Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Help Celiac.com:
    eNewsletter
    Donate

Pie crust


thegirlsmom

Recommended Posts

thegirlsmom Apprentice

I really need a good pie crust recipe!  One that holds together, and I could use for fried pies

Link to comment
Share on other sites
  • 2 weeks later...

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Fundog Enthusiast

I see no one has responded to your query.  Unfortunately I have yet to try making a pie crust.  It was something I never mastered before going gluten free.  Have you looked on Pinterest?  You might find something there.

Link to comment
Share on other sites
Jmg Mentor

I havent used it, not much of a baker tbh, but this one looks good: Open Original Shared Link

Link to comment
Share on other sites
  • 5 months later...
Ennis-TX Grand Master

I got two for you one for pie crust that is like a gram cracker pie crust, and one that is great for fried pies.

Grain Free Pie Crust

Cooking oil or parchment paper
2 cups almond flour
1/4 tsp. salt plus1/8 tsp. salt
Pinch of stevia
2 Tbsp. plus 2 tsp. coconut oil, melted
2 Tbsp. pure maple syrup

1. Preheat oven to 350 F.
2. Either grease the bottom of an 8.5-in. spring form pan or pie pan OR line an 8-in. square baking pan with parchment paper.
3. In bowl, combine all ingredients; stir to form crumbles.
4. Transfer crumbly dough to prepared pan; press dough down evenly and firmly with hands.
5. Bake 14 minutes.
6. After baking, remove; press down crust with a spoon. (For a 9-in. pan, increase all ingredients by 1.5 times. Baking time will remain the same.)

 

The other is one I used for making empanadas (mexican fried or baked stuffed pastry)

4 sweet plantains
salt
Filling of choice (savory cheese and chive, Ground meats, or sweet pie fillings)


1. Bring a pot of water to a boil over medium high heat with a bit of salt
2. Skin and all chop into 2-3" pieces and boil for 20mins til soft
3. Remove from water and remove the peels, cut them in half and scrape out the seeds, proceed to mash up the soft remaining plantains with a pinch of salt until you get a dough like consistency and let cool,
4. Wet your fingers with some water and take a a handful of it mashing it out in your hands in a circular motion making it flat, fill with your filling of choice and close and roll it up. Proceed to either fry it or you can bake it, Times on these depend on the filling. I like to fill it with pumpkin puree and roll in cinnamon sugar for the classic ones my grandma used to make.

Link to comment
Share on other sites
squirmingitch Veteran

Ennis, would the plaintains you use for the empanadas be very ripe or not ripe at all or somewhere in between?

Link to comment
Share on other sites
Ennis-TX Grand Master

I like to use them when they are yellow and sweeter but still firm, if they are riper they tend to be sweeter.

Link to comment
Share on other sites
squirmingitch Veteran

Thanks!

Link to comment
Share on other sites

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



  • 2 weeks later...
Ennis-TX Grand Master
On 1/1/2017 at 10:54 AM, squirmingitch said:

Thanks!

How did the plantains work for you. I did some experiments when making the baked version for my grandmas funeral anniversary. I learned that green unripe ones give it a more potato starchy yeild and are really hard to get to form right and require a food processor and water. Also found baking them at 375 for about 25-30mins with the yellow ripe ones (Yellow and black splotchy while still being firm) works pretty good. You have to boil them til they start to pop out the skins on the ends and best to have the pieces under 2" in length when you chop them up to be boiled. Mine turned out great and made my mother quite happy that I had picked it up filling the empanadas with a filling of pumpkin puree and cinnamon and tossing them in cinnamon sugar before baking. Just like grandmas........almost (She was great at making huge ones and somehow my texture is a tad off from hers.) I know she made a black bean puree version and a pumpkin and cinnamon version often baked, and fried versions with a odd kind of cheese and sauteed onions, or meat versions.

Link to comment
Share on other sites
squirmingitch Veteran

I haven't been able to find any plantains yet. Grrrrrrrrrrrrrrrrrrrrrrrrrrrrrr!!!!!!!!!!!!!! This is sort of a po dunk town and sometimes it can be hard to find certain things. I have my eyes open for them though and as soon as I find some I'm going to try it. Thanks for the tips though!

Ohhhhhhhhhh, the fried ones with cheese & sauteed onions or fried meat versions...... You're making my mouth water.

Link to comment
Share on other sites

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      120,162
    • Most Online (within 30 mins)
      7,748

    Lenabeana
    Newest Member
    Lenabeana
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • CatherineWang
      I'm pretty sure that in stores, you can find plenty of gluten-free options. But they are usually a bit more expensive.
    • cristiana
      Hello @BunnyBrown and welcome to the forum. I cannot say that I have had the procedure you describe, but recently I did have general surgery and was routinely intubated.  That pain was what troubled me most after the operation, far more than the operation site.  It took a few days to really settle down, I was quite badly bruised. It was taking so long I was a bit concerned so asked the question on another forum. A few patients came back to me and said they had suffered the same.  I imagine in my own case possibly the throat got bashed about a bit,  maybe they had difficult inserting the tube?  I've suffered with a painful throat post-endoscopy too, but never as long as the intubation pain.   I hope you will be feeling better very soon.   PS BTW - love the name!  I saw this today in an Easter display in a shop and your name reminded me of it.🙂  
    • cristiana
      This wonderful, Anne. I think you have a point about why people disappear off forums.  I found the first few years post diagnosis a real struggle and frankly wondered if I would ever feel better (not to dishearten people, but just to say it can take a while longer for some folk to heal).  However, once my antibodies were back within normal range it really has made a big difference to my health.  I've chosen to stick around because I'm a Mod, otherwise I might have been one of those that disappeared, too!      
    • Exchange Students
      Yes absolutely, we work with all public schools and some private schools in all 50 states.
    • Scott Adams
      Just a quick question, can the host live in any state in the USA?
×
×
  • Create New...