Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Graham Cracker Crust Replacement Ideas?

torontosue

Recommended Posts

torontosue Rookie
torontosue
Posted

I'm supposed to be bringing a cheesecake to a Thanksgiving day celebration I'll be attending this coming weekend. I've gone over the recipe and realized it's all good and made with gluten-free ingredients with the exception of one important thing....the Graham cracker crust. Went to the health food store today to see if there was such a thing as a gluten-free graham cracker substitution and came up with a big nothing.

So, now it leaves me with a dilema.....what ELSE can I use to make the crust. If I go with the graham cracker crust, then I'll be sitting there watching everyone else enjoy my cheesecake, except me!!! But there must be some kind of crust I can make???? HELP

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


happygirl Collaborator
happygirl
Posted

You can use ground up gluten free cookies - like Midel's ginger snaps.

Generic Apprentice
Generic
Posted

kinninnick's make a gluten-free graham cracker crust. Laurel's makes a graham cracker mix that can be used as crust. try looking on Amazon.

RissaRoo Enthusiast
RissaRoo
Posted

I love cheesecake! If you want, I can post a great recipe for a pumpkin spice cheesecake...it's sooooo yummy and I make it every thanksgiving. I use Midel gingersnaps for the crust, which complement the pumpkin pie spice of the cake. I put whipped cream on top, sprinkle on some nutmeg and then drizzle hot caramel over everything. Ohhhhhh man, now I'm hungry....

RissaRoo Enthusiast
RissaRoo
Posted

Forgot to add...I've use Midel chocolate chip cookies for a regular crust. Pretty good, if you don't mind a little chocolate in your crust!

elonwy Enthusiast
elonwy
Posted

I'm going to chime in with Pamela's shortbread makes an amazing crust. Just crumble and add a little butter. :)

Darn210 Enthusiast
Darn210
Posted

I've used both the midel arrowroot cookies and the kinnikinnick animal cookies as a substitute for grahm crackers . . . and just use the same recipe as for the grahm cracker pie crust.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


torontosue Rookie
torontosue
Posted
  • Author

Thanks all for the ideas. I'm going to be in the neighbourhood of a different health food store today and will look there and see what they have. The ginger snaps are easy tofind, so if I can't get graham crackers I will use those.

And yes, it IS a pumpkin cheesecake. LOL

missy'smom Collaborator
missy'smom
Posted

You can also use finely chopped nuts, either plain or with the butter and sugar that you would usually add to the graham crackers.

jkmunchkin Rising Star
jkmunchkin
Posted

The graham crackers from The Grainless Baker make the most delicious graham cracker crust. Especially for cheesecake. That is what I always use.

purple Community Regular
purple
Posted
I love cheesecake! If you want, I can post a great recipe for a pumpkin spice cheesecake...it's sooooo yummy and I make it every thanksgiving. I use Midel gingersnaps for the crust, which complement the pumpkin pie spice of the cake. I put whipped cream on top, sprinkle on some nutmeg and then drizzle hot caramel over everything. Ohhhhhh man, now I'm hungry....

Please post it...I am watching for yummy holiday recipes...THANKS!

purple Community Regular
purple
Posted

This link has a recipe for a pie crust using Pamela's cookies...if you are short, you can just finely grind up some nuts to mix with the cookie crumbs:

Open Original Shared Link

Also "Cooking Free" has recipes for graham crackers, gingersnaps, chocolate and vanilla wafers you can make ahead of time and freeze until you are ready to make the pie. The vanilla wafers are scrumptious!

There is also a recipe in the book for crumb pie crust using her cookies.

JNBunnie1 Community Regular
JNBunnie1
Posted
I love cheesecake! If you want, I can post a great recipe for a pumpkin spice cheesecake...it's sooooo yummy and I make it every thanksgiving. I use Midel gingersnaps for the crust, which complement the pumpkin pie spice of the cake. I put whipped cream on top, sprinkle on some nutmeg and then drizzle hot caramel over everything. Ohhhhhh man, now I'm hungry....

Why does everyone always say "I have a recipe if you want! Just let me know!"

This is the RECIPES section! OF COURSE WE WANT IT!!!!

:lol: :lol:

Give, woman!

purple Community Regular
purple
Posted
Why does everyone always say "I have a recipe if you want! Just let me know!"

