{"id":5468,"date":"2014-04-28T14:11:28","date_gmt":"2014-04-28T18:11:28","guid":{"rendered":"http:\/\/www.vrg.org\/blog\/?p=5468"},"modified":"2016-09-29T15:42:51","modified_gmt":"2016-09-29T19:42:51","slug":"gluten-free-pie-crust","status":"publish","type":"post","link":"https:\/\/www.vrg.org\/blog\/2014\/04\/28\/gluten-free-pie-crust\/","title":{"rendered":"GLUTEN-FREE PIE CRUST"},"content":{"rendered":"<p>A reader wrote: <\/p>\n<blockquote><p>I have a young relative who\u2019s sensitive to wheat, dairy, and soy.  I\u2019ve been trying to make gluten-free pie crust, and I\u2019m 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\u2019t 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.  <\/p><\/blockquote>\n<p>Francesca Cugini, MS, RD responded:<\/p>\n<blockquote><p>By coincidence I just posted on my blog today a Gluten-Free pie crust mix that I made with success. Bob&#8217;s red mill pie mix browned perfectly. Here is the product:<a href=\"http:\/\/www.bobsredmill.com\/gluten-free-pie-crust-mix.html\">http:\/\/www.bobsredmill.com\/gluten-free-pie-crust-mix.html<\/a>. I just followed the basic instructions on the package.<\/p>\n<p>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.<\/p>\n<p>Hope this addressed your question<br \/>\n-Francesca<br \/>\n<a href=\"http:\/\/energywebring.com\/francesca\/\">http:\/\/energywebring.com\/francesca\/<\/a>\n<\/p><\/blockquote>\n<p>For more information on gluten free, see<br \/>\n<a href=\"http:\/\/www.vrg.org\/journal\/vj2006issue4\/2006_issue4_gluten.php#rcps\">http:\/\/www.vrg.org\/journal\/vj2006issue4\/2006_issue4_gluten.php#rcps<\/a><\/p>\n<p>These books seem to have gluten free pie crusts:<br \/>\n<a href=\"http:\/\/www.vrg.org\/blog\/2012\/07\/12\/are-you-on-a-vegan-diet-with-special-dietary-needs\/\">http:\/\/www.vrg.org\/blog\/2012\/07\/12\/are-you-on-a-vegan-diet-with-special-dietary-needs\/<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>A reader wrote: I have a young relative who\u2019s sensitive to wheat, dairy, and soy. I\u2019ve been trying to make gluten-free pie crust, and I\u2019m 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 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-5468","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/5468","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/comments?post=5468"}],"version-history":[{"count":7,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/5468\/revisions"}],"predecessor-version":[{"id":9754,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/5468\/revisions\/9754"}],"wp:attachment":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/media?parent=5468"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/categories?post=5468"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/tags?post=5468"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}