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Thread: Gluten Free Pie Dough

  1. #1
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    Default Gluten Free Pie Dough

    1 1/2 fluid ounces Buttermilk
    1 Egg
    1 teaspoon Salt
    1 ounce Brown sugar
    1 teaspoon Vanilla extract
    1 teaspoon Almond extract
    7 ounces Rice flour
    2 ounces Cornstarch
    2 ounces Tapioca flour
    1/2 teaspoon Xanthan gum
    6 ounces Unsalted butter, frozen
    Yield: 21 ounces
    1. Whisk together the buttermilk, eggs, salt, brown sugar, vanilla and almond extract. Set aside.

    2. Combine the rice flour, cornstarch, tapioca flour and xanthan gum in a large bowl. Cut the margarine into medium dice, 3/8 x 3/8 inch (9 x 9 millimeters) then cut it into the flour mixture until pieces are the size of a pea.

    3. Place the butter-flour mixture in a mixing bowl fitted with a paddle. Add the buttermilk mixture and mix just until dough comes together. Wrap the dough in plastic and chill at least one hour before using.

    4. Yield: 1 lb. 5 oz.



    Notes: Yields dough for one 8-in. (20-cm) piecrust, bottom and top.

    Variation:

    Lactose Free Pie Dough -- Substitute soy margarine for the butter and soy milk for the buttermilk.
    Last edited by Cookie; February 13th, 2008 at 02:15 PM.

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