Learn how to make this sweet and buttery from-scratch gluten-free graham cracker crust using only six ingredients. This easy gluten-free pie crust recipe is ready in minutes and is the best base for your favorite pie desserts. The traditional graham cracker version is included too!
Ever wondered about the origin of the graham cracker crust? Well, this article gives you insights, and no, it is not about s'mores, but rather a vegetarian movement.
No matter what you use this biscuit for, I'm excited to share this gluten-free graham cracker crust recipe with you. If you are looking for a traditional pie crust, you'll love my gluten-free pie crust. Both crusts work with my gluten-free pecan pie.
For more pie recipes, check out my gluten-free desserts archive.
GLUTEN-FREE GRAHAM CRACKER CRUST RECIPE
This gluten-free graham cracker crust doesn't use gluten-free graham crackers. There are only a few simple ingredients needed for this gluten-free graham cracker pie crust recipe, and they are ingredients that most people have on hand in their pantry or refrigerator. And gluten-free graham crackers aren't one of them...
You can also make a gluten-free dairy-free graham cracker crust using dairy-free butter.
You can par-bake this graham cracker crust recipe. Simply bake it at 350F for 12 minutes. Let it cool to room temperature before filling it. If you are making a baked pie, mix the crust ingredients, press the crust into your pan, and bake as directed.
WHY YOU’RE GOING TO LOVE THIS GLUTEN-FREE GRAHAM CRACKER CRUST
Simple ingredients - Pantry staples you have on hand already, and no, you don't even need gluten-free graham crackers.
No fancy equipment - You can mix up this gluten-free graham cracker crust recipe by hand or use a food processor.
Easy to make - No fancy techniques, very simple ingredients, and your food processor (you can make it by hand too).
INGREDIENTS IN GLUTEN-FREE GRAHAM CRACKER CRUST
This gluten-free graham crackers crust recipe uses gluten-free flour, oats, brown sugar, cinnamon, baking soda, and butter. That's it. Easy-peasy.
Flour - Use an all-purpose gluten-free flour blend to hold the crust together. I used Bob's Red Mill 1-to-1 All Purpose Gluten-Free Flour Blend.
Oats - ½ cup gluten-free quick cooking oats. I used Bob's Red Mill Gluten-Free Organic Quick Cooking Oats.
Sugar - ⅓ cup brown sugar, packed. This adds moisture and good flavor to your crust. Don't use white cane sugar.
Cinnamon - ¼ teaspoon cinnamon.
Baking soda - ¼ teaspoon baking soda.
Butter - ¼ cup butter (½ stick), cold, cut into 1-inch cubes. Use the best quality butter you can get as butter is a key ingredient to a great crust.
EQUIPMENT NEEDED FOR THIS GLUTEN-FREE GRAHAM CRACKER CRUST
Food processor - I use a food processor for a smooth and even graham cracker mixture. If you don’t have a food processor, mix the dry crust ingredients in a bowl, and cut butter in until it’s fine and resembles coarse crumbs.
Glass pie pan - 8" glass pie pan -- I like to use ones with handles.
If you have any questions about making gluten-free graham cracker crust, please leave a comment and we will get back to you as soon as possible.
HOW TO MAKE GLUTEN-FREE GRAHAM CRACKER CRUST
WITH NO GLUTEN-FREE GRAHAM CRACKERS
- In a food processor, combine gluten-free flour, quick oats, brown sugar, cinnamon, baking soda and butter.
- Process until finely chopped (Approximately 30 seconds).
- Pour graham cracker crumbs mixture into an 8" glass pie pan.
- Press graham cracker crumbs mixture evenly into the bottom of the pan. Bake for 10–12 minutes or until it starts to brown.
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions in gluten-free Grahan cracker crust, please see the complete recipe below.
WITH GLUTEN-FREE GRAHAM CRACKERS
- In a medium mixing bowl, combine 2 cups of gluten-free graham crackers crushed (graham cracker sheets) with two tablespoons of sugar. Mix until combined. Stir in ¼ cup of melted unsalted butter. TIP: If you don't have graham crackers you can use gluten-free digestive biscuits.
- Pour the graham crackers crumb mixture into an 8-inch or 9-inch pie pan and press the graham crackers crumbs evenly into the bottom of the pie pan.
- For a baked crust, bake at 375F for 8-10 minutes. For an unbaked crust, chill for 1 hour before adding the filling in.
TIPS FOR MAKING THE BEST GF GRAHAM CRACKER CRUST
Use a food processor - If you have a food processor, it works well in making the ingredients finely chopped.
Start with the sides - When placing the graham cracker crumbs into the pie pan, start with the sides first. It helps to distribute the graham cracker crumbs more evenly.
Use a measuring cup - You can use a measuring cup to press the graham cracker crumbs into the pie pan.
HOW DO I STORE GLUTEN-FREE GRAHAM CRACKER CRUST?
Wrap it in plastic wrapping for up to 3 days and store it in the refrigerator.
CAN I FREEZE GLUTEN-FREE GRAHAM CRACKER CRUST?
Yes, you can freeze it. You can freeze it for up to 3 months in a pan or a large Ziplock bag.
CAN YOU MAKE THIS GLUTEN-FREE GRAHAM CRACKER CRUST AHEAD OF TIME?
