I understand how challenging it can be to find a good graham cracker for a crumb crust, especially when you’re into vegan and gluten free baking. This gluten free and vegan graham crackers recipe is intended for that purpose.
The recipe uses a “gluten free flour no xanthan gum“ blend while nut-free, soy-free, and egg-free.
Whether making a vegan cheesecake or a gluten free tart, this gluten free graham cracker crust serves as the perfect base for various desserts.
With all the carefully selected ingredients, this gluten free graham cracker crust can be used for no processed sugar desserts.
Creative Ways to Use Gluten Free Graham Cracker Crust
The uses for this crust are literally endless! Whether making cake for a special occasion or random baking, you’ll find plenty of desserts that pair beautifully with this crust. Here are a few ideas to get you started:
- Vegan Cheesecakes: The creamy, rich texture of vegan cheesecake filling sits perfectly atop this sturdy, crunchy vegan graham cracker base.
- Gluten Free Pies: This gluten free graham cracker pie crust is excellent for baked fruit pies or tarts.
- No-Bake Tarts: A mousse or custard filling pairs wonderfully with this graham cracker crust. This no-bake Mango And Passionfruit Cake is also perfect for this crust.
Bake Or No-Bake?
One of the best things about this gluten-free graham cracker crust is its flexibility. You can use it as a no-bake crust or bake it alongside your dessert filling.
If you’re in a rush or making a dessert that doesn’t require baking, simply add melted vegan butter or coconut oil, press the crust into the pan, and chill it before adding the filling. This method works wonderfully for no-bake vegan cheesecakes, tarts, and pies.
Alternatively, you can pre-bake the crust for extra crispiness if you’re baking a pie or cheesecake. This ensures the crust holds up against moisture-heavy fillings and gives your dessert a nice golden-brown color.
Substitution Table
| Ingredients | Substitute With |
|---|---|
| Homemade GF/Vegan Graham Crackers | Mary’s Gone Crackers Graham-Style |
| Violife Plant Butter | Coconut Oil |
Process Steps
Preparing The Crumb Crust
- To make fine crumbs, use a food processor or place the gluten-free graham crackers in a ziplock plastic bag, then crush them with a rolling pin.
- Mix the crumbs and melted dairy free butter in a bowl until well combined.
Pressing the Crust Evenly
The secret to a firm crumb crust lies in the pressing. Even distribution of the crumbs is key to avoiding gaps and uneven thickness, which can cause the crust to crumble or break when you slice into it.
- Pie or Tart Tins: Start by pouring the crumb mixture into the pie tin, then use the back of a spoon or a flat-bottomed glass to press it down evenly. Start from the center and work to the edges to ensure the crust is packed tightly and evenly.
- Cake Metal Rings or Cake Springform Pan: For these types of pans, use the same method, but you’ll also want to press the crumbs up the sides of the pan. Again, the back of a spoon or a glass works well. Be patient—take the time to press the crumbs up the sides so that the crust has a nice, uniform height and thickness.
Gluten Free Graham Cracker Crust (Vegan)
Equipment
- Digital scale
Ingredients
- 450 g Homemade GF/Vegan Graham Crackers or Mary's Gone Crackers Graham-Style
- 150 g plant-based butter GF/DF, melted or melted Naturals Organic Coconut Oil – Unrefined
Instructions
- To make fine crumbs, use a food processor or place the gluten-free graham crackers in a ziplock plastic bag, then crush them with a rolling pin.
- Mix the crumbs and melted dairy free butter in a bowl until well combined.
- Pie or Tart Tins: Start by pouring the crumb mixture into the pie tin, then use the back of a spoon or a flat-bottomed glass to press it down evenly. Start from the center and work to the edges to ensure the crust is packed tightly and evenly.
- Cake Metal Rings or Cake Springform Pan: For these types of pans, use the same method, but you’ll also want to press the crumbs up the sides of the pan. Again, the back of a spoon or a glass works well. Be patient—take the time to press the crumbs up the sides so that the crust has a nice, uniform height and thickness.
Notes
- Remember, if you’re using a springform pan, make sure the sides are tightly packed to prevent the dessert from crumbling when you release it from the pan.
- For best results, chill the crust for about 15-30 minutes before baking or adding the filling. This helps solidify the crust, making it easier to slice and serve.
