12.02.2010

gluten free pie time

The lovely Morgaine has left us with her pie dish, temporarily, which
means it's time for some pies!

The crust trials:

1/2 c brown rice flour
1/3 c tapioca starch
1/6 c amaranth flour
2 T potato flour
1/4 t xanthan gum
1/4 t agar powder
1/4 t salt
1 stick butter
1/4-1/2 c cold water

cut the cold butter into the dry mix, add cold water, mix until just
combined. refrigerate until ready to roll!

roll the dough to under 1/4". transfer to pie dish and bake at 375 for
10 minutes before adding filling.

Comments: way too much butter. next time less butter, more water,
and maybe a little bit of apple cider vinegar. held its shape like a
dream, didn't rip when i tried to transfer it to the pie pan, and i could
lift my slice of pie by the crust, which was awesome.

This one was filled with:

just under 2 c acorn squash, steamed and pureed
3/4 c whole milk
agave, salt, nutmeg, cinnamon, ginger to taste
1/4-1/2 t agar
1 T tapioca starch

Mix well in a blender, pour into par-cooked crust, bake at 450 for
10 minutes, 375 for 50 minutes. let it chill in the fridge before
serving to solidify.

Comments: so good! no more pumpkin baking for me. I think next time
I will refrigerate the filling in the crust before baking. then the agar will
activate so that the filling will be custard when it comes out of the oven.

yeah!

No comments: