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Gluten Free Tart Crust


1 cup Gluten-Free Baking and Pancake Mix
1 tablespoon Turbinado Sugar, Organic
1/8 teaspoon salt
2/3 cup Virgin Coconut Cooking Oil, Organic
1/3 cup water
1 ½ tablespoons White Chia Seed Milled, Organic
1 tablespoon Agave Nectar, Light & Organic

This gluten-free tart crust recipe was created for our delicious Gluten-Free Blueberry Frangipane Tarts.


  1. Preheat oven to 350° F.
  2. In a large bowl, combine baking and pancake mix, turbinado sugar, and salt.
  3. Add solid coconut oil in small pieces and mix until crumbly dough is formed.
  4. In a separate small bowl, combine water, chia seed meal, and agave nectar until thick.
  5. Add chia mixture to dough and mix until smooth.
  6. Roll dough to 10 x ¼ inch thick. Place crust in a fluted tart pan.
  7. Lightly grease parchment paper and place grease side down on crust. Weigh paper down with pie weights and bake crust in preheated oven for 8 minutes. Set aside.

Serving Suggestion:

Use this gluten free crust to make NOW’s delicious Gluten Free Blueberry Frangipane Tart.


Serving Size: 1 Slice (37 g)

Calories: 170
Total Fat: 14 g
Saturated Fat: 12 g
Protein: 1 g
Total Carbohydrate: 13 g
Dietary Fiber: 1 g
Cholesterol: 0 mg
Iron: 0 mg
Sodium: 125 mg
Calcium: 32 mg


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