Bikergma

Does anyone have a good recipe for a pie crust (gluten free). My best friend needs it.

RedGarnet222

Check at either allrecipes.com or recipegoldmine.com they both have great recipes to offer. Whenever I am in a pinch I go there and have never been disappointed.

Tartan

The easiest would be a crumb crust maybe Graham or crunch up Chex gluten free cereal?

Bjbaxter

Bob's Red Mill - has all kinds of gluten free flours and recipes on their website.

tessagin

Sorry, I only in all my years of pie making have used the same recipe and am sure it's not gluten free. Cooking book handed down to me from my mother.

meanmom

I often cook GF since several family members have Celiac Disease. We aren't fond of Bobs Red Mill flour as it has too much bean flour in it. My current favorite mix is called Cup 4 Cup. Another good one is King Arthur and also Pamelas. It can be used in most recipes insted of regular flour. I have not had a lot of success with GF bread, yet. There are a lot of GF recipes on he King Arthur site and Bobs Red mill. Also on www.food.com and Pinterest. GF flour does't make the same textured dough as regular flour as it is the gluten that hold things together. When making a pie crust roll your dough between 2 sheets of waxed paper as it will tend to fall apart. Patch things up after you get it in the pan. You can use your regular recipe for pie crust with GF flour.

meanmom

Pie crust
1 1/3 cups flour
1/3 tsp salt
1/3 cup oil
3 tbsp ice water
Mix flour and salt with a fork. In a measuring cup mix the oil and ice water. (If I have time I chill the oil also). Quickly pour the oil/ water into the flour and stir with a fork just until it comes together. Roll between 2 sheets of waxed paper. Peel off the top paper and carefully flip it into the pan. Bake and enjoy.
I use this recipe all the time with both regular and GF flour. Makes a really good crust.

MS/L.A. G.R.I.T.S.

Have you seen the America's Test Kitchen book for GF cooking? They have done a lot of research on these recipes and most recipes say to let sit for a certain time before cooking. This is for the grains to absorb the moisture.