I can't begin to tell you all how very excited (and gratified!) that I am right now. I've been trying for years to make a gluten free pie crust that you could work with, was mostly whole grain and TASTED like regular pie crust....well, it's happened, folks! Everyone in the family rated it a hit...especially hubby who gave it the ultimate compliment..."you'd never know it wasn't real". Just had to share! This was a turkey pot pie done in a 9x13 pan...can't wait to bake an apple pie! Here is the recipe if anyone would like it....it really DOES taste like the old-fashioned kind! Blessings! ~Sue~
Wonderful Gluten Free Pie Crust
This is what I made and it made a medium thickness crust for a top and bottom of a 9x13 pan.
3 cups sweet brown rice flour 2 cups tapioca flour
2 tsp salt 1/2 tsp plain gelatin
*mix together well in large bowl, then I dumped it into my rather large food processor...or you can keep it in the bowl if you don't have a food processor.
If using food processor, add 1 8oz block of lite cream cheese, 2 sticks of butter (slightly softened)....process until looks like little peas. ( if no processor...use a pastry blender or 2 butter knives and do the same thing)....then add 2 beaten eggs and 4 beaten egg yolks, and 7 tablespoons of icewater. ( I saved the egg yolks to make a chocolate angel food cake) Anyway...pulse, then process until it just comes together. ( if no processor, you would stir until it comes together.)
Wrap in waxed paper and chill for at least a couple hours. Divide into balls and roll out on waxed paper dusted with tapioca starch....turn once or twice and keep everything nicely dusted with the tapioca starch...then simply use as normal. You CANNOT fold this and place in pan...you have to either flip it into the pan or slide it into the pan...depending on how much tapioca starch you used. This is not as easy to work with as typical pie crust made from wheat flour, but is the easiest I've ever worked with that is gluten free! Happy baking!
Wonderful Gluten Free Pie Crust
This is what I made and it made a medium thickness crust for a top and bottom of a 9x13 pan.
3 cups sweet brown rice flour 2 cups tapioca flour
2 tsp salt 1/2 tsp plain gelatin
*mix together well in large bowl, then I dumped it into my rather large food processor...or you can keep it in the bowl if you don't have a food processor.
If using food processor, add 1 8oz block of lite cream cheese, 2 sticks of butter (slightly softened)....process until looks like little peas. ( if no processor...use a pastry blender or 2 butter knives and do the same thing)....then add 2 beaten eggs and 4 beaten egg yolks, and 7 tablespoons of icewater. ( I saved the egg yolks to make a chocolate angel food cake) Anyway...pulse, then process until it just comes together. ( if no processor, you would stir until it comes together.)
Wrap in waxed paper and chill for at least a couple hours. Divide into balls and roll out on waxed paper dusted with tapioca starch....turn once or twice and keep everything nicely dusted with the tapioca starch...then simply use as normal. You CANNOT fold this and place in pan...you have to either flip it into the pan or slide it into the pan...depending on how much tapioca starch you used. This is not as easy to work with as typical pie crust made from wheat flour, but is the easiest I've ever worked with that is gluten free! Happy baking!
