Saturday, November 22, 2014

Gluten / Soy / Nut / Dairy Free Pie Crust #RecipeRedux

I apologize for the horribly long title, but for something as all inclusively allergy-friendly as this pie crust had to be, nothing else would do!

Gluten-Soy-Nut-Dairy Free Pie

You see, a friend of mine has a son with Celiac disease. This is hard enough for a family to deal with on it's own, but he's also allergic to soy, milk and tree nuts as well as avoiding any pork products. As you can imagine, holiday treats can be a bit of a Russian roulette, if not an outright forced Scrooge-fest. Over the years, I've done brownies and cookies for their gift basket, but I knew one thing they missed sharing as a family was a good old fashioned apple pie.

I have such fond memories of helping my mom make and eat apple pies over the years - from picking bags and bags of Northern Spies to peeling them, spicing them just right with cinnamon (no sugar or anything else!), rolling out and crimping the pie crust and finally digging in with a fork - that it is unthinkable that anyone should have to go without the experience of enjoying a real, homemade apple pie at least once in their lives. A little scouting on the web and cobbling of recipes later, I had it - a rollable, flaky pastry safe for the whole family and perfect for a no-frills apple pie, as well as any other sweet or savoury treat you need!

This month the #RecipeRedux group is sharing food memories - many of us are especially thankful for food memories we have shared with friends or relatives throughout our lives, whether it was a special meal eaten as a child or a cooking tradition passed down the generations. Please enjoy the shares below and make sure to say hi!

Gluten / Soy / Nut / Dairy Free Pie Crust
Makes one 9" double crust
⅓ cup sorghum flour
⅓ cup millet flour
⅓ cup brown rice flour
⅓ cup tapioca starch
¾ tsp guar gum
½ tsp salt
¼ tsp baking powder
pinch nutmeg
½ cup cold coconut oil
½ tbsp rice or apple cider vinegar
1 tbsp vodka
4-5 tbsp ice cold water
  1. In a large bowl, whisk together flours, starch, guar gum, salt, baking powder and nutmeg.
  2. Cut in coconut oil until a coarse-meal texture forms, then add vinegar and vodka and stir in.
  3. Add water a little at a time, stirring just to form a ball of dough.
  4. Divide into 2 balls, wrap in plastic and chill 30 minutes (if you wrap it in 2 layers of plastic, you can keep it a few days, but you’ll need to leave it out at least an hour or it will be too hard to roll).
  5. Roll out between sheets of greased wax paper and proceed with your recipe. 
Amount Per Batch (two 9" crusts)
Calories: 1,553.3
Total Fat: 113.3 g
Cholesterol: 0.0 mg
Sodium: 1,166.7 mg
Total Carbs: 124.2 g
Dietary Fiber: 10.9 g
Protein: 13.0 g

Also shared with  Gluten Free Fridays

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