You are here

Gluten Free Pie Dough

The.Aubergine.Chef's picture
Ingredients
  Gluten free flour 2 1⁄2 Cup (40 tbs)
  Xanthan gum 1 Teaspoon
  Sugar 1 Tablespoon
  Salt 3⁄4 Teaspoon
  Butter 2⁄3 Cup (10.67 tbs)
  Egg 1 Medium
  Vinegar 1 Tablespoon
For gluten free flour
  Arrow root/Cornflour 2 Cup (32 tbs)
  Tapioca flour 1 Cup (16 tbs)
  Rice flour 6 Cup (96 tbs)
Directions

GETTING READY
1. In a bowl of a stand mixer, place together flour, sugar, xanthan gum and salt.
2. Add butter to the flour mixture.

MAKING
3. Put the electric mixer, on slow speed and cut the butter into cubes until it forms about 1-centimeter pieces.
4. Put the mixer on at slow speed, add egg and water to the flour mixture.
5. While still mixing, drizzle ice water, just a few tablespoons at a time, until all the flour is damp.
6. Raise the speed and mix for 2 minutes or until the flour comes together.
7. Remove the dough from the mixer bowl.
8. On a clean working table, knead the dough with hand, just to bring it together.
9. Using a dough cutter, cut the dough into parts, wrap with plastic film and chill in refrigerator for about 2 hour.
10. After two hours, remove the dough from refrigerator.

SERVING
11. Roll each part of dough and use as needed.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Taste: 
Savory
Method: 
Mixing
Ingredient: 
Rice Flour
Preparation Time: 
150 Minutes

Rate It

Your rating: None
3.516665
Average: 3.5 (3 votes)