Eosinophilic Esophagitis Friendly Gluten Free Graham Cracker Crust
Total time30 min
Prep time10 min
Cook time10 min
4.6(25)
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Learn more →Ingredients
8 servings
- 9 oz gluten free graham crackers (about 2 cups crumbs)
- 3 tbsp granulated sugar
- ¼ tsp fine salt
- 6 tbsp unsalted butter, melted
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
Instructions
- 1
Preheat the oven to 350°F (175°C). Break the gluten free graham crackers into rough pieces and pulse in a food processor until you have fine, even crumbs with no large chunks remaining, about 30 seconds.
- 2
Add the sugar and salt to the food processor and pulse twice to combine. Drizzle in the melted butter and pulse until the mixture resembles wet sand and holds together when you squeeze a small amount between your fingers.
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