Thursday, August 7, 2008

Good Wheat-Free Pie Crust

Today I was speaking with someone who is unable to digest wheat allergy. It had been a while since I've met someone with this food allergy, and I was reminded of how difficult is can be to cook for someone who can't digest gluten.

Therefore I decided to post this recipe for a wheat-free piecrust. Working with the dough can be a bit frustrating, but the results are actually quite delicious. The trick is to use cold ingredients (I even kept the flour in the fridge) and chill the dough twice — once after making it, and again after it has been rolled out.

If you are making the pie for someone who is unable to eat dairy replace the butter with and equal amount of frozen coconut oil. Instead of an egg wash, brush the crust with rice milk.

This recipe makes two 8-inch piecrusts, perfect for a covered pie, such as my apple-cranberry pie.

Gluten-Free Pie Crust

1 cup four blend (see below)
3⁄4 cup arrowroot
1⁄2 cup sweet-rice four
1 tbs + 1 tsp maple sugar
1 tsp xanthan gum
1⁄2 teaspoon guar gum
1⁄2 tsp salt
1⁄2 cup + 2 tbs butter
1⁄4 cup rice milk
Rice four for dusting
1⁄2 egg for egg wash

Flour Blend
1 1⁄2 cup sorghum flour
1 1⁄2 cup cornstarch
1 cup tapioca flour
1⁄2 cup almond flour

Whisk together dry ingredients. Cut in cold butter. Add in milk one tablespoon at a time until the dough comes together. Chill overnight. Roll out top and bottom crusts. Add filling and top crust. Set in freezer for 15 min. Bake for about one hour covered with foil at 350 degrees. Remove foil. Add egg wash. Increase heat to 400 and cook uncovered for about 15 min.

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