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.

Xanthan gum.

This acts as a binder (essentially a gluten replacement) and prevents the pie crust from being too crumbly and from tearing or cracking when you roll it out and use it to assemble the pie crust. It allows you to easily crimp the edges, create a lattice or anything else you might want to achieve.

The best gluten free pie crust shouldn't taste gluten free. It should be flaky, delicate, and buttery, like a normal, gluten-full pie crust!

While gluten-free pastry is more delicate to handle, the most frequent reason for cracking is that there is insuffi cient moisture in the pastry. When making shortcrust pastry you mix the fat into the flour until it has the appearance of breadcrumbs, then add the liquid to bring together the dough.

Because gluten-free batters contain more liquid than traditional versions, they typically take longer to bake. If you remove them from the oven too soon, you may develop a gummy, mushy texture.

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.)

Add some almond flour: Using a small amount of almond flour in your baking can enhance the taste and texture dramatically. Due to the high moisture and fat content, it can also add moisture, and will help your baked goods to brown.

Without gluten you need to add a binder as a substitute. The most popular binders are xanthan gum, guar gum and psyllium husk powder. There are recipes that use flaxmeal, chia seeds or sweet rice flour (aka Mochiko, a type of glutinous rice flour) to assist with binding.

The three most common binders are xanthan gum, guar gum and psyllium husk powder. Each one works in a slightly different way to help create the structure we need to hold baked goods together.

Does Trader Joe's make a gluten free pie crust? ›

I used two Trader Joe's gluten-free pie crusts for the bottom and to make a beautiful lattice design on top!

Gluten Free Classic Pie Crust - Pillsbury Baking.

One of the challenges is that when gluten-free dough is thickened with additives like starches and gums, it becomes sticky. Some bakers dust sticky dough with flour, but that's problematic with gluten-free formulations.

Owing to the challenge of gluten-free flours to form a protein network that provides structure and strength to dough, breads produced in the absence of gluten tends to be flatter, denser, crummier, less chewy and less tasty.

The Global Gluten-Free Bakery market is anticipated to rise at a considerable rate during the forecast period, between 2023 and 2030. In 2022, the market is growing at a steady rate and with the rising adoption of strategies by key players, the market is expected to rise over the projected horizon.

The pie crust could have a firm or tough texture if you bake your pie before resting your dough. Giving your dough time to rest will allow all the ingredients to chill, help the moisture distribute more evenly throughout the dough, and make it easier to roll out.

Tough pie crusts are typically the result of working the dough too much (again, gluten). You don't need to make sure it's a perfectly uniform ball. “As long as the dough is mostly holding together, you don't need to spend a lot of time kneading it,” Susan Reid wrote for King Arthur Baking.

Lighten up your batters

So, you'll need to add a little more air into your batters while you're mixing. Sift your gluten-free flour blends before adding them to recipes to lighten them up and work in air (this is especially important for almond flour, since it tends to clump).