Gluten-free Pie Crust -- Allergy free for the holidays

     Elaine Mills was the featured cook in my November cooking column that appeared in the 11/26/13 issue of The Abilene Reflector Chronicle. The paper included two of her allergy free recipes, both in the print and online issue. However, she also provided a gluten-free pie crust recipe that didn't make it into the column.  So, I'm including it below.
     Her article includes a couple of other recipes + tips for allergy free cooking; check out the online @ Allergy Free for the Holidays.

Gluten-free Pie Crust

It’s tender, flakey and very flavorful but it’s hard to roll so Elaine warns, “It takes some work to get it into the pan.” However, once the filling is added any cracks, patches or breaks are no longer visible.

1½ cups High-Protein Flour Mix (see recipe below)

3 tablespoons sweet white rice flour

1½ tablespoons brown sugar

¾ teaspoon xanthan gum (if you have an allergy to this, leave it out)

Scant teaspoon salt (or use a salt free substitute such as No-Salt; salt may also be omitted)

½ cup plus 2 tablespoons coconut oil (may also use diary-free, soy-free vegetable shortening if diet allows)                                                                                                  

2 ¼ teaspoons egg replacer mixed with 3 tablespoons coconut milk (may also use rice, almond, or other alternative milk products)

1 tablespoon freshly squeezed lemon juice

1.  Preheat oven to 375°. Grease your pie dish with a little bit of coconut oil. 

2.  In mixing bowl, whisk together the flour mix with the rice flour, brown sugar, xanthan gum, and salt. 

3.  Add the shortening and mix with mixer on medium speed . . . getting a coarse meal. 

4.  Add egg replacer mixture and lemon juice; mix again until dough starts to ball up in center of bowl.

5.  Put dough on parchment paper, mold into a ball, then flatten with palm of your hand.  Place another sheet of parchment paper on top of the dough. Roll out to about ¼” thick and about 2” wider than pie dish. 

6.  Take off the top sheet of parchment paper and flip the rolled out crust into the greased pie dish, gently press dough to conform to shape of pie pan and then remove second piece of parchment. Trim any excess dough that overlaps the top edge of pie pan and use your fingers to flute edges.

7.  Prick the crust with a fork on bottom and sides before baking.

8.  Bake 25 minutes – or until golden brown to your liking. 

9.  Place baked crust on cooling rack until is room temperature.

High-Protein Flour Mix

   1¼ cups chickpea (garbanzo) flour

   1 cup arrowroot starch

   1 cup tapioca starch/flour

   1 cup white or brown rice flour

Combine and mix ingredients. Store in air-tight container and measure out desired amount as needed.

Pie Crust Curlicues: Following in her mother’s footsteps, Elaine rolls out leftover pie crust, sprinkles it with cinnamon-sugar and then rolls up the dough and slices like mini cinnamon rolls. Curlicues are then placed on a cookie sheet and baked for about 10 minutes at 350°.