These crust and pastry recipes are for those of us who are gluten-intolerant, or cooking for someone who can’t digest gluten. I find these gluten-free versions to be serviceable (except the potato crust and the sweet shortcrust – wow, yum!), but I’ll keep experimenting and will update these recipes as I improve upon them. Just click on the picture to check out the recipe.
Sweet Shortcrust with Almond Flour
This shortcrust is delightful. That it is also gluten-free is a happy bonus.
Hash Brown Potato Pie Crust
This crust is hearty and savory. It’s also a heathier alternative to traditional pastry crusts that are mostly butter.
Gluten-Free Pastry Crust
This Gluten-Free Pastry Crust is surprisingly light and flaky.
Masa Harina Crust
This crust is hearty and savory as well. It’s great for meat and vegetable pies.
Graham Cracker Crust
Ingredients
- 175 grams gluten-free graham crackers (I used Kinnikinnick)
- 1/4 cup sugar
- 1/4 t salt
- 5 T unsalted butter
Instructions
- Melt the butter and preheat the oven – Melt the butter and set aside. Preheat the oven to 350°.
- Process the graham crackers – Break the graham crackers into pieces and place in the bowl of your food processor. Process until you have an even, fine crumb.
- Combine – Stir the graham cracker crumbs, the sugar, and the salt together in a medium bowl, then stir in the melted butter. The mixture will be sandy but should hold together when pinched between your fingers.
- Finish and bake – Dump the mixture into your pie plate and use your fingers to pat the crust evenly across the bottom and up the sides of the plate. Tidy up the top edge as best you can, and parbake for 10 minutes.
Quinoa Crust
Ingredients
- 1/2 cup uncooked quinoa (or 1 1/2 cups cooked quinoa)
- 3/4 cup water (omit if using already cooked quinoa)
- 1 T flax seeds
- 1 T water
- 1 t thyme
- 1/2 t salt
Instructions
- Cook and cool the quinoa – If you're starting with uncooked quinoa, Add the quinoa and the water to a small saucepan. Bring to a boil, then turn down the heat, cover, and simmer until all of the water has been absorbed. Set aside to cool.
- Prep the flax seed – Grind the flax seed in a spice grinder until you have a powder. In a small bowl, mix the ground flax seed and 2 T of water until you have a consistent paste.
- Mix – Add the paste, the thyme, and the salt into a bowl with the the quinoa. Gently stir until combined and evenly distributed.
- Press into 9" pie plate – Spray the pie plate with cooking spray, then spread the mixture across the bottom of the plate. Lay a sheet of wax paper across the top of the mixture and press the "dough" evenly across the bottom and up the sides, using your fingers and/or the bottom of a measuring cup to create an even "crust." Discard the wax paper and tidy up the top edge of the crust.
- Parbake – Bake the crust for 10 minutes.