Gluten Freedom

Here is a very coveted recipe for gluten free pie crust which I have perfected. I made this through out the Holidays, for my family, my office and for my husband's work as well. It was loved by all and no one could tell that it was gluten free! In fact I was asked many times by some who were concerned "Are you sure this gluten free?"

Celiac.com Sponsor (A13):
Gluten Freedom's Easy & Delicious Pie Crust

Ingredients:

6 oz gluten free cream cheese

4 oz unsalted butter (room temp)

3/4 c cornstarch

1/2 c tapioca flour

1/2 c white rice flour

1/4 c sorghum flour

1/4 tsp. salt

1 tbls. granulated sugar

2 tsp. xantham gum

Directions:

Whisk the dry ingredients together, and set aside.

Blend the cream cheese and butter thoroughly.

Slowly add the dry ingredients and blend until dough forms tiny crumbles. If you do not have a Kitchen Aid mixer you may need to use good old fashioned elbow grease at this point, by getting your hands in there to knead until the mixture forms a ball.

Divide dough into 2 balls. (The best thing about this recipe is is does not need to be chilled to roll out. In fact room temp. rolls easier.)

Roll 1 ball between 2 sheets of wax paper that have been lightly coated with a sprinkle of white rice flour. (This dough is extremely forgiving so if it tears do not worry, just pinch it together and you are good to go!)

Fill with pie filling and bake at 350 degrees F.

For a quiche you may want to omit the sugar and add some dill weed and garlic powder. Wicked yummy!

Pre-bake the pie crust for about 10 min.

To prevent the crust from rising during a pre-bake, just place some parchment paper over the crust and fill with uncooked/dried beans.

Try this crust and I guarantee that this will be loved by even those who do not need to eat gluten free, which is very liberating. It's gluten freedom not just gluten free!