.
Ingredients
- 1 cup of sweet rice flour
- 1/4 cup tapioca flour
- 1/4 cup potato starch
- 1/2 cup butter or margarine melted
- 1/2 cup brown sugar
- 1/2 cup ground nuts pecans or almonds
Instructions
- Mix together all ingredients, and loosely, but evenly spread crumbs into a 9" x 13" baking pan.
- Bake at 350°F for 10 minutes until crumbs start to get golden in color.
- Stir well, then bake for another 10 minutes.
- Allow to cool completely, then store in the fridge or freezer until needed.
- To make a pie crust; combine 2 cups of crumbs with 1/3 cup melted butter or margarine, and press into (and up sides) of pie pan. Chill for at least one hour before filling.
Notes
Makes about 2 cups
Tried this recipe?Let us know how it was!
are there gluten free grams?
Yes you can buy gluten free graham crumbs. This recipe is handy to have if you run out and need something in a pinch!
I can’t eat nuts. Is there anything that might be substituted for them?
Not really in this recipe, since the nuts is what gives it its graham-like texture. You might want to try this version of graham crumbs then: Graham Cracker Style Pie Crust
The graham cracker crumbs cookie style calls for potato starch flour. Potato starch and potato flour are different things. Most recipes expressly state which to use. If it calls for potato starch we are warned against using potato flour and visa versa. This is an error. Which should be used?
Your are totally right! Just a typo on my part, it should be potato starch (I rarely ever use potato flour). Thanks for the catch!