Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Dairy Free Pie Crust?
0

8 posts in this topic

I'm baking a pumpkin pie for Christmas and I'm making the crust myself. I found a gluten free recipe that uses white rice flour instead of wheat flour, but I also want to make it dairy free so I want to substitute the butter in the recipe as well. The best substitute seems to be Earth Balance or a soy butter, but the store I shop at has a limmited selction of butters and margerine and the ones I've looked at still have buttermilk in them so I'm thinking I'll have to go another route.

I guess the next best thing seems to be vegetable shortening, but my recipes also calls for a fair amount of vegetable shortening so if I replace the butter with shortening I'd basically just be doubling the amount of vegetable shortening that the recipes calls for which doesn't make any sense to me.

So now I'm thinking I should use vegetable oil, but I'm also finding websites that say coconut oil is a better butter substitute for baking than plain vegetable oil. So my question... what do I use to substitute the butter without messing up my pie crust? I'm not an expert baker and I've never made a pie crust before so any help wpuld be greatly appreciated. Thanks!

0

Share this post


Link to post
Share on other sites


Ads by Google:

If I were you, I would make a few test pie crusts before the holiday so you can see if they work or not. I would also, if this is your first time baking any sort of pie crust, follow a set recipe.

The other thing you can do is just bake the pumpkin filling as a pudding, top it with pecans, and skip the crust. That is what we do here because we use coconut milk and the filling is already so rich, it would be superfluous to add calories in the form of crust to it.

As for the butter substitutes, you can use vegetable oil, fruit oil such as grapeseed, coconut oil, or even lard if you want to avoid dairy.

When searching for gluten-free pie crusts that did not use butter, I searched for vegan recipes to make it an easier search.

Here is a gluten free Vegan recipe from nourishingmeals blog, that does not use egg, either, but it will give you an idea. I haven't tried this, but it claims to be flakey. I do know that sorghum flour is a nice thing to put in baked goods. this is a double crust recipe :

gluten-free Sorghum Vegan Pie Crust

http://www.nourishingmeals.com/2010/11/deep-dish-apple-pie-gluten-free-vegan.html

Same blog, single crust recipe with sorghum and ground pecans and coconut oil

http://www.nourishingmeals.com/2009/10/gluten-free-pumpkin-cheesecake-recipe.html

No Roll, Pat in Pan, Gluten Free Vegan Pie Crust from Gluten Free Easily

http://glutenfreeeasily.com/no-roll-never-fail-press-in-gluten-free-pie-crust/

The flour mix was rice, cornstarch, and almond meal. It's easy to grind almonds in a blender.

Here is another Gluten Free, Pat In the Pan, almond flour pie crust with grapeseed oil from Elana's Pantry (a variation on this is the one I would be most likely to use. I would add some cinnamon to it ) This recipe makes a single crust. You can substitute maple syrup or honey for the agave, or even a bit of brown sugar and water, if you don't have any. Almond flour does not need xanthan gum in this recipe. If you cannot find almond flour, you can grind your own in a blender, but they will be more mealy. However, you could then use a cup of almond meal and then a half cup of some other gluten-free flour, anything from sorghum to rice/cornstarch.

Bonus. Recipe for chocolate cream filling on same page, gluten-free and dairy free. whoo !

http://www.elanaspantry.com/chocolate-cream-pie/

This recipe is a version of Bette Hagman's "Donna Jo's Dream Pastry" it calls for butter but all shortening, or half shortening, half lard could be used (makes double crust) Bette Hagman's recipes always have a high probability of working. Get her cookbook to use as a reference, if you can.

http://www.imadetoast.com/2010/10/gluten-free-caramel-apple-pie.html

Gluten Free Girl's (Shauna's) Pie Crust (warning, has oat flour, some celiacs react, may want to substitute) uses butter, or butter substitute, and lard, makes 2 crusts. Shauna's recipes also tend to work, altho they are a bit more complex, because she is very precise with her measurements, I would bookmark her blog and read it regularly, just for all the amazing cooking tips

http://glutenfreegirl.blogspot.com/2009/11/gluten-free-pie.html

0

Share this post


Link to post
Share on other sites

I would suggest the Vinegar Pasty from Betty Hagman:

Vinegar Pastry by Betty Hagman. This makes two crusts.

1 c white rice flour

3/4 c tapioca flour

3/4 c cornstarch

1 t xanthan gum

3/4 t salt

1 T sugar

Combine all of the above. Cut into it: 3/4 c shortening.

Blend together:

1 egg, lightly beaten

1T vinegar

Add this to the flour mixture.

Add ice water, 1 T at a time, and toss with a fork until it holds together when squeezed without being crumbly or sticky. Divide in 2 and wrap with plastic wrap and refrigerate for 30 min. At this point you can freeze it.

