This recipe is adapted from one published by King Arthur (as in the flour company). I adapted it to ingredients I had on hand and it turned out amazing. I've blogged it before and I'll blog it again - you can make just about anything in terms of gluten-free baked goods if you have these four items in your pantry: brown rice flour, potato starch, tapioca starch, and xantham gum.
I used a few different techniques from the original recipe - grating the butter rather than cutting it into the dry ingredients, and using ice water at the end rather than cold tap water, a secret learned from my mom via my Grandma Violet. See below for details. I used it to make an apple pie (not primal at all) after spending part of a morning picking early apples (totally primal) with the family. The pie was delicious, the crust was flaky and tender, and it was enjoyed by all who tried it. I would venture to say that if I hadn't known better, I would have never guessed that it wasn't gluten-full. It was even good the next day. I can highly recommend this recipe. This is supposed to be a single crust recipe for a 9-inch pie, but I actually managed to get a top and bottom crust out of it. Pie Crust Ingredients 3/4 cup rice flour 1/4 cup potato starch 1/4 cup tapioca starch 1/2 tsp xantham gum 1/2 tsp salt 6 Tbsp cold butter 1 large egg 2 tsp apple cider vinegar 3 Tbsp ice water 1. Mix dry ingredients together (rice flour through salt). 2. Grate the butter into the dry ingredients. Make sure it is good and cold before your start. Work quickly. Toss with a fork until butter is coated with dry ingredients. 3. In a small cup, whisk egg and vinegar together until foamy (about 90 seconds). Mix into dry ingredients with a fork. 4. Add 3 Tbsp of ice water. I make ice water in a measuring cup or mug, let it sit until it's nice and cold, then measure out the desired portion. 5. Mix well to combine. Form a ball. I like to use my hands at the end. My grandmother claimed it was her cold hands that made her pie crust come out so well, so I actually run my hands under cold water or use a bag of frozen veggies (briefly) to chill my hands before this step. Silly. But it's hard to argue with results. 6. Chill ball for 1 hour in fridge. Take out 10-15 minutes before using. I rolled mine out on top of saran wrap, sprinkled with ample tapioca starch, then flipped it into the pie plate. Apple Filling 8 cups sliced apples 1 cup sugar (I used raw) 1/4 cup rice flour 1 tsp cinnamon 2 Tbsp butter Toss everything together in a bowl. Dump into crust-lined pan. Dot with butter, if desired. Put top crust on apples. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake for an additional 40-45 minutes.
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AuthorI'm Emily. I currently work in online education management, but I also have a Masters degree in Nutritional Sciences (my true passion). In addition, I am a mom, cook, avid reader, novice gardener, and enjoy all kinds of outdoor activities. On my blog, you will find articles on food, fitness, weight management, and eating issues. ALL recipes on my blog are gluten-free. Many are low-carbohydrate. Most are grain free. Enjoy! Categories
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