Gluten-Soy-Nut-Dairy Free Pie Crust
- Minutes to Prepare:
- Number of Servings: 1
Ingredients
⅓ cup sorghum flour⅓ cup millet flour⅓ cup brown rice flour⅓ cup tapioca starch¾ tsp guar gum½ tsp salt¼ tsp baking powderpinch nutmeg½ cup cold coconut oil½ tbsp rice or apple cider vinegar1 tbsp vodka4-5 tbsp ice cold water
In a large bowl, whisk together flours, starch, guar gum, salt, baking powder and nutmeg.
Cut in coconut oil until a coarse-meal texture forms, then add vinegar and vodka and stir in.
Add water a little at a time, stirring just to form a ball of dough.
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).
Roll out between sheets of greased wax paper and proceed with your recipe.
Serving Size: makes enough for one 9" double crust pie
Number of Servings: 1
Recipe submitted by SparkPeople user JO_JO_BA.
Cut in coconut oil until a coarse-meal texture forms, then add vinegar and vodka and stir in.
Add water a little at a time, stirring just to form a ball of dough.
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).
Roll out between sheets of greased wax paper and proceed with your recipe.
Serving Size: makes enough for one 9" double crust pie
Number of Servings: 1
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- 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
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