Make sure you add xanthan gum if you flour blend does not already include it. Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free baking, and it is necessary to help the ingredients bind together properly.I do NOT recommend a gluten-free flour blends that includes denser flours such as garbanzo bean flour. Gluten-free All-Purpose Flour Blend: I recommend that you use a gluten-free flour blend made with lighter flours or starches such as white rice flour, corn starch, or tapioca starch.(For exact measurements and quantities, please scroll down to the recipe card at the bottom of the post.) Ingredient Notes/Substitutions: As you can see, all you need is just a handful of ingredients. Here’s a visual overview of the ingredients required to make this gluten-free pie crust recipe. Totally Gluten-Free and Dairy-Free: The best part is that this pie crust is totally gluten-free and dairy-free, which means that even those with Celiac disease, or who are intolerant to gluten and lactose can enjoy it without any issues!.It’s the perfect pie crust for making all your holiday pies – both sweet pies or savory alike! Try this crust with to make gluten-free pies such as apple pie, pecan pie, pumpkin pie, or cranberry pie – I know you’re gonna love it! Amazing Flaky Texture: You won’t believe just how flaky this pie crust turns out.Only 15 Minutes and No Chilling Time: This gluten-free pie crust recipe also only requires 15 minutes of hands-on time, and zero chilling is required once assembled, which is a double win (for me at least)!.You probably already have all these on hand, which means that making this pie crust doesn’t require fancy or expensive ingredients. Simple Ingredients: As you can see from the photo of the ingredients below, you only need 6 ingredients (including water!) for this recipe.
It’s highly important that the oil or shortening or butter you are using is chilled and hard, so that you can cut into it without it melting. In this case, we’re making a gluten-free and dairy-free pie crust, so I’m using chilled coconut oil instead of butter (you could also use chilled palm shortening).
The reason for “cutting in” the solid butter into the flour is to create a flaky texture, which is developed as small pieces of solid butter remains in the flour, keeping the butter separate from the dry ingredients when baked – and this is what creates the flaky texture.
Gluten free crumb crust how to#
I remember learning how to make pie crust at my cooking class a long time ago before we started eating gluten-free, and one thing my professor Pelusa Molina told us was that we had to cut the chilled butter into the flour. Since Juan developed a lactose intolerance earlier this year and we went dairy-free too, I decided that it was finally time to try my hand at making my own crust. It was much easier to buy pre-made pie crust, but most of the store-bought versions have milk or lactose in them. Since we started cooking gluten-free at home because my husband Juan was diagnosed with Celiac disease, I’d been reluctant to make my own homemade gluten-free pie crust.
You know the pinches you can find yourself in–all of a sudden your kid tells you they need to take a dessert to an event, a friend drops by unexpectedly, or those late-night cravings hit hard. Even the most passionate bakers need to take a break and prop their feet up for a while. Life happens and we all need easy no-bake desserts to add to our “I Can’t Even” list. Sweet, nutty, chocolaty, and oh so loveable! Every layer of these Nanaimo Bars is pure bliss. You’ve just stumbled across a gluten-free dessert recipe that will be a game-changer on those busy days. Thank you for supporting What The Fork Food Blog so I can continue to provide you with free gluten free recipes ♥ Gluten Free Nanaimo Bars This post contains affiliate links for products and ingredients I use and love.
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