Thursday, January 20, 2011

Gluten Free Vegan Pie Crust

Vegan Gluten-Free Pie Crust
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
½ c Earth Balance
¼- ½ c ice

~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.

Bake at whatever temp and time your recipe calls for.

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