Gluten-Free Graham Cracker Crust (Dairy-Free)
Total Time: 30 minutes
Yield: 8 servings or 1 crust
Ingredients:
2 cups gluten-free all-purpose flour + more for dusting
1/2 teaspoon xanthan gum (omit if your gluten-free flour blend already has it)
1/3 cup dark brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons dairy-free butter, cold
3 tablespoons cold unsweetened almond milk, amount needed
1 egg
1 tablespoon honey
1 teaspoon molasses
Directions:
Preheat and Grease: Preheat oven to 350°F and grease a 9-inch pie pan with removable bottom. Alternatively, you may also use a pie plate.
Whisk Dry Ingredients: Whisk the gluten-free all-purpose flour, xanthan gum (if using), dark brown sugar, baking powder, and salt together in a medium mixing bowl.
Cut Butter into Flour Mixture: Cut the cold dairy-free butter into the flour mixture with a pastry cutter, two knives, or by rubbing the butter between your fingers. Work the butter into the flour until no large pieces of butter remain. You should get a texture that looks like coarse sand.
Add Wet Ingredients: Add 2 tablespoons of cold almond milk, egg, honey, and the molasses. Use a wooden spoon and stir until a brown dough forms. (TIP: If the dough is still dry, add the additional tablespoon of cold milk. If the dough is too wet, add a little bit more gluten-free flour.)
Form Dough Ball: Shape the dough into a ball and place it on a gluten-free floured sheet of parchment paper.
Roll Out Dough: Sprinkle gluten-free flour on the dough ball with gluten-free flour and then place another sheet of parchment paper on top of the dough. Use a wooden rolling pin to roll out the dough until you get a thin, round circle that’s slightly larger than the bottom of your pie pan.
Transfer Dough to Pie Pan: Remove the top layer of parchment paper, then flip the dough over to the pie pan (parchment side up).
Press Graham Cracker Crust Dough into Pan: Remove the final layer of parchment paper and then press the dough into the pie pan, removing any excess dough protruding from the top of the pan.
Poke Holes: Use a fork to prick holes into the dough (this will prevent the crust from ballooning when baking).
Bake Crust: Bake the gluten-free graham cracker crust for 15 minutes until brown, then let cool before filling with pie filling.
Notes:
Gluten-Free All-Purpose Flour: For best results, I recommend using a good-quality gluten-free all-purpose flour that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch, or potato starch). I do NOT recommend using a gluten-free flour blend with heavier flours (such as garbanzo bean flour).
Xanthan Gum: Xanthan gum is a replacement for gluten in gluten-free flours and helps the ingredients to bind together better. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
Sugar: I used dark brown sugar to make the pie crust a darker brown, but you can also use white sugar, cane sugar, light brown sugar, or coconut sugar. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
Baking Powder: Baking powder is the only leavening agent in this recipe, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
Butter: I used dairy-free butter (vegan butter) to keep this recipe dairy-free. Alternatively, if you are not lactose-intolerant, feel free to use regular butter instead.
Almond Milk: I like to use an unsweetened version of my homemade almond milk, but you may also use another unsweetened non-dairy milk (such as rice milk, cashew milk, oat milk, etc). Alternatively, if you are not lactose-intolerant, feel free to use regular milk instead.
Egg: The egg helps to bind the ingredients together, so make sure you add it in. I personally have not made this recipe without eggs, but if you are allergic to eggs or would simply prefer to keep this recipe egg-free, you may try using acquafaba or an egg replacer. (If you do make this recipe egg-free, please let me know how it goes in the comments below. I’d love to know!
Honey: I used honey as a sweetener for the taste, but you can also try using agave nectar or maple syrup if you prefer.
Molasses: Molasses is what gives this gf graham cracker crust the beautiful, deep flavor and color that we love about graham crackers, so much sure to add it in.
Storing: Once the crust is par-baked, you can wrap it in plastic wrap and store it in the refrigerator for up to 3 days before filling it. You may also freeze it for up to 2 months before thawing it and then filling it.
Prepare Ahead: Alternatively, you can prepare the dough and then wrap the dough ball in plastic wrap and store it in the fridge for 2 days before rolling it out and baking.
Dish by Dish Tips/Tricks:
Prepare the Dough Ahead: Alternatively, you can prepare the dough ahead of baking and then wrap the dough ball in plastic wrap and store it in the fridge for 2 days before rolling it out and baking.
Make Homemade Gluten-Free Graham Crackers: If you wish, you can use the same dough to make your own graham crackers. Simply roll the dough out to 1/4-inch thickness and then cut the dough into equal rectangles or squares, then transfer the cut-out dough to a parchment-lined baking sheet. Poke holes into each rectangle with a fork and then bake at 350°F for 8 to 10 minutes until golden brown and crispy.
Use it as a Cheesecake Base: Alternatively, you may also use this graham cracker dough as the base of a cheesecake (you can press the dough into a springform pan instead of a tart pan).
Recipe FAQs:
How to Store Gluten-Free Graham Cracker Pie Crust
Once the crust is par-baked, you can wrap it in plastic wrap and store it in the refrigerator for up to 3 days before filling it.
Can I Freeze Graham Cracker Crust?
You may also freeze it for up to 2 months before thawing it and then filling it.
Recipe courtesy of Dish by Dish.net