Yes, you can. Make it up to 3 days in advance and store it in the refrigerator.
WHAT SUBSTITUTIONS / REPLACEMENTS CAN I MAKE IN THIS?
Vegan - This recipe doesn't use eggs. Substitute the butter with vegan dairy-free butter to make this gf graham cracker crust vegan.
ARE OATS GLUTEN-FREE?
Oats are naturally gluten-free, but they can become contaminated during processing if they are processed in a facility that also processes wheat or other ingredients with gluten.
NO-BAKE CRUST VS. BAKED GRAHAM CRACKER PIE CRUST
You can use this graham cracker pie crust for no-bake pie recipes as well as baked graham cracker crust recipes. For no-bake pie recipes you can bake the crust, allow it to cool and then place in your favorite filling. For baked recipes, you can make the crust, add the filling, and then bake it.
WORKING WITH GLUTEN-FREE FLOURS
When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour.
The best method really is to weigh the gluten-free flour, but I don't have the ingredient weights for all my recipes yet.
WHAT CAN I MAKE WITH A GLUTEN-FREE GRAHAM CRACKER CRUST?
It works well in gluten-free strawberry cheesecake, among other pies and pastries. I also use it in my gluten-free blackberry cheesecake pie.
If you like making your own graham crackers, you'll want to make these gluten-free graham crackers.
Gluten-Free Graham Cracker Crust
Learn how to make this sweet & buttery from-scratch gluten-free graham cracker crust using only six ingredients. This easy pie crust recipe is ready in minutes.
Ingredients
- ½ cup all-purpose gluten-free flour blend (I used Bob's Red Mill 1-to-1 All Purpose Gluten Free Flour Blend)
- ½ cup gluten-free quick cooking oats
- ⅓ cup brown sugar, packed
- ¼ teaspoon cinnamon
- ¼ teaspoon baking soda
- ¼ cup butter (½ stick), cold, cut into 1-inch cubes
Instructions
- Preheat oven to 350°F (180°C). Position the oven rack in the center of oven.
- In a food processor, combine flour, quick oats, brown sugar, cinnamon, baking soda and butter and process until finely chopped (Approximately 30 seconds).
- Press pie crust mixture into the bottom of an 8” glass pie pan.
- Bake for 10–12 minutes or until it starts to brown.
- Remove from the oven. The crust will appear raised. It should flatten on its own. If it doesn’t, press the crust with a spoon until it is even and flat.
Notes
- If you don’t have a food processor, mix the dry crust ingredients in a bowl, and cut butter in until it’s fine and resembles coarse crumbs.
- Substitute the butter with a dairy-free butter to make this pie crust dairy-free!
- This recipe doesn't use eggs. Substitute the butter with vegan dairy-free butter to make this graham cracker crust vegan.
- How to make a gluten-free graham cracker crust with graham crackers: In a medium mixing bowl combine 2 cups of crushed gluten-free graham crackers with two tablespoons of sugar. Mix until combined. Stir in ¼ cup of melted unsalted butter. Pour the crumb mixture into an 8-inch or 9-inch pie pan and press the crumbs evenly into the bottom of the pie pan. For a baked crust, bake at 375F for 8-10 minutes. For an unbaked crust, chill for 1 hour before adding the filling in.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.
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Bob's Red Mill Gluten Free Organic Quick Cooking Oats, 32 Ounce
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4 Packs Glass Pie Plates, MCIRCO Deep Glass Pie Pans Set (7"/8"/9"/10"), Glass Pie Baking Dishes with Handles for Baking and Serving, Clear
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Boxiki Kitchen Non-Stick Steel 8x8 Square Baking Pan Durable, Convenient, and Premium Quality Non-Stick Baking Mold Bakeware.
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Bob's Red Mill Gluten Free 1-to-1 Baking Flour, 22-ounce (Pack of 4)
Nutrition Information:
Yield:
1Serving Size:
1Amount Per Serving: Calories: 1150Total Fat: 51gSaturated Fat: 31gTrans Fat: 2gUnsaturated Fat: 16gCholesterol: 139mgSodium: 1058mgCarbohydrates: 156gFiber: 4gSugar: 59gProtein: 18g
This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.
DID YOU MAKE THIS RECIPE?
Tag @glutenfreepalate on Instagram and hashtag it #glutenfreepalatebaker so we can see all the deliciousness!
Nicole
Hi! I plan to make this tomorrow for the fiancé’s birthday and I just realized I only have a 9.5 inch pie pan. Can I use this pan?
chrystal
Hi Nicole,
Sorry, I am just seeing this. The crust won't fill the 9.5 inch pan all the way.
Best,
Chrystal
Dawn
I want to make this crust for tomorrow, but I see it's for an 8" pie plate, and all of the ones I have are 9". I guess standard size is 9-10". Could you please include the directions for making the crust for those size pans? Thank you so much!
chrystal
Hi Dawn, you can always make 1 and 1/2 times the recipe for a 10". Otherwise, it will still work in a 9" but it won't reach the rim of the pie pan.
Best,
Chrystal
June
Can you use Oat Flour instead of instant oats?
chrystal
I haven't tried it with oat flour, but it should work. I don't know what the ratio would be, since oat flour is already ground up.
Best,
Chrystal