Learn How to Make a Low FODMAP Crumb Crust
In the world of baking a crumb crust, either in a tart pan or a pie plate, is a commonly called-for component. Now that you are following the low FODMAP diet you can still have a dessert featuring a crumb crust, as long as you follow this recipe for a Low FODMAP Crumb Crust.
Crumbs & Butter
This recipe, at its most basic, is comprised of cookie crumbs and butter. Well, if you want to get technical, we use graham crackers a lot, but they are more cookie than cracker. As long as the “cookie” is low FODMAP, you are good to go.
Butter is naturally low enough in lactose that it is low FODMAP.
Some recipes might suggest the addition of sugar to the mixture or even other additions, like spices or nuts, as in our version supporting our Low FODMAP Cinnamon Pecan Truffle Ganache Tart.
But the technique is the same. You begin by grinding up the cookies (and any other dry ingredients like nuts) as finely as possible. You could whack them with a mallet inside a plastic bag, but I prefer using a food processor fitted with a metal blade. Just pulverize those suckers.
Then, you stir the ground mixture together with the melted butter and pat it into the waiting tart pan, tart ring or pie plate. Voila! A simple crumb crust.
Most recipes that use a crumb crust will call for it to be pre-baked, either completely or partially. The directions below are for a fully baked crust. Follow individual directions in specific recipes as described.
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Low FODMAP Crumb Crust
This Low FODMAP Crumb Crust will become one of your favorite basic low FODMAP recipes.
Low FODMAP Serving Size Info: Makes 1 tart or pie crust; serving size depends on filling
- 2 cups (9 ounces/ 255 g) of low FODMAP cookies, such as Nairn’s Gluten-Free Oat Grahams
- 6 tablespoons, (85 g) unsalted butter, melted
Preheat oven to 375°F/190°C. Coat a 10-inch (25 cm) loose-bottomed, fluted tart pan or a 9-inch (23 cm) pie plate with nonstick spray. Place pan or pie plate on a parchment lined half-sheet baking pan and set aside.
Crumble the cookies (of choice) directly into a food processor fitted with a metal blade. Pulse on and off, then process until evenly and finely ground. Pulse in melted butter, pulsing on and off until evenly moistened and beginning to clump.
Pour the crust mixture into your prepared pan and press very evenly across bottom and along sides. I like to use a flat-bottomed measuring cup or glass to help press the crumbs into as even a layer as possible.
Bake for about 10 minutes or until dry and just beginning to color a light golden brown. Cool on rack.