Graham crust is a great base for many desserts including cheesecake, coconut cream pie, vanilla custard and banana cream. Here is a quick Gluten-Free version of the original. I use different nuts sometimes but often I use almonds.
1 1/2 cups Gluten Free Flour
1/2 cup Margarine, melted
1/2 cup Brown Sugar
1/2 cup Chopped Nuts
Mix ingredients and spread evenly into a pie pan. Bake at 350F for 15 minutes, or until brown. Top with your favorite filling (cheesecake!!).
To make the Gluten Free flour mixture that I use for this recipe, combine:
6 cups sweet Rice Flour
2 cups Tapioca Flour
1 cup Potato Starch
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