BROWN RICE FLOUR PIE CRUST RECIPES
RICE FLOUR EASY PIE CRUST RECIPE - FOOD.COM
This is a recipe I found online on a blog called Chaotic Cooking. Can substitute coconut oil for the butter but not sure how much. I guess you have to experiment to find out. I have not tried this recipe yet but I like to collect recipes that don't use wheat, so please give a report on this if you try it.
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 1 crust, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Put flour, baking powder and salt into a bowl.
- Add cold butter pieces and use a fork or pastry knife.
- Mix them into the dry ingredients.
- Add cold butter pieces and use a fork or pastry knife.
- Add the egg and water and stir til sticky.
- Use a piece of waxed paper with rice flour on it to roll dough out on.
- Turn the piece of waxed paper upside down into pie pan.
- Dough will not stick together like a gluten dough.
- Bake at 350 for 25-30 minutes.
Nutrition Facts : Calories 263.1, FatContent 13.8, SaturatedFatContent 7.9, CholesterolContent 77, SodiumContent 290.4, CarbohydrateContent 30.4, FiberContent 1.8, SugarContent 0.4, ProteinContent 4.5
NEVER-FAIL GLUTEN-FREE PIE CRUST RECIPE | ALLRECIPES
A gluten-free pie crust using common ingredients. I've adjusted the method over time and have found this final recipe to work every time. It is perfect for both sweet and savory dishes. The trick is leaving large chunks of butter, whole, so they create a flaky crust. The baked crust holds its shape quite well and delivers a nice slice of filled pie beautifully without falling apart.
Provided by Buckwheat Queen
Categories Desserts Pies Pie Crusts Pastry Crusts
Total Time 1 hours 10 minutes
Prep Time 25 minutes
Yield 2 9-inch pie crusts
Number Of Ingredients 6
Steps:
- Place brown rice flour in a resealable plastic bag. Add butter to the bag one cube at a time, shaking to coat each cube evenly with flour. Seal bag and place in the freezer for 15 minutes.
- Whisk eggs and vinegar together in a small bowl. Place in the refrigerator.
- Pour gluten-free flour into a large bowl. Cut in butter with your fingers until mixture resembles pebbles with some large lumps of butter remaining. Stir in egg and vinegar mixture. Mix in water one tablespoon at a time until dough is no longer sticky and forms a ball.
- Wrap dough in plastic wrap; refrigerate until firm, about 30 minutes.
- Divide dough into 2 pieces and roll out to desired thickness on a lightly floured work surface.
Nutrition Facts : Calories 185.4 calories, CarbohydrateContent 16.5 g, CholesterolContent 53.8 mg, FatContent 12.9 g, FiberContent 2.2 g, ProteinContent 3.1 g, SaturatedFatContent 7.5 g, SodiumContent 90.6 mg, SugarContent 0.8 g
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A gluten-free pie crust using common ingredients. I've adjusted the method over time and have found this final recipe to work every time. It is perfect for both sweet and savory dishes. The trick is leaving large chunks of butter, whole, so they create a flaky crust. The baked crust holds its shape quite well and delivers a nice slice of filled pie beautifully without falling apart.
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