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Gluten-Free Pie Crust: Vegan and Vegetarian Versions

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Gluten-Free Pie Crust: Vegan and Vegetarian Versions
Getty Images: Rita Maas for the Image Bank
This gluten-free pie crust recipe evolved after many experiments with many different recipes and flour combinations. It can be prepared as a vegan or non-vegan recipe, and adapted for savory baking. Gluten-free dough tends to do better as just a bottom crust, because it does not have the elasticity of dough made with wheat flour. It is generally crumbly compared to traditional pastry, and in order to get a crust that holds together you need to combine a number of different flours. Several companies make good gluten-free flour blends for baking, but if you are willing to add a few extra ingredients you’ll get a crust with rich and interesting flavor. If you want a dough for savory baking, eliminate the zest and sugar. This is a great crust for Spiced Pumpkin Pudding, Apple Crisp, or a juicy Blackberry and Blueberry Tart.

Prep Time: 5 minutes

Total Time: 5 minutes

Ingredients:

  • ¼ cup arrowroot powder
  • 1/3 cup tapioca flour
  • 1/3 cup millet flour
  • 1/3 cup almond meal or flour
  • 1 tablespoon maple sugar (optional)
  • ¾ teaspoon guar gum
  • 1 teaspoon grated lemon or orange zest (optional)
  • 1 large pinch of sea salt
  • 1 stick vegan butter substitute, cut into bits and chilled in the freezer
  • 4 tablespoons ice water

Preparation:

Combine the arrowroot, tapioca flour, millet flour, almond meal, maple sugar, guar gum, zest and salt in a bowl. Mix thoroughly to combine.
Using a fork or pastry blender cut in the vegan butter substitute until the mixture resembles coarse meal.
Add the ice water; stir quickly but gently to combine, and press the mixture into a disc. (If it is too dry to gather into dough, sprinkle with another tablespoon or two of water until it holds together without being sticky).
Wrap the dough and chill for 45 minutes. Roll the dough between sheets of parchment paper and proceed with your pie recipe.
Makes one 9-inch crust
Notes: For a vegetarian version of this recipe, substitute one stick of real butter for the butter substitute, and one beaten egg for the water. Cut the butter into the dry mix as above, then add the egg, blending quickly. As indicated in the recipe, if the dough is too dry to gather into a mass, add a tablespoon or two of water until the dough holds together without being sticky. Finish the recipe as above. Copyright 2011 by Jen Hoy

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