GLUTEN-FREE WHOLE GRAIN MEDITERRANEAN PIE CRUST
For the flour here I use the same 70 percent whole grain flour to 30 percent starch (like potato starch, arrowroot or cornstarch) that I used in my whole grain gluten-free muffins a few weeks ago. It is based on a formula created by Shauna James Ahern, a gluten-free food blogger. Because there is no gluten involved you don't have to worry about overworking the dough, but the dough can break apart if you try to roll it out. I just press it into the pan, which is easy to do. I love the strong, nutty-flavored combination of buckwheat flour and millet flour. If you want a crust with a milder flavor, try a combination of cornmeal and millet flours or teff and millet flours.
Provided by Martha Rose Shulman
Categories project
Time 1h30m
Yield Two 9- or 10-inch tarts
Number Of Ingredients 7
Steps:
- Sift together the grain flour and starch. In a large bowl or in the bowl of a standing mixer fitted with the paddle or a food processor fitted with the steel blade, add the salt and mix together. If using a bowl, make a well in the center, add the olive oil and mix in with a fork. If using a mixer or food processor, turn on and add the olive oil. When it is evenly distributed through the grain flour and starch, combine the water and vinegar or lemon juice and add it with the machine running. The dough should come together in a ball. In most cases you won't need as much water as is required for wheat flour dough, because the grain flours don't absorb as much, but each combination behaves a little differently. Divide into 2 equal pieces, shape into a flat circle and wrap tightly with plastic. The dough may be sticky, so flour your hands and work surface. Let rest for 1 hour.
- To line tart pans place the dough in the center of the pan and, pressing from the heel of your hand, press the dough out to the edges of the pan, then up the sides. It should be soft and easy to manipulate. Pinch an attractive lip around the edge of the pan and refrigerate uncovered until ready to use.
Nutrition Facts : @context http, Calories 654, UnsaturatedFat 24 grams, Carbohydrate 87 grams, Fat 29 grams, Fiber 8 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 619 milligrams, Sugar 1 gram, TransFat 0 grams
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Tasneem Louw
[email protected]I'm excited to try this pie crust recipe with different fillings. I think it would be great with a savory filling or a sweet filling.
Masom Log
[email protected]Overall, this is a great gluten-free pie crust recipe. It's easy to make and has a delicious flavor.
Frank Chisoko
[email protected]I found that the pie crust was a bit too dry for my taste. I think I would add a little more butter next time.
Daniel Koroma
[email protected]This pie crust recipe is a great alternative for those with gluten sensitivities.
Abdul Rehman Rehman
[email protected]I would have liked the pie crust to be a bit more flaky, but overall it was still a good recipe.
Harsh King
[email protected]This pie crust is easy to work with and doesn't require any special equipment.
Isuru Dilshan
[email protected]The Mediterranean flavors in this pie crust are a nice twist on the classic. I especially liked the hint of oregano.
Abubakar Jhammat
[email protected]I love that this pie crust is made with whole grains. It gives it a more wholesome and nutritious flavor.
Cecil Bracey
[email protected]This gluten-free pie crust is a great option for people with dietary restrictions. It's easy to make and has a good flavor.
shofiq shak
[email protected]I'm not a huge fan of whole grain baked goods, but this pie crust was surprisingly good. It had a nice texture and flavor, and it held up well to the filling.
Ohemaa Kelly
[email protected]Wow! This Mediterranean pie crust is a game-changer. It's the perfect balance of crispy and flaky, and it pairs beautifully with any filling. I can't wait to experiment with different flavor combinations.
samred bishwkarma
[email protected]I've tried many gluten-free pie crust recipes, but this one is by far the best. It's incredibly easy to make, and the crust is flaky and delicious. I will definitely be using this recipe again and again!
ericson jackson
[email protected]This recipe is a keeper! The crust is flaky and flavorful, and it's so easy to make. I love that it's gluten-free and whole grain, so I can feel good about serving it to my family.
Draven Ridder
[email protected]I was skeptical about a whole grain pie crust, but I was pleasantly surprised! It was easy to work with and had a delicious nutty flavor. It paired perfectly with my hearty vegetable filling.
Sita Timalsina
[email protected]I'm always on the lookout for gluten-free pie crust options, and this one is a winner. The texture is spot-on, and the flavor is amazing. I can't wait to try it with different fillings!
Megan York
[email protected]This Mediterranean pie crust recipe blew me away! It's incredibly easy to make, with wholesome ingredients that I can pronounce. The crust turned out flaky, golden brown, and held up perfectly to the savory filling. I highly recommend it!