Jump to content
  • Sign Up
  • Join Our Community!

  • Scott Adams
    Scott Adams

    Pie Crust #4 (Gluten-Free)


    This recipe comes to us from Martha Spinelle.

    My basic gluten-free flour recipe: 2 cups rice flour, ½ cup potato starch, ½ tapioca flour. I substitute this for just about any recipe I come across. Guar/xanthan gum: 1 teaspoon for every cup of gluten-free flour. (I copy the chocolate chip recipe off the package substituting the flour and adding the gum.....this has worked for just about every recipe I have ever found in any cookbook.) May be less for Cakes, and I dont use gum when I make Pancakes.

    ½ cup tapioca flour
    ½ cup (1 stick) Margarine
    ½ cup cornstarch
    ½ cup butter-flavor Crisco
    ¼ cup potato starch flour
    1 egg, cold
    1 cup sweet rice flour
    1 tablespoon gluten-free vinegar
    1 rounded teaspoon guar gum
    4 tablespoons ice water
    ½ teas salt
    Sweet rice flour for rolling
    Dash sugar (optional)
    (Xanthan gum can be used instead of Guar gum)

    Blend together the flours, gum, salt, and sugar. Cut in the cold margarine and Crisco in small dabs until you have shortening the size of lima beans (not cornmeal). Beat the egg using a fork; add the vinegar and ice water. Stir into the flour mixture, forming a ball. You may knead this a bit, since rice flour crusts can stand handling. Refrigerate the dough an hour or more to chill. (I chill mine overnight.)

    Divide dough and roll out on a sweet rice-flour board (or on floured plastic wrap, for easier handling). Place in a pie tin. If using plastic wrap, invert the dough into the pan, shape before removing the plastic. Bake as directed for the filling used. For a baked crust, prick the pastry with a fork on sides and bottom. Bake the crust in a preheated 450F oven for 10-12 minutes, or until slightly browned. Cool before filling. Makes enough for a 2-crust 9 pie, + 1 pie shell.


    User Feedback

    Recommended Comments

    There are no comments to display.



    Join the conversation

    You are posting as a guest. If you have an account, sign in now to post with your account.
    Note: Your post will require moderator approval before it will be visible.

    Guest
    Add a comment...

    ×   Pasted as rich text.   Paste as plain text instead

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • About Me

    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. In 1998 I founded The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

  • Related Articles

    Scott Adams
    This recipe comes to us from Linda Sowry.
    Makes one pie crust:
    1 ¼ cups gluten-free all purpose flour
    ¼ teaspoon salt
    1/3 cup shortening
    3 to 4 Tablespoons c...

    Jules Shepard
    Ingredients:

    1 tsp. apple cider vinegar 1/4 cup shortening (e.g. Earth Balance Shortening Sticks) 3 Tbs. honey or agave nectar 2 large eggs 2 1/4 tsp. rapid rise...

×
×
  • Create New...