Make a gluten free graham cracker crust and instantly, no-bake pies, cheesecakes, and freezer desserts are all on the desk. With so many nice store-bought GF graham crackers accessible now, it’s simpler than ever to get it proper.
Choose home made? I’ve acquired shortcuts for making gluten free graham crackers that style similar to Nabisco—shortly and simply.
Nicole’s Notes
Why I like this crust
It’s crisp and buttery, with simply the proper trace of molasses and honey. It holds its form with out being powerful, and it’s really easy to make: simply stir collectively graham cracker crumbs, sugar, and butter. Fill it and bake—or blind bake for no-bake fillings.
Professional Tip: Make certain your crumbs really feel gentle in your fingers earlier than mixing, and press the crust in gently—packing it down too onerous makes it powerful.
what’s in it
Recipe Components
This gluten free graham cracker crust solely wants 3 elements:
Gluten free graham crackers – A lot of the taste comes from these, so select a model you want. Pamela’s is my favourite store-bought, however nothing beats home made.
Granulated sugar – Provides simply sufficient sweetness and helps bind the crust—particularly in case you’re baking it.
Butter – For moisture, richness, and holding every thing collectively.
Methods to make a gluten free graham cracker crust
Begin with 8 ounces of gluten free graham crackers. Break them into chunks and pulse in a meals processor or blender till you may have gentle, uniform crumbs—they need to really feel like gentle sand in your arms.
Switch to a mixing bowl, whisk within the sugar, then stir within the melted and cooled butter till the combination varieties moist clumps.
Press the combination gently right into a ready springform or tart pan—simply the underside and midway up the perimeters for a springform, or all the way in which up for a tart pan. Use the again of a spoon to clean it out, however don’t press too firmly or the crust can flip onerous.
For a no-bake filling, bake the crust at 350°F for 12 minutes, till the middle seems to be matte reasonably than shiny. Let it cool utterly within the pan.
My Professional Tip
Professional suggestions for the proper crust
Use graham crackers you want
The crust will style principally just like the crackers—so decide a model you’re keen on, or use home made. I like Pamela’s and Schar greatest. If yours are tremendous crumbly, combine in 1 tablespoon of gluten free flour to assist it bind higher.
Straightforward shortcut for home made crackers
Utilizing my recipe for home made gluten free graham crackers? Add 3 further tablespoons of gluten free flour to the dough. Roll it thinner than normal—about 1/8 inch—and bake it as one uncut sheet. As soon as cooled, grind into crumbs.
No meals processor? No drawback.
Place the crackers in a ziptop bag and faucet gently with a rolling pin, meat mallet, or forged iron skillet till they’re crushed. Simply don’t hit too onerous or the bag might tear.
Go simple when urgent the crust
Make a delicate slope between the bottom and sides, and press simply sufficient to kind a clean layer—overpacking makes it onerous.
Catch butter drips with foil
Place a sheet of aluminum foil on the oven rack beneath your pan to catch any butter that leaks out whereas baking.
Ingredient swaps
This is all I learn about tips on how to make this recipe pleasant for individuals who have extra dietary restrictions.
To make it dairy free
Select dairy free graham crackers (like Schar or Kinnikinnick), and use a block-style vegan butter—Soften or Miyoko’s work effectively.
To skip the added sugar
In the event you’re making a no-bake pie, you may pass over the additional sugar within the crust. It helps bind the crust when baking, however is not wanted in case you’re simply chilling the shell.
Stop your display from going darkish
Prep your pan
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Flippantly grease an 8- or 9-inch springform or 11-inch tart pan. Line the underside with a spherical of parchment paper. If baking the crust, preheat the oven to 350°F and place a foil-lined baking sheet on the rack beneath.
Combine the crust
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In a medium bowl, whisk the crumbs with the sugar (if utilizing), then stir within the melted butter till the combination varieties moist clumps.
Bake (if wanted)
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In case your filling is no-bake, bake the crust for 12 minutes, till the middle seems to be matte.
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If the crust has developed bubbles, you may pop them rigorously with a toothpick however they’ll cool down because the crust cools.
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Let cool utterly earlier than filling. In case your filling is baked, skip this step and chill the crust when you put together the filling.
You need to use store-bought or home made crackers. I normally use my home made gluten free graham crackers—half a batch makes sufficient crumbs for one crust. For store-bought, I like to recommend Pamela’s, Schär, Partake, or Kinnikinnick.
If the crackers are particularly crumbly, add 1 tablespoon (9g) gluten free all objective flour to assist the crust maintain collectively.
No meals processor?
Place the crackers in a sealed zip-top bag and crush them with a rolling pin, meat mallet, or heavy skillet. Faucet gently to keep away from tearing the bag.
Skipping the sugar:
The sugar helps the crust keep agency after baking. In the event you’re making a no-bake pie, you may pass over the sugar and easily chill the crust earlier than filling.
Dairy free possibility:
Use a dairy free graham cracker model (like Schär or Kinnikinnick) and substitute the butter with block-style vegan butter (corresponding to Soften or Miyoko’s Creamery).
Serving: 1slice crust solely | Energy: 274kcal | Carbohydrates: 29g | Protein: 1g | Fats: 18g | Saturated Fats: 10g | Polyunsaturated Fats: 0.4g | Monounsaturated Fats: 3g | Trans Fats: 0.5g | Ldl cholesterol: 46mg | Sodium: 96mg | Potassium: 4mg | Fiber: 1g | Sugar: 15g | Vitamin A: 350IU | Calcium: 19mg | Iron: 1mg
Diet info is mechanically calculated, so ought to solely be used as an approximation.
make forward/leftovers
Storage directions
You may make the graham cracker crumbs as much as 3 weeks forward and retailer them at room temperature in a sealed glass container. For longer storage, freeze the crumbs in an hermetic container.
After baking, let the crust cool utterly, then take away it from the pan, wrap it tightly, and freeze for as much as 3 months.
For an unbaked crust, freeze it instantly within the pan, well-wrapped. Defrost both model at room temperature earlier than utilizing.
FAQs
A springform or tart pan with a detachable backside makes it best to slice and serve. An 11-inch tart pan will yield a thinner crust than an 8- or 9-inch springform.
Sure! es! For greatest outcomes, use a muffin tin with detachable bottoms or line the cups with foil or parchment “slings” to assist raise them out cleanly.
Double the recipe for a thicker crust, or improve by 1.5x for a barely thinner base.
Often not. In case your pie recipe says to parbake, bake this crust at 350°F for five minutes on a foil-lined rack earlier than filling.
Recipes that use this crust
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