Because half the time spent trying a new recipe is finding the gluten free items, I have listed brands that I use and where I get them.
Just like you, I rely on information from manufacturers which changes regularly.
Gluten free items listed were current as of January 2008.
Since I use these recipes a lot, the ingredients will be updated regularly.
Always double check ingredients.
Gluten Free Pie Crust
This recipe works great for any kind of pie.
For a double crust:
Mix together the gluten free flour mix, sweet rice flour, sugar and salt.
Cut the butter into chunks. Using your fingertips (this is the part my son likes) work the butter into the dry ingredients until you have a coarse meal.
Make a well in the middle and add the egg. Add the vinegar and using a fork, mix from the center out until you have a soft dough.
Divide in half and refrigerate if too soft to roll out.
Traditional recipes would call for you to roll it out on a lightly (rice) floured work surface. We have found it is easier to transfer the dough to the pie plate if you spray a piece of saran wrap with cooking oil and roll the crust out on the saran wrap.
Follow the pie recipe for baking instructions.
This recipe was adapted from my favorite gluten free baking book,
|Because LIVING gluten free will not stop you from living the life you choose.|
© Gluten Free Mom 2007 www.glutenfreemom.com