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Graham Cracker Substitute
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A friend of mine has asked for my help. She wants to make a wheat-free cheesecake so one of her friends can eat it. I don't know what to suggest as a substitute for graham cracker crumbs in the crust.

Any suggestions would be most welcome.

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Kinnikinnick has gluten-free graham crackers and crumbs. I have heard some say gluten-free ginger snaps are good.

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Kinnikinnick has smoreables. These are smaller and sweeter than regular graham crackers but should work.

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On the Betty Crocker gluten free website, there is a recipe for cheesecake. It uses the Betty Crocker gluten free chocolate chip cookie mix as the crust. It is amazing! Everyone loves it.

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Pamalea's ginger snaps has a crust recipe right on the bag.

In the past, I have made crusts from chopped nuts (almond and pecans), dates, a stick of cold butter and a couple tablespoons of buckwheat flour.

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Midel gluten free ginger snaps. :)

Or, Gluten free cornmeal, sugar, ginger, cinnamon, butter.

Or, ditto the nuts, which can be ground up easily in a blender, some dates (must use whole pitted dates, as some American pre chopped packaged dates are dusted with oat flour and could be cross contaminated or the person could be an oat reactor, check labels) or some sweetener such as agave or brown sugar or honey, some butter or butter sub such as coconut oil, and buckwheat or other gluten free flour. Perhaps a bit of spice, such as cinnamon, nutmeg, vanilla. Dash of salt.

I gotta stop reading this, it's not yet noon here. ;)

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Pamela

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Thanks, people. I've sent her a link to this topic. :)

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I'm sorry I didn't see this until now. I have a great crust recipe that I use all the time, and it's easy as... um...well, pie! It isn't graham cracker, though, but I think with cheesecake it is even better.

1 3oz package cream cheese cut into cubes

1 stick butter

1 cup flour of your choice (I use plain rice flour)

1 TBS or so sugar

Put it all into your food processor and turn it on. Keep your finger over the off button and be ready. First the flour flies around, then it becomes chunky, then turns into pebbles, then suddenly it goes kinda "ga-lump!" and turns into one wad. Turn it off right away.

Take the lump out and press it into the bottom of your cheesecake pan, and a little up the sides. Pour your cheesecake batter in and bake.

I've also used this as a base for fruit pies, pumpkin pies and fruit pizzas. The teenagers inhaling the fruit pizzas had no clue they were gluten free.

This was not originally a gluten-free recipe, but it adapted so well that we use it all the time now.

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I personally do not like any of the gluten free "graham crackers". I have made the crust only from this recipe and it was good. http://www.freecoconutrecipes.com/recipe_Gluten-Free_Cheesecake%20.htm

Recently I bought these cinnamon crackers from Ener-G foods

http://www.ener-g.com/gluten-free/crackers-snacks/cinnamon-crackers.html

and made a cheese cake crust out of them and it was out of this world good.

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