The days have been busy here! But, I have made a new discoveries lately in the pie and ice cream departments. Both make me very happy!
First on deck was the great pie crust discovery. Since going gluten-free we have struggled and struggled to find a good pie crust recipe. I have one now. It works like wheat flour crust, but it is gluten-free. We’ve made several pies, and they all come out flaky and light, like real pie crust. My grandma even liked it, and she makes the best pie crust in the world.
How did I do it? The flour blend did it. Otherwise I followed regular pie crust making protocol, like you might find in Elizabeth Gordon’s Allergy-Free Deserts, or even from Alton Brown’s method. Honestly, I find the two of them to be quite similar, and in the end I blended the two sets of directions. If I understand copyright correctly, I can give you my list of ingredients, which is different from either of the above sources. To get the directions on what to do with the ingredients, follow the link or go get the book. Either way, you’ll be happy- I promise.
Ingredients for a perfect gluten-free pie crust:
Makes 1 1/3 crusts and the left over freeze, thaw, and roll well.
- 6 tablespoons butter, place in freezer while assembling the rest of the ingredients
- 2 tablespoons palm shortening, place in freezer while assembling the rest of the ingredients
- ** if you are dairy-free, use 6 tablespoons palm shortening and 2 tablespoons coconut oil**
- 1 cup flour blend, plus extra tapioca starch for rolling dough
- 1/4 cup sorghum flour
- 1/4 cup sweet rice flour
- 1/2 tapioca starch
- 1 teaspoon xanthan gum
- ½ teaspoon kosher salt
- ¼ cup ice water, approximate, will depend on the day
Follow basic pie crust directions, and I tell you, you have pie. I pulse it in the food processor, drizzling in water as I go, until a ball forms and sticks together. If you add too much water, just add a bit more tapioca starch. I find this rolls like a dream.
“Well thanks for the crust recipe, but in case you haven’t noticed, we’re in the middle of a heat wave. No way I’m turning my oven on.”
Funny you should say that. You don’t have to turn the oven on. You can grill this pie!
All you have to do is place the dough in the bottom of a cast iron dutch oven.
Fill with the fruit or whatever of your choice and put top crust on. Then cover with the lid. Place on tops of dying coals after say, a nice dinner grilled out. Put a 1/2 batch of freshly lit coals on top of the lid. Cover the grill and cook for about 40 minutes to 1 hour. depending on how hot your coals are. I don’t think you’ll be disappointed.
Now what could be finer than a little pie a la mode? I just read through Jeni’s Splendid Ice Creams at Home, yes, read it like a book. It is that good. The ice creams are mostly all egg and gluten-free (yay!) and the macaroons are gluten-free as well- BUT they are nut and egg based. She also gives recipes for ice cream cones and fortune cookies- two recipes that should be easy to adapt to gluten-free flours.
I have made several of her sorbets and have her beet ice cream freezing in my freezer as I type. Everything has tasted great so far! The big bonus being that her ice creams actually scoop unlike all the other homemade ice cream recipes I’ve tried. I’m not even using an ice cream maker. I’m doing it the lazy way- putting it in a container, and stir every hour for three hours. It doesn’t get as much air that way, but it will work if you don’t have a maker.
One last summer thought. Have you found a good gluten-free ice cream sandwich recipe? If not, check this link out. When I make it, I use flax steeped in water for the eggs and sweet rice flour for where she calls for “rice flour”. They come out great. Rather than cut them by hand, I roll them like pie dough and use a biscuit cutter to cut uniform circles out of the dough. They freeze well.
Enjoy summer! I hope you’ve got a great link to fresh produce and that you can enjoy the flavors of summer!