<<Disclaimer: Verify this information before applying it to your situation.>> Hello Everyone! Many thanks to everyone who wrote me with suggestions for a graham cracker type pie crust! I literally got near 100 responses. You are all fabulous! Many people recommended "graham-like" crackers made by Kinnikinnick Foods and Rice Bran Crackers from Health Valley. Lots of people sent me recipes which I have included in the summary! Enjoy! -Anjel in NY Hi, In Bette Hagman's cookbook, More From The Gluten Free Gourmet, page 87, is a recipe called "Mock Graham Crackers". I made them and they are very much like graham crackers that could be crushed and used as a pie crust. I use Ener-G biscotti cookies. It has a slight almond flavor. I use it in all of my cheesecakes and my non celiac friends and relatives have started using it also because they prefer it to graham crackers. I recently attended a celiac meeting where there was a table full of gluten-fre cookbooks, and after flipping through them, i decided to copy a recipe for Vanilla Cheesecake. I am unsure of the name, but will give you the recipe for the crust. I have not tried to make it yet, but if you do, let me know how it works, and tastes!! Ingredients: Butter for greasing 4 cups of cornflakes quarter cup superfine sugar half of a stick (4 tablespoons) unsalted butter, melted Directions: Preheat oven to 325 degrees F, 160 degrees C. Using melted butter, grease an 8" spring-form pan. To make crust, place the cornflakes, sugar and melted butter in a food processor and process until fairly fine, or place in a plastic bag and crush with rolling pin. Place in the bottom of the prepared pan and press down with a metal spoon to create an even layer. Authentic Foods does. There Pie Crust Mix. You will find it at http://www.glutenfree-supermarket.com Select baking mixes, pie crust Steve I use Mi-Del gluten-free ginger snaps. I just grind them in my food processor and mix the crumbs with melted butter. I used this crust for pumpkin pie at Thanksgiving, too, and it was a big hit. I have used crushed Glutano chocolate chip cookies as a crust (add butter, sugar). We also have a recipe on our support group webiste www.dfwceliac.org, under "Recipes" for a key lime pie which uses crushed Pamela's lemon cookies as the crust. One of the gluten free vendors sells gf (mock) graham cracker crumbs. It might be Kinnikinnick or Gluten Free Pantry so check their websites. Use your imagination and a substitution can be found! Betty/Fort Worth, TX I use Pamela's Cookies - either the lemon or the pecan cookies. Both of them are good, I like the pecan the best but the lemon give great flavor also. I crush them up by hand, add a tablespoon or so of melted butter press into the pie plate and continue with the cheesecake recipe. Hi ,I use finely minced pecans butter cornstarch little salt and sugar.I do it by feel realy ,different proportions for different size spring form pans .I bake it blind for a short time then fill and bake as for regular cheese cake.This is a realy good crust almost indistinguishable from graham crust.good luck jeff in balto. I take a bag of Mi-Del gluten free animal crackers, crush them in the food processor, mix with 1/3 cup melted margarine, and form the crust with those Try using 3 cups of crushed corn flakes, 1/4 cup brown sugar, and 1/4 cup melted butter/margarine. Mix together, press into pan, bake for 5 - 6 minutes at 350 F, then continue with your cheese cake. Hope you like it,Joan Kinnikinnick, my savior, makes both graham-style crumbs and crackers. My son has celiac and I bring the crackers with us when we visit the Cosi coffee bars which serve s'mores. He's in heaven. Back to the pie crust: just add melted unsalted butter and some granulated sugar and mix to the proper consistency. Press into pie plate. I think Kinnikinnick has a more explicit recipe, but I just winged it and it turned out great. Depends on your pie recipe whether you need to pre-bake the crust or not. The weird thing about their graham crackers is that they smell exactly the same as the real thing. I don't know how they do it. Kinnikinnick is in Alberta, Canada. Great for pre-made pizza crusts, NY style bagels, donuts, etc. Really a lifesaver. As an alternative, you can also use Pamela's shortbread cookies finely crushed with melted butter added. The pecan ones make a great crust. I've also used just finely chopped nuts (whatever kind complement your recipe) with a caramel base to hold them together pressed into the pie pan. This is amazing with apple pie. Yum. Good baking. -Susan, NYC I also suspect that any GF cookies could be crushed and melted GF margarine, or butter, or even oil added to them, perhaps with a little more sugar so it can melt and be sticky to help hold it together, to use for pie crust. Also, GF dry