"graham cracker" crust

[celiacmaine-iac]

I wanted to make a graham cracker crust for a cheesecake the other day, but erred and bought NGF grahams. Anyway, a while before that I had been looking at one of my old NGF cookbooks, Hearth and Home, by Karey Swan. She had a recipe for a mock graham cracker crust, which consisted of whole wheat flour, finely chopped nuts, and butter. It got me wondering if I could do something similar in a GF version. The following makes a perfect amount of crust for a 9" springform pan. I don't put my cheesecake crusts up the side of the pan like some recipes suggest. This worked out really well, and couldn't be simpler.

GRAHAM CRACKER CRUST

1/2 c. margarine or butter
1 c. flour blend*
1/2 c. finely chopped nuts, or almond meal
1/4 c. sugar
1/2 tsp. guar gum
1/8 tsp. cinnamon

Combine all dry ingredients. Melt butter. Mix dry ingredients into the melted butter. Pat evenly in bottom of pan. Bake at 350 degrees for 12-15 minutes. Let cool a few minutes and then add cheesecake filling and bake as directed.

* flour blend (this is loosely based on Carol Fenster's sorghum flour mix. You could sub out her mix if you wish.)
1/2 c. sorghum flour
1/4. c. potato starch, you could sub other starches here like corn or arrowroot
1/4 c. tapioca starch

note: If you want to use this crust with a non-bake filling you may want to bake the crust a little longer. Just watch to make sure it doesn't burn. I'm going to try this for those 7 layer cookie bars next. I will probably par bake the crust for those.
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Steph

[Flygal]

I was craving a Key Lime Pie, so I used your recipe for the crust. It was delicious. Even DH loved it. I just bought a bunch of ground almonds from a store going out of business. This was a perfect place to use some of them.
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Judy

[celiacmaine-iac]

Glad it worked for you Judy!
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Steph