Gluten-Free Quiche (or Pie) Crust Recipe (2024)

FAQs

Why is my gluten free pie crust so hard? ›

Too much water makes pie crusts tough, ESPECIALLY gluten-free crusts. An extra tablespoon or two can make your crust rock hard. Try to use the least amount of water listed.

Add xanthan gum to gluten-free flour. It enhances elastic qualities that gluten-free flours lack, making it easier to work with and less likely to crumble. Add plenty of water to the gluten-free flour to prevent the pastry from becoming too dry when rolling out.

The best gluten free pie crust shouldn't taste gluten free. It should be flaky, delicate, and buttery, like a normal, gluten-full pie crust!

Pie crust can become tight and thick due to the high protein concentration of bread flour. A more flexible crust can be produced by using cake or pastry flour, which will result in less expansive gluten networks.

Xantham gum is what helps hold the flour and pie ingredients together, and mimics what gluten does. Gluten is like glue, and is why doughs stay together. Without xantham gum, it will be crumbly and fall apart.

Bake gluten free pizza for longer than you would bake a regular pizza of the same size. For the pizza in the video above, the bake time is about 13 minutes on a hot baking stone. (A dough with gluten would be about 8 minutes.)

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

Xanthan Gum adds thickness and viscosity to gluten-free breads and other baked goods. Without xanthan gum, your gluten-free baked goods would be dry, crumbly and flat. Because xanthan gum is gluten-free and vegan, it's the preferred thickener for those home bakers with food allergies.

Vinegar, buttermilk, lemon juice, and vodka all change the interaction of the liquid and gluten in the dough. But the difference between a dough with acid in it and one without (when made with the same technique) is infinitesimal.

YES, Cool Whip is gluten-free!

Although it does not carry a gluten-free certification on the label, Cool Whip doesn't contain any sources of gluten. In addition, Kraft Heinz states that cross-contamination with gluten has not occurred during the manufacturing of Cool Whip products.

Does Pillsbury have a gluten free pie crust? ›

Gluten Free Classic Pie Crust - Pillsbury Baking.

In baking, millet flour is particularly helpful with crumb texture, so it's very good in pastries and scones. Incredibly absorbent, coconut flour can tend to 'tighten' bakes, so use it sparingly. It works well in biscuits and in small quantities will help bind pastry without imparting a distinct coconut flavour.

What kind of flour makes the best pie crust? Well, not high-protein bread flour! Use that for your chewy bagels. What you want for pie is flour that yields a tender, flaky crust, which means medium-protein all-purpose flour or low-protein pastry flour.

Fat equals flavour, and also helps keep crust light and flaky. To up my fat content, I use cream (or whole fat milk) instead of water in my pie crust. Also, don't allow too much gluten to form. Gluten causes pie crusts to become tough and dense, and that is definitely the opposite of what we're going for here!

Add more ice water as needed, a Tablespoon at a time, and stir just to combine. Add water until the dough starts to come together and there are no dry crumbs in the bottom of the bowl. Refrigerate at least 30 minutes (I usually leave it overnight) to let the gluten relax.

Tough pie crusts are typically the result of working the dough too much (again, gluten). You don't need to make sure it's a perfectly uniform ball. “As long as the dough is mostly holding together, you don't need to spend a lot of time kneading it,” Susan Reid wrote for King Arthur Baking.

Tips For Gluten-Free Baking. Gluten-free baking is a lot harder than traditional baking because gluten protein is what gives baked goods their structure. Bread without gluten or any gluten substitute will be thick and crumbly when it comes out of the oven.

The pie dough isn't given enough time to relax and chill

The pie crust could have a firm or tough texture if you bake your pie before resting your dough. Giving your dough time to rest will allow all the ingredients to chill, help the moisture distribute more evenly throughout the dough, and make it easier to roll out.