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Gluten-Free Crumb Crust Recipe

Gluten-Free Crumb Crust Recipe

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
TOTAL TIME: Prep/Total Time: 20 min. YIELD:8 servings


  • 1 cup brown rice flour
  • 1/2 cup ground walnuts
  • 3 tablespoons 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.

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.

Reviews for Gluten-Free Crumb Crust

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Reviewed Jan. 25, 2012

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

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."

Reviewed Mar. 5, 2010

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

Day 1
Reviewed Jun. 17, 2009

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

Day 1"

Reviewed Aug. 27, 2008

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

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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