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Flaky Gluten Free Pie Dough

Tested and perfected gluten free pie dough

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.


Alanna Taylor-Tobin

Pastry Chef, Food Photographer, and Founder of The Bojon Gourmet

The Bojon Gourmet

Alanna Taylor-Tobin

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?

Make sure to say hello to Alanna on TwitterFacebook, and Pinterest


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