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Gluten-free Cheesecake Crust




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To make this recipe as versatile as possible, I’ve given measurements for different kinds of grains, sweeteners and fats.

1/2-cup rice, barley, kamut or other nonwheat flour

1/2 cup rolled oats, triticale or barley

1 tablespoon packed brown sugar, or 2 packets of sugar substitute or powdered stevia

1/8 teaspoon salt

1 tablespoon melted butter, or fat-free margarine

1 1/2 tablespoons water

  1. Preheat oven to 350 degrees Fahrenheit. Spray a cookie sheet with nonstick cooking spray and set aside.
  2. Combine flours, oats, brown sugar or substitute, and salt in a medium-sized electric mixer bowl. Add the melted butter or margarine and mix until combined. Add just enough water to make the dough hold together. The dough will be stiff.
  3. Pat or roll out the dough on the cookie sheet in a single, thin layer.
  4. Place dough in the oven and bake 15 minutes until evenly browned.
  5. Allow the crust dough to cool. Break into pieces and grind in a blender or food processor.

For crust:

Place crumbs in a small bowl. Add 2 tablespoons melted butter or lowfat margarine. Mix.

Press crumbs onto the bottom and partially up the sides of a greased, 6-inch springform pan. Add cheesecake filling and bake as directed in the cheesecake recipe.

Please e-mail any comments, questions or suggestions to

Kriss Erickson
Page Last Revised: November 20, 2005