Roll out between pieces of rice-floured wax paper or plastic wrap, remove the top one and invert into the pie plate. Finish and bake as usual for your pie recipe. Bake all the scraps as well, spread them with jelly, and pretend they're poptarts.

I have had good luck thawing this after months of freezing, and gluten-eaters don't know there's anything different from regular crust.

I made this for pie at Thanksgiving...it was AWESOME!!

0

Share this post


Link to post
Share on other sites

I would suggest the Vinegar Pasty from Betty Hagman:

Vinegar Pastry by Betty Hagman. This makes two crusts.

1 c white rice flour

3/4 c tapioca flour

3/4 c cornstarch

1 t xanthan gum

3/4 t salt

1 T sugar

Combine all of the above. Cut into it: 3/4 c shortening.

Blend together:

1 egg, lightly beaten

1T vinegar

Add this to the flour mixture.

Add ice water, 1 T at a time, and toss with a fork until it holds together when squeezed without being crumbly or sticky. Divide in 2 and wrap with plastic wrap and refrigerate for 30 min. At this point you can freeze it.

Roll out between pieces of rice-floured wax paper or plastic wrap, remove the top one and invert into the pie plate. Finish and bake as usual for your pie recipe. Bake all the scraps as well, spread them with jelly, and pretend they're poptarts.

I have had good luck thawing this after months of freezing, and gluten-eaters don't know there's anything different from regular crust.

I made this for pie at Thanksgiving...it was AWESOME!!

I agree with Melinda on this recipe...it is the one I use all the time.....a great starter recipe for those who have never made a gluten-free pie crust before.

0

Share this post


Link to post
Share on other sites

I agree with Melinda on this recipe...it is the one I use all the time.....a great starter recipe for those who have never made a gluten-free pie crust before.

I saw this on a TV show. The filling (which I am not including as it has cream), is not cooked, so I expect you could substitute any uncooked filling after this is made. I will try this soon, but the TV show cooks said it was very easy.

* 6 ounces ground almonds

* 1 egg white

* 2 ounces caster sugar (superfine)

Work the ground almonds, egg white, and sugar into a paste and knead into a ball. On a sugared surface, roll out to a round large enough to line an 8-inch nonstick flan tin, 1/4-inch thick and leave to dry for 30 minutes.

Preheat the oven to 350 degrees F.

Place the rested pastry in the tin and decorate the edges with the finger and thumb technique. Line with foil (but no baking beans) and bake blind for 20 to 25 minutes. Watch carefully to avoid scorching. Leave to cool.

0

Share this post


Link to post
Share on other sites




I saw this on a TV show. The filling (which I am not including as it has cream), is not cooked, so I expect you could substitute any uncooked filling after this is made. I will try this soon, but the TV show cooks said it was very easy.

* 6 ounces ground almonds

* 1 egg white

* 2 ounces caster sugar (superfine)

Work the ground almonds, egg white, and sugar into a paste and knead into a ball. On a sugared surface, roll out to a round large enough to line an 8-inch nonstick flan tin, 1/4-inch thick and leave to dry for 30 minutes.

Preheat the oven to 350 degrees F.

Place the rested pastry in the tin and decorate the edges with the finger and thumb technique. Line with foil (but no baking beans) and bake blind for 20 to 25 minutes. Watch carefully to avoid scorching. Leave to cool.

Sounds yummy! I will have to try that for cheesecake pie!

0

Share this post


Link to post
Share on other sites

I've been wanting to try the vinegar recipe, will have to. I was going to also suggest using extra virgin coconut oil as a butter replacement. Might work.

0

Share this post


Link to post
Share on other sites

I would suggest the Vinegar Pasty from Betty Hagman:

Vinegar Pastry by Betty Hagman. This makes two crusts.

1 c white rice flour

3/4 c tapioca flour

3/4 c cornstarch

1 t xanthan gum

3/4 t salt

1 T sugar

Combine all of the above. Cut into it: 3/4 c shortening.

Blend together:

1 egg, lightly beaten

1T vinegar

Add this to the flour mixture.

Add ice water, 1 T at a time, and toss with a fork until it holds together when squeezed without being crumbly or sticky. Divide in 2 and wrap with plastic wrap and refrigerate for 30 min. At this point you can freeze it.

Roll out between pieces of rice-floured wax paper or plastic wrap, remove the top one and invert into the pie plate. Finish and bake as usual for your pie recipe. Bake all the scraps as well, spread them with jelly, and pretend they're poptarts.

I have had good luck thawing this after months of freezing, and gluten-eaters don't know there's anything different from regular crust.

I made this for pie at Thanksgiving...it was AWESOME!!

