Gluten-Free (Pie Crusts and more)

[strose]

I figured I'd post this here and refer to it on the Thanksgiving thread.

This is from Gluten-Free Without Rice by Nicolette M. Dumke.

Traditional Pie Crust - alternate flours listed:

TEFF
3 c. teff flour
1/2 tsp salt
1/2 c oil
5-6 Tbsp water

BUCKWHEAT
3 c. buckwheat flour
1/2 tsp salt
3/4 c oil
6-8 Tbsp water

AMARANTH
1 1/2 c amaranth flour
3/4 c arrowroot
1/2 tsp salt (optional)
1/2 c oil
1/4 c water

OAT
3 c oat flour
1/2 tsp salt (optional)
1/2 c oil
1/4 c water

Choose one set of ingredients from the list above. In a large bowl, combine the flour(s) with the salt. Add the oil and blend it in thoroughly with a pastry cutter. Add the water and mix the dough until it begins to stick together, adding an extra 1 - 2 teaspoons of water if necessary. Divide the dough in half. Preheat your oven to 400 degrees F.  For one-crust pies, press each half of the dough into a glass pie dish, gently prick it with a fork, and bake it until the bottom of the crust begins to brown. The baking times for each kind of crust are as follows:

Teff:  15 - 18 minutes

Buckwheat:  15 - 18 minutes

Amaranth:  15 - 18 minutes

Oat:  15 - 20 minutes

For a two-crust pie, press half of the dough into the bottom of a glass pie dish. Fill the crust with the filling of your choice.  Crumble the second half of the dough and sprinkle it over the filling.  Bake as directed in the filling recipe.  This recipe makes two single pie crusts or an ample amount of pastry for a two-crust pie.

[strose]

Coconut Pie Crust from the same book noted above

author's note - This pie crust is delicious and goes especially well with pumpkin filling. It is best made with very finely shredded coconut.

2 cups very finely shredded or shredded unsweetened coconut
Melted coconut oil - 3/8 cup with very finely shredded coconut or 1/4 cup with regular shredded coconut

Preheat your oven to 300 degrees F. Thoroughly mix the coconut with the melted coconut oil and press it onto the bottom and sides of a glass pie dish. Bake the crust for 12 - 15 minutes, or until it begins to brown. Cool the crust completely and fill it with the pumpkin filling or fruit pie filling of your choice.

When using a fruit pie filling, cook it until it is thickened and the fruit is tender. Allow the filling to cool slightly before putting it into the crust.

Makes one single pie crust.

[strose]

Nicolette M. Dumke's I Love Dessert but NOT Sugar, Wheat, Milk, Gluten, Corn, Soy, Unhealthy Fat. . .

Quick-Mix No-Roll Pie Crust

Here are three varieties of a quick-to-make pie crust. The amaranth crust has a delicious nutty taste. If you are allergic to wheat rather than gluten-intolerant, the spelt crust is near normal and will be enjoyed by guests. The rice crust is bland-tasting, but is included for celiacs who are not used to amaranth.

AMARANTH (GF)
1 1/2 c. amaranth flour
3/4 c. arrowroot
1/2 tsp. salt
1/2 tsp. baking powder*
5/8 c. oil
1/4 c. cold water

RICE (GF)
3 c. rice flour
1/2 tsp. salt
1/2 tsp. baking powder*
1/4 tsp. cinnamon (optional)
2/3 c. oil
1/3 c. cold water or apple juice

WHITE SPELT (NOT gluten-free)
2 3/4 c. white spelt flour
1/2 tsp. salt
1/2 tsp. baking powder*
1/2 c. oil
1/4 c. cold water

Choose one set of ingredients above. In a large bowl, sift together the flour(s), salt, baking powder, and optional cinnamon. Measure the water or juice and oil and stir them together thoroughly. Before they have a chance to separate, pour them into the bowl with the flour. Stir the ingredients together quickly; if the flour does not all incorporate into the dough readily, cut the mixture with the side of the spoon to help it come into a crumbly mixture. Do not stir or cut the dough for very long; you should not over-work the dough.

For two one-crust pies, press half of the dough on to the bottom and sides of each of two pie plates. Preheat oven to 400 degrees F. Bake for 10 - 15 minutes or until the pie crust is lightly browned.

For a two-crust pie, press half of the dough on to the bottom and sides of pie plate add the filling, and crumble the other half of the dough over the filling. Bake as directed in the filling recipe. Makes two single pie crusts or enough pastry for a two-crust pie.

*Note on baking powder: Use Featherweight brand baking powder if you are allergic to corn. It contains potato starch instead of cornstarch.

[strose]

"Graham" Cracker Pie Crust (only gluten free if made with GF crackers)

1 c. graham cracker crumbs made from "Spelt 'Graham' Crackers (see below) or commercially made gluten-free graham crackers
2 Tbsp. date sugar (optional)
1/4 c. (1/2 stick) butter, Earth Balance non-hydrogenated margarine, or Spectrum Naturals non-hydrogenated shortening

Pulse the graham crackers in a food processor to make crumbs, or put the graham crackers in a plastic bag and roll it with a rolling pin or drinking glass to make fine crumbs. Melt the butter, margarine, or shortening. In a 9 inch or 10 inch pie plate, stir together the graham cracker crumbs, date sugar, and melted butter, margarine or shortening. Press the crumbs firmly into the bottom and up the sides of the pie dish. If you have another pie plate of the same size, put it into the first pie plate and press it down to make a nice, firm crust; then remove the second pie plate. Bake the crust for 15 minutes or until it is nicely browned. Cool the crust completely before filling it.

Spelt "Graham" Crackers

Honey or agave sweetened:
2 1/2 c. whole spelt flour plus additional flour for the baking sheet and rolling
1/2 tsp. salt
3/4 tsp. baking soda
1/4 tsp. unbuffered vitamin C powder
1/2 c. oil OR 1/2 c. solid fat at room temperature - choose from butter, goat butter, Earth Balance trans-fat free and milk-free margarine, or Spectrum Naturals trans-fat free shortening
3/8 c. agave or honey
1/8 c. water

Apple juice sweetened:
3/4 c. apple juice concentrate, thawed
2 1/2 c. whole spelt flour plus additional flour for the baking sheet and rolling
1/2 tsp. salt
3/4 tsp. baking soda
1/8 tsp. unbuffered vitamin C powder
1/2 c. oil OR 1/2 c. solid fat at room temperature - choose from butter, goat butter, Earth Balance trans-fat free and milk-free margarine, or Spectrum Naturals trans-fat free shortening

If you are using butter or margarine, remove it from the refrigerator and allow it to come to room temperature. It will warm up more quickly if it is cut into small pieces. If you are making these crackers with apple juice, put the juice in a saucepan and bring it to a boil. Measure the volume of the juice every few minutes while it is boiling. When the volume reaches 1/2 cup, set it aside in the measuring cup and let it cool to room temperature. Rub two baking sheets with oil, butter, margarine or shortening (whatever fat you are using in the crackers) and sprinkle them with spelt flour; shake off the excess flour.

Combine the 2 1/2 c. spelt flour, salt, baking soda, and vitamin C powder in a bowl. If you are using the agave or honey, mix it thoroughly with the water in a small bowl or cup.

If you are using the solid fat, cut the butter, margarine or shortening into the flour mixture with a pastry cutter until well blended. Stir the cooled apple juice or water plus agave or honey into the flour-fat mixture, using the spoon and your hands to mix until it forms a soft dough.

If you are using the oil, stir it into cooled apple juice concentrate or the water plus sweetener mixture thoroughly. Pour the combined liquids into the flour mixture and stir. Use your hands if needed to form a soft dough.

Divide the dough in half and place each half on a prepared baking sheet. Flour the top of the dough and a rolling pin and roll the dough to about 1/8 inch thickness. Cut it into 1 1/2 inch by 3 inch rectangles and prick them with a fork. Bake at 350 degrees F for 8 to 11 minutes, or until they begin to brown. Remove them from the oven and re-cut them on the original cut lines if necessary. Cool on paper towels. Makes 3 - 4 dozen crackers.