Thanksgiving’s Coming–And I Need A GOOD Gluten-Free Crust

I hate making crust. I mean I hated it when I could eat wheat. It probably has something to do with the fact that I could never roll out the dough right. It was always too think or too lumpy or too crumbly.

Now that I’m gluten-free I can’t find a crust that tastes yummy. Most of the year that’s not a big deal, but Thanksgiving is coming and I REALLY want a good old-fashioned pumpkin pie.

So I’m turning to you Chicklets readers… Do you have a great family recipe that I can convert to gluten-free? Or do you have a fantastic gluten-free crust recipe that you want to share? Help a Chicklet out, please!

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9 thoughts on “Thanksgiving’s Coming–And I Need A GOOD Gluten-Free Crust

  1. Here’s the one I use. I’ve served this on several occasions and people don’t even know it’s gluten free.

    Four Flour Bean Mix
    From
    Living Well Without Wheat The Gluten-Free Gourmet by Bette Hagaman
    This exchanges cup for cup with wheat flour and has enough protein so that in many cases you can take your regular cake or cookie recipe and not have to make any additions exept for some xanthan gum.
    Formula For 9 cups flour
    2/3 part Garfava bean flour 2 cups Gafava bean flour
    1/3 part Sorghum flour 1 cup Sorghum flour
    1 part Cornstarch 3 cups Cornstarch
    1 part Tapioca flour 3 cups Tapioca flour
    In a very large bowl mix all ingredients together with a whisk. Store in a dry location.
    Using Xanthan gum:
    For breads: 3/4 teaspoon per cup of flour
    For cakes: 1/2 teaspoon per cup of flour
    For cookies: 1/4 to 1/2 teaspoon per cup of flour

    Four Flour Pastry
    From
    Living Well Without Wheat The Gluten-Free Gourmet by Bette Hagaman
    2 c Four Flour Bean mix 1/3 cup butter flavor Crisco
    1/4 c sweet rice flour 3 T liquid egg substitute or 1 small egg
    1 tsp xanthan gum 1 T vinegar
    1 tsp baking powder 3 T ice water
    1/2 tsp salt Sweet rice flour for rolling
    2 tsp sugar
    1/3 c margarine or butter
    Note: I use lard instead of Crisco and the real egg and butter. The recipe comes out just fine with those substitutions.
    In a medium bowl, whisk together the flours, xanthan gum, baking powder, salt and sugar. Cut in the margarine and Crisco in small pieces until the shortening is the size of lima beans (not cornmeal).
    Beat the egg with a fork and add the vinegar and ice water. Stir into the dry ingredients, forming a ball. You may refrigerate to chill, but it is not necessary.
    Divide dough into two halves and roll the first half out onto plastic wrap dusted with sweet rice flour. Transfer to a pie tin by inverting the plastic wrap. Add the pie filling and roll out the second half of the dough. Place the second crust over the filling. Seal the edges and bake as directed for the filling used.
    For a baked pie shell, prick the pastry with a fork on the sides and bottom. Bake in a preheated 425 degree oven for about 12 to 14 minutes. Cool before filling. Makes one 2-crust pie or 2 pie shells.
    Nutrients per serving: Calories 185. Fat 85g, Carbohydrate 26g, Cholesterol 0, Sodium 105mg, Fiber 1g, Protein 1g.

  2. Apparently the person who came up with this recipe was not familar with gluten free flours and its their lack of GLUE. If you want to use this dough recipe, make sure to add a beaten egg. If the dough is still to dry, add enough ice cold water until the dough comes together. And remember if too liquidy add a a lil more of gluten free flour. Also to make sure the dough doesn’t poof up on you when you prebake the crust, line the crust with parchment papers and then put dried beans on top. Back for 2 or 3 minute or just until the crust is lightly brown and feeling dry.

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