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- Pie Crust #3 (Gluten-Free)
Pie Crust #3 (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
1 teaspoon salt
2/3 cup solid shortening (in mine, I included about 1 T. butter flavored Crisco in the 2/3 cup and the rest was regular Crisco)
½ cup cold water
1 tablespoon potato flour (not starch)
flour, salt, and shortening in bowl. Set aside. In a small
bowl, with mixer on low speed, gradually add potato
flour to water--or use a small whisk. Pour the potato flour
mixture over the rice flour mixture and work in with spoon.
Then knead into a ball with as few strokes as possible. Either
press across bottom and upside of your pan or roll between 2
pieces of wax paper that is dusted with rice
flour. (I thought it worked better to pat it in the pan
or between wax papers with fingers.) Flute edges and use for
un-baked crust or bake and then fill with filling.
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