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.

To successfully make a gluten-free pie crust that won't fall apart, add one egg to your dry ingredients before adding any water. Fully combine the egg and then add only the amount of water you need to form the dough.

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.

It should be flaky, delicate, and buttery, like a normal, gluten-full pie crust! We tasted five different ready-made gluten free pie crusts and were actually impressed with three. In fact, these three gluten free pie crusts were so good that I'm now contemplating making a gluten free pie this holiday season.

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 baked goods often benefit from extra liquid to hydrate the flour blends, eliminate grittiness, and achieve a less dense or dry texture. However, it's very important to drive off this extra moisture during baking, or you'll wind up with a gummy texture. The best way to do this? Longer baking times.

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. In other words, no ingredient can cure poor execution.

You'll know if your pie dough is too dry if it cracks, crumbles, and doesn't come together easily when rolled into two ball shapes. The culprit here is likely too much flour (see our note above about weighing the flour), but it can be easily corrected.

It does not have any of that “bean-y” aftertaste you sometimes get with gluten free foods. It just tastes like pie crust. Second, if you are going to use them to make a two crust pie, you have to let the crust thaw out completely before you can work with it.

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.

Is xanthan gum necessary for gluten-free baking? ›

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.

FREEE Plain White Flour will make reliable gluten free pastry while Rice Flour Pastry or Buckwheat Flour Pastry can add another dimension to your baking.

It is free from gluten-containing ingredients, and it is also free from cross-contamination with gluten ingredients during manufacturing. All sizes and types of Cool Whip (Original, Lite, Sugar Free, Extra Creamy, and Fat Free) are gluten-free and safe to eat if you have celiac disease.

Most of today's graham crackers are made from refined wheat flour. If you are on a gluten-free diet, this is a problem. However, gluten-free grahams are easy to make at home. And even if you aren't gluten-free, making homemade graham crackers is a fun—and tasty—way to experience classic graham crackers in a new way.

Jell-O Pudding is “considered” gluten-free. To the best of our knowledge there are currently no varities of Jell-O pudding that contain gluten (but of course things can always change).

Hydrate the dough (but not too much)

If it's not holding together at all, you can add more liquid (typically ice water) one tablespoon at a time until the dough holds together when you squeeze it with your hand.

Overworking the dough: One of the most common mistakes when making pie crust is overworking the dough. When you handle the dough too much, it can develop too much gluten, which can make the crust tough. To avoid this, handle the dough as little as possible and stop mixing as soon as the dough comes together.

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.

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.