cereal could be crushed and used the same way. Happy crusting, Olive Quick and Easy Pie Crust - on the Authentic Foods Almond Meal Bag. 1 cup Almond Meal 1/4 c powdered sugar 2 T chilled butter 1 1/2 T of cream or non dairy cream In a food processor, blend all ingredients until dough clumps together. Chill 15 minutes. Roll out dough on wax paper dusted with either cornstarch or tapioca flour. Transfer to a 9 inch tart pan. I used this to make the little individual "pecan pie" tarts, in mini muffin tins, and we loved them. My daughter is gluten free, dairy free, so I substituted oil for the butter, and rice milk for the cream, although likely coconut cream could also be used. (I haven't tried it.) Here is a recipe for a pecan based crust. I use it for pumpkin pie, but it should work really well for cheesecake too. Angela Taylor (Tulsa, Oklahoma) Pie Crust 1 1/4 cup of ground nuts 6 Tbls. melted butter 1 Tbls. Splenda (or sugar) Mix together and spread on the bottom of dish. Place in the refridgerator while the interior of the pie (cheesecake) is mixed up. Note: I was just thinking that almonds would work really well for cheesecake too. I usually put some cinnamon in the mix, but I'm not sure how well that will work with cheesecake. I am a celiac who works for Enjoy Life Foods. I wanted to share my favorite pie crust recipe, which is soooo easy and tastes great with lots of different fillings: For Crust: 2 cups Enjoy Life Foods cinnamon crunch granola 2 Tbs tapioca or rice flour 1 Tbs brown sugar 3 Tbs butter, margarine or safflower oil dash salt (optional) Grind granola in food processor or blender until fine. Add remaining crust ingredients and process until well blended. Press crust into greased 8 or 9" pie plate. Bake in oven at 350 for 5-10 min until golden brown. Refridgerate until set.Add filling and serve or bake again, depending on instructions. Enjoy! p.s. the granola is GFCF and also made without nuts, eggs, corn, or soy. Hope this helps...Cindy Kaplan I have two suggestions. I sometimes order "Graham Cracker Type Cracker Crumbs" from Kinnikinnick in Canada. They work really well in any recipe that calls for graham cracker crumbs. Another alternative: l cup GF flour mixture 1 cup chopped pecans or walnuts 1 stick margarine, melted Mix these three ingredients and pat in the bottom of your pan and bake at 350 degrees for about 15 minutes. Cool, then proceed as you would with a regular crust. This mixture might make more than you need for one cheesecake but you could store the remainder in the refrigerator for future use or make half the recipe. Hope this helps. Patsy in Atlanta pie crust ingredients 1 and 1/4 cups almond meal 1 T butter or margerine 1/2 t cinnamon 1 - 2 t sugar, to taste pinch salt 1/2 t vanilla 1 egg 1. mix almond meal and butter in food processor by quick pulsing (don't overdo it, or you'll have almond butter, not pie crust) 2. add rest of ingredients, using quick pulses. If dough is too wet, add more almond meal 3. press dough into a 8 inch pie plate 4. bake in preheated 350 oven for about 8 minutesit's easy.....just grind up gf cookies with about 1/4 cup sugar and enough melted butter to hold it togerther. BUT..you don't ned a crust for cheesecakes....grease sides of pan, aprinkle with cookie crumbs, ground nuts, or nothing. Just make sure you ALWAYS use a water bath [bain marie] My sister-in-law is an amazing cook. She made a chocolate cheesecake once with the Archway coconut macaroons squished on the bottom as the crust. It was delicious! Happy baking! I use either Pamelas shortbread or ginger cookies - an entire box. Then I follow Bette Hagman's recipe for a cookie crust. Without looking, I think I crush the cookies, add 2 tbsp. melted butter, some cinnamon, nutmeg and spread in a pie plate. I use this for cheesecake all the time. It is absolutely delicious and no one ever knows it's gf. I think it's much better than those store bought graham crusts. Good Luck, Julie I use crushed gluten free ginger snaps and throw in a few almonds. I think this is a tasty substitute for graham cracker crusts for cheesecakes. Colleen Health Valley makes rice bran crackers, i buy them at Whole Foods. Use them in place of graham crackers, it comes out great. Vicki I use Mesa Sunrise cereal, crushed with melted butter added to give it the consistency to mold in the bottom of the pan. I have used the Mi-Del ginger snaps and pecan cookies according to my regular old recipes for graham cracker crusts with good results. Use the ginger snap crust for flavored cheese cakes (I used it for a Thanksgiving pumpkin cheesecake- to die for!) and the pecan cookies for plain cheesecake or such things as peanut butter pies. Just make sure to crush up the pecans really well. *Support summarization of posts, reply to the SENDER not the Celiac List *