Gluten Free Pie Crust

16 years ago

So I found a crust and I modified it for what I had on hand and it was a hit..Hubby even commented on it's "taste" and mouth feel.

It "softens" and becomes more what you expect(of a regular crust) on day two..seems to hold up for a few days really well, and doesn't get all dried out like other GF baked goods.

1/3 c potato Starch

1/3 c tapioca starch

1/3 c millet flour

1/3 c sorghum flour(original recipe called for almond meal, but I was out)

1 T powdered sugar (omit for savory, but really doesn't "sweeten" that much)

2 T sweet rice flour (not in original recipe)

1/2 t salt

1/2 c butter

1 egg lightly beaten

Blend dry ingredients really well with a whisk.

Cut in butter, mix in egg and bring dough together into a ball.

I rolled between parchment with a dusting of sweet rice flour when needed. I didn't chill it..Was very easy to work with. No crumbling and looks like a pie crust should..And more importantly is pretty darn close to a regular crust.

I'm going to make the next one with 1/2 palm shortening and 1/2 butter to see what that does.

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Comments (8)

kandm
16 years ago
Looks good, thanks for posting this.
bons
16 years ago
Excellent! Can't wait to try it :-)

Bonnie
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I have had good luck with this recipe: Gluten-free Pizza Crust Ingredients: 1 Tbs. Yeast 2/3 cup Brown Rice flour 1/2 cup Tapioca flour 2 Tbs. powdered milk or extra Tapioca flour (I actually used dry buttermilk because I had some) 2 tsp Xanthan Gum 1/2 tsp salt 1 tsp unflavored gelatin 1 tsp Italian Seasoning (I just added some Garlic Powder, Onion Powder, Thyme, and Rosemary to taste) 2/3 cup warm water, approximately (temperature around 100 degrees, not too hot or it will kill the yeast) 1/2 tsp sugar or honey or agave (I used sugar) 1 tsp Olive Oil (I think I'll add 1 Tbs next time) 1 tsp cider vinegar Directions: Add all ingredients to electric mixer bowl and blend on low speed. When blended, mix on high speed for about 3 minutes. If mixture seems too dry (the machine is starting to bounce around), add a bit more water. The dough should be soft. Put the dough on a (rice) floured surface, and form into a ball. Then flatten it out slightly into a circle with your hands. Place the dough on your Pizza pan, and begin working it out into a larger circle, pressing from the middle out. Work it to the size and thick/thinness you prefer. If it cracks in spots, just press it back together. When you have it at the right size, thicken up the edges a little to keep your toppings on, and so it looks like a Pizza (LOL). Set it in a warm place and let it rest for about 20 minutes or so. Meanwhile, preheat the oven to 425 degrees. After resting (the Pizza, not you) pre-bake the dough for 10 minutes. Remove from oven and add your toppings. Bake again, for about 15 to 20 minutes, until until the cheese is melted and the crust edge is nicely browned. Here is a link that might be useful: Gluten free pizza
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I find the Bob's awful...gross, nasty.. to much bean flour... I've not worked with the Kinni-Kwik but on Mennonite Girls Can Cook blog..they have a recipe that looks good, and uses the bread mix with other typical GF things to make a crust. I don't know why you couldn't give it a whirl..... Here is a link that might be useful: Mennonite Girls Can Cook GF.
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How about a crisp instead of a pie? You could even make individual servings in ramekins or tart pans if you don't want to make all of them gluten-free. 6 tablespoons room temperature unsalted butter 1/2 cup gluten-free oats (oats certified free of cross-contamination with gluten) 1/4 cup gluten-free all purpose flour mix Combine topping ingredients and use a fork or pastry cutter and blend until butter is evenly distributed and the mixture is crumbly. Sprinkle topping mixture evenly over fruit. Bake for 30 to 35 minutes or until the top is golden brown. Cool for at least 15 minutes before serving. NOTE: The ingredients are readily available anywhere they sell gluten-free ingredients. Our Wal-Mart has a good selection of gluten-free ingredients and mixes and I'm pretty sure they have a pastry-type mix. Simple Tart Crust (source: The Gluten\-Free Almond Flour Cookbook \- by Elana Amsterdam) 1\-1/2 c. blanched almond flour (Honeyville Grain Almond Flour is suggested in the book, but other brands, such as Bob's Red Mill, should work) 1/2 t. sea salt 1/4 t. baking soda 1/4 c. grapeseed oil (or vegetable or coconut oil) 2 T. agave nectar (or honey) Preheat oven to 350\-degrees F. In a large bowl, combine the almond flour, salt, and baking soda. In a medium bowl, whisk together the oil and agave nectar. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Press the mixture into a 9\-inch tart pan. Bake for 7\-10 minutes, until golden brown. Remove from the oven and cool completely before filling. The link below has a gluten-free pastry that uses three simple ingredients: rice flour, shortening, and water. You can make your own rice flour at home in a coffee/spice mill. It's best to use short- or medium-grain rice for rice flour (white or brown rice - which ever you like), instead of long-grain rice for bake goods, but in this recipe long-grain rice will probably work. I personally don't like nut crusts. They are often greasy and can burn easily. I also use homemade granola as a topping for crisps. -Grainlady Here is a link that might be useful: Gluten-Free Pie Crust
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That sounds really good! Trader Joe's small bag of GF flour is better than others I've tried. It's mostly starch. Egg free gets so much harder, and I totally get the desire for commercial products. They have better ways of producing foods using gums and the like. The commercial GF puff pastry that looks okay has eggs and butter. :( I think by the time you remove the gluten and butter, its not puff even through squinty eyes. You have to have some kind of protein, and I don't think pea protein would work. And the fat globules of vegetable fat probably wouldn't work either. :( I found this blog, but what's in the picture proves she's so far down the rabbit hole, she doesn't know what she's making. OTOH, it looks crisp and flakey and might suit the purpose on the homemade side. There's another one that claims to have made GF vegan profiteroles. Well, I made some savory choux paste puffs last year that looked just the same. They're NOT puffs. They're nasty, dry squatty things. Much better to invent something new with what you have than go to these lengths to make a really bad version. The rice crust I described doesn't have to have egg. That just makes it stick together. You could use chia goo or gum or honey or anything that'll make it stick together enough to get it out of the pan. And from that point of view, something like baklava or spankopita filling could be baked by itself in a glazed baking dish and be scooped out and served on GF/eggF/dairyF water crackers (or gluten free matzah-like squares), or just eaten with a spoon. ;) Or GF toast points. Hm... I wonder what would happen if you toasted GF bread, dampened it, and rolled it out thin then baked it? Moosemac, your zucchini sheets sound interesting. I can definitely see it for something like spanakopita!
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bons
16 years ago
Oh - should have asked...

