Wednesday, November 17, 2010

Gluten-Free Pie Crust

Wanting to eat pumpkin pie, but to avoid gluten?  Check out this gluten-free version.  We also have ready-made gluten-free pie crusts in stock!

Amaranth Pie Crust

1/2 cup Arrowroot Starch
1/4 cup Almond Meal Flour
3/4 cup Organic Amaranth Flour
1/4 tsp Sea Salt
1/2 tsp Cinnamon
3 Tb Vegetable Oil
3 - 4 Tb Water
Preheat oven to 400 degrees. Oil a 9-inch pie pan; set aside.
Combine dry ingredients and blend well. Combine oil and 3 tablespoons water and blend with fork. Add all at once to flour. Stir only until a ball forms. If ball appears dry and crumbly, add a little more water, one teaspoon at a time, until ball hangs together. (Moisture content of flour varies.)
Pat or roll crust to fit into pie pan. Dough tears easily, but mends easily using extra bits to patch. Prick with fork.
Bake 3 minutes in 400 degrees oven, fill and finish baking the time required for filling. Or bake about 15 minutes until brown and crisp. Cool and fill. Crust holds up very well after baking.
Makes one 9-inch pie crust (8 slices).

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