This gluten free graham cracker crust is crispy, crunchy and buttery! It is quick and easy to make and takes less than 15 minutes. This gluten free crust is great for everything from pies to cheesecakes. Make it extra delicious with Homemade Gluten Free Graham Crackers!

Gluten free graham cracker crust in pie plate

Why You’ll Love This Recipe

  • This gluten free graham cracker crust takes less than 15 minutes to make.
  • It is made with only 3 ingredients.
  • This crust is great for pies and cheesecakes.
  • The crust can be left raw for no bake desserts or baked.
  • Either way, this crust is buttery, perfectly sweet and crunchy.
  • This recipe is gluten free!
  • Make this Gluten Free Cheesecake with this crust!
  • Or, use graham crackers to make these 7 Layer Bars.

Ingredients & Substitutions

These are the main ingredients and substitutions. Scroll down to the recipe card for full ingredients list and instructions.

Use desired brand of gluten free graham crackers. I used Pamela’s gluten free.

Melted butter helps the graham cracker crumbs hold together. In addition, it provides that signature buttery flavor. When baked, it makes the crust taste caramelized. Coconut oil may be used, but will not add the same flavor.

A little granulated sugar adds some sweetness. Replace with coconut sugar if desired.

Little bowls of ingredients with gluten free graham crackers

Gluten Free Graham Crackers

There are several great gluten free graham cracker brands in stores today.

Pamela’s Products makes gluten free graham crackers in both regular size and mini size. In addition, they make honey, cinnamon, chocolate chip, and grain free varieties.

Kinnikinnick makes graham crackers specifically for s’mores. They also make graham cracker crumbs.

Schar makes gluten free graham crackers too.

I have tried both Pamela’s and Kinnikinnick and they were both great. For this specific gluten free graham cracker crust recipe, I used Pamela’s grain free graham crackers and they were perfect!

Taste & Texture

This gluten free graham cracker crust tastes like buttery graham crackers. It has the taste of classic graham cracker crust.

The texture is a little crumbly and buttery before baking. After baking, this crust is crispy and crunchy.

How to Make

Step 1

First, add graham crackers to a food processor. Process until they become crumbs. Then correctly measure out the 1 ¾ cups.

Graham crackers in food processor
Graham cracker crumbs in food processor

Step 2

Add graham cracker crumbs, melted butter and sugar to food processor. Pulse until combined. The texture should be crumbly. If you press some of the crumbles between two of your fingers, it should lightly stick together.

Dry ingredients in food processor
Graham cracker crumbs in food processor

Step 3

Spread mixture into pie plate or springform pan. It can be used in up to 9 inch pans.

Crumbs in pie plate
Glass cup on pie plate

Step 4

Use fingers or the bottom of a glass to press mixture into one even layer in pan.

Gluten free graham cracker crust in pie plate

Step 5

For a baked crust, preheat oven to 350 degrees. Bake for 8 minutes.

Step 6

If making a no bake dessert, I recommend baking the crust to hold it together. Otherwise, feel free to use a raw crust. Chill gluten free graham cracker crust for 2 hours before adding filling.

Expert Tips & Tricks

The biggest and most important tip is nailing the texture. After food processing, take a little of the crumbly mixture and pinch it between your fingers. If it softly sticks, then that is perfect. In the case it does not stick at all, add a touch more melted butter. If it stick completely and it is buttery/oily, add slightly more graham cracker crumbs.

Use fingers or cup to press mixture down into pie plate or springform pan. For best results, pack it down well into one even layer.

Even though this crust can be left raw, I highly recommend baking it. After baking, it is more crispy, crunchy and holds together better.

Gluten free graham cracker crumbs in food processor

Baked Versus No Bake

This gluten free graham cracker crust can be left raw or baked. For traditional baked goods such as cheesecake or pie, bake this crust naked (without filling) before adding filling.

For no bake desserts, such as raw cheesecake or ice cream cake, I still recommend baking the crust naked. Then, allow it to fully cool before adding filling.

This crust will hold up much better once baked. Without baking, it can be slightly crumbly.

How to Serve & Store

Fill with cheesecake filling or pie filling once crust has baked.

This crust can be refrigerated for up to 4 days. It holds up well and remains intact.

Frequently Asked Questions

Which brand of gluten free graham crackers do you recommend?

My personal favorite is Pamela’s.

Do I have to bake the crust?

Technically no, but this crust has a much better texture when baked.

Can I make it dairy free?

I have not tried substituting coconut oil for butter, but I imagine it would work fine.

You May Also Like

If you make this gluten free graham cracker crust recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

Gluten free graham cracker crust in pie plate
At a Glance:
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes

Get the Recipe: Gluten Free Graham Cracker Crust

This gluten free graham cracker crust takes only 5 minutes to make! It is great for pies, cakes, and cheesecakes. This 3 ingredient crust is crispy, crunchy and delicious!
5 from 1 vote
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Ingredients

1 crust
  • 1 ¾ cups gluten free graham cracker crumbs
  • 6 tbsp melted butter
  • 3 tbsp granulated sugar

Instructions 

  • First, add graham crackers to a food processor. Process until they become crumbs. Then correctly measure out the 1 ¾ cups.
  • Add graham cracker crumbs, melted butter and sugar to food processor. Pulse until combined. The texture should be crumbly. If you press some of the crumbles between two of your fingers, it should lightly stick together.
  • Spread mixture into pie plate or springform pan. It can be used in up to 9 inch pans.
  • Use fingers or the bottom of a glass to press mixture into one even layer in pan.
  • For a baked crust, preheat oven to 350 degrees. Bake for 8 minutes.
  • If making a no bake dessert, I recommend baking the crust to hold it together. Otherwise, feel free to use a raw crust. Chill crust for 2 hours before adding filling.

Notes

  • See blog post above for different brands of gluten free graham crackers.
  • After making the crumbly mixture, press the mixture between two fingers.  It should be lightly sticking together.
  • Use hands or bottom of glass to press mixture into one even layer.  If making a pie, press up the sides of the pie glass.
  • This crust does not have to be baked.  I recommend doing so for texture purposes.
  • For a baked dessert, bake crust then add filling as your recipe calls for it.
  • If making a no bake dessert, bake and then refrigerate crust for 2 hours before adding filling.
  • Otherwise, feel free to leave crust raw.
Calories: 2542kcal, Carbohydrates: 335g, Protein: 12g, Fat: 160g, Saturated Fat: 89g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 18g, Trans Fat: 3g, Cholesterol: 411mg, Sodium: 1980mg, Potassium: 21mg, Fiber: 11g, Sugar: 139g, Vitamin A: 2099IU, Calcium: 250mg, Iron: 8mg
Author: Addison LaBonte
Course: Dessert
Cuisine: American

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