Amaranth Pie Crust Gluten Free Recipes

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

Ingredients

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.

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

Ingredients

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

VEGAN GLUTEN-FREE ALMOND PIE CRUST

Vegan Gluten-Free Almond Pie Crust image

This pie crust stands up to the regular kind - crisp, flaky and full of flavor. Pairs beautifully with blueberries.

Provided by Alysia C.

Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts

Time 35m

Yield 8

Number Of Ingredients 13

Ingredients

⅓ cup tapioca flour
⅓ cup brown rice flour
⅓ cup sorghum flour
½ cup shortening, chilled and diced
¼ cup almond meal
1 tablespoon cornstarch
2 teaspoons white sugar
1 ½ teaspoons xanthan gum
½ teaspoon baking powder
½ teaspoon salt
2 tablespoons water
1 ½ teaspoons dry egg replacer (such as Ener-G®)
1 teaspoon apple cider vinegar

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Mix tapioca flour, brown rice flour, sorghum flour, almond meal, cornstarch, sugar, xanthan gum, baking powder, and salt together in a bowl. Cut in diced shortening using a pastry blender or two knives until pebble-size pieces form.
Whisk water, egg replacer, and vinegar in a small bowl; stir into flour mixture until a loose dough forms.
Roll out dough to even thickness on a piece of parchment paper and transfer to a 9-inch pie plate, or press dough evenly into the pie plate.
Bake in the preheated oven until golden, about 15 minutes.

Nutrition Facts : Calories 202.2 calories, Carbohydrate 18 g, Fat 13.6 g, Fiber 1.8 g, Protein 2.5 g, SaturatedFat 3.3 g, Sodium 199 mg, Sugar 1.1 g

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