Gluten-Free Crumb Crust Recipe

4 6 4
Gluten-Free Crumb Crust Recipe
Gluten-Free Crumb Crust Recipe photo by Taste of Home
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Gluten-Free Crumb Crust Recipe

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Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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

Nutritional Facts

1/8 each: 133 calories, 7g fat (1g saturated fat), 0 cholesterol, 2mg sodium, 17g carbohydrate (3g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

  • 1 cup brown rice flour
  • 1/2 cup ground walnuts
  • 3 tablespoons thawed apple juice concentrate
  • 2 tablespoons olive oil
  1. 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.
  2. 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.
Originally published as Gluten-Free Crumb Crust in Healthy Cooking April/May 2008, p57

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Reviews forGluten-Free Crumb Crust

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MY REVIEW
princess_natalie01 User ID: 6074478 172953
Reviewed Jan. 25, 2012

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

MY REVIEW
S.L.F. User ID: 1590323 174189
Reviewed Dec. 8, 2010

"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."

MY REVIEW
rittenhouse91 User ID: 3924984 174186
Reviewed Mar. 5, 2010

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

MY REVIEW
Day 1 User ID: 1324279 156820
Reviewed Jun. 17, 2009

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

Day 1"

MY REVIEW
KJ1 User ID: 1778245 100666
Reviewed Aug. 27, 2008

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

MY REVIEW
moonwatr User ID: 3148768 87188
Reviewed May. 29, 2008

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

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