I have gotten lazy. I figured out I could throw everything in my Kitchen Aid and mix it. It doesn't get tough like gluten pasta does. :D

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,657
    • Total Posts
      921,628
  • Topics

  • Posts

    • Hi, you can try reporting your own post.  That should alert the site admin of your request.  I don't think they can delete your posts, but changing your user name may be possible.
    • Hi Pablito, Welcome to the forum! You are right, you should keep eating gluten  until the tests are all done.  The skin problems you describe ma be a condition only celiacs get.  The condition is called dermatitis herpetiformis (DH for short),  DH causes an itchy rash that is usually symetrical on the body.  You get the rash on both arms or legs etc.  It makes little blisters on the skin.  They are caused by IgA antibodies in the skin.  There i a test for DH where they take a small skin sample (biopsy) from the skin next to a blister and check it for IgA antibodies.   If they find DH, then you have celiac disease.  The 2 conditions are never separate.  there is a section of this forum dedicated to dermatitis herpetiformis with lots more information. The usual diagnostic process is to do a celiac antibodies blood test first, and then an endoscopy to test for damage to the gut lining.  But with DH, it is better to get the skin biopsy done instead of the endoscopy. Celiac disease is passed on in genes, so your children should be tested also if you are diagnosed.
    • Research Celiac Ataxia for potential diagnosis. Look at Milk and dairy for potential head and sinus related issues.  I stopped dairy and I can breathe now! Saturated fat may also be a problem, but it's mostly dairy!
    • It is best not to try and do this on your own. Talk to your allergist. Not all will deal with food intolerances but if yours doesn't find one who will.  Mine had me fill out a very detailed diet questionaire and tested for true allergies before he gave me my starting point. I will admit I wasn't real happy with my starting point since none of my usual foods were on it. He said that I was most likely to react to foods I ate the most so most of the 5 I either rarely ate or didn't really like. The prescribed starting point he formulated was designed to make sure I had adaquate nutrition and enough calories.   It took about 2 weeks before a lot of my tummy issues resolved and I was then able to start adding foods in one at a time for a week before moving on to the next.  He said food intolerance reactions can take up to a week to show up so I had to be sure it was a full week between food additions. I did have to call three offices before I found a doctor who could do the formulation of the diet but this guy truely saved my life. Out of all the doctors I had seen, including specialists in big hospitals, he was the one responsible for finally realizing I was celiac. He of course referred me back to my clueless GI doctor who confirmed the diagnosis by almost killing me with a gluten challenge. I should note that some of my intolerance (not gluten of course) did resolve after I had healed. Even dairy which I hadn't been able to have for years! I hope you can get some answers and are able to heal soon.
    • I'm 43 years old. I'm married and have two teen daughters. After all these years it was one of my daughters who tonight said to me: "you probably have Celiac disease" after hearing my wife and I talking about all the pimples I always get on my arms. I never heard of the disease but I have heard about a lot of people having gluten allergies and didn't know they were the same thing. So I started looking it up on the internet. Turns out I have had all the symptoms all my life and no one has ever said anything about it possibly being Celiac disease. When I was a kid my doctor gave me prescriptions to antibacterial soaps to use for the arm pimples. Hibitane I think was one of them. And I've always had swollen looking ankles as long as I can remember. All my life people have noticed it. As a kid and teen I played lot's of sports and have broken my ankles and sprained them so my mom and I brushed it off at that and so did my family doctor when I was young.  But I always thought it was weird that the swelling continued all these years.  I have had a bloated feeling stomach all my life too and chronic diarrhea. My stomach is always hard and swollen feeling. Not ever knowing what that stuff was related too so I have never mentioned the bloat or diarrhea to a doctor. Just kind of embarrassing I guess. As my wife and I were reading about Celiac Disease on the internet together tonight she pointed out to me that that's probably why these symptoms almost all went away when I did a very low carb diet for about a year straight to lose weight a couple years ago. I had solid bowel movements, no bloat, ankle swelling went down but I thought the improvements were from weight loss and just eating healthier . But perhaps in reality it probably had a lot more to do with not eating all the wheat products/gluten products. So tomorrow I will be seeing my doctor to talk to him about it and to ask for the blood tests. I have read that I should continue eating gluten though until my testing is done. So that is crappy but I guess it's better to know for sure. Something else I think I should point out too is that I get headaches quite a bit after having big meals. Now I am thinking that may have something to do with the gluten too. I have read that some people with Celiac also get headaches with the other symptoms. It's great to see there is a forum like this to help people out with these issues. If I test positive for Celiac I will for sure be following this forum closely for advice and diet/nutrition help.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,658
    • Most Online
      3,093

    Newest Member
    Mandi E
    Joined