Being gluten-free doesn’t mean that you have to give up on pastry–or pastry that tastes good, at least. While talking with some of my gluten-free friends, I realized that all of them were frustrated with the quality level of the baked goods they were given to eat. The consensus was that gluten-free pies and pastries were inherently bad tasting and bad textured. I, for one, am not willing to let bad baked goods be served to anyone, let alone those with an allergy or intolerance they can’t control, so I immediately set about to create the perfect vegan gluten-free pie crust (after all, pies are essential!).
The recipe I came up with has been tested by several other folks to great success and I, for one, couldn’t be happier with it. People who didn’t know that the pie crust was gluten-free couldn’t tell and most thought it tasted better than the pie crusts they normally eat. That’s pretty good praise, in my opinion. The process for the crust is straight-forward and the result is delicious. Give it a try this Thanksgiving! You won’t regret it!
Ingredients: Rice flour, all-purpose gluten-free flour, chickpea flour, salt, guar gum, Earth Balance, sugar
measuring cups, spoons
¾ c Bob’s Red Mill all purpose gluten-free flour
¼ c brown rice flour
¼ c besan (chickpea flour)
¾ tsp guar gum
½ tsp salt
½ tsp raw sugar
5 tbsp Earth Balance
¼- ½ c ice water
::note:: this recipe yields one crust–to make a double crust for an apple pie or something like that, double the recipe.
Mix flours, guar gum, sugar, and salt in a large bowl.
Add the EarthBalance in tablespoon chunks
and use a pastry blender to blend
until the mixture resembles coarse meal.
Add ice water slowly, while gently stirring with a spatula just until dough holds together without being wet or sticky. Be careful not to over-work the dough. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
Form dough into a ball.
Flatten into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour.