Amaranth Pie Crust Gluten Free Food

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AMARANTH PIE CRUST - GLUTEN FREE



Amaranth Pie Crust - Gluten Free image

A wonderful crust for those sensitive to gluten from Bob's Red Mill. You can have your pie and eat it too! Crust holds up very well after baking. Specialty ingredients can be found at www.bobsredmill.com.

Provided by Molly53

Categories     Dessert

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 7

1/2 cup arrowroot
1/4 cup almond meal flour
3/4 cup amaranth flour
1/4 teaspoon sea salt
1/2 teaspoon cinnamon
3 tablespoons vegetable oil
3 -4 tablespoons water

Steps:

  • Preheat oven to 400F and lightly 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 at 400F, fill pie and finish baking the time required for filling or bake about 15 minutes until brown and crisp.
  • Cool and fill.

PERFECT GLUTEN FREE PIE CRUST



Perfect Gluten Free Pie Crust image

Annalise Roberts' "Traditional Pie Crust" recipe. Perfect every time. I tried to approximate her recommended flour blend. If you use your own flour blend please measure 1 cup plus 2 TB your flour blend, PLUS 2 TB sweet rice flour. Don't skip the sweet rice flour :)

Provided by jude503

Categories     Dessert

Time 45m

Yield 1 pie crust, 8 serving(s)

Number Of Ingredients 10

2/3 cup brown rice flour (extra fine ground)
1/3 cup potato starch (not potato flour)
2 tablespoons tapioca flour
2 tablespoons sweet rice flour
2 tablespoons granulated sugar (omit if making savory pie)
1/2 teaspoon ground flax seeds or 1/2 teaspoon psyllium, husk
1/4 teaspoon salt
6 tablespoons cold unsalted butter (if using salted butter omit salt in recipe)
1 large egg
2 teaspoons orange juice or 2 teaspoons lemon juice

Steps:

  • Spray 9 inch pie pan with cooking spray. Generously dust with flour.
  • Mix flours, sugar, xanthan gum, and salt in large bowl of an electric mixer. Cut butter into 6 piece and add to mix until crumbly and resembling coarse meal.
  • Add egg and orange juice. Mix on low speed until dough holds together; it should not be sticky. Form dough into ball, using your hands, and place on a sheet of wax paper. Top with a second sheet of wax paper and flatten dough to 1 inch thickness. (Dough can be frozen at this point for up to one month, wrap in plastic wrap and then foil).
  • Roll out dough between the 2 sheets of wax paper. If the dough seems tacky, refrigerate for 15 minutes before proceeding. Remove top sheet of wax paper and invert dough into pie pan. Remove remaining sheet of wax paper , and crimp edges for single crust pie. (Dough can also be frozen at this point for up to one month; kine pie shell with wax paper, wrap in plastic wrap, then foil.
  • To Prebake a bottom crust: Preheat oven to 375°F Gently prick pastry in 3 or 4 places with a fork. Bake for about 25 minutes or until golden and cool completely on wire rack.
  • To partially bake a bottom crust: Preheat oven to 375°F Bake pastry for 10 minutes, remove from oven. Fill and bake as per recipe.

GLUTEN-FREE WHOLE GRAIN MEDITERRANEAN PIE CRUST



Gluten-Free Whole Grain Mediterranean Pie Crust image

For the flour here I use the same 70 percent whole grain flour to 30 percent starch (like potato starch, arrowroot or cornstarch) that I used in my whole grain gluten-free muffins a few weeks ago. It is based on a formula created by Shauna James Ahern, a gluten-free food blogger. Because there is no gluten involved you don't have to worry about overworking the dough, but the dough can break apart if you try to roll it out. I just press it into the pan, which is easy to do. I love the strong, nutty-flavored combination of buckwheat flour and millet flour. If you want a crust with a milder flavor, try a combination of cornmeal and millet flours or teff and millet flours.

Provided by Martha Rose Shulman

Categories     project

Time 1h30m

Yield Two 9- or 10-inch tarts

Number Of Ingredients 7

120 grams (approximately 1 cup) millet flour (I make this by grinding millet in my spice mill)
100 grams (about 4/5 cup) another whole grain gluten-free flour, like buckwheat, cornmeal, or teff
95 grams (approximately 7 tablespoons) potato starch, cornstarch, arrowroot or a combination
5 grams (3/4 teaspoon) salt
50 grams (1/4 cup) extra virgin olive oil
150 to 165 grams (2/3 to 3/4 cup) water
10 grams (2 teaspoons) red wine vinegar or strained lemon juice (optional; the reason for the acid is that it relaxes the gluten in flour, but you don't have to worry about gluten)

Steps:

  • Sift together the grain flour and starch. In a large bowl or in the bowl of a standing mixer fitted with the paddle or a food processor fitted with the steel blade, add the salt and mix together. If using a bowl, make a well in the center, add the olive oil and mix in with a fork. If using a mixer or food processor, turn on and add the olive oil. When it is evenly distributed through the grain flour and starch, combine the water and vinegar or lemon juice and add it with the machine running. The dough should come together in a ball. In most cases you won't need as much water as is required for wheat flour dough, because the grain flours don't absorb as much, but each combination behaves a little differently. Divide into 2 equal pieces, shape into a flat circle and wrap tightly with plastic. The dough may be sticky, so flour your hands and work surface. Let rest for 1 hour.
  • To line tart pans place the dough in the center of the pan and, pressing from the heel of your hand, press the dough out to the edges of the pan, then up the sides. It should be soft and easy to manipulate. Pinch an attractive lip around the edge of the pan and refrigerate uncovered until ready to use.

Nutrition Facts : @context http, Calories 654, UnsaturatedFat 24 grams, Carbohydrate 87 grams, Fat 29 grams, Fiber 8 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 619 milligrams, Sugar 1 gram, TransFat 0 grams

GLUTEN-FREE, YEAST-FREE PIZZA CRUST



Gluten-Free, Yeast-Free Pizza Crust image

Made with amaranth flour.

Provided by Jessica Wayt

Categories     Bread     Pizza Dough and Crust Recipes

Time 30m

Yield 4

Number Of Ingredients 11

2 cups amaranth flour
2 teaspoons xanthan gum
2 teaspoons baking powder
1 teaspoon white sugar
¼ teaspoon salt
1 pinch dried oregano
1 pinch dried basil
1 pinch rubbed sage
1 pinch dried thyme leaves
1 ½ cups sparkling water
2 tablespoons olive oil

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease a pizza pan.
  • Mix amaranth flour, xanthan gum, baking powder, sugar, salt, oregano, basil, sage, and thyme together in a large bowl. Pour in sparkling water and olive oil; mix until a sticky dough forms.
  • Spread dough over the prepared pan, using moistened hands to keep from sticking.
  • Bake in the preheated oven until lightly golden, about 20 minutes.

Nutrition Facts : Calories 319.3 calories, Carbohydrate 45.1 g, Fat 11.8 g, Fiber 7.2 g, Protein 8.1 g, SaturatedFat 1 g, Sodium 455.1 mg, Sugar 3.1 g

GLUTEN-FREE PIE CRUST



Gluten-Free Pie Crust image

I have tried a lot of recipes trying to find one that compared with the traditional wheat crust that I have been missing. After throwing away many batches, I finally came up with this one and my family loves it. They said they couldn't tell the difference (I am not sure I believe that) but it sure did satisfy my cravings. Hope you like it too.

Provided by Sandra LeRose

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 1h20m

Yield 16

Number Of Ingredients 8

¾ cup arrowroot starch
⅔ cup white rice flour
⅔ cup brown rice flour
1 tablespoon white sugar
14 tablespoons cold butter, cut into chunks
2 large cold eggs
1 tablespoon white vinegar
1 tablespoon cold water, or more as needed

Steps:

  • Combine arrowroot starch, white rice flour, brown rice flour, and sugar in a food processor; pulse until blended. Add butter to flour mixture and pulse until mixture is the consistency of oatmeal.
  • Transfer flour-butter mixture to a bowl; add eggs and vinegar. Knead mixture just until blended. Mix water, 1 tablespoon at a time, into dough (if dough is too dry) until dough holds together. Split dough into 2 balls, wrap in plastic wrap, and refrigerate until chilled, about 1 hour.
  • Spread a piece of plastic wrap on a work surface and sprinkle with arrowroot starch. Place 1 dough ball on the plastic wrap and flatten using your hands. Dust rolling pin with arrowroot starch and roll over dough until even thickness and about 9 inches in diameter. Repeat with remaining dough.

Nutrition Facts : Calories 167.4 calories, Carbohydrate 15.8 g, Cholesterol 50 mg, Fat 11 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 6.6 g, Sodium 80.5 mg, Sugar 0.9 g

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