Welcome jakester!
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Hello Jakester. I'm a wheat free person too and I know it can be challenging. Here is a recipe for a really delicious gluten free pie crust. One warning. It will not roll out as nicely as one with wheat. You have to be careful with it. It may be easier to start if you just press it into the pie pan but once it's baked no one misses the wheat at all. I've served this to countless people and it never occured to them that there was no wheat in it.
1 cup white rice flour
1/2 sorghum flour
1/2 cup tapioca starch
3 tablespoons sweet rice flour
3 teaspoons sugar
1/4 teaspoon salt
1 teaspoon strong cinnamon (I use Saigon cinnamon from World Spice Merchants)
8 tablespooons (or, one stick) cold butter
1 large egg
2 tablespoons apple cider vinegar
1/4 ice-cold water, or enough to make the dough stick together
Mix together all the dry ingredients, including the sugar and cinnamon. Cut the butter into little pieces, about 1/2-inch thick and drop the pieces into the dry ingredients. Using a pastry cutter or fork, meld the butter into the dry ingredients until the butter has crumbled into pea-sized pieces.
Make a well in the dry ingredients. Drop the egg and apple cider vinegar in, then stir them in, gently, with a fork, stirring from the center out. Once they are incorporated into the dry ingredients, slowly drizzle the ice-cold water into the mixture, a little at a time, then stirring to see if it has become dough yet. You do not want this dough to be too wet. Add water only it all coheres together.
At this point, drop the ball of dough onto a large piece of parchment paper. (Prepare this ahead, unless you want to wipe dough off the box of parchment paper later!) Place another piece of parchment paper, the same size, on top of the dough. Gently, smoosh the dough outward, equally in all directions, until it is a thick, round cake of dough, about the size of a pie plate.
Refrigerate the ball of dough, for as long as you can stand. Ideally, you would prepare the dough in the evening and refrigerate overnight. Take the dough out of the refrigerator at least twenty minutes before you want to work with it.
Leave the dough in the parchment-paper sandwich and roll it out. By rolling it, gently, between the pieces of parchment paper, you will not need to add more flour to the mix. Roll it out as thin as you can, then strip the top piece of parchment paper off the dough. Gently, lay your favorite pie plate on top of the dough, then flip the whole thing over. The dough should sag into the pie plate. You can crimp the edges at this point. If some of the dough falls off the sides, don't worry. Simply re-attach the pieces to the crust-to-be by pressing in with your fingers.
You can pre-bake the pie crust, if you like.
1 cup white rice flour
1/2 sorghum flour
1/2 cup tapioca starch
3 tablespoons sweet rice flour
3 teaspoons sugar
1/4 teaspoon salt
1 teaspoon strong cinnamon (I use Saigon cinnamon from World Spice Merchants)
8 tablespooons (or, one stick) cold butter
1 large egg
2 tablespoons apple cider vinegar
1/4 ice-cold water, or enough to make the dough stick together
Mix together all the dry ingredients, including the sugar and cinnamon. Cut the butter into little pieces, about 1/2-inch thick and drop the pieces into the dry ingredients. Using a pastry cutter or fork, meld the butter into the dry ingredients until the butter has crumbled into pea-sized pieces.
Make a well in the dry ingredients. Drop the egg and apple cider vinegar in, then stir them in, gently, with a fork, stirring from the center out. Once they are incorporated into the dry ingredients, slowly drizzle the ice-cold water into the mixture, a little at a time, then stirring to see if it has become dough yet. You do not want this dough to be too wet. Add water only it all coheres together.
At this point, drop the ball of dough onto a large piece of parchment paper. (Prepare this ahead, unless you want to wipe dough off the box of parchment paper later!) Place another piece of parchment paper, the same size, on top of the dough. Gently, smoosh the dough outward, equally in all directions, until it is a thick, round cake of dough, about the size of a pie plate.
Refrigerate the ball of dough, for as long as you can stand. Ideally, you would prepare the dough in the evening and refrigerate overnight. Take the dough out of the refrigerator at least twenty minutes before you want to work with it.
Leave the dough in the parchment-paper sandwich and roll it out. By rolling it, gently, between the pieces of parchment paper, you will not need to add more flour to the mix. Roll it out as thin as you can, then strip the top piece of parchment paper off the dough. Gently, lay your favorite pie plate on top of the dough, then flip the whole thing over. The dough should sag into the pie plate. You can crimp the edges at this point. If some of the dough falls off the sides, don't worry. Simply re-attach the pieces to the crust-to-be by pressing in with your fingers.
You can pre-bake the pie crust, if you like.
I'm not to informed on allergies to food. I feel sorry for kids that can't eat peanut butter, kids that are diabetic and those that can't eat anything with wheat.
I see the list you have that your kid can't eat Jakester. I see he cannot eat starch products or even olive oil.
Is there a certain allergy that prevents the consumption of these products or is it several allergies combined? I know that with peanut allergies it's recommended not to use peanut oil.
I see the list you have that your kid can't eat Jakester. I see he cannot eat starch products or even olive oil.
Is there a certain allergy that prevents the consumption of these products or is it several allergies combined? I know that with peanut allergies it's recommended not to use peanut oil.
Having allergies does stink but once you get used to it it's not so bad. It's a good thing he found out now really. Everyone thought I was the most well behaved child ever because when ever we would have a family get together I would pass out and sleep the rest of the evening. No one new that the cookies were bad for me. After a breakfast of pancakes I went back to bed. My parents LOVED it but no one new why. It took a look time for me to realize that I didn’t have some strange sleep disorder just an allergy to wheat.
Thanks for all of your replies. I will have a go at the pastry recipe this weekend,it looks really good!
unfortunately in this country, the docs do not give allergy jabs, and many do not recognise that Cody's food causes such major problems. When we explained to them that "potato" made him extremely hyperactive, to the point that he would be sick, we were told that he "was going through a phase and was making himself sick to get attention". He is 2 yrs old, and being a nurse myself I knew this wasn't so. He is so sensitive to potato, that even one small frie will make him bad.
I am glad that I have joined your forum, cos your understanding etc.. in one day means so much.......
I will let you how I go with the pastry..
unfortunately in this country, the docs do not give allergy jabs, and many do not recognise that Cody's food causes such major problems. When we explained to them that "potato" made him extremely hyperactive, to the point that he would be sick, we were told that he "was going through a phase and was making himself sick to get attention". He is 2 yrs old, and being a nurse myself I knew this wasn't so. He is so sensitive to potato, that even one small frie will make him bad.
I am glad that I have joined your forum, cos your understanding etc.. in one day means so much.......
I will let you how I go with the pastry..