This is the RECIPES section! OF COURSE WE WANT IT!!!!

:lol: :lol:

Give, woman!

:lol: ditto :P

torontosue Rookie
torontosue
Posted
  • Author

LOL....well said, I'll find mine and share as well.

Why does everyone always say "I have a recipe if you want! Just let me know!"

This is the RECIPES section! OF COURSE WE WANT IT!!!!

:lol: :lol:

Give, woman!

angel-jd1 Community Regular
angel-jd1
Posted

If you happen to have Analaise Robert's gluten-free cookbook. She has a great recipe for a cheesecake crust in her book. I use it all the time and everybody loves it!!

-Jessica

RissaRoo Enthusiast
RissaRoo
Posted
Why does everyone always say "I have a recipe if you want! Just let me know!"

This is the RECIPES section! OF COURSE WE WANT IT!!!!

:lol: :lol:

Give, woman!

LOL...It's 'cause I'm lazy! I figure, I spend about a billion hours writing recipes on my blog, then I come here and write some, plus I'll sometimes post stuff on other sites. That adds up to about two or three billion hours a week writing down recipes! Ok, so maybe I'm exaggerating just a wee bit. It also has something to do with the fact that the pumpkin spice cheesecake recipe is hiding out on a shabby piece of paper somewhere in my kitchen, stuck in a cookbook...so somebody *really* have to want it for me to go digging through *that* mess! LOL

Seriously, though, I love sharing them and here it is (and I found the web address on the shabby piece of paper, so I didn't even have to re-write the whole thing! It's from Bon Appetite, the gluten-free adjustment and toppings are mine):

This needs to chill overnight, so plan accordingly.

Servings: Makes 12 to 16 servings.

Ingredients:

Crust

about 1/2 package Mi-del ginger snaps

1/4 cup sugar

1 teaspoon ground cinnamon

1/4 cup (1/2 stick) butter or Non Dairy sub., melted

Filling

4 8-ounce packages cream cheese, room temperature

1 1/2 cups sugar

3 large eggs

1 15-ounce can pure pumpkin

1 cup whipping cream

2 teaspoons vanilla extract

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon ground allspice

1/4 teaspoon ground cloves

Topping:

1 pint whipping cream

1 cup sugar

1 tsp nutmeg

1 tsp. vanilla

gluten-free caramel topping in a squeeze bottle

Preparation

For crust:

Position rack in center of oven and preheat to 350

RissaRoo Enthusiast
RissaRoo
Posted

btw, Jessica...love your avatar pic! That cat is just too darn peaceful, and the quilt is absolutely beautiful.

  • 2 weeks later...
sleepybeauty Newbie
sleepybeauty
Posted
LOL...It's 'cause I'm lazy! I figure, I spend about a billion hours writing recipes on my blog, then I come here and write some, plus I'll sometimes post stuff on other sites. That adds up to about two or three billion hours a week writing down recipes! Ok, so maybe I'm exaggerating just a wee bit. It also has something to do with the fact that the pumpkin spice cheesecake recipe is hiding out on a shabby piece of paper somewhere in my kitchen, stuck in a cookbook...so somebody *really* have to want it for me to go digging through *that* mess! LOL

Seriously, though, I love sharing them and here it is (and I found the web address on the shabby piece of paper, so I didn't even have to re-write the whole thing! It's from Bon Appetite, the gluten-free adjustment and toppings are mine):

This needs to chill overnight, so plan accordingly.

Servings: Makes 12 to 16 servings.

Ingredients:

Crust

about 1/2 package Mi-del ginger snaps

1/4 cup sugar

1 teaspoon ground cinnamon

1/4 cup (1/2 stick) butter or Non Dairy sub., melted

Filling

4 8-ounce packages cream cheese, room temperature

1 1/2 cups sugar

3 large eggs

1 15-ounce can pure pumpkin

1 cup whipping cream

2 teaspoons vanilla extract

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon ground allspice

1/4 teaspoon ground cloves

Topping:

1 pint whipping cream

1 cup sugar

1 tsp nutmeg

1 tsp. vanilla

gluten-free caramel topping in a squeeze bottle

Preparation

For crust:

Position rack in center of oven and preheat to 350

JNBunnie1 Community Regular
JNBunnie1
Posted
I'm so excited I can't wait to try this! YUM!!!

