Grain and Gluten Free Pie Crust Recipes
Yes, a big win for grain free foodies: Grain and gluten free pie crusts are the type of recipe you don’t have to lower your standards for. No compromise on taste or texture required.
In true grain-free-gluten-free.com form, you have a choice of grain and gluten free pie crust recipes, spreading the love over a variety of ingredients to suit your pie filling.
Nutty Amaranth Flour Pie Crust
This divine pie crust is adapted from Jeanne Marie Martin's Complete Candida Yeast Guidebook.
½ cup raw sunflower seeds
½ cup raw cashews (or other nut/seed of your choice)
½ cup arrowroot
½ cup amaranth flour
¾ tsp cinnamon
1/8 tsp salt
3 tbsp coconut oil or melted butter
2 tbs cold water
Heat oven to 400°F/200°C and oil a 9"/23cm pie pan.
Grind nuts and seeds in a blender/food processer until finely ground (a few chunks are okay). Mix together ground nuts/seeds, arrowroot, amaranth, cinnamon, and salt in a large bowl until well mixed. Add coconut oil, and toss to evenly coat mixture with oil. Add water bit by bit, until a coarse, dry dough forms. If it seems really dry and won't stick together, add a little more cold water.
Pat into prepared pie tin into a crust about ¼ inch or just over ½ cm thick, and then place in the oven for about 7-8 minutes.
Remove crust from the oven, and let cool slightly in pan on wire rack before filling with your choice of filling.
The next two recipes are adapted from the Sally Fallon and Mary Enig’s Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats.
The book contains hundreds of recipes. It’s also a resource book, rich in up to date information about common ingredients and how to use them to maximize their nutrient release. A great way to get your diet on the straight and narrow and enjoy every mouthful.
While this recipe and resource book is not specifically grain and gluten free, Sally recognizes the issues many people have with grains, and the book contains pages and pages of recipes that are grain free.
Coconut Pie Crust
½ cup coconut oil
2 cups desiccated coconut
Combine coconut and oil in a bowl. Press firmly and evenly into a 9 inch/23 cm pie pan. Bake at 300°F/150°C for 30 minutes or until the crust is dark golden in color. Allow to cool.
Hazelnut Pie Crust
1 cup hazelnuts
¾ cup arrowroot
6 tbs softened butter or coconut oil
¼ cup sugar or other granulated sweetener
¼ tsp salt
½ tsp vanilla essence
Process hazelnuts in a food processor to a meal. Add remaining ingredients and process until smooth. Press until a well buttered and floured 9 inch/23 cm pie pan. Bake at 325°F/165°C for 30 minutes.Return from Grain and Gluten Free Pie Crust to All Recipes