Unassuming gluten free vegan pastry crust dough Usually, I like to work with whole food, and real, healthy ingredients, leaving the decadence to the decadence experts. But, every now and then, a craving is too important, or the challenge just too enticing. My latest muse: gluten free vegan pastry crust.
While staying true to my inherited high standards for pastry crust, I've been working on a recipe that replaces both the animal product and gluten in a thing that's made of basically just butter and flour. It's almost a laughable contradiction in terms. Gluten free vegan pastry crust. Bah!
Luckily, alternative flours are now easy enough to come by, and coconut oil, with its lofty notes and room temp melting point is hardly a compromise in either flavor or texture. After a few variations, I've settled on this recipe, which is nutty, delicate and has even received a nod from the pie crust matriarch herself.
The crust made its most recent appearance this past Saturday night in the form of a sweet potato pie at a southern-themed potluck for our Mississippian friend's birthday. The pie is not vegan. Or healthy. But it is oh, so mid-century American, adapted from a tried and true casserole recipe from Jackson. Enjoy!
While staying true to my inherited high standards for pastry crust, I've been working on a recipe that replaces both the animal product and gluten in a thing that's made of basically just butter and flour. It's almost a laughable contradiction in terms. Gluten free vegan pastry crust. Bah!
Luckily, alternative flours are now easy enough to come by, and coconut oil, with its lofty notes and room temp melting point is hardly a compromise in either flavor or texture. After a few variations, I've settled on this recipe, which is nutty, delicate and has even received a nod from the pie crust matriarch herself.
The crust made its most recent appearance this past Saturday night in the form of a sweet potato pie at a southern-themed potluck for our Mississippian friend's birthday. The pie is not vegan. Or healthy. But it is oh, so mid-century American, adapted from a tried and true casserole recipe from Jackson. Enjoy!
Mississippi meets Portland: sweet potato pie with gluten free vegan crust
Gluten Free Vegan Pie Crust
2 tablespoon ground flax seeds
1/2 cup water
1 cup white rice flour
1 cup tapioca flour
1/2 cup garbanzo bean flour
1 teaspoon salt
1 cup coconut oil
Soak the ground flax seeds in water for 1/2 to 4 hours--the longer the soak time, the better it will be at binding the dough. In a separate bowl, mix together the flours and salt, then cut the coconut oil into the flour mixture until the grains of oil are smaller than the tip of your pinky. Or, ditch the pastry cutter and pinch the chunks of oil between your thumb and index finger until there are no more big chunks left. Give the soaking flax seeds a stir and then toss them into the mix, working the crumbly mess into a dough. Divide the dough in half, and press each half into a pie plate and give 'em a little love to make them pretty.
2 tablespoon ground flax seeds
1/2 cup water
1 cup white rice flour
1 cup tapioca flour
1/2 cup garbanzo bean flour
1 teaspoon salt
1 cup coconut oil
Soak the ground flax seeds in water for 1/2 to 4 hours--the longer the soak time, the better it will be at binding the dough. In a separate bowl, mix together the flours and salt, then cut the coconut oil into the flour mixture until the grains of oil are smaller than the tip of your pinky. Or, ditch the pastry cutter and pinch the chunks of oil between your thumb and index finger until there are no more big chunks left. Give the soaking flax seeds a stir and then toss them into the mix, working the crumbly mess into a dough. Divide the dough in half, and press each half into a pie plate and give 'em a little love to make them pretty.
| Sweet Potato Pie Mix together: 1 20 oz can of crushed pineapple, drained 2 cups shredded coconut 3 cups mashed sweet potatoes 1/2 cup sugar 2 eggs 1/3 cup almond milk 1/2 cup butter, melted 1 teaspoon vanilla extract | In separate bowl, mix together: 1/3 cup white rice flour 1/3 cup brown sugar 1/3 cup butter, melted 1 cup finely chopped walnuts 2 teaspoons freshly ground cinnamon |
Fill each pie shell with the sweet potato mixture and top with the walnut mixture. Bake for 35-45 minutes at 375 ºF.
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