Gluten Free Pie Crust Recipe Without Xanthan Gum
Baking gluten-free can be a challenge, especially when it comes to creating a delicious pie crust. Xanthan gum is often used in gluten-free baked goods to mimic the elasticity and texture of gluten, but not everyone has access to this ingredient or wants to use it.
Thankfully, there are alternative ingredients that can be used to make a gluten-free pie crust without xanthan gum. In this article, we'll share a recipe that uses a combination of gluten-free flours and other ingredients to create a delicious and flaky pie crust.
Ingredients
For this recipe, you'll need:
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 cup almond flour
- 1/2 cup tapioca flour
- 1/2 cup unsalted butter, cold and cubed
- 1 egg, beaten
- 1 tbsp apple cider vinegar
- 1/2 tsp salt
- 3-5 tbsp ice water
Instructions
Follow these steps to make your gluten-free pie crust:
- In a large mixing bowl, combine the gluten-free all-purpose flour, almond flour, tapioca flour, and salt.
- Add the cold, cubed butter to the flour mixture and use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse meal.
- In a small bowl, whisk together the beaten egg, apple cider vinegar, and 3 tablespoons of ice water.
- Pour the wet ingredients into the dry ingredients and stir until a dough forms. If the dough is too dry, add more ice water, one tablespoon at a time, until the dough comes together.
- Divide the dough in half and shape each half into a disk. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes.
- Preheat your oven to 400°F.
- Remove one disk of dough from the refrigerator and place it on a lightly floured surface. Use a rolling pin to roll the dough out into a circle that's about 12 inches in diameter.
- Gently transfer the crust to a 9-inch pie dish and trim the edges of the crust, leaving about 1/2 inch of overhang.
- Fill the pie crust with your desired filling.
- Remove the second disk of dough from the refrigerator and roll it out into a circle that's about 12 inches in diameter.
- Place the second crust on top of the filling and trim the edges, leaving about 1/2 inch of overhang.
- Use your fingers to crimp the edges of the two crusts together.
- Cut a few slits in the top crust to allow steam to escape.
- Bake the pie for 45-55 minutes, or until the crust is golden brown and the filling is bubbly.
Tips for Success
Here are some tips to help you create a successful gluten-free pie crust:
- Make sure your ingredients are cold. This will help the crust stay flaky.
- Don't overwork the dough. Gluten-free dough is more delicate than regular dough and can become tough if overworked.
- Use a light touch when rolling out the dough. Again, you don't want to overwork the dough.
- Refrigerate the dough before and after rolling it out. This will help the crust hold its shape and prevent shrinking.
- Don't skip the apple cider vinegar. This ingredient helps to tenderize the dough and create a flaky texture.
Conclusion
Making a gluten-free pie crust without xanthan gum is possible and delicious! By using a combination of gluten-free flours and other ingredients, you can create a pie crust that's flaky and flavorful. Follow the recipe and tips above for success, and enjoy your gluten-free pie!