GLUTEN-FREE WHOLE GRAIN MEDITERRANEAN PIE CRUST
For the flour here I use the same 70 percent whole grain flour to 30 percent starch (like potato starch, arrowroot or cornstarch) that I used in my whole grain gluten-free muffins a few weeks ago. It is based on a formula created by Shauna James Ahern, a gluten-free food blogger. Because there is no gluten involved you don't have to worry about overworking the dough, but the dough can break apart if you try to roll it out. I just press it into the pan, which is easy to do. I love the strong, nutty-flavored combination of buckwheat flour and millet flour. If you want a crust with a milder flavor, try a combination of cornmeal and millet flours or teff and millet flours.
Provided by Martha Rose Shulman
Categories project
Time 1h30m
Yield Two 9- or 10-inch tarts
Number Of Ingredients 7
Steps:
- Sift together the grain flour and starch. In a large bowl or in the bowl of a standing mixer fitted with the paddle or a food processor fitted with the steel blade, add the salt and mix together. If using a bowl, make a well in the center, add the olive oil and mix in with a fork. If using a mixer or food processor, turn on and add the olive oil. When it is evenly distributed through the grain flour and starch, combine the water and vinegar or lemon juice and add it with the machine running. The dough should come together in a ball. In most cases you won't need as much water as is required for wheat flour dough, because the grain flours don't absorb as much, but each combination behaves a little differently. Divide into 2 equal pieces, shape into a flat circle and wrap tightly with plastic. The dough may be sticky, so flour your hands and work surface. Let rest for 1 hour.
- To line tart pans place the dough in the center of the pan and, pressing from the heel of your hand, press the dough out to the edges of the pan, then up the sides. It should be soft and easy to manipulate. Pinch an attractive lip around the edge of the pan and refrigerate uncovered until ready to use.
Nutrition Facts : @context http, Calories 654, UnsaturatedFat 24 grams, Carbohydrate 87 grams, Fat 29 grams, Fiber 8 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 619 milligrams, Sugar 1 gram, TransFat 0 grams
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Dj Neumeyer
[email protected]I will definitely be making this pie crust again.
lyn vasquez
[email protected]This is the best gluten-free pie crust I've ever had.
Ikramul Haque (Rumi)
[email protected]This pie crust is amazing!
AD ishtiyaq
[email protected]I love this pie crust! It's so easy to make and it always turns out perfect. I've used it to make both sweet and savory pies, and it's always a hit.
Silindile Mdluli
[email protected]This pie crust was delicious! It was easy to make and it tasted great. I used it to make a fruit pie, and it was a hit with my family. The crust was flaky and flavorful, and it held up well in the oven.
Naeem Shah
[email protected]This pie crust was a bit tricky to make, but it was worth the effort. It was flaky and flavorful, and it held up well in the oven. I will definitely be making this again.
Asif Qureshi King
[email protected]This pie crust is amazing! It's the best gluten-free pie crust I've ever had. It's flaky, buttery, and flavorful. I will definitely be making this again.
Aqib Noor
[email protected]I was really impressed with this pie crust. It was easy to make and it tasted delicious. I used it to make a chicken pot pie, and it was a huge hit with my family. The crust was flaky and flavorful, and it held up well in the oven.
AMINA MAHUNDE
[email protected]This recipe is a lifesaver for gluten-free bakers. The crust is flaky and flavorful, and it's so easy to make. I've used it to make pies, quiches, and tarts, and it's always been a hit.
Dharma Tamang
[email protected]I love this pie crust! It's so easy to make and it always turns out perfect. I've used it to make both sweet and savory pies, and it's always delicious.
Ray Rivera
[email protected]This pie crust was easy to make and tasted great. I used it to make a savory pie, and it was a hit with my family. The crust was flaky and flavorful, and it held up well in the oven.
Delwar Hussen
[email protected]I was hesitant to try this recipe because I'm not a fan of gluten-free baking, but I was pleasantly surprised. The crust was crispy and flavorful, and it held together well. I will definitely be making this again.
Stephen Karimi
[email protected]This gluten-free pie crust was a game-changer! It was so easy to make and tasted delicious. I used it to make a quiche, and it turned out perfect. The crust was flaky and flavorful, and it held up well in the oven.