This is the flour blend you’ve been looking for.
Ready to try your hand at your first gluten-free pie? It’s all about nailing the flour combo.
Instead of looking for a single gluten-free flour, stock your pantry with several flours. When it comes to gluten-free flours and starches, they each have different qualities, and a gluten-free flour blend will help capture all the necessary compounds to make a flaky, flavorful gluten-free pie crust.
Not all gluten-free flour blends are the same, and different blends are better for different foods. Some flours also offer a better nutritional value. For example, coconut flour and buckwheat flour are both high in protein and fiber; corn flour and potato flour are lower. Whenever possible, choose carbs that include higher levels of protein and fiber to regulate blood sugar and stay full longer.
In this episode of Gluten-Free Tasty, Frances Largeman Roth makes a gluten-free pie crust using sorghum, millet, tapioca, and sweet rice flours. Sorghum flour has a neutral flavor, millet flour is high in protein, and tapioca flour lightens up the dough. Sweet rice flour is a little higher in calories, but only a small amount is needed to benefit from its binding properties.
The other crucial, “secret” ingredient is xanthan gum. This item is essential in gluten-free baking because it replicates the stickiness that gluten adds to bread dough.
Once you have this versatile pie crust, you’ll be able to make all your favorites. Enjoy a gluten-free pumpkin pie for Thanksgiving or a gluten-free apple pie for July 4th. You can also use this recipe to make a crust for quiche. Simply omit the turbinado sugar at the end.
- 1/2 cup sweet rice flour + extra for dusting
- 1/4 cup millet flour
- 1/4 cup sorghum flour
- 1/4 cup tapioca flour
- 1 teaspoon granulated sugar
- 1/2 tsp xanthan gum
- 1/4 teaspoon fine salt
- 1 stick chilled, unsalted butter, cut into small cubes
- 3 tablespoons ice water
- 1 tablespoon melted butter
- 1 tablespoon turbinado sugar (optional)
Instructions1. Preheat oven to 350 degrees F. 2. In a food processor, combine the flours, sugar, xanthan gum, and salt. 3. Pulse in the cold butter until combined. Pour in the ice water while the machine is running until a dough has formed. 4. Dust a sheet of wax paper with rice flour and form the dough into a round disk. Cover the dough with plastic wrap and refrigerate for an hour. 5. Using a rolling pin, roll out the dough into a 10-inch round. Transfer the dough to a glass pie dish and push the edges of the dough onto the lip of the pie plate. Crimp the dough with your fingers to form a crust. 6. Chill the dough in the freezer for 5 minutes before baking. Score the bottom of the crust with a fork, brush the crust with butter, sprinkle with turbinado sugar, and bake for 35-45 minutes.
Nutrition Information Based on a Single Serving
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Frances Largeman-Roth is a nutritionist and cookbook author in New York City.
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Welcome to Gluten-Free Tasty.
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I'm Frances Largeman-Roth and
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today we are making something that every
gluten-free baker needs, a pie crust.
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So we've got a couple
different flours here.
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We have millet flour,
sorghum flour, and tapioca flour.
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We also have sweet rice flour, and
this one is pretty essential in
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a gluten-free pie crust because it
does have that nice binding ability.
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And then we have a little salt,
a little bit of sugar,
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and also some xanthan gum which is also
going to help replace that gluten.
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Okay, so we're gonna get our flours,
our dry ingredients mixed up, and
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then we're gonna add in our butter.
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And this is refrigerated, cubed butter.
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One stick of unsalted butter.
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We're gonna get this incorporated.
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[SOUND] And then we're going to add
in three tablespoons of ice water and
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then blend again and our dough
should come together beautifully.
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[SOUND] Look at that.
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It's starting to come together.
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[SOUND] All right, wonderful.
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We've got our dough.
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We're just going to form it into a disk,
wrap it in plastic wrap, and
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put it in the refrigerator for
an hour to chill.
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[SOUND] We have our pie crust.
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It's been in the fridge for an hour
firming up, and now I'm ready to roll.
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The way I roll is between either
two pieces of wax paper, or
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two pieces of plastic wrap.
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your rolling pin is not gonna stick and
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you don't have to keep adding more and
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And we're rolling out
to a ten inch circle.
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[SOUND] We don't wanna get to thin with
it or it will break up when we place it.
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And see this way,
as you're placing the dough in,
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you still have the plastic wrap on top and
nothing is sticking.
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It's not sticking to your hands and
that way you can work with it a little bit
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before you take the plastic off,
and then you finish it up.
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Nice, now we're gonna get in there and
actually make it look pretty.
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Okay and I'm just patting it in.
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And your dough will shrink a little bit,
so you can go all the way up to the edge.
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Our dough is in our pie plate and now
we're just going to brush it with a little
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bit of butter, so
it get's nice and golden.
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And our oven is preheated to 350 degrees.
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Okay, so then we have a little turbinado
sugar which we're gonna put in.
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This is just gonna add
a little bit of sweetness.
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Okay and then you are gonna take a fork,
just a regular fork, and
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prick the bottom of your crust,
this way it's not going to puff up.
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These little holes are gonna let
the air and the moisture release.
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Okay, and then we are actually
gonna take our pie crust and
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put it in the freezer for five minutes.
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That's gonna set it up so
that it keeps its shape.
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Our gorgeous pie crust has been in
the freezer setting up for five minutes,
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now it's ready to go
into a 350 degree oven.
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It's gonna bake for 35 to 45 minutes,
until nice and golden.
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So here it is, our pie crust, it's golden,
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it's beautiful, you can use it now for
any kind of filling that you like.
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Great for all of your gluten-free holiday
baking needs and awesome to have on hand.
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For Healthy Nation, I'm Frances
Largeman-Roth, and I'll see you next time.
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