Tuesday, July 26, 2011

Gluten-free Graham Cracker Crust

See my previous blog entry for a family favorite:  Strawberry Cheesecake.  Here is the crust recipe to go with it:

2 tablespoons brown sugar
⅓ cup sugar
1 cup brown rice flour
⅓ cup tapioca flour
⅛ cup potato starch
⅛ cup sorghum flour
¼ teaspoon salt
½ teaspoon xanthan gum
1 teaspoon baking powder
½ teaspoon baking soda
¼ cup softened butter
2 teaspoons vanilla
2 tablespoons water
¼ cup cooking oil

  1. Preheat oven to 325°F.
  2. Combine sugar, rice flour, tapioca flour, potato starch, sorghum flour, salt, xanthan gum, baling powder and baking soda.
  3. Add softened butter, vanilla, water, and oil and cut into mixture using pastry blender, two knives, or heavy duty kitchen mixer.
  4. Spoon crumbs into greased pie plate and press evenly across the bottom and up the sides of the pie plate. Bake for 20 to 23 minutes for pie crust or 24 to 26 minutes for greased 9 x 13-inch (use this size for the Strawberry Cheesecake dessert recipe).

Makes two small pie crusts or one 9 x 13-inch crust

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