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gluten-free Pie Crusts?

churn

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churn Newbie
churn
Posted

I am looking for a good recipe to roll and bake my own pie crusts. I am not that well versed in baking with the gluten-free flours and not sure if I should blend my own or (preferrably) find a flour that is pre-blended already.

I'm specifically looking to bake a quiche so I need a crust that is taller than the typical pre-made pie crusts. If anyone has some good experiences here I'd love to hear tips or specific recommendations.

thank you

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flourgirl Apprentice
flourgirl
Posted

I'm not sure how this would work for quiche, but it works fine for pies. I don't know why it wouldn't work for you, too. Best I've found so far:

2/3 cup brown rice flour

2/3 cup tapioca flour

2/3 cup potato starch

3 TBL corn starch

1 TBL xanthan gum

1 1/2 tsp salt

10 TBL cold butter in chunks

2 eggs beaten

in processor mix dry ingrediants

Add cold butter - pulse until it resembles coarse corn meal

Add beaten eggs - mix until it forms a ball

Divide dough in 2

Roll between wax paper or plastic

Continue with recipe

I like to roll mine out fairly thin. This crust will brown slightly...but not like glutin flour

Good luck with your recipe!

happygirl Collaborator
happygirl
Posted

We use the Gluten Free Pantry Pie Crust mix with excellent results.

jerseyangel Proficient
jerseyangel
Posted
We use the Gluten Free Pantry Pie Crust mix with excellent results.

This is what I use, also. :)

pickle Newbie
pickle
Posted

I usually make the crust free quiche recipe from allrecipes.com. I've also had great turnout with a mashed potato crust. Not the same as pastry, but very tasty!

purple Community Regular
purple
Posted

Pie Crust

Here is a thread on pie crusts:

https://www.celiac.com/gluten-free/lofivers...php/t51373.html

This one I have used many, many times for mini pot pies (just press into a jumbo muffin pan and top with a small crust that's been pressed or rolled out, makes 6) and it works great! I have never rolled it out for a big pie. I plan to when my gluten-free dd is home someday.

I used 2 eggs once instead of the 1 egg and 2 yolks and the crust was "splattery/spitty and cracked so I don't advise it.

Open Original Shared Link

This one is the same one posted above with rolled out comments (posted twice so you could read all the tips on both links)

<a href="Open Original Shared Link free.com/topic4517.html" target="external ugc nofollow">Open Original Shared Link free.com/topic4517.html</a>

Darn, Cruelshoes said its hard to get the links to work on that site, something about a tiny url????

So go back up to the first link above and click on it, then scroll to "cruelshoes" and click on the link she has...it will take you right to her comments...sorry if this is confusing.

gluten freedom Rookie
gluten freedom
Posted
I am looking for a good recipe to roll and bake my own pie crusts. I am not that well versed in baking with the gluten-free flours and not sure if I should blend my own or (preferrably) find a flour that is pre-blended already.

I'm specifically looking to bake a quiche so I need a crust that is taller than the typical pre-made pie crusts. If anyone has some good experiences here I'd love to hear tips or specific recommendations.

thank you

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gluten freedom Rookie
gluten freedom
Posted

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?"

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

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!

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