I know... That caramel topping stuff is gonna kill me.....

angel-jd1 Community Regular
angel-jd1
Posted
btw, Jessica...love your avatar pic! That cat is just too darn peaceful, and the quilt is absolutely beautiful.

Thanks!! I guess he has at least 1 person fooled ;) He's awfully onrey.

-Jessica

ek327 Newbie
ek327
Posted

I like Josef's graham crackers--regular and chocolate--for crusts. almost more like a nilla wafer. Glutino or glutano used to make one that I can't find anymore, it was great.

Guhlia Rising Star
Guhlia
Posted
He's awfully onrey.

-Jessica

I had to read this twice before I caught that it said ONREY instead of other things.... lol

angel-jd1 Community Regular
angel-jd1
Posted
I had to read this twice before I caught that it said ONREY instead of other things.... lol

hahahha

purple Community Regular
purple
Posted

I found this recipe today:

Chocolate Cookie Crust

Stir together 1 cup vanilla wafer crumbs (gluten-free), 1/4 cup Hershey's cocoa, 1/4 cup powdered sugar, and 1/4 cup (1/2 stick) melted butter in a medium bowl.

Press mixture firmly onto bottom and 1/2" up side of a 9" springform pan. Bake 8 minutes @ 350 degrees.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,144
    • Most Online (within 30 mins)
      7,748
    Jenny0384
    Newest Member
    Jenny0384
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Headaches / Migraines and Hypoglycaemia

      By trents · Posted

      My migraines generally have their onset during the early morning hours as well. Presently, I am under siege with them, having headaches all but two days so far this month. I have looked at all the things reported to be common triggers (foods, sleep patterns, weather patterns, stress, etc.). Every time I think I start to see a pattern it proves not to pan out in the long run. I'm not sure it's any one thing but may, instead, be a combination of things that coalesce at certain times. It's very frustrating. The medication (sumatriptan or "Imatrix") is effective and is the only thing that will quell the pain. NSAIDs, Tylenol, even hydrocodone doesn't touch it. But they only give you 9 does of sumatriptan a month. And it doesn't help that medical science doesn't really know what causes migraines. They know some things about it but the root cause is still a mystery.
    • Scott Adams
      Tamale ingredients

      By Scott Adams · Posted

      These are labeled gluten-free: https://www.amazon.com/Corn-Husks-Tamales-Authentic-Flavorful/dp/B01MDSHUTM/
    • Wheatwacked
      GI DX celiac despite neg serology and no biopsy

      By Wheatwacked · Posted

      Just a gluten free diet is not enough.  Now you have to identify and replenish your malnutrition.  Celiac disease is co-morbid with malabsorption syndrome.  Low vitamin D, Low Thiamine caused Gastointeston Beriberi, low choline, low iodine are common the general population, and in newly diagnosed Celiacs in the western culture its is more likely.  It takes time to heal and you need to focus on vitamins and minerals.  Gluten free foods are not fortified like regular processed foods.  
    • Sarah Grace
      Headaches / Migraines and Hypoglycaemia

      By Sarah Grace · Posted

      Dear Kitty Since March I have been following your recommendations regarding vitamins to assist with various issues that I have been experiencing.  To recap, I am aged 68 and was late diagnosed with Celiac about 12 years ago.  I had been experiencing terrible early morning headaches which I had self diagnosed as hypoglycaemia.  I also mentioned that I had issues with insomnia, vertigo and brain fog.   It's now one year since I started on the Benfotiamine 600 mg/day.  I am still experiencing the hypoglycaemia and it's not really possible to say for sure whether the Benfotiamine is helpful.  In March this year, I added B-Complex Thiamine Hydrochloride and Magnesium L-Threonate on a daily basis, and I am now confident to report that the insomnia and vertigo and brain fog have all improved!!  So, very many thanks for your very helpful advice. I am now less confident that the early morning headaches are caused by hypoglycaemia, as even foods with a zero a GI rating (cheese, nuts, etc) can cause really server headaches, which sometimes require migraine medication in order to get rid off.  If you are able to suggest any other treatment I would definitely give it a try, as these headaches are a terrible burden.  Doctors in the UK have very limited knowledge concerning dietary issues, and I do not know how to get reliable advice from them. Best regards,
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.