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!

GrahamCrumbs1

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.GrahamCrumbs2

Bake until crisp and golden. Allow to cool the break up into pieces.GrahamCrumbs3

Place all pieces into a food processor, or use a zipper lock bag and pound with a mallet or rolling pinGrahamCrumbs4

Process into fine crumbs. Store in a zipper lock bag in the freezer until crumbs are needed.GrahamCrumbs5

Graham Cracker-Style Crumbs (Grain Free)
4.8 from 4 reviews
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Prep time:
Cook time:
Total time:
Serves: 16
Makes about 4 cups
Ingredients
  • 2 cups almond flour
  • ¼ cup golden flaxseed meal
  • 6 Tbsp brown sugar
  • 1½ tsp cinnamon
  • 1 tsp cream of tartar
  • ½ tsp baking soda
  • Pinch of salt
  • ¼ cup coconut oil, melted
  • 2 eggs
  • 1 tsp vanilla
Instructions
  1. Combine the first 7 ingredients, then stir in the coconut oil.
  2. Mix in the eggs and vanilla and stir until thoroughly combined.
  3. If the dough is spreadable, use a spatula to spread the mixture out onto a parchment lined baking sheet, about ¼" thick. If the dough is thicker and must be rolled out; roll out between two pieces of parchment paper then transfer to baking sheet.
  4. Bake at 250°F for 40 minutes, then increase the temperature to 350°F and bake for another 2-5 minutes until golden brown.
  5. Remove from the oven and allow to cool completely.
  6. Once cooled, break into pieces and add to food processor. Process into fine crumbs, and store in freezer until needed.
Notes
To make a crust, use about 1½ cups graham crumbs mixed with about ⅓ cup melted butter or margarine (or just enough until all crumbs are evenly coated). Press into pie plate and bake at 350°F for 10 minutes.

 

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17 Comments

  1. 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.

  2. 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!

  3. 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.

  4. 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

  5. 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!

  6. I cannot eat sugar period. can the brown sugar be substited with liquid stevia, i use the one with vanilla and cinnamon

  7. 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!

  8. 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.

  9. Thanks for the suggestion! Toasting the almond flour would definitely give it that golden ‘graham color’, great idea!

  10. 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.

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