 |
| Crust baked |
As a Celiac I am always on the lookout for non-gluten pie crusts. This crust from The Fannie Farmers Baking Book fills the bill on all counts. Gluten Free, easy to make, and great tasting. If you need a crust for a pie, cheesecake or bars, give this a try. This is also a great crust even if you don't need gluten free. The crust recipe was written before gluten free recipes were popular. It makes enough for a 9 inch springform pan or pie crust.
Just make one and one half of the recipe for a larger pan.
Try this with the following recipes:
Nut Crust
1 1/2 cups ground nuts*
3 tablespoons sugar
3 tablespoons slightly beaten egg whites (about 1 1/2 whites, more drops if needed)
*Toast the nuts before grinding them
*Toast the nuts before grinding them
 |
| Ground nuts before baking |
Combine the ground nuts and sugar in a bowl, then stir in the egg whites until all the nuts have been moistened and the mixture holds together when pressed-add a little more egg white if you have to. Pat the mixture evenly into a lightly buttered pan and bake in a preheated 350° oven for 8 to 10 minutes, until the bottom of the crust seems dry and the aroma of toasting nuts fills the kitchen. Let cool to room temperature before filling.
This looks delicious!! Bet it would be yummy in any number of applications!! Great recipe and thanks for sharing.
ReplyDeleteHi, just found your site via Pinterest. I need a gf crust for a cheesecake that I plan to "bake" in my instant pot. Should I bake this one in the oven first?
ReplyDeleteWhile I haven't tried cheesecake in my INstant Pot, I would bake it in the oven first if I was going to make it. You don't want the filling to soak into the crust.
Delete