“ Creating the same flaky texture as a regular pie dough in gluten free form can be a near impossible task. Many have tried yet most have failed. With this back-to-basics recipe, Alanna has finally won. Alex, Recipe Hunter ”
- Gluten-Free Oat Flour
- Millet Flour
- Sea Salt
- Sweet Rice Flour
- Unsalted Butter
- Xanthan Gum
As pie baking season is upon us, it’s time to get back to basics with a simple, classic, and perfect pie dough recipe. Even if you’re on a gluten free diet, you shouldn’t have to miss out on layers of tender, flaky crust, ready to be filled with your favorite fillings. But, as with many gluten free baking challenges, it can be difficult to replicate the same texture and consistency as a regular pie dough. Luckily for us, Alanna, a former pastry chef and gluten free baker extraordinaire, did all of the hard work! After much testing (and a few failures), with this recipe she’s found the perfect balance of gluten free flours – using sweet rice, millet, and oat flours – along with an old classic technique of pressing the dough together using the heel of your hand, to create tender, flaky layers. Use this recipe as the foundation for any pie or galette you can imagine and don’t forget to make a few extra discs to save in the freezer.
“ I always let the seasons determine what I cook and bake, and I draw on flavors from around the world, using whole foods and high-quality ingredients. (Chocolate and whiskey are always in season in my book) ”
We love Alanna’s outlook on life – Bojon (no job spelled backwards – clever!). It’s the balance of being relaxed, living in the present, and making time for the things in life that are most important to you – a philosophy that Alanna extends to her cooking by making the most of what’s around her. What’s even more interesting is that she’s a former restaurant pastry chef in San Francisco so her recipes are pretty darn on point as well. Make sure to check out her blog, The Bojon Gourmet, to be utterly inspired for your next meal and while you’re at it, why not learn more about the Bojon life for yourself?
When making scones, biscuits, or pie crusts, the recipe will often instruct you to “cut the butter into the flour” until you have small pea-size pieces of butter coated with flour. This helps create flaky layers within the pastry but one of the keys is to keep the butter cold even when you’re handling it. Here’s a genius trick to make this easier:
Freeze the stick of butter for 1 hour or until solid. Grate the butter on the large holes of a box grater to create shavings then gently mix it in with the flour. Place the mixture back in the freezer for 15 minutes to solidify the butter and continue with the recipe.
This technique works faster than using a food processor and makes clean-up a breeze. The next time you need to cut butter into flour, let the grater do the work for you.
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