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Imanistj

Pie Crust Recipe.

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I would like to make a one crust pie crust utilizing coconut flour. I have on hand:

Brown rice flour

White rice flour

Sweet rice flour

Coconut flour

Sorghum flour

Tapioca flour

Millet flour

Potato starch

Corn starch

Yellow corn meal

Xanthan gum

Right now I can use a recipe that is pressed but I would also appreciate two crust, rolled recipes.

Thanks


Nancy

I really am an ISTJ (Myers-Briggs Personality Type).

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Poor me--gluten free.

I'll have a grilled cheese sandwich--hold the bread.

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I have uses a few recipes from this site. I thought this pie crust sounded good. The whole pie sounds good and would be great for thanksgiving.

http://www.freecoconutrecipes.com/recipe_G...Pumpkin_Pie.htm


Me:
Celiac disease(positive blood work/biopsy- 10/2008), gluten free oat intolerent, Hashimoto's Thyroiditis/Disease, Raynaud's Disease


DS2(age 9):
celiac disease(positive IgA tTG, no biopsy- 11/2010)


DS1(age 13):
repeated negative bloodwork and negative EGD/biopsy. Started on a gluten free trial(8/2011). He has decided to stay gluten free due to all of the improvements he has experienced on the diet.

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I got this recipe out of Cooking with Coconut Flour cookbook. I haven't tried it yet but the instructions do say to handle with care because the dough does break. If you try it let me know how it turns out.

Double Coconut Pie Crust

3/4 Cup Sifted Coconut Flour

3/4 Cup Flaked Coconut

3 Eggs

1 Tablespoon Honey (opt.)

1/3 Butter (melted)

1/4 Teaspoon Salt

Sift the flour and set aside. Throughly mix all the remaining ingredients together. Add coconut flour in the last and mix it in well to form the dough. Kneed dough with your hands for about 1 minute.

Put a sheet of wax paper on a flat surface. Tape edges ot paper down so it doesn't move. Form pastry into a ball place it on the wax paper, flatten it with you hand until it is about 6 inches in diameter. Place another sheet of wax paper on top of the dough. Using a rolling pin flatten the pastry between the two sheets of wax papet until it is no moer than 1/4 inch thick.

The easiest part is over. Getting the dough into the pie pan is the hardest part of the pie making process. Slip a thin stiff falt object underneath the bottom layer of the wax paper. This object object will serve as your support for the dough as you lift and turn it over into the pie pan. Remove the top sheet of wax paper. Place one hand underneath your support. Place your other hand on top of the dough to hold it in place. Gently, but quickly flip the dough over and on the top of your pie pin. Shape the dough into the pan and remove the remaining sheet of wax paper. Seal cracks or holes by pressing the edges together use scrapes of pastry to fill in breakes if nesessary. Trim overhanging edges of pastry and flute as desired. Fill and bake as directed by pie recipe.

It seems complicated to me but I think I have make pie crust from maybe once or twice before celiac and I am guessing this is a more delicate crust. I am sure it taste good I love to use coconut flour.


Chrissy

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I got this recipe out of Cooking with Coconut Flour cookbook. I haven't tried it yet but the instructions do say to handle with care because the dough does break. If you try it let me know how it turns out.

Double Coconut Pie Crust

3/4 Cup Sifted Coconut Flour

3/4 Cup Flaked Coconut

3 Eggs

1 Tablespoon Honey (opt.)

1/3 Butter (melted)

1/4 Teaspoon Salt

Sift the flour and set aside. Throughly mix all the remaining ingredients together. Add coconut flour in the last and mix it in well to form the dough. Kneed dough with your hands for about 1 minute.

Put a sheet of wax paper on a flat surface. Tape edges ot paper down so it doesn't move. Form pastry into a ball place it on the wax paper, flatten it with you hand until it is about 6 inches in diameter. Place another sheet of wax paper on top of the dough. Using a rolling pin flatten the pastry between the two sheets of wax papet until it is no moer than 1/4 inch thick.

The easiest part is over. Getting the dough into the pie pan is the hardest part of the pie making process. Slip a thin stiff falt object underneath the bottom layer of the wax paper. This object object will serve as your support for the dough as you lift and turn it over into the pie pan. Remove the top sheet of wax paper. Place one hand underneath your support. Place your other hand on top of the dough to hold it in place. Gently, but quickly flip the dough over and on the top of your pie pin. Shape the dough into the pan and remove the remaining sheet of wax paper. Seal cracks or holes by pressing the edges together use scrapes of pastry to fill in breakes if nesessary. Trim overhanging edges of pastry and flute as desired. Fill and bake as directed by pie recipe.

It seems complicated to me but I think I have make pie crust from maybe once or twice before celiac and I am guessing this is a more delicate crust. I am sure it taste good I love to use coconut flour.

That sounds delish! Instead or rolling and flipping, I wonder if you could just press it evenly into the pie plate?? It should work for a one crust pie...I have seen it in other recipes.


Come unto me, all ye that labour and are heavy laden and I will give you rest. Matthew 11:28

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