- did you prebake it?
- what was your filling?
- do you think it would work as a top crust as well?

:-)

Bonnie
Terri_PacNW
Original Author
16 years ago
LOL Bonnie..I'm like that too...I have to walk away and have a think..

I did not par/pre bake it..
I used it as a bottom crust only so far for Becky Ca's Kentucky Chocolate Pecan Pie.

The next pie will be a cream cheese lemon pie (baked)..single crust..

The dough is so well behaved..I can't see why you couldn't double the recipe and use it as a top crust too..
annie1992
16 years ago
thanks for that review, Terri. Elery's daughter is celiac and so I try to find good recipes that she can eat. I do have a question about the rice flour, though. I used it one time in shortbread and it had an oddly gritty quality. Is that noticeable in your pie crust or is sweet rice flour different?

Annie
bons
16 years ago
Annie - my experience has been that sweet rice flour is finer than standard rice flour. It's not a replacement for regular rice flour though, if a recipe asks for rice flour.

Also, if you don't mind using ingedients from Asia, the rice flour you find at Asian markets is less gritty than regular rice flour.

I've also heard that you can soak rice flour in milk to reduce grittiness - but I've never tried that.

Bonnie
annie1992
16 years ago
Thanks, Bonnie. I haven't done much gluten free cooking but I'm trying since both Nikki and my Aunt Ellen have found that they are celiac. I like to be able to take them some treat they can eat.

Annie
Terri_PacNW
Original Author
16 years ago
Annie, Bonnie's got you covered on the response..

For some easy pretty tasty treats I've found that Land O Lakes.com has some pretty tasty things.

I like their marble cake, the macaroon "cupcakes"..(I can't think of what they call them, they are a coconut "crust" with a dollop of ganache).. and the sugar cookies aren't to bad either..

Brown rice flour will be grainer than white rice flour, and and a "popular" sweet rice flour is marketed under the name Mochi...

I've expanded my GF flour's to a few I haven't even tried yet. Teff and Amaranth...And Trader Joe's Almond Flour/Meal is what I use when that kind of thing is called for. It's the best price I've found.

In crisp topping I use oats and oat flour(in place of AP)..but you must make sure since they are true Celiacs that they are certified gluten free.

Gluten free baking isn't cheap...LOL

Gluten Free Pie Crust

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Gluten Free Pie Crust

Comments (8)

kandm

bons

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