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.