Best Amaranth Pie Crust Gluten Free Recipes
FLAKY GLUTEN-FREE PIE CRUST
This dough is adapted from my book Alternative Baker: Reinventing Dessert with Gluten-Free Grains and Flours which is full of luscious pie recipes using this dough and its variations, including a vegan version. It's your ticket to crisp, tender, flaky pie dough loaded with whole grain oat and millet flours and free of gums. See variations below for doughs made with sorghum and buckwheat flours. The buttermilk variation makes for an extra flaky, rich dough that is easier to work with - highly recommended!
Provided by Alanna Taylor-Tobin
Categories Dessert
Time 1h50m
Number Of Ingredients 11
Steps:
- In a large bowl, combine the rice, oat, and millet flours with the cornstarch, tapioca flour, ground chia seed, sugar, and salt. Scatter the butter pieces of the top, and work in with a pastry blender or your fingers until the mixture resembles gravel, with lots of butter chunks the size of large peas.
- Stir together 6 tablespoons of the ice water with the apple cider vinegar, and drizzle the mixture into the flour mixture 1 tablespoon at a time, tossing the dough with a rubber spatula to moisten evenly. Add just enough water for the dough to hold together when you give it a squeeze, and add it directly to the dry floury bits that like to hang out on the bottom of the bowl; you may need up to 8 tablespoons of water, total.
- Knead the dough in the bowl 10-20 times to bring it together.
- Dump the dough out onto the counter and fraisage by dragging portions of the dough across the counter with the heel of your hand (this makes for a flakier dough). Either way, gather the dough up into a ball (a metal bench scraper helps if using the fraisage method) wrap it loosely in plastic wrap, and flatten it into a disk. Chill the dough 30 minutes.
- On a lightly floured surface, roll the chilled dough out into a rough square that is about 1/4" thick. Fold it in thirds like you're folding a letter, then roll up from a skinny end into a loose spiral. Gently press to flatten it slightly, and chill for 30 minutes. Optionally, repeat this step once more.
- Remove the dough from the fridge, unwrap, and place on a lightly floured surface. Roll out the dough into a 12" circle, dusting the dough lightly with oat flour flour as needed, rotating and flipping it to prevent it from sticking. Ease the dough into a 9" glass pie plate, fit it into the corners, and trim it to a 1" overhang. (Save the scraps to patch any tears in the dough post-parbaking.) Fold the overhang of the crust under, and flute the crust by pressing it between the thumb of one hand and the index finger and thumb of the other hand. Prick the bottom of the crust all over with the tines of a fork. Chill the crust for 20 minutes, then freeze it for at least 20 minutes, until solid.
- Position a rack in the lower third of the oven and preheat to 400º. If you have a baking stone, put it on the rack. Place the frozen crust on a rimmed baking sheet. Line it with a piece of parchment paper, and fill to the top with pie weights, dry beans, or clean pennies, pressing the weights into the sides and corners of the crust. Bake the crust for 15-30 minutes (shorter for a metal pan, longer for a glass pan), until the dough will hold its shape when you lift off the parchment. Carefully remove the weights and parchment and bake until the bottom is dry and lightly golden, about 8-12 minutes longer (for a parbaked crust) or until deeply golden, 15-20 minutes (for a fully baked crust). Use the saved scraps of dough to patch any holes, cracks, or tears in the dough, baking for a few more minutes post-patching.
Nutrition Facts : Calories 189 kcal, Carbohydrate 19 g, Protein 2 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 27 mg, Sodium 133 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
AMARANTH PIE CRUST - GLUTEN FREE
A wonderful crust for those sensitive to gluten from Bob's Red Mill. You can have your pie and eat it too! Crust holds up very well after baking. Specialty ingredients can be found at www.bobsredmill.com.
Provided by Molly53
Categories Dessert
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400F and lightly oil a 9-inch pie pan; set aside.
- Combine dry ingredients and blend well.
- Combine oil and 3 tablespoons water and blend with fork; add all at once to flour.
- Stir only until a ball forms.
- If ball appears dry and crumbly, add a little more water, one teaspoon at a time, until ball hangs together. (Moisture content of flour varies.).
- Pat or roll crust to fit into pie pan.
- Dough tears easily, but mends easily using extra bits to patch.
- Prick with fork.
- Bake 3 minutes at 400F, fill pie and finish baking the time required for filling or bake about 15 minutes until brown and crisp.
- Cool and fill.
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A gluten-free diet has become an essential way of life for those with coeliac disease, gluten sensitivity, or anyone looking to avoid gluten in their diet. Gluten is a protein found in wheat, barley, and rye, which can cause inflammation and damage to the small intestine for those with coeliac disease. When it comes to baking, finding a suitable alternative to wheat-based flour can be challenging. However, with the rise in popularity of alternative flours such as amaranth, creating a gluten-free pie crust has never been easier.
What is Amaranth?
Amaranth is a gluten-free ancient grain that has grown in popularity as a nutritious alternative to wheat flour. Its versatility makes it the perfect replacement for wheat flour in many recipes, as it has a similar texture and absorption rate to wheat flour. Amaranth is high in protein, contains a variety of vitamins and minerals, and has a nutty flavor that is perfect for pie crusts.Why Use Amaranth in Pie Crusts?
Pie crusts usually rely on wheat flour for their structure, but amaranth flour can provide a similar structure and texture, with the added benefit of being gluten-free. Amaranth flour has a high protein content, which gives it a similar texture to wheat flour when mixed with butter or shortening. Because amaranth flour has a nutty flavor, it can add a unique twist to your favorite pie crust recipe. Not only does it help create a great taste, but it can also boost the nutritional value of your pie crust.How to Make an Amaranth Pie Crust
Ingredients:- 1 1/2 cups amaranth flour
- 1/2 cup tapioca flour
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, diced
- 1 egg
- 1 tbsp cold water
- In a large bowl, whisk together the amaranth flour, tapioca flour, and salt.
- Add the butter and use a pastry blender or your fingers to work the butter into the flour until it resembles coarse meal.
- In a small bowl, whisk together the egg and cold water. Add to the flour mixture and mix until the dough comes together.
- Form the dough into a disc and wrap in plastic wrap. Chill in the refrigerator for at least 30 minutes.
- Preheat the oven to 375°F.
- On a lightly floured surface, roll out the dough to fit a 9-inch pie plate.
- Trim the edges and crimp as desired. Prick the bottom of the crust with a fork and chill for 15 minutes.
- Bake for 18-20 minutes, until golden brown. Let cool before filling with your desired pie filling.
Tips for Making a Perfect Amaranth Pie Crust
- Use cold butter and work it into the flour until it resembles coarse meal.
- Adding water to the dough slowly is important because it will help prevent it from becoming too wet and sticky.
- Chill the dough before rolling it out to prevent it from becoming too soft and difficult to handle.
- Prick the bottom of the crust with a fork before baking to prevent it from rising and becoming soggy.
- Bake the crust until it is golden brown and allow it to cool completely before filling it with your desired pie filling.
Conclusion
Amaranth pie crusts are an excellent alternative for those who follow a gluten-free diet or are looking to add a nutritious and unique twist to their favorite pies. Amaranth flour has gained popularity due to its versatility and nutritional benefits, making it the perfect choice for a gluten-free pie crust. With a few tips and tricks, you can create a perfect amaranth pie crust that is sure to impress your family and friends.
Amaranth Pie Crust Gluten Free Recipes: Valuable Tips
Amaranth is a gluten-free ancient grain that is gaining popularity for its high nutritional value and hearty texture. It is an excellent source of protein, fiber, and essential minerals like iron, calcium, and magnesium. Amaranth can be used in a variety of gluten-free recipes, including pie crusts.
Making an amaranth pie crust is not complicated, but it does require some tips to ensure that your crust turns out perfectly. Here are some valuable tips to keep in mind when making an amaranth pie crust gluten-free recipe:
1. Use the Right Flours
When making a gluten-free pie crust, it is essential to use a blend of flours that mimic the texture and elasticity of wheat flour. A combination of amaranth flour, potato starch, and tapioca starch makes an excellent gluten-free blend for a pie crust.
Amaranth flour has a nutty and slightly sweet flavor that adds depth and complexity to the crust. Potato starch and tapioca starch are both gluten-free thickeners that help bind the dough and make it more pliable.
2. Add Enough Liquid
Unlike wheat flour, which has gluten to make the dough elastic, gluten-free flours require added moisture to help bind and shape the dough. Therefore, it is crucial to add enough liquid to the dough to avoid a dry and crumbly crust.
Water or a dairy-free milk alternative like almond milk or coconut milk works well as a liquid ingredient. You can gradually add the liquid to the flour mixture until you achieve the right consistency for a pie crust. Be careful not to add too much liquid, as this can make the dough too sticky.
3. Use Cold Ingredients
Keeping the ingredients for the amaranth pie crust cold is essential for achieving a flaky and tender crust. Make sure to chill the amaranth flour and starches before mixing them with the liquid, and cut the butter or shortening into small cubes and chill them in the refrigerator before using them.
When mixing the dough, it is best to use cold water or milk, too, and handle the dough as little as possible to keep it from getting too warm.
4. Add Xanthan Gum or Guar Gum
Xanthan gum or guar gum is a common ingredient in gluten-free baking because it helps bind the dough and improve its texture. Adding a small amount of xanthan or guar gum to your amaranth pie crust can help give it more structure and prevent it from falling apart.
A teaspoon of xanthan gum or a tablespoon of guar gum is typically enough for a standard pie crust recipe. However, it is essential to balance the amount of gum added to avoid a gummy or tacky texture.
5. Pre-bake the Crust
Pre-baking the amaranth pie crust can help ensure that it is fully cooked and crispy before adding the filling. This step is especially crucial for pies that require a short baking time or fillings that don't get cooked, like custard or no-bake cheesecake.
To pre-bake the crust, prick the bottom with a fork and bake it at 375°F for ten to fifteen minutes until it is lightly golden brown. You can then add the filling and bake the pie for the remaining time as directed by the recipe.
6. Experiment with Flavor Variations
While amaranth flour has a distinct nutty flavor, you can also experiment with different ingredients to add more depth or sweetness to your pie crust. For example, adding a teaspoon of vanilla extract or a tablespoon of honey can give your crust a subtle sweetness that complements fruit pies.
You can also substitute a quarter cup of amaranth flour with almond flour, gluten-free oat flour, or coconut flour to add more texture and flavor. Adding cinnamon or allspice can enhance the flavor of pumpkin or sweet potato pies.
Conclusion
Making an amaranth pie crust is an easy and delicious way to add a gluten-free alternative to your baking repertoire. By using the right flours, adding enough liquid, using cold ingredients, adding xanthan or guar gum, pre-baking the crust, and experimenting with flavor variations, you can achieve a flaky and tender crust that is a perfect base for your favorite pies.