Wednesday, October 31, 2012


Good morning! 

I thought that today would be a good day to share my gluten-free pie crust recipe, and a couple other things. It's raining, and the apartment is warm and cozy. A perfect pie crust sharing day. 


Since I started dating boy, I've been slowly developing a small collection of gluten-free friendly recipes. They aren't complicated. 85% of the time I swap out regular all purpose flour for Bob's Red Mill all purpose gluten free baking flour. Results vary when using the gluten-free flour mix. I find that the finished product is a little grainy and starchy. I avoid using the g/f flour when baking things that have a large ratio of flour. So, stick to the basics when you want to swap flours, like crusts, and crumbles. 


Pie Crust
(makes one single crust)

2/3 cup butter, softened
1/2 cup sugar
1/2 tsp salt
1 egg yolk
1 2/3 all purpose flour (can be swapped with gluten-free flour mix)

-In a large mixing bowl cream together sugar, salt, and soft butter. Mix until is becomes an icing like consistency.
-Add in the egg yolk. Mix until just combined.
-Sprinkle in the flour. You can mix with your paws or with a spoon. It will take some effort to make it come together. At first it'll be sandy, but once you keep mixing the butter with incorporate with the flour.-Turn out onto your work surface. Form into a round disk and wrap with plastic wrap. Refrigerate for at least 30 minutes. 

No comments:

Post a Comment