Gluten free graham cracker crust

Gluten Free Grandma T's quick and easy recipe for gluten free graham cracker crust is remarkably tasty and holds up well for cheesecake or pie.

Cheesecake with gluten free graham cracker crust. Photo by Grandma T.

When I moved to Scotland, one thing that surprised me was cheesecake. On the rare occasion that I find a gluten free cheesecake in a restaurant, they use biscuits (cookies) to make the base. In the United States, graham crackers are more traditionally used. I haven’t been able to find gluten free graham crackers in the United Kingdom, except for a couple of overpriced imports on Amazon.co.uk. A friend of mine made a really good base from gluten free ginger biscuits (ginger snaps) once, but while close, it’s still not quite the same flavor. Cheesecake eating has been an entirely different experience for me in Scotland! All I’ve been craving is a gluten free graham cracker crust, but alas, it just can’t be.

In the US, ready-to-use graham cracker pie crusts are easy to find in stores, but they are not gluten free. My mom, Gluten Free Grandma T, has worked up this quick and easy recipe that is remarkably tasty and holds up well for cheesecake or pie. UK bakers can substitute a mix of gluten free digestive and rich tea biscuits for the graham crackers, or use gluten free ginger biscuits instead. The baked crust can be frozen up to a month.

Gluten free graham cracker crust

15 whole *gluten free graham crackers (yields just under 2 cups crumbs)
5 tablespoons melted butter
1/3 cup *gluten free oat flour
3 tablespoons packed *dark brown sugar
1 teaspoon *vanilla extract
Dash salt

Gluten Free Grandma T's quick and easy recipe for gluten free graham cracker crust is remarkably tasty and holds up well for cheesecake or pie.

Gluten free graham cracker crust. Photo by Grandma T.

Preheat oven to 350°. Process crackers in food processor until finely ground. Combine crumbs, butter, oats, brown sugar, vanilla and salt. Mix until crumbs are moistened. Press mixture on sides of 9″ pie pan first, then press onto bottom of pan.  Press along bottom edge where sides meet bottom, making sure it’s not too thick. Bake crust until set, about 9 minutes. Let cool completely before filling. Can be frozen up to a month.

What’s your favorite kind of cheesecake? My friend who made the ginger biscuit base also does an amazing Nutella cheesecake. I also like a traditional cheesecake topped with strawberries (as pictured.) What are you baking this weekend? Tell me in the comments!

Grandma T’s gluten free recipes and recommendations will be featured on Gluten Free Fab Life from time to time – check back soon to see what she’s cooked up!

Grandma T’s previous recipes

February 2016: Gluten free flour tortillas
March 2016: Gluten free dark chocolate cookie balls
April 2016: Our favorite gluten free cookbook and recipes

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