Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Apple Pie Crust


JackieC

Recommended Posts

JackieC Newbie

I tried to make an apple pie using white rice flour. Boy was I dissapointed. :( It was awful! Tasted like sand. I had the throw the whole thing out.

Anyone have any good apple pie recipes - gluten free of course !

Thank you!! :)


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



kareng Grand Master

This recent thread might be helpful

JNBunnie1 Community Regular

You could have eaten the apples!!

:lol: :lol:

I had to do that with a bombed pie last week....

JackieC Newbie

You could have eaten the apples!!

:lol: :lol:

I had to do that with a bombed pie last week....

You're right... I should have. I was so discouraged that I just through the whole thing out!

JNBunnie1 Community Regular

You're right... I should have. I was so discouraged that I just through the whole thing out!

It happens!

:D :D

Ginsou Explorer

I tried to make an apple pie using white rice flour. Boy was I dissapointed. :( It was awful! Tasted like sand. I had the throw the whole thing out.

Anyone have any good apple pie recipes - gluten free of course !

Thank you!! :)

I'm surprised no one has come on board with Bette Hagman's pie crust recipe. Last week I paid $5.00 for a frozen store bought gluten free pie crust, and it was terrible. I ate the filling and my husband choked down the crust. Back to Bette Hagman's recipe for me.I double this recipe for a generous 2 crust pie because I find this recipe a bit too short on dough for a deep dish pie. I make cinnamon swirls with the leftover dough.

I let the refrigerated dough sit on the counter and warm up....cold dough simply does not roll out easily for me, yet many pie crust recipes say to use it cold. I live at a high altitude and sometimes add an extra egg or water to be able to work the dough properly.

1 cup white rice flour (I used brown rice)

3/4 cup tapioca flour

3/4 cup cornstarch

1 rounded teaspoon xanthan gum

3/4 teaspoon salt

1 Tablespoon sugar

3/4 cup shortening (I use Spectrum)

1 egg, lightly beaten

1 Tablespoon vinegar

2 to 3 Tablespoons ice water

In a medium bowl, whisk together the flours, cornstarch, xanthan gum, salt, and sugar. Cut in the shortening until pieces are the size of peas. Blend together the beaten egg, vinegar, and cold water. Stir in the flour mixture, holding back some, until the pastry holds together and forms a ball. (Kneading will not toughen this pastry.)

Form two balls and place in a bowl; cover and refrigerate for 30 minutes. Remove and roll one ball at a time between 2 sheets of plastic wrap that have been dusted with sweet rice flour. To place in a pie tin: Remove top sheet and using the other for ease of handling, invert the dough and drop it into the pan. Shape it into the curves before removing the second piece of plastic wrap. For a crust to be used later, bake in a preheated 450 degree oven for 10 to 12 minutes. For a filled pie, follow directions for that pie. Makes two 9" crusts or a double-crusted pie.

Ginsou Explorer

Carol Fenster's book, 1,000 gluten free recipes has a pie crust recipe similar to Bette Hagman's....has anyone tried Carol's recipe that is on page 587? Just curious.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



finally diagnosed Apprentice

I don't ususally make pie crust becuase I stink at baking / rolling dough etc. I have made this apple pie from Betty Crocker it is easy and my family loves it better than regular (gluten) apple pie. I found the hardest part for me was cutting the apples... it was good here is the recipe if you like it. I usually google betty crocker gluten free recipes and have very good results. Good Luck..

Impossilby Easy French Apple Pie

Filling

3 cups thinly sliced peeled apples (3 medium)

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup Bisquick

lpellegr Collaborator

I second the Bette Hagman crust. It works up beautifully and consistently and gets thumbs up from the gluten-eaters. That's my go-to pie crust recipe for apple pie or pumpkin. I have even used dough frozen for a year and gotten perfectly fine results (yeah, I'm a slob about my freezer, so sue me). And if you bake the scraps and smear them with jelly you can pretend you have Pop-Tarts. Dammit, now I want pie.

JackieC Newbie

Thank you everyone. This was all very helpful!

luvs2eat Collaborator

I'm a huge fan of Better Batter flour. I make pie crusts and throw the dough in the freezer and always have it available. I used to put together all the different flour flavors, but found the already mixed flour mixes much more usable.

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      129,609
    • Most Online (within 30 mins)
      7,748

    Michaela22
    Newest Member
    Michaela22
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Alibu
      I was tested back in 2017 and my TTG-IGA was mildly elevated (an 11 with reference range <4) but my EMA was negative and biopsy was negative. Fast forward to 2 weeks ago where I was like y'know what, I still have so many symptoms and I'm always so sick, I should repeat this, thinking it was not going to be positive.  I also found out through 23 and me that I do have the HLA-DQ2.5 gene so I thought it would be good to repeat given my ongoing symptoms. Well my blood work came back with a ttg-iga level of 152.6 with a reference range of <15 and my EMA was positive and EMA titer was 1:10 with reference range of <1:5. I guess I'm nervous that I'm going to do the biopsy and it's going to be negative again, especially since I also had an endoscopy in 2020, not to look for celiac but just as a regular 5 year thing I do because of all my GI issues, and they didn't see anything then either. I have no idea how long the EMA has been positive but I'm wondering if it's very recent, if the biopsy will show damage and if so, if they'll say well the biopsy is the gold standard so it's not celiac? I of course am doing all the things to convince myself that it isn't real. Do a lot of people go through this? I think because back in 2017 my ttg-iga was elevated but not a huge amount and my EMA was negative and my biopsy was negative, I keep thinking this time it's going to be different. But this time my ttg-iga is 152.6 with reference range <15, and my EMA was positive. BUT, my titer is only 1:10 and I keep reading how most people here had a ttg-iga in the hundreds or thousands, and the EMA titer was much higher. So now I am convinced that it was a false positive and when they do the biopsy it'll be negative.
    • trents
      Welcome to the forum, @linnylou73! Are you claiming this based on a reaction or based upon actual testing?
    • linnylou73
      Sams club membermark columbian coffee is either cross contaminated or the pods contain gluten
    • KimMS
    • Scott Adams
      This varies a lot from person to person. I include foods that are not certified gluten-free but are labelled "gluten-free", while super sensitive people only use certified gluten-free. Both types of products have been found to contain gluten, so there are no guarantees either way: It you are in the super sensitive group, eating a whole foods based diet where you prepare everything is the safest bet, but it's also difficult. Eating out is the the most risky, even if a restaurant has a gluten-free menu. I also include items that are naturally gluten-free, for example refried beans, tuna, pasta sauces, salsas, etc., which have a low overall risk of contamination.
×
×
  • Create New...