The Vegetarian Resource Group Blog


Posted on April 28, 2014 by Samantha Gendler, Senior Editor

A reader wrote:

I have a young relative who’s sensitive to wheat, dairy, and soy. I’ve been trying to make gluten-free pie crust, and I’m having a real problem. The dough looks fine after I add the oil, but, when I add water, it tends to get too crumbly. Even when I add a little sugar, the crust doesn’t brown, and it always cracks, no matter how long or short a time I bake it. Also, whether I use a mix of flours or just one, sometimes I end up with a slightly bitter after taste.

Francesca Cugini, MS, RD responded:

By coincidence I just posted on my blog today a Gluten-Free pie crust mix that I made with success. Bob’s red mill pie mix browned perfectly. Here is the product: I just followed the basic instructions on the package.

The key to gluten-free pie crust is adding a Xathan gum to your flour mix to keep it from separating. If you want to make the mix from scratch I suggest potato, rice, and tapioca flour mixed for best results.

Hope this addressed your question

For more information on gluten free, see

These books seem to have gluten free pie crusts:

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