Vegetable pie with a flakey gluten free pie pastry

Eating gluten free doesn't have to mean restrictive or limited in flavor.  You don't have to have pizzas that taste like cardboard or never have a cookie ever again.  Eating gluten free is just another way of looking at creating recipes. 

Finding a good gluten free flour is paramount in most recipes, whether you want to try and blend your own flours or buying a preblended flour from the store.  I have always blended my own flour because I want to make sure I have contol over everything in my recipes and what I eat (for the most part)

Making a vegetable pie for dinner isn't as hard as you might think considering the amount of pastry necessary.  My vegetable pie has the perfect flaky pie crust yet it is vegetarian and gluten free. 

The filling is prepared on the stove in a dutch oven.  I start by sauteeing onions, red and green peppers and jalapinos then I added some vegetable broth, frozen corn and chopped potatoes.  When it was almost ready I added some heavy cream.  I let it simmer gently until it was the consistency of a thick stew.

The pastry flour consist of white rice flour, sorghum, cornstarch, tapioca flour, almond meal and potato starch.  I added apple cider vinager, water and an egg and mixed until I was able to form the dough into a ball.  I rolled out the dough, fit it into the pie dish and filled it with the corn and vegetable filling then topped it off with another layer of dough.

I popped it into the preheated oven for 30-45 minutes until it was browned, hot and bubbly. 

  • 1/4 tsp Salt
  • 1 tsp Apple Cider Vinegar
  • 12 tbsp butter
  • 86.8 gr White Rice Flour
  • 50.4 gr Cornstarch
  • 47.6 gr Sorghum Flour
  • 42 gr Tapioca Starch
  • 39.2 gr Almond meal/flour
  • 8.4 gr Potato Starch
  • 5.6 gr Xanathan Gum
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