Nut Crust

This crust often works well in place of graham cracker crust for recipes such as cheesecake.

Nut Crust
Recipe type: Dessert
  • ½ cup + 2 Tablespoons rice flour
  • ¼ cup potato starch
  • 2 Tablespoons tapioca starch
  • ¼ teaspoon xanthan gum (if it’s not included in your flour mix)
  • ¼ cup brown sugar
  • 5 Tablespoons cold butter or substitute
  • ½ cup finely chopped nuts
  1. Combine the flour, xanthan gum and brown sugar.
  2. Using a fork or pastry blender, cut in the butter until you have small crumbs.
  3. Stir in the nuts.
  4. Press the mixture into the bottom of a 10 inch springform pan that has been sprayed with cooking spray.
  5. The crust does not need to be precooked. It will cook along with the cheesecake.


About Linda Etherton

Linda has been gluten free since 2000 when I was diagnosed with celiac disease which propelled me into the world of gluten-free cooking and baking. I am convinced that gluten-free food can and should be delicious, and I never apologize for serving it.
Connect with Linda online: Facebook | Google+ | Twitter


  1. Would this recipe work completely unbaked? I would like to use it for an unbaked Key Lime Pie filling I am working on? Also, I don’t have tapioca starch. Would extra potato starch work?

If you have a question about a recipe (especially substitutions and nutritional information), please read my FAQ page before asking the question in a comment.

Speak Your Mind


Rate this recipe:  

Gluten-Free Products on Amazon Help support this site (at no additional cost to you) and start your purchase here.

Amazon affiliate link

Enter your Email for free updates.


Custom Search