Gluten-Free Graham Cracker Crust (w/Almond Flour)

Enjoy this Gluten-Free Graham Cracker Crust (w/Almond Flour) with your favorite pie filling! So easy to prep and bake!

This Gluten-Free Graham Cracker Crust is…

• Easy
• Egg-Free
• Gluten-Free
• Vegan-Friendly
• Perfect for summer baking!

Pies for Picnics

It is summertime, and that means parties, parades, and picnics! And a picnic just isn’t complete without a delicious pie. Do you like chocolaty or fruity? Either flavor filling pairs beautifully with the buttery goodness of this gluten-free graham cracker crust!

Our Gluten-Free Graham Cracker Crust recipe is gluten-free and egg-free! And, it can also be made dairy-free by swapping dairy butter for a vegan version. So easy! If you can’t find vegan butter, a vegetable oil will work in a pinch. Coconut, olive, or canola oil are excellent options. However, keep in mind that coconut and olive oils will affect the flavor of the crust.

Crushed cookies or graham crackers are routinely used to create crumbly, buttery crusts. But cookies and crackers contain a list of ingredients already. This recipe uses only five items without supplemental additives or sugar! By using almond flour, you can achieve the same delicious texture and taste of a cookie crust – minus the cookies. So good!

Ingredients for Gluten-Free Graham Cracker Crust (w/Almond Flour)

Almond Flour – Almond flour is a very popular ingredient for gluten-free baking. Made from blanched, ground almonds, almond flour has a nutty, slightly sweet taste.

Tapioca Flour – Tapioca flour, also known as tapioca starch, is the grounded root of the cassava plant. It is used as a binder and thickener in baking. It does not have a strong taste and will not affect the flavor of the crust.

Sugar – Sugar compliments the nuttiness of the almond flour and will add sweetness to the whole pie. If your filling is already sweet, don’t use the sugar in the crust.

Salt – Salt will enhance the flavors of the crust ingredients, balancing the sweet and almond notes.

Butter – Butter adds richness, as well as acts as a binder for the crust. If you are dairy-free, use vegan butter or a vegetable oil instead.

Optional spices – Cinnamon and nutmeg provide a more complex flavor for this recipe. Other compatible spices are clove, pumpkin pie spice, and cardamom.

Diet Compatibility and Allergens

Diet	Recipe compatible as written?	Recommended substitutions
Keto	No.	Use coconut flour instead of tapioca flour.
Paleo	No.	Eliminate sugar and use ghee instead of butter.
Whole30	No.	Eliminate sugar and use ghee instead of butter.
Gluten-free	Yes.	N/A
Vegetarian	Yes.	N/A
Vegan	No.	Use vegan butter.
Low sodium	No.	Eliminate salt.
Dairy-free	No.	Use vegan butter.
Mediterranean	No.	Use olive oil instead of butter.
Low FODMAP	Yes.	N/A
Atkins	No.	Use coconut flour instead of tapioca flour.

Allergy	Present in recipe?	Recommended substitutions
Milk	Yes.	Use vegan butter.
Eggs	No.	N/A
Fish	No.	N/A
Shellfish	No.	N/A
Tree nuts	No.	N/A
Peanuts	No.	N/A
Wheat (Gluten)	No.	N/A
Soy	No.	N/A
Sesame	No.	N/A

How to Make a Gluten-Free Graham Cracker Crust (w/Almond Flour

Step One: Preheat oven to 350 degrees.

Step Two: Mix all dry ingredients in bowl. 

Step Three: Pour in melted butter and mix until dough is moistened. 

Step Four: Press the mixture evenly into pie crust plate using a wooden spoon or your hands. 

Step Five: Bake 5 minutes for a pie filling that needs to be cooked once in the crust. Bake 15 minutes for no-bake pies.

Watch the video version…

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