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    .Gluten-Free Pie Dough

    Source of Recipe

    From "The Perfect Pie" by America's Test Kitchen

    Recipe Introduction

    "If you've bought or made a gluten-free pie before and been less than pleased when you ate it, you're not alone. Pie dough's structure comes from gluten the long protein chains that form when flour mixes with water so any dough without it is going to be at a disadvantage. Without enough gluten, the dough won't stick together (although if too much gluten develops, the crust will be tough). So we assumed we'd face a structural issue when developing a gluten-free crust, and we did; but flavor was lacking, too. Some xantham gum added to the dry ingredients helped bind the dough and provide structure, giving it the feel of a traditional crust once baked. We used all butter (along with a little sour cream for tenderness) rather than a mix of butter and shortening for rich flavor that stood up to the starchiness of the gluten-free flour. The dough needed still more tenderness, however. We added a bit of vinegar, a known tenderizer, and it was just right. If your recipe requires rolling your dough piece(s) to a rectangle after chilling, form the dough into a 5-inch square instead of a disk. Use the steps that follow to roll out the dough for your recipe. We strongly recommend that you weigh your ingredients, as the ratios of ingredients are integral to successful gluten-free baking."

    List of Ingredients

    ◦ 3 tablespoons ice water
    ◦ 1 tablespoons sour cream
    ◦ 1 teaspoons rice vinegar
    ◦ 6 ounces ( cup plus ⅔ cup) all-purpose gluten-free flour blend
    ◦ 1 teaspoons sugar
    ◦ teaspoon salt
    ◦ teaspoon xanthan gum
    ◦ 8 tablespoons unsalted butter, cut into -inch pieces and frozen for 10 to 15 minutes

    Recipe

    Combine ice water, sour cream, and vinegar in bowl. Process flour blend, sugar, salt, and xanthan gum in food processor until combined, about 5 seconds. Scatter butter over top and pulse until crumbs look uniform and distinct pieces of butter are no longer visible, 20 to 30 pulses.

    Pour sour cream mixture over flour mixture and pulse until dough comes together in large pieces around processor blade, about 20 pulses.

    Transfer dough to sheet of plastic wrap and form into 5-inch disk. Wrap tightly in plastic and refrigerate for at least 1 hour or up to 2 days. Let chilled dough sit on counter to soften slightly, about 30 minutes, before rolling. (Dough cannot be frozen.)

    Makes one 9-inch single crust




    Gluten-Free Flour Blends:
    Each store-bought gluten-free flour blend relies on a different mix of ingredients, yielding pies and other baked goods with varying textures, colors, and flavors. Some work well, while others carry off-flavors or result in less-than-satisfactory textures. We've had good luck with and recommend King Arthur Gluten-Free All-Purpose Flour and Betty Crocker All-Purpose Gluten Free Rice Flour Blend, which both turned out tender but sturdy pie crusts. Bob's Red Mill Gluten Free All-Purpose Baking Flour also works, but it will add a noticeable bean flavor in most instances.

 

 

 


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