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Gluten-Free Crumb Crust Recipe

Gluten-Free Crumb Crust Recipe photo by Taste of Home

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I use this recipe to replace the graham cracker crusts because my father can't have the hydrogenated fats and sugars found in graham crackers. —Christa Hageman of Telford, Pennsylvania

This recipe is:

Healthy

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Diabetic Friendly

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Gluten-Free Crumb Crust Recipe

Prep/Total Time: 20 min.

Yield: 8 Servings

10 10 20

Ingredients

1 cup brown rice flour
1/2 cup ground walnuts
3 tablespoons thawed apple juice concentrate
2 tablespoons olive oil

Directions

In a small bowl, combine all ingredients. Press onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray. Bake at 375° for 10-14 minutes or until set. Cool on a wire rack.
Fill as desired. If baking the filling, shield edges of crust with foil to prevent overbrowning. Yield: 1 crust.

Editor's Note: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company.

Nutritional Facts 1/8 of crust equals 133 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 2 mg sodium, 17 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

Originally published as Gluten-Free Crumb Crust in Healthy Cooking April/May 2008, p57

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Gluten-Free Crumb Crust

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Reviewed on Jan. 25, 2012 by princess_natalie01

I thought this was an excellent graham cracker replacement! I'll defnintely make it again.

Reviewed on Dec. 08, 2010 by S.L.F.

I didn't rate this much yet because I haven't actually tried it yet. I have a question. Could White Rice Flour be used in place of the Brown Rice Flour. Please answer soon, as I want to try this for Christmas as crust for a Caramel Pecan Cheese Cake Pie, the recipe for which is also found on TOH. I am going to substitute Pecans for the Walnuts in this recipe.

Reviewed on Mar. 05, 2010 by rittenhouse91

Thanks for giving us more options on the gluten free diet !!

Reviewed on Jun. 17, 2009 by Day 1

I use gluten free cookies in place of graham crackers for crumb crusts.

Day 1

Reviewed on Aug. 27, 2008 by KJ1

I think sorgum flour might be really good!!!What a gr8 idea!!

Reviewed on May. 29, 2008 by moonwatr

This soounds good. I wonder how sorghum flour would be in place of the rice flour? I